Ingredients portion 12
Chicken thighs Petelinka 2 pieces
Melted butter 300 g
Vegetable oil 200 ml
Thyme 5 sprigs
Garlic 1 head
Shallots 50 g
Parsley 20 g
Cranberry 200 g
Sugar 100 g
Cinnamon sticks 1 piece
Cardamom 3 pieces
Bread 12 pieces
Pink pepper to taste
Salt to taste
Ground black pepper to taste
Cooking instructions 1 hour and 30 minutes
1 Prepare all the ingredients.
2 Heat the ghee in a heavy-walled pan.
3 Put the chicken feet, a few sprigs of thyme and a garlic clove cut in half in the oil. Add the oil so that it covers the legs completely. Simmer under a lid over a low heat for one hour.
4 Remove the shanks from the oil, allow them to cool slightly and separate the meat from the bones.
5 Chop the meat together with the skin using a knife or food processor.
6 Chop the shallots, garlic clove, leaves from one sprig of thyme and parsley.
7 Heat a little oil in a pan and fry the onion in it until golden. At the end, add the garlic and thyme, fry for another 30 seconds and then remove from the heat.
8 Mix the vegetables and herbs with the chicken, salt and pepper to taste.
9 For the cranberry sauce, cover the frozen cranberries with sugar, put on the fire and bring to the boil.
10 Add the cinnamon stick and cardamom and simmer over a low heat for 10 minutes. Stir occasionally and crush the berries with a spoon. Season the sauce with salt and pepper to taste.
11 Toast the bread slices in the oven at 200 degrees for 3 to 5 minutes.
12 Spread the cranberry sauce on the bread, rib eye and garnish with the pink pepper. 
