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 oven to 225°C (437°F).
2. Rinse the chicken drumsticks and pat dry. Season with salt and pepper.
3. Dice the toast bread. Wash the wild garlic and chop finely, with stalks in rolls and leaves in strips. Mix the bread cubes with the room temperature butter and wild garlic. Season with salt and pepper.
4. Divide the wild garlic crust mixture into 4 equal portions. Spread one portion evenly over each chicken drumstick.
5. Wrap each drumstick tightly in aluminum foil. Place on a baking sheet and roast at 225°C (437°F) for 45 minutes, until the internal temperature reaches 74°C (165°F).
6. Unwrap the drumsticks and serve hot or cold.