Recipe detail

Poultry Roasted Chicken Leg

8. 3. 2022

Author: Bartłomiej Kubica

Company: RM Gastro Polska Sp. z o.o.

Food category: Poultry

Cuisine: Other

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Program steps

To view the entire table, move the table to the right.

1
Combination
50 %
probe icon Termination by core probe temperature
probe icon75 °C
probe icon 140 °C
ventilator icon 100 %
ventilator icon 
2
Hot air
0 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
chicken thighs 10 pcs
vegetable oil 0.5 l
ground smoked paprika 50 g
salt 50 g
freshly ground black pepper, ground 8 g
garlic 20 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K

Nutritional value of one portion Value
Energy 25 kJ
Carbohydrate 3.5 g
Fat 0.8 g
Protein 0.9 g
Water 0 g

Directions

Mix the spices with the oil and clean the meat.
It is best to marinate 24 hours before roasting.
Cook on roasting trays, approximately 6 pieces each, in 40mm deep trays.
Use a temperature probe during the cooking process.

Recommended accessories

Enameled GN container

Enameled GN container