Summary

Ingredients

• 2 turkey thigh (s) à 500g
• salt
• Pepper, whiter from the mill
• 40 g clarified butter
• 500 ml malt beer
• 500 g potato (s), very small
• 500 g shallot (s) or pearl onions
• 200 ml chicken broth

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Instructions

1. Wash the legs, pat dry, rub with salt and pepper and fry in clarified butter in a roaster. Pour some beer over it and put it in the 175 ° C top / bottom heat oven (gas: level 2) for 45 minutes; Scoop up more often with the frying stock and possibly some beer.
2. Peel the potatoes and onions, add to the legs after the 45 minutes (the liquid should be reduced) and fry. Season with salt and pepper and deglaze with a little broth. Cook the legs while further scooping them up in approx. 45 minutes. In the last 10 minutes, pour the rest of the beer over them, raise the temperature to 225 ° C (gas: level 4) and glaze the legs while ladling them. Let it rest for 10 minutes in the switched off oven.
3. Remove from the bone, cut open and serve with the vegetables.