Chicken Leg Confit with Noodles

1. 1 Chicken drumstickspack 900 g ≈ $3.47 150 g
2. 2 Pastapack 450 g ≈ $1.37 40 g
3. 3 Potatoes≈ $2.19 per kg 100 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Bay leaves to taste
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the chicken¹ legs and cover with 500 ml cold water. Finely chop the onion⁵, cut the potatoes³ into 2 cm cubes, and slice the carrots⁴ into 1 cm rounds.

2. Bring to a boil over high heat, skim off any foam, add a bay leaf, and simmer for 25 minutes on moderate heat until the meat reaches 75°C and pulls away from the bone.

3. Add the potatoes³, carrots⁴, and onion⁵, cover, and cook for 10 minutes on medium heat.

4. Stir in the egg noodles, season with salt and pepper, and cook for the time listed on the package (5–7 minutes), stirring occasionally.

5. Check for doneness: the potatoes³ and carrots⁴ should be tender, and the noodles al dente. Remove the bay leaf and take the soup off the heat.

6. Ladle into bowls, sprinkle with finely chopped dill⁶, and serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.