Rub chicken legs with salt and pepper.

Put a half of lard slices in greased baking tray, then put chicken legs, cover with the remaining lard slices, top with carrot and onion stripes.

Fry in heated oven for 20 minutes. Add stock and stew until done. Pour starch dissolved with water.

Cook rice, bathe and steam raisins, bathe and pit fresh prunes. Soak dried prunes, then cook in a dollop of water.

Put prepared chicken legs on a platter, garnish with cooked rice, prunes and raisins. Pour the legs with the sauce from stewing.