From chicken legs you can cook different dishes.
Stuffed chicken legs are one of them.
This dish is for those who want to surprise friends in an original way of cooking banal legs.
Stuffed Chicken Legs - Basic Cooking Principles
To make stuffed chicken legs, you'll need the foods you use to make chicken.
If this dish is cooked correctly, the legs are tender and juicy.
The legs are washed, remove all unnecessary and carefully, so as not to tear, remove the skin with a stocking. The meat is separated from the bone, finely chopped or ground in a blender. In the future, it is used in the filling.
There are many cooking options for the filling, it all depends on your imagination. Cheese, boiled eggs, dried fruits, mushrooms and vegetables are added to the filling. All components of the filling are crushed, mixed with sour cream or mayonnaise, salted and seasoned with spices.
With this mass, the skin removed from the chicken legs is stuffed and fastened with toothpicks. Top them with salt, rubbed with garlic and greased with mayonnaise. Stuffed chicken legs are baked for about an hour at 180 C. Served whole or cut into slices.
Recipe 1. Stuffed Chicken Legs with Mushrooms
Ingredients
six chicken legs;
vegetable oil;
250 g of mushrooms;
sea salt;
130 g of onion;
80 ml of sour cream or mayonnaise;
80 g of hard cheese.
Cooking method
1. Defrost chicken legs, rinse and dry. Gently, using a sharp knife, separate the skin from the meat. We do this very carefully so that the skin does not tear. Remove it completely to the tendon. We shift the skin into a separate plate.
2. Rinse and cut the mushrooms into small pieces. We spread them in a preheated pan with a small amount of oil and fry until all the moisture has gone. Then add the finely chopped onion and continue to fry until it becomes transparent.
3. Separate the chicken meat from the bones and put it in a blender bowl. Grind into minced meat. We shift it into a bowl, add the mushroom fry and cheese chips. Salt, pepper and knead thoroughly with your hands.
4. With the obtained meat, fill the skin removed from the legs, fasten the incision with toothpicks and put it in a greased form. Top with stuffed chicken legs with mayonnaise and bake for forty minutes at 200 C.
Recipe 2. Stuffed Chicken Legs with Oranges
Ingredients
150 g of pork;
4 small legs;
mayonnaise;
garlic - 10 g;
orange.
Cooking method
1. We wash the chicken legs under the tap, dry and carefully, trying not to damage, remove the skin with a “stocking”. Separate the chicken meat from the bones and cut it into small pieces. A piece of my pork, cut off excess fat and films and cut into small pieces.
2. Combine the chicken and pork meat, add mayonnaise, salt, pepper, mix and leave to marinate for half an hour.
3. Peel the orange, chop the flesh into small cubes. Peeled garlic is passed through a garlic squeezer directly into the meat. We shift the chopped orange into the filling and mix.
4. Fill the skin with filling, wrap the edges and fasten with wooden skewers. We put them in a baking dish and put in the oven for 20 minutes. Bake at 180 C. Cool slightly, cut into slices and serve with any side dish.
Recipe 3. Stuffed Chicken Legs with Green Peas
Ingredients
large chicken legs - 4 pcs.;
extra salt;
canned green peas - 400 g;
sour cream - a tablespoon;
carrots - 400 g;
garlic - 15 g;
eggs - 2 pcs.
Cooking method
1. Dampen the washed feet with a paper towel. Carefully, taking care not to tear, remove the skin with a whole stocking. Sew off the peeled skin at one end.
2. Separate the meat from the bones and chop finely. Put in a bowl.
3. Boiled peeled and washed carrots until tender, cool and crumble in small cubes. Boil hard-boiled eggs, cool in ice water, peel and chop finely.
4. Add chopped carrots, green peas to the meat, first draining the marinade and eggs from it. Season the filling with salt and pepper. Stir well.
5. Stuff the skin of ham with minced meat, sew the hole or fasten it with a wooden skewer.
6. Grind the peeled cloves of garlic in a garlic squeezer. Rub the garlic mixture with ham and salt. Put in a refractory form, slightly oiled, and put in a preheated oven for forty minutes. Bake at 200 C. A few minutes before cooking, grease stuffed chicken legs with sour cream.
Recipe 4. Stuffed Chicken Legs with Prunes
Ingredients
70 g of onion;
freshly ground pepper;
4 large chicken legs;
50 g butter;
100 g of prunes;
80 g of mayonnaise or sour cream;
40 g walnuts;
fresh parsley;
60 g of cheese;
garlic - 15 g.
Cooking method
1. Wash the legs under running water, soak them with a disposable towel, carefully remove the skin and chop the bone.
2. In a small cup, squeeze the peeled garlic through a garlic squeezer, mix it with mayonnaise, salt, season with freshly ground pepper and mix. Rub the garlic mixture on the skin inside and out and set aside.
