En una olla ponemos 1 litro de agua con la hoja de laurel, la rama de apio, la pimienta en grano y el clavo, las cárcasas de ave, los muslitos y sal.
Tapamos, dejamos que rompa a hervir, espumamos (quitar la espuma que se forma en la parte superior con una espumadera, que es donde se acumula toda la broza).
Se deja destapado y cociendo, pero añadiendo las zanahorias y el puerro cortado en juliana.
Se deja cocer hasta que los muslos estén casi hechos y el caldo a la mitad de volumen y se retira del fuego.
Se deja enfríar y se retiran los muslitos con cuidado, ya que deben de quedar enteros y los dejamos en papel absorbente.
El caldo se pasa por un tamiz y se reserva.
Los muslitos se pasan por maizena y se fríen en una sartén, a fuego medio, con la mantequilla y una gotita de aceite para que la mantequilla no se queme.
Se doran los muslitos por ambas caras y se riegan con Málaga Virgen, se añade un vaso de caldo de la coccion y se deja reducir hasta que espese ligeramente.
Se presentan los muslitos en una fuente con la salsa en el centro y se decora con una zanahoria en flor y con calabacín en muelle.
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