John Myers
Chicken Legs from Stove
The perfect chicken legs from stove recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 3 Garlic cloves
- 5 tsp Chicken seasoning (with salt!)
- 1 tbsp Lemon juice
- 2 tbsp Tomato ketchup
- 2 cl Brandy
- Rapeseed oil
- 3 Chicken legs with back piece (approx. 1000 g)
- With or without tears, peel the onions and cloves of garlic. Grate or squeeze into a bowl. Mix the onion and garlic puree with the chicken spice, lemon juice, tomato ketchup, brandy and 2 tablespoons of oil.
- Wash the chicken drumsticks. Pat dry. Incise the skin and tendons around the lower end of the bone without finger-ouch. Use a sharp knife to push it up a little along the bone. This allows the poultry meat to contract more easily when roasting (or grilling), and this can give the leg a nicer shape.
- Cut the length of the chicken drumsticks three to four times. Brush with the marinade in the bowl. Massage them particularly well into the slots. Cover the legs and keep them in the refrigerator for at least two hours.
- Preheat the electric stove to 250 degrees top / bottom heat. Look for a suitable casserole dish, grill pan or a possibly existing baking sheet in the always tidy kitchen. Lightly brush or brush one of them with oil. Place the marinated chicken drumsticks from the fridge and bowl – skin side down – in the dish, in the pan or on the baking sheet. Cook on the middle shelf for 20 minutes. Then turn and turn on the infrared grill until the chicken is appetizingly brown all around – usually takes another 15 minutes.
- For the cooking test, the legs are only pierced gently and not brutally: the meat is done when the juice is clear.
- Chicken legs from the oven are usually served with a spicy sweet and sour sauce, e.g. Sweet Chili Sauce, brought to the table.
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