Chicken Shanks Hot Marinated – Alexander Herrmann

Preheat the oven to 120 °C (convection oven).

Sauté the shallot very briefly in a little olive oil, extinguish with white wine, bring to the boil and simmer gently for two minutes.

In the meantime, arrange the chicken shanks in a roasting pan (*), place the pressed garlic cloves between them, as well as the bay leaf and thyme. Pour in the boiling broth and add enough clear soup to just cover the chicken shanks. Put it in the heated stove and let it simmer for fifteen minutes. Then cool at room temperature.

Remove the chicken shanks from the broth, drain, rub well dry and sprinkle generously with paprika and cayenne bell pepper.

Put them on the broiler, but only until the skin is nice and crispy (the thighs have already been pre-cooked).

(*) The roasting pan must be large enough so that the thighs are in one layer, close together.

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