Delicious, Oven Baked Chicken Legs with Salt & Vinegar Mash
These delicious oven baked chicken legs are perfect all year round. Reverse seared for colour and texture, they come served with salt & vinegar mash, green beans and capers. This dish is simple home cooking at its finest.
- 1 Chicken Carcass
- 1 tsp Black Peppercorns
- 1 Bay Leaf
- 2 Chicken Legs
- Cooking Oil
- Black Pepper
Salt & Vinegar Mash
- 5 med - lrg Potatoes
- 2 tbsp Butter
- 1 tbsp Vinegar or more to taste
- 1 dessert spoon Salt
- 1 cup Green Beans
- 1 tbsp Capers
- Lemon Juice
Make the sauce
If your carcass is raw, place it unseasoned in an oven at 200c and roast it until cooked and coloured.
Move the carcass into a large pan, submerged in water. Pour any pan juices in as well.
Add some black pepper and a bay leaf, then simmer gently until the liquid has reduced most of the way down.
Strain the liquid into a bowl and discard the carcass. In a smaller pan, reduce that liquid until it becomes a thick, sticky jus.
Peel 5 medium - large potatoes and roughly dice. Boil them in water for roughly 20 - 30 minutes, or until fork tender. It will deend on how thickly you have cut the potato.
Strain off the water and mash the potato, then add the butter, salt and vinegar and mash again. Be generous. You want to taste it!
Bring the oven to 180c.
Season the legs with salt and wrap in foil with a little bit of oil, then bake in the oven for roughly 30 minutes
Remove from the oven and brown in a hot, oiled pan.
Trim the ends of the beans if necessary and simmer in a small pan for 8 - 10 minutes. Less if you prefer them al dente.
Drain the water and season with a little salt and lemon juice.
Plate everything up and crack some black pepper over the top.