Ingredients for Cooking Chicken Legs
Ingredients for the preparation of ham in marinade:
- Legs 5-6 pieces
- Garlic 4-5 prongs (large)
- Soy sauce 1 tablespoon
- Sesame oil 2 tablespoons
- Wine vinegar 1 tablespoon
- Salt to taste
- Sugar 1 teaspoon
- Parsley 1-2 bunches
- Curry half a teaspoon
- Ground black pepper to taste
- Dried thyme ground pinch
- Dried ground caraway pinch
- Dried ground basil teaspoon
- Main ingredients: Garlic, Chicken
- Serving 5 servings
- World Cuisine
Inventory:Knife - 2 pieces, Paper kitchen towels, Cutting board - 2 pieces, Deep bowl, Bowl, Garlic, Teaspoon, Tablespoon, Whisk, Plastic wrap, Refrigerator, Oven, Baking tray, Deep bowl, Aluminum cling film, Parchment paper, Kitchen towel, Kitchen spatula, Large flat dish
Cooking legs in the marinade:
Step 1: prepare the legs.Take out the legs from the package. We rinse them under running water, lay them on a cutting board, carefully examine them and use a knife to remove small hairs, as well as feathers that could remain on the ham during machine cleaning. After that we remove the yellow skin on the lower part of the bone from the drumstick, dry the chicken legs with paper kitchen towels and put in a deep bowl.
Step 2: prepare the marinade.In a smaller bowl, squeeze garlic cloves peeled through the garlic bowl. After we add sugar, salt, sesame oil, wine vinegar and soy sauce to it, be careful with it, do not forget that you added salt to the marinade. Then we introduce all the spices indicated in the ingredients, their amount can be adjusted as desired by reducing or increasing the dose. Using a whisk, mix all the ingredients to a homogeneous consistency and complete dissolution of the sugar grains, as well as salt crystals.
Step 3: marinate the legs.Take a leg in our hands and drop it into the marinade. Rub the aromatic mixture into the chicken meat from all sides, even under the skin. In the same way we process all the legs, put them in a deep bowl, pour the remaining marinade, cover the container with plastic wrap and put the chicken meat in the refrigerator for several hours, or overnight. Pickling time depends on your desire, but at least 2 hours. The longer the chicken is pickled, the better the meat fibers soften and the more it is saturated with aromatic herbs and spices.
Step 4: bake the legs.After the desired time has passed, preheat the oven up to 220 degrees Celsius. We take a non-stick baking tray, cover it with a sheet of aluminum food foil and then put a sheet of parchment paper on top of it, in the future this will greatly facilitate the cleaning of the baking sheet. We rinse the parsley, shake the excess liquid over the sink, put it on a cutting board and chop it finely with a knife. After we shift the greens into a deep bowl. We take out a bowl of chicken from the refrigerator, remove the plastic film, put the ham on the prepared pan and send them to the preheated oven for 50 minutes. During this time, the chicken should be completely baked and covered with a ruddy dark brown crust. After 50 minutes, open the oven, select one of the legs and put the tip of the knife into its flesh, not reaching the bone. Light juice should flow from the cut, and the meat should be light beige in color with a grayish tint. We cover the mold with a sheet of aluminum foil, try to make it so that there are no cracks, and bake the chicken ham for another 10 minutes. It is not worth baking longer under the foil, otherwise the crisp will become too soft. Therefore, turn off the oven and leave the chicken in it for another 10 minutes. After we take out the form from the oven, holding it with a kitchen towel, and put it on a cutting board, previously laid on the kitchen table. Using a kitchen spatula, transfer the chicken ham to a large flat dish and sprinkle with chopped, fresh parsley.
Step 5: serve the legs in the marinade.Chicken legs in a marinade, lay on a large flat dish, and served hot as the main hot dish. If desired, before serving, chicken meat can be sprinkled with fresh chopped greens of dill, parsley, basil or chopped shallots. Taste chicken legs are tender, with a light sour - sweet shade and a pronounced aroma of spices and herbs. Therefore, the side dish should be neutral, for example, light boiled rice with butter, mashed potatoes, pasta, fresh vegetable salads seasoned with vegetable fats, or fresh vegetable slices. Cook with love and enjoy! Enjoy your meal!
- - This type of marinade can be used for any kind of meat.
- - Instead of chicken legs, you can use any other parts of the chicken, such as wings, hips, drumsticks, backs, chicken breasts.
- - Instead of sesame oil, you can use refined sunflower oil without a pronounced smell of sunflowers.
- - Instead of wine vinegar, you can use red or white dry wines.
- - In order to make chicken meat tasty and very tender, you need to select products for marinade so that they perform 2 functions, soften the fiber of the meat and soak it with its flavor. Therefore, the basis of any marinade is products that contain acids, such as kefir, mayonnaise, wine, vinegar, soy sauce. The aroma uses spices, herbs, garlic, herbs, onions and many other ingredients.