Grilled chicken legs - soup included
Grilled chicken thighs are super juicy and soft, if you cook them before grilling (also applies to Sparerips).
ingredients
- 4-6 chicken thighs
- Grill chicken seasoning
- bouillon cube
- Tk soup vegetables
- 1 egg
- about 2 tablespoons flour
preparation
Put chicken thighs covered with cold water with several bouillon cubes according to the instructions in the package and simmer for one hour over medium heat. In between, skim off fat and foam. Add the vegetables 20 minutes before the end. Fish out chicken thighs. Dice the meat for the soup from one. Sprinkle the others with the barbecue spice and bake in a fire-resistant open on a medium rack in the oven either grilling or bake at 180 ° C (convection 160 ° C) until the legs are crispy, takes about 15 min. Mix egg and flour until you get a dough that drips viscous from the spoon. Slowly drip the dough into the bubbly boiling soup and interrupt the flow again and again to make spaetzle. Allow to cool slightly, add meat.
