Fried chicken

Ingredients for Fried chicken

Instructions for Fried chicken

To prepare the Fried chicken recipe, please follow these instructions:

Remove loose obstacles and coarse tendons. Cut the key leg in front of the club by constantly cutting close to the leg with a sharp knife. Cut all the way to the joints of the marrow. When removing the leg bone, the meat is easier to cut afterwards. Mix the spices. First rub the hole where the leg has seated and attach the loose meat to the meat with the sticks. Rub the rest of the club with the spices. Place the bowl in a greased ovenproof dish with the inner thigh upwards (the flat side)

Place half of the butter over. Place the dish in the oven at 250 degrees C. alm. Oven for approx. 15 minutes.

Remove the dish. Turn the club. The residue of the butter over. Brown the club 15 min. on the other hand. Remove the dish. Moisten the heat to 125 degrees C. alm. oven. It's fastest possible with an open oven door. Let the meat pull out the deck on the table while the heat is dampened. Pour broth into the dish. Lay the wisdom on. Put a step thermometer in the club. Put the dish in the oven. Step the refrigerator for about 45 to 75 minutes until the thermometer shows 62-64 degrees.

Say the cloud from the club about ½ hour before it is finished. Incorporate the cloud with whipping. Cook it 5 min. Even if possible. Sausage with Maizena, stirred in water. Take the fridge out of the oven. Tire with heavy griddle and two towels. Let the meat pull for 15 minutes.

SERVING:
Cut the meat at the table across the meat fibers. Together with pellet potatoes, parsley pears, roasted courgettes and the hot sauce.

tips:
Quatre Epices:
White pepper, cloves, ginger, muskat