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檸檬雜香草烤雞



材料:

雞 1隻
檸檬 1個

調味料:

鹽 2茶匙
糖 2茶匙
牛至草 1/4茶匙
羅勒 1/4茶匙
紅辣椒 1/4茶匙
麝香草 1/4茶匙
迷迭香 1/4茶匙
鼠尾草 1/4茶匙
香菜 1/4茶匙
白酒 1湯匙

做法:

做法:

1, 雞洗乾淨
2, 把所有調味料攪碎及混合備用
3, 檸檬分開兩份備用
4, 把調味料(用一半份量)在雞肚內部塗上
5, 雞後把檸檬放入雞肚內, 用牙籤封口
6, 用餘下的調味料塗在雞的表面, 放入雪櫃5小時
7, 烤前小時在雪櫃取出備用
8, 用棉繩固定雞的腳部 (我家裡没有了)
9, 預熱焗爐10分鐘200度
10, 放入焗爐焗40分鐘200度便完成 (焗20分鐘把雞煮出的油份塗上雞的表皮)

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40 grams of garlic
Water 100㏄

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1 tablespoon sugar
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1/4 teaspoon baking soda
2 tablespoons cooking wine
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