Finger sucking chicken neck
The man who sells roast chicken necks at the school gate has been greedy for me for a long time. Once, he finally couldn't help buying a root to eat. In fact, he salted it with New Orleans barbecue powder and baked it for 2 yuan. It's not hygienic outside. It's just a group purchase of barbecue. Let's make it by ourselves~
Step 1 . Wash the chicken neck first, and the lymph must be removed! Remember!
Step 2 . Pour in the New Orleans barbecue, add a little water, and mix well with the chicken neck.
Step 3 . Cover it or seal it with plastic wrap, put it in the refrigerator for preservation and marinate. It's best to marinate for one night or one day. That's how it tastes! (I pickled it for one night and one day) if you're afraid it won't taste good, you can fork it with a toothpick or fork. Or chop it into small pieces.
Step 4 . Put the marinated chicken neck into the oven, 200 degrees, 30 minutes.
Step 5 . Mu Mu's oven has a small temper. The temperature of Mu Mu's oven is 210-220 degrees, and it has been roasted for 50 minutes. The specific time depends on the temper of each oven.
Step 6 . You can take it out halfway and brush the juice that seeps out during pickling on the chicken neck to make it more tasty.
Step 7 . Take it out in the middle of baking and brush it with honey water (honey water = Honey + water ratio 1:1). Brushing honey water can make the roast meat better in color and luster.
Step 8 . It's that simple.
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