How to cook chicken feet

For cooking chicken legs in honey-mustard sauce wash with a stiff brush five young potatoes without removing the skin. Cut in half lengthwise. Form for baking grease with vegetable oil, lay the potatoes on the bottom and edges of boards.

One kilogram of chicken legs, place in a saucepan and cover with water. Bring to a boil, change water and boil again. Put paws on the potatoes and a good pinch of salt. Prepare the sauce. To do this, mix 2 tablespoons mustard with the same amount of liquid honey and cream. Pour the sauce over the legs and place in a preheated oven 160оС. Bake until cooked potatoes.

Put out legs with pumpkin. For this one minute dip of 500 grams of chicken legs to the boiling water. A small pumpkin peel, remove seeds and inedible in the middle, cut into short cubes and boil. Boil water in a clay pot and place the foot. Once the water again boils, remove the foam and add half of the chopped onions, five grams of grated ginger and simmer under the lid ajar for about an hour.

When legs are soft, add the pumpkin, half teaspoon salt, two tablespoons of dry white wine and bring to a boil. Then turn down the fire to minimum and drizzle with legs one teaspoon of fragrant oil.

Use another recipe for chicken legs. Boil 800 grams of the legs in lightly salted water for 20 minutes. Drain the water and legs wipe with paper towels. Place them in a hot pan with vegetable oil and fry over medium heat until brown.

Continuing to fry on a slow fire, pour over the legs with a mixture of one tablespoon vinegar and three tablespoons of soy sauce. One head of garlic slice narrow strips and add to the pan along with a teaspoon of sugar and two asterisks anise. Stirring constantly, let the sauce cook for a few minutes and then remove from heat.