一起來做香草雞吃吃看吧～ lets cook rosemary chicken together~

材料：
半隻雞
香草（迷迭香）
鹽~約1.5茶匙
橄欖油
蒜～視乎口味

ingredients :
Half chicken
Rosemary
Olive oil
Garlic
Salts~around 1.5 teaspoon

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首先把雞的皮洗一洗 再把不乾淨的內臟去掉 然後瀝乾水

wash the surface and remove the dirty organs, then dry it

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在等待的時候我們可以把蒜蓉剁碎 不過不用太仔細 反正之後也會把它磨碎 用新鮮香草的話反而不用把它切碎 因為這樣的話香味會流失去了砧板上而不會融在橄欖油裡

while we aren’t waiting it to dry, we can mince the garlic. Don’t spend too much time on it cuz we will grind it later on. Also if u use fresh rosemary don’t cut them , or else the favour will loss instead of dissolve in the olive oil

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鹽的份量大概這樣 1.5 茶匙

salts~ around this portion u can adjust according to ur favour

把材料都加進去 然後橄欖油的份量不要太多 把蒜蓉都覆蓋上就好了 因為太多的話 在塗抹在雞上的時候會讓香料跟蒜蓉都滑下來 味道就不夠了

add everything in to the mortar . Don’t add too much olive oil, or else the garlic will slide down from the chicken when u put them on it.

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最後把材料塗抹在雞上 記得要重點照顧肉厚的部位 例如雞腿 這樣才會夠味
要保鮮紙包住 放到冰箱裡醃大概四五個小時就可以拿去焗了

at the end, put them on the chicken ! Don’t forget to put more on those thicker parts! Wrap it and place it into refrigerator . Marinate around four to five hours and you can take it into the
Oven!

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在二百度的溫度下焗半個小時然後就能夠吃到美味的香草雞了～

bake it half an hour at the temperature of 200 degree Celsius . Then ENJOY UR MEAL~