This will show you how simple it is to prepare a juicy, spicy leg of poultry
in the oven without any convenience products (which might contain questionable
ingredients).
It can be any kind of poultry but for this recipe I'll use chicken, because it's
the most common, least pricey (although you should take care to know how the
chicken was kept before it was slaughtered) and it gives you an idea of the
size-time relation for its time in the oven.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYA3S8XOJO2nMOkk_jQGls1-ja5OpGjGqWuLmKAfVz0rb7gwtxXxmyII8tSRjGKHpgatUh5UJlf-UAPc0h4V9zXrtDE-HSKS4GULic5imFtUeGMVTcxRQUfWzeKg3EjEIdvvafqoIUULQ/s1600/H%25C3%25A4hnchenschenkel+01.JPG
Small bowl
Oven dish or baking tray
Brush
Tongs
Clean kitchen towel
Spoon
Chicken leg (fresh or thawed)
Vegetable oil
Salt
Paprika (powder)
Pinch of sugar
0.
Set the oven to 200° Celsius.
1.
Rinse the chicken leg with cold water and dry it with the clean towel.
2.
Pour some oil into the bowl, add the salt, paprika and sugar and mix them all.
If the mixture is too runny, add more spices, if it's crumbly and dry, add more
oil.
3.
Brush some of the spice mixture all over the chicken leg (all sides and crevices)
and place the leg skinside up on/into your oven dish or baking tray and put it
in the oven.
4.
Let it bake for 20-30 minutes before brushing more spice-oil on it and turning it
around.
5.
After 10-15 minutes, turn it back around and brush more oil on it.
Reduce the heat to about 150° Celsius.
Now it will take only 10-15 more minutes until it's done.
"Curry":
Vegetable oil
Salt
Pepper
Cumin (powder)
Ginger (powder)
Garlic (granulated)
Mediterranian:
Vegetable oil
Salt
Pepper
Garlic (granulated or fresh and crushed finely)
Dried rosemary
Dried thyme (Herbs burn easily so soak them in the oil long before you use them
for this, and do not brush/rub them on the chicken until it's halfway done.)
----
Legs of smaller birds will need less time, of course.
Brown rice with peas, french fries or potatoes with sage go well with this.
Potatoes with sage: Wash small potatoes with delicate skin, halve them lengthwise,
salt the open sides, set them on the tray or into the dish with the chicken leg,
open side up, dribble oil (olive oil) on them and put some fresh sage on each one.
They should need about the same time to be done as the chicken, but if they're
done earlier, just take them out and put them back in to reheat when the chicken
is almost done.
Take care where you buy your meat, where it's from and how it was kept before
the slaughter. Avoid factory farming; not only is it animal cruelty, it's also
detrimental to the environment and the quality of the meat. So despite its low
prices, try to keep off it. If you can't afford the more sensible meat choices
(local farms, free range products), don't buy the stupid ones either. (Honestly,
it's possible to have awesome meals without meat without becoming a vegetarian.
Don't be a fucking pussy and keep off the meat if you can't afford it.)
in the oven without any convenience products (which might contain questionable
ingredients).
It can be any kind of poultry but for this recipe I'll use chicken, because it's
the most common, least pricey (although you should take care to know how the
chicken was kept before it was slaughtered) and it gives you an idea of the
size-time relation for its time in the oven.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYA3S8XOJO2nMOkk_jQGls1-ja5OpGjGqWuLmKAfVz0rb7gwtxXxmyII8tSRjGKHpgatUh5UJlf-UAPc0h4V9zXrtDE-HSKS4GULic5imFtUeGMVTcxRQUfWzeKg3EjEIdvvafqoIUULQ/s1600/H%25C3%25A4hnchenschenkel+01.JPG
Tools:
Small bowl
Oven dish or baking tray
Brush
Tongs
Clean kitchen towel
Spoon
Ingredients:
Chicken leg (fresh or thawed)
Vegetable oil
Salt
Paprika (powder)
Pinch of sugar
Preparation:
0.
Set the oven to 200° Celsius.
1.
Rinse the chicken leg with cold water and dry it with the clean towel.
2.
Pour some oil into the bowl, add the salt, paprika and sugar and mix them all.
If the mixture is too runny, add more spices, if it's crumbly and dry, add more
oil.
3.
Brush some of the spice mixture all over the chicken leg (all sides and crevices)
and place the leg skinside up on/into your oven dish or baking tray and put it
in the oven.
4.
Let it bake for 20-30 minutes before brushing more spice-oil on it and turning it
around.
5.
After 10-15 minutes, turn it back around and brush more oil on it.
Reduce the heat to about 150° Celsius.
Now it will take only 10-15 more minutes until it's done.
Variations:
"Curry":
Vegetable oil
Salt
Pepper
Cumin (powder)
Ginger (powder)
Garlic (granulated)
Mediterranian:
Vegetable oil
Salt
Pepper
Garlic (granulated or fresh and crushed finely)
Dried rosemary
Dried thyme (Herbs burn easily so soak them in the oil long before you use them
for this, and do not brush/rub them on the chicken until it's halfway done.)
----
Tips:
Legs of smaller birds will need less time, of course.
Brown rice with peas, french fries or potatoes with sage go well with this.
Potatoes with sage: Wash small potatoes with delicate skin, halve them lengthwise,
salt the open sides, set them on the tray or into the dish with the chicken leg,
open side up, dribble oil (olive oil) on them and put some fresh sage on each one.
They should need about the same time to be done as the chicken, but if they're
done earlier, just take them out and put them back in to reheat when the chicken
is almost done.
Take care where you buy your meat, where it's from and how it was kept before
the slaughter. Avoid factory farming; not only is it animal cruelty, it's also
detrimental to the environment and the quality of the meat. So despite its low
prices, try to keep off it. If you can't afford the more sensible meat choices
(local farms, free range products), don't buy the stupid ones either. (Honestly,
it's possible to have awesome meals without meat without becoming a vegetarian.
Don't be a fucking pussy and keep off the meat if you can't afford it.)
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