Oven-baked turkey drumsticks

Ingredients for 2 servings:

• 2 turkey drumsticks, 450g each
• 2 carrots
• 1 piece(s) garlic, approx. 15 cm
• 500 ml vegetable stock
• 1 onion(s)
• 1 clove(s) garlic
• 1 bay leaf
• marjoram
• Salt
• pepper, black
• Paprika powder, sweet
• 1 tsp, heaped cornstarch
• 75 ml water
• oil
• possibly vegetable broth, instant

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Preheat the oven to 180°C (top/bottom heat). Peel the onion and garlic and finely dice. Trim the carrots and leek and cut into approximately 0.5 cm thick slices. Wash the turkey legs, pat dry, and rub with salt, pepper, and paprika. Heat a little oil in a pan, brown the legs all over, and remove. Now brown the onion, garlic, carrots, and leek in it, pour in the stock, add the marjoram and bay leaf, and bring to a boil. Transfer to a casserole dish and place the legs in it. Roast in the lower third of the oven for 1.5 hours. Turn the legs over after 45 minutes. Mix the cornstarch with water. Once the cooking time is over, remove the leg, pour the meat juices through a sieve, and thicken slightly with the cornstarch mixture. If the meat juices are too thick, add water; otherwise, stir in instant stock powder. It goes well with couscous, rice, pasta and spaetzle.