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◎迷迭香雞腿
2008/02/06 01:24
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材料:

 

雞腿一隻 (去骨雞腿)

醃漬調味料:

 

橄欖油

白酒

迷迭香葉

蒜頭

黑胡椒

做法:

 

1.      把去骨雞腿放入有蓋子的保鮮盒內。

 

2  將醃漬調味料──橄欖油、白酒(皆適量)倒入保鮮盒,蒜頭剁碎、迷迭香葉、黑胡椒、鹽

……全部放入。

 

3. 蓋上盒子,放入冰箱,醃一天。

 

4. 隔天取出,先將雞腿上沾粘的醃漬調味料全撥掉,帶皮的另一面沾些許麵粉,熱油鍋,有皮的那面先煎,放在油鍋煎的時間,依肉大小,自行掌控。

 

 

料理心得:

 

 第一次試作這道「迷迭香雞腿」

純粹因為冰箱裡剛好有一隻雞,加上原本就有種迷迭香,一時興起,想來試試。

但是……

強烈建議買去骨雞腿,為了這隻有帶骨的雞腿,我……煎了很久、很久……久到雞腿表面不需經烤箱烘烤都乾了

 

 

不過,因為一開始就知道會煎很久,怕表皮煎焦、裡面不熟,熱油後,兩面先煎至金黃,馬上轉小火,期間突然想到在骨頭的肉上劃上幾刀,會較快熟,所以把它撈出來一下……

 

 

雖然看起來又乾又硬~(的確也是啦)

但,它真的還不錯吃,外皮很酥脆,裡面的肉不硬,吃起來,口感還蠻OK

 

 

只是,不知為何,我加的迷迭香明明很多,剪下醃漬時,味道很濃,可是醃了一天後,隔天打開保鮮盒,味道變很淡,吃的時候,也幾乎沒迷迭香的味道~~有點小失望。

 

 

一般都是用乾燥的迷迭香,我用的是自家現採的迷迭香,不知是否有差別?

 

下回再來試試

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迴響(3) :
3樓.
2008/02/06 16:13
More on the roast chicken

Also, DO NOT cut the chicken! Just leave it alone! no wonder you had a dry chicken leg! 

Reasons that it's dry:

1. you pan-roast it for too long.

2. you cut it after you already started pan-roasting it.! Of course, the juices would run out of chicken, and that definitely left you a very dry chicken!

If you insist on doing the work on stove top, either get a thiner piece of meat, or just brown the chicken (like you did, first used the high heat, brown up both sides), then put the chicken back to oven, and finish the rest of the work inside the oven!  Remember, dont roast it too long, or you will get another dry chicken!

Just try the methods that I just told you, I'm pretty sure you would have very juicy, crispy skin, well-flavored, and perfectly done chicken!

Juicy (because the marinate, and the control of tempture and time in oven)

crispy (again the temp of the oven)

Well flavored (marinate it at least overnight)

原來在骨頭的肉上劃上幾刀~這步驟是錯的......

我以為這可以縮短它熟透的時間~~

Rose ~亮~ ♡2008/02/17 00:32回覆

2樓.
2008/02/06 16:02
How to roast a chicken! hope it helps!

Ok.  I think I know where the problem is...

I see that you put the whole rosemary on Top of the chicken, of course, the flavor of rosemary wouldnt go INTO the chicken!  Also, the most important step you should do is, CHOP UP the rosemary before you marinate the chicken...

1. Chop up rosemary=> release the OIL from rosemary, you'd know it's VERY VERY PUNGENT!

2. First, Marinate rosemary, garlic, sea salt, pepper, extra virgin olive oil, etc.. let all the oil and flavors mix together first.. let it sit for a while

3. Then, use your hand, RUB the herb/oil mixture INTO the chicken, include the part UNDERNEATH the skin!  If you use the entire chicken, rub thorougly inside and out and of course also the parts between skin and meat!

4. put in the refrigerator overnight.

5. dont rinse the herb/oil off, just put the entire thing into the oven, set very high temp first, to seal in the juices, then turn down the heat, slowly roast it till it's done!  Normally 15 min/lb of chicken.

* you can also try it on beef, work pretty well too!

非常感謝你詳細的說明

我有把rosemary和其它香料均勻混合抹在整隻雞腿上

照片是還沒做混合動作之前拍的

我想由你的說明中,我知道它香味太淡的原因~因為我沒做這個步驟──

Chop up rosemary

要剁很碎嗎?

牛肉也可以如法炮製?謝謝告知,下次我再來試試^^

Rose ~亮~ ♡2008/02/17 00:17回覆

1樓. 美食+美景+紐西蘭美女
2008/02/06 04:23
Hi
好好吃喔!
謝謝^^ Rose ~亮~ ♡2008/02/17 00:21回覆