Summary

Ingredients

• Sauerkraut, to taste, 4 chicken legs
• 3 tablespoon sour cream or creme fraiche
• some broth
• salt and pepper
• Fat (goose or duck fat, possibly from the last roast)

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Instructions

1. Brush a baking dish with lard. Spread the sauerkraut thickly on top. Pour some broth over it. Spread the sour cream on top in blobs. Salt and pepper the chicken legs, place on the sauerkraut and sizzle in the Bach oven for 45 minutes at 200 °.
2. Serve with potatoes.