Leg slices rinse with cold water, subsequently put in boiling salted water, cook with the lid closed at reduced heat for 1 hour. Remove the skin from the onion, sprinkle with bay spice and cloves. Rinse and scrape the carrot. Add onion and carrot with peppercorns to meat after 1 hour of cooking and cook for another 40 minutes. Clean and rinse Brussels sprouts, cook in salted water for 15 min, drain. Remove peel from onion, chop, dice bacon, fry, add onion cubes and steam for 2 min until soft. Add Brussels sprouts and chanterelle broth. Season vegetables with salt, add pepper and simmer for 10 min. After 8 min cooking time, mix chanterelles into Brussels sprouts and heat for another 2 min. Serve the Brussels sprouts with the leg slices.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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