Summary

Ingredients

• 4 chicken legs
• 100 g wild arlic
• 5 slices toast
• 3 tablespoon butter, room temperature
• salt
• pepper

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Instructions

1. Preheat the oven to 225 ° C. Rinse the chicken drumsticks, pat dry, season with salt and pepper.
2. For the crust, dice the toast bread. Wash the wild garlic and cut into small pieces with the stems (the stalks in rolls, the leaves in strips). Knead the bread cubes with the butter and wild garlic and season with salt and pepper. Spread a quarter of the wild garlic mixture on each chicken drumstick. Place the mallets in roasting foil and cook in a preheated oven at 225 ° C for about 45 minutes.
3. This goes well with green salads, cucumber salad, tomato salad, fresh white bread or baguette.
4. Also tastes good cold.
5. Cooking in the roasting tube prevents the poultry from drying out as much.
6. Variation: you can spread the wild garlic crust on other meat (e.g. pork fillet, pork loin). Then you can cook it in the open roaster in the oven, because this meat does not dry out so quickly.