An excellent recipe, a completely festive recipe that will delight even connoisseurs on weekdays and holidays haute cuisine, which I reproduce from memory, I read it when I wrote out the recipe for Mecklenburg roll. How good are our bookstores? Yes, the fact that there you can read everything without buying a book, sitting either on comfortable semicircular sofas with coffee tables conducive to reading, or on the seats around the columns. #germancuisine #olgrigrecept #menu #hot #second dishes #turkey crust
Ingredients: Before cooking:, small carrots, Large onion, vegetable broth, cider, The day before:, lower legs from a turkey, weighing 1,400kg. Washed under running water and patted dry with paper towels, fresh rosemary
Cooking method:
Buy fresh chicken legs Buy cider Buy a bag of fresh rosemary or pick in the garden ))
Before cooking: Peeled 3 small carrots Large onion Thawed 100 g of vegetable stock and poured 100 grams of cider The day before: I bought 3 pieces of lower legs from a turkey, weighing 1,400 kg. Rinse under running water and pat dry with paper towels.
I salted it well, ground fresh pepper, rubbed it and sprinkled it well with rosemary needles, put it in the package in which I bought it, covered it with a film and put it in the refrigerator to marinate. It takes at least a few hours.
The next day I took it out, wiped it again with towels (I didn’t wash it !!) and put it in a saucepan, in which the oil was already heating up.
Well fried, turned over and put carrots and onions to the legs. And she began to fry the other side already with vegetables.
When the second side is also fried, turn off the heat, add the broth, wine, cover with a lid and put in the oven. T no more than 180 gr. After 15 minutes, take it out, turn it over and put it back in the oven for 10 minutes.
After 10 minutes, remove the lid and let stand for another 10 minutes.
After 10 minutes, turn off the oven, close the lid again and let stand in the turned off oven, under the lid for another 10-20 minutes.
You can apply. For lunch, I had enough of a couple of these petals with a side dish of cauliflower. Very tasty and beautifully elegant festive dishes.
What is interesting: as a rule, I can only eat well-done, crispy skin, but here it is so tasty that you eat and enjoy it. Bon Appetit! This is the cider. In general, the cider was bought for a new apple pie, but it turned out to be useful here too :)) If anyone comes across one - don't hesitate - it's still delicious !!