Goose Legs; Roasted Chicken Legs - Gaggenau GN 340 23 Notice D'utilisation

Goose legs

Ingredients (serves 4)
4 goose legs
Salt
40 g goose fat
1 onion
1 tbsp. paprika (sweet)
1 garlic clove
Caraway seeds
1 l water
1 kg potatoes
2 tomatoes
2 green peppers
½ bunch of chopped parsley
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 190 °C on the
"roaster function".

Roasted chicken legs

Ingredients (serves 6)
6 chicken legs
Heat-resistant oil (e.g. peanut oil)
Roast chicken seasoning (paprika, pepper, salt)
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 200 °C on the
"roaster function".
Preparation
Rinse the goose legs, pat dry and rub with salt. Peel
the onions and roughly chop. Peel and crush the
garlic cloves. Peel and gauge the potatoes. Rinse the
tomatoes and peppers, de-seed and dice.
Melt the goose fat in the preheated roasting dish.
First, sear the goose legs with the skin side down for
approx. 5 minutes. Turn and add the onions, garlic,
caraway seeds and paprika and sear for a further 5
minutes.
Deglaze with ½ l water, cover with the lid and cook for
30 minutes at 150 °C. Add the prepared vegetables.
Add a further ½ l water. Cook for a further 15 - 30
minutes with the lid on. Serve sprinkled with chopped
parsley.
Setting values
Setting: Roaster function
Temperature: 190 °C / 150 °C
Core temperature: 90 °C
Cooking time: 45 - 60 minutes
Preparation
Rinse the chicken legs and pat dry. To make the
marinade, mix the oil and spices together and ensure
the chicken legs are well coated.
First, place the chicken legs in the preheated roasting
dish, with the skin side down. Cook on each side for
12 - 15 minutes. The lid can be placed on the roasting
dish when doing this.
Setting values
Setting: Roaster function
Temperature: 200 °C
Core temperature: 85 °C
Cooking time: 25 - 30 minutes
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