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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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  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。