Description
A dry curing time of 2 days is required to enhance the flavor and to retain moisture when cooking in the oil.
Ingredients
Scale
- 6 guineafowl legs
- 2 lts olive oil
- 150 gr salt
- 50 gr sugar
- 5 gr dry herbs
Instructions
- For the dry curing mix salt, sugar and herbs in a blender.
- Use this mix to rub all around the legs and leave covered in a deep container for two days.
- After two days wash under running water and let them soak for 10 min covered with water in a bowl.
- Pat them dry and arrange them with a good shape in a deep baking pan, cover them completely with olive oil.
- Cook them for 1 hour 30 mins at 120 C, then remove them from the oil and bake them for 15 mins at 180 C or until they get a nice golden brown color.
- Serve right away
- Prep Time: 48 hours
- Cook Time: 1 hour 45 mins