Orleans Chicken Roll

1. Rinse the chicken legs clean, use kitchen scissors or a sharp knife to remove the bones, and dry them dry

2. Use a meat beater or knife back to tap the chicken leg meat, loosen the meat completely, which can make the meat more flavorful, smooth and tender

3. Beat the loose leg meat and place it in a bowl. Crush the garlic into minced garlic and add it. Then add fennel, vegetable oil, and Orleans marinade

4. Mix all the marinade evenly on the chicken leg and refrigerate overnight in the refrigerator

5. Take out the marinated leg meat that has been refrigerated and marinated, place it on a matte surface of aluminum foil, spread it flat, and roll it up (if adding glutinous rice, add it in this step, do not put too much to make it difficult to roll)

6. After rolling up the leg meat, wrap it in aluminum foil like candy and tighten both sides tightly, the tighter the better. This way, the chicken roll will have a more complete shape after baking

7. Place it in a baking tray, preheat the oven to 210 degrees, use hot air function, bake for 15 minutes, then take it out (the oven does not need to be turned off). Dip a brush in an appropriate amount of honey and brush it on the surface

8. After brushing the honey, there is no need to wrap it in tin foil again. Open it and put it back in the oven. Continue baking at 210 degrees Celsius for 8-10 minutes until the skin is colored and golden brown. Open it while it is hot (be careful not to burn your hands) and cut it into pieces for consumption (do not cut it too thin when cutting, otherwise the chicken skin will fall off during cutting)