Brilliant use of the legs which can often be over cooked when roasting these tasty little birds. The longer you take over this recipe the better it becomes.
Drying:
Cooking:
1: Dry the legs by covering in healthy dollop of salt and mixed herbs, leave in the fridge for a good 10 hours. I did this in the morning ready for an evening of cooking.
2: Wash the salt and herbs off in water and dry the legs using paper towel.
3. Completely cover the legs in oil, one that is not to strong or overpowering – I used walnut oil. Chuck in a few chillies to improve the flavour.
4. The oven needs to be at about 90oC, you want the oil to be just below a simmer, so keep an eye on it. Keep it in their as long as you can possibly wait for… I was told three hours, I managed only two and a half; hunger got the best of me.
5. To finish, quickly fry them in a hot pan for no more than a minute on both sides, just enough to brown the legs and make them look awe-inspiring.