Coarsely grate the carrots and cut the onion into small pieces. Cut the fat from the underside of the thighs and melt in a saucepan. Roughly cut the legs and fry them in the melted fat for 5 minutes, add a little salt and pepper. Then add onions and carrots. Add the goose lard and stew / fry for about 30 minutes, until the meat is almost done.
Rinse the rice, drain and add to the saucepan. Pour boiling water over the rice so that the water is about 1 cm above the rice. Add 4 teaspoons of chicken stock and stir everything. Add salt to taste if necessary. Cover and bring to the boil and as soon as the water boils, turn the stove down and simmer covered over a very low heat for about 40 minutes.
The plov is ready when the rice is not too firm and nice and fluffy, there should be no porridge.
The plov tastes particularly good with a little sambal oelek.
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