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Chicken legs

Use three larger chicken legs. For three persons you could use five of course.

Clean them with cool water, dry them and release the fatty skin from the lower side of each leg. Use a sharp knife and cut four or five scars in the fleshy parts of your chicken legs.

To mix up a provencal version of your marinade mix it up like this:

250 ml of dry white wine

5 table spoons of wthite wine venegar

5 table spoons of olive oil

5 table spoons of herbage of provence

2 teaspoons of coarsely granular salt

2 table spoons of coarsely granular mustard

Put the chicken legs in a box and fill it up with your mariande. Close the box put all into your fridge for 12 hourse. Check it in the meantime that the mariande has the chance to get in contact with the complete surface of your chicken legs.

Spareribs

Starting with the meat you definately need larger pieces than normally presented in the meat counter. For pork ribs ask for the larger "Rippchenleiter". Chose one for each person or two in maximum.

Clean them with cool water, dry them and release the silver skin from the bony side of rib. Do the last step while trying to get grip of the skin in one corner and pull it slightly. Sometimes it's easy - sometimes not.

Clean them with cool water, dry them and release the silver skin from the bony side of rib. Do the last step while trying to get grip of the skin in one corner and pull it slightly. Sometimes it's easy - sometimes not.

Clean them with cool water, dry them and release the silver skin from the bony side of rib. Do the last step while trying to get grip of the skin in one corner and pull it slightly. Sometimes it's easy - sometimes not.

Clean them with cool water, dry them and release the silver skin from the bony side of rib. Do the last step while trying to get grip of the skin in one corner and pull it slightly. Sometimes it's easy - sometimes not.

Clean them with cool water, dry them and release the silver skin from the bony side of rib. Do the last step while trying to get grip of the skin in one corner and pull it slightly. Sometimes it's easy - sometimes not.

Clean them with cool water, dry them and release the silver skin from the bony side of rib. Do the last step while trying to get grip of the skin in one corner and pull it slightly. Sometimes it's easy - sometimes not.

Clean them with cool water, dry them and release the silver skin from the bony side of rib. Do the last step while trying to get grip of the skin in one corner and pull it slightly. Sometimes it's easy - sometimes not.

Clean them with cool water, dry them and release the silver skin from the bony side of rib. Do the last step while trying to get grip of the skin in one corner and pull it slightly. Sometimes it's easy - sometimes not.

Clean them with cool water, dry them and release the silver skin from the bony side of rib. Do the last step while trying to get grip of the skin in one corner and pull it slightly. Sometimes it's easy - sometimes not.

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