Summary

Ingredients

• 1 turkey leg (thighs) approx. .5 kg
• 1 bunch soup greens
• 1 leek
• 4 shallot (s)
• 1 bulb garlic, Chinese (or 2 cloves normal)
• salt
• pepper
• Paprika powder, noble sweet
• Chicken seasoning
• Sauce thickener

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Rinse the meat, pat dry and rub the spices on all sides.
3. In a coated pan, first fry on the skin side, then brown on all sides.
4. Put in an ovenproof dish and place in the preheated oven.
5. Fry the vegetables cut into pieces in the frying fat, deglaze with approx. 1/2 l water and add to the meat in the dish.
6. Fry for about 1.5 to 2 hours, pouring over the stock from the mold in between.
7. At the end of the roasting time, pour the stock with the vegetables through a sieve into a saucepan, let the meat rest briefly in the switched off oven.
8. Prepare a sauce from the stock. To do this, strain some of the vegetables, season to taste and bind as usual.
9. For WW participants: With 2 slices of meat (= 250 g) and a total of 5 tablespoons of sauce, that`s about 10 PP per portion.