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Mix parsley, basil, tarragon, dill, mustard powder, paprika, salt and pepper, sesame seeds and 1/3 of butter together in a small bowl. Using a sharp knife, lift the skin back from the chicken drumsticks. Spread a tea – spoon of the herb mixture between the skin and the chicken. Brush the chicken with the remaining butter, coat with biscuit crumbs. Place on a rack, cook for 13 – 15 min, turning over halfway through cooking.
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What kind of meat do we use in this recipe?
We use a mutton chop.
We don’t use any meat.
We use only beefsteak.
We use the chicken.