John Myers
Contents
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Ingredients
- 1 piece Fresh turkey thigh about 1.3 kg fresh from the organic poultry farm of my trusted friend
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 1 pinch Sweet paprika powder
- 1 pinch Hot peppers are hot
- 1 something Apple cider
- 1 something Clarified butter for frying
- 1 kg Chicken bones with skin on
- 1 something Peanut oil
- 1 piece Diced onions
- 1 piece Diced shallot
- 1 piece Red peeled carrot and diced
- 100 g Diced celery bulb
- 150 g Diced parsley root
- 0,5 tsp Peppercorn white
- 3 St Cloves
- 1 piece Rosemary sprig
- 2 piece Thyme stems
- 2 piece Lemon laurel
- 1 tsp Coarse sea salt
- 1 el Tomato paste
- 50 ml Port white
- 1,5 liter Water
- 6 piece Garlic clove pressed on
- 150 ml White wine dry
Instructions
- Turkey leg: Parry, rinse under cold running water and pat dry. Sprinkle with salt all around. Then fry all over in clarified butter over medium heat and sprinkle with pepper and paprika powder.
- Now from the electric oven preheated to 80 degrees (oven center). The roaster was also preheated in the oven. Pour on the cider and let the turkey leg cook to the desired core temperature. At the end turn on the grill and grill the skin nice and crispy. We love the skin with lots of roasted aromas.
- Poultry sauce: Chop the poultry bones and roast them in the oil, stirring frequently. Now onion, shallot and carrot are added and are roasted for a few minutes while stirring. Then add the parsley root, spices and garlic and let everything continue toast briefly. Push everything to the edge of the pan and lightly roast the tomato paste in the middle of the pan. Now mix everything again and let roast a little more over low heat.
- Deglaze the whole thing with port wine and then pour on the wine. Now the roast set from searing the leg is added and everything is topped up with cold water. The bones must be covered. Heat everything together slowly and bring to the boil. Skim off the foam and fat and simmer on a low flame for 2.5 hours. Then strain the sauce through a sieve. Remove the bones from the sieve and pass the vegetables through a finer sieve again. Bring the sauce to the boil again, skim off the remaining foam and season to taste.
- Finish: Cut open the turkey leg and serve on a preheated platter. With the delicious chicken sauce and boiled potatoes (or, if you like, with herb rice) it was a delicious main course.
Nutrition
Serving: 100gCalories: 15kcalCarbohydrates: 1.2gProtein: 0.4gFat: 0.1g
