Roast Chicken Legs
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
Accessories:
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
210 °C
- Convection
- - | 82 °C
- 2
R E C I P E
| 8 | each | Chicken Leg |
| 1 | tsp | Sea Salt |
| 1 | tsp | Cracked Black Pepper |
| 1 | tbs | Olive Oil |
| Ingredients | ||
| Trim the legs and score if needed. |
| 1. Food Preparation |
| Place the Legs on to the tray, season and brush with Olive Oil, Cool the Temperature down in cold water and place fully into 1 Leg. |
| 2. Cooking Instruction |
| Serve with Vegetables, Potatoes and Red Wine Sauce or with a salad. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
