For French dishes, friends are sharing a cold roasted chicken, which is yellow, fragrant, tender and beautiful. This dish uses the necessary oven in French style, and our traditional stewing method.
Practice:
1. Remove the chicken's head, claw, inner cavity, wash, soak, control the drying, put on the refined salt and rub it evenly by hand, and fasten the chicken leg on the tail.
2. Heat the frying oil in the pot, spread the cream on the chicken, and then fry the chicken into yellow, remove, control the oil, and put it into the baking tray.
3. Peel the carrots and shallots, remove the sinews of celery, wash them, cut them into pieces, put them on the chicken together with the fragrant leaves and capsaicin, pour the chicken oil on them, put them in the oven, turn them over as you bake them.
4. After roasting for 15 minutes, pour the chicken broth into the baking tray and bake for another 40 minutes. Put the chicken soup in the braise pot, boil it in high heat, simmer it in low heat, make it taste good, take out the chicken thoroughly, and cool it.
5. When loading the plate, the chicken breast and the chicken leg should be cut into two parts, then the chicken leg should be cut into three parts, the thigh root part should be cut into two pieces vertically, the second part of the lower joint should be cut off, the last section of the flesh should be scraped to expose the bone, and the paper flower should be inserted. Chop the back bone into several pieces for the bottom. Chop the chicken breast in the middle, each with three oblique slices, and put two breasts on the chicken bone.
6. Then place the turnip flowers on both sides of the plate to set off. Divide the cabbage into four piles on both sides of the chicken. Cut the pickled cucumber into the shape of a fan and put it between two piles of cabbage.
7. Wash the tomatoes, sterilize them, cut them into watermelon pieces, put them around the plate, and match them with lettuce leaves around the plate.