3. Transfer the washed prunes to a deep plate, pour boiling water over it and soak for 20 minutes. Drain the water from the steamed prunes, if there are seeds, remove them and cut it into thin strips. Put walnuts in a bag and crush with a rolling pin.
4. Peel and chop the garlic finely. Grind cheese on a grater with large holes. Rinse the parsley, dry slightly and crumble finely. Chop the peeled onions in small cubes.
5. Melt the butter in a pan, add a little vegetable oil and put the onions in this mixture. Add a little salt and pepper. Fry, stirring occasionally, until soft.
6. Separate the chicken meat from the bones, put it in a blender bowl and grind it into minced meat. Transfer it to a bowl, add a slice of butter and knead the minced meat with the hands. Put prunes, chopped garlic, nuts, fried onions, cheese chips and herbs in the mixture. Pepper and salt the minced meat and knead until smooth.
7. Fill the chicken skin with filling, without tamping so that it does not burst when baked. Tuck the edge inside the ham or fasten with a toothpick. Lubricate the legs with mayonnaise, put in a deep refractory form and put in a preheated oven for half an hour. Bake at 180 C. Stuffed chicken legs can be served as an addition to a side dish or as a cold snack.
Recipe 5. Stuffed Ham and Cheese Legs
Ingredients
4 chicken legs;
lean oil;
70 g of ham;
corn flakes and flour - for breading;
70 g of cheese;
2 eggs;
sugar, black pepper and sea salt;
10 ml of lemon juice.
Cooking method
1. Wash the legs under running water and pat dry with a paper towel. Carefully remove the skin with a stocking, being careful not to tear it. Remove the seeds from the legs. Transfer the meat into a bowl and pour lemon juice. Shuffle and set aside.
2. Cut the cheese and ham into small cubes and transfer to a deep plate. Add chopped chicken meat here. Stir.
3. Beat eggs with a whisk until a white foam appears. Put the corn flakes in a bag and grind with a hammer or rolling pin. Mix them with flour.
4. Salted skin with legs and pepper on the outside and inside. Sprinkle lightly with sugar. Fill each prepared filling and fasten the edges with a toothpick.
5. Dip the chicken in the egg, then breaded in a mixture of flour and corn flakes. Fry stuffed chicken legs until golden brown in a large amount of hot oil. Put on a plate covered with a paper towel. Serve with garnish and pickles.
Recipe 6. Stuffed Chicken Legs with Egg and Green Onion
Ingredients
a bunch of green onions;
chicken legs - 4 pcs.;
vegetable oil - 80 ml;
eggs - 4 pcs.;
sea salt.
Cooking method
1. My legs, dry with a napkin and put one on a board, skin down. Over the entire length of the leg, we make an incision along the bone. Then carefully, using a sharp knife, separate the bone from the pulp. The filet should remain on the skin. Chop off the bone at the base. So we cut all the legs.
2. We spread the legs with the skin down on the board, cover with a film and slightly beat off, trying not to damage the skin. Each leg is slightly salted.
3. Heat the pan with butter and drive eggs into it. Mix vigorously, crushing the yolks with a fork. Fry like an ordinary scrambled egg. Cut it with a spatula into four parts.
4. Rinse green onions, dry and finely chop. We spread a layer of fried eggs on each beaten leg. In the center, pour a strip of green onion. Close the legs tightly.
5. We spread the obtained rolls in a form tightly to each other. In this case, the seam should be located below. Top grease with vegetable oil. We put in a preheated oven for half an hour. We bake at a temperature of 200 C. Before serving, cut each leg and put a fan on a plate.
Recipe 7. Stuffed Chicken Legs with Liver, Herbs and Onions
Ingredients
six legs;
60 g of sour cream;
50 g mustard;
a piece of butter;
50 ml of soy sauce;
greenery;
two tomatoes;
200 g chicken liver;
80 g of onions.
Cooking method
1. Spread washed and dried legs with skin down and make an incision along the bone. Carefully remove the bone and chop it off at the base. Put the legs in a deep bowl.
2. In a deep bowl, mix soy sauce with mustard. Wash my tomatoes, wipe and chop as finely as possible. Spread in mustard and soy sauce and mix.
3. Pour the chicken with the resulting sauce, mix and let it marinate for two hours.
4. In a deep frying pan, fry the chopped onion until transparent. Then add the liver, cleaned and cut into small pieces, mix, and continue to fry for another five minutes. Sprinkle with finely chopped herbs.
5. Take out the legs from the marinade, lightly wipe with a napkin and spread it on the board with the skin down. We spread the filling in an even layer on the surface of the meat, wrap it with a dense roll and fasten it with wooden skewers.
6. Fry on both sides in a preheated pan until golden brown. Then close the lid and simmer for another half an hour over low heat.
Stuffed Chicken Legs - Chef Tips and Tricks
- When removing skin from the legs, carefully cut the film from the inside. So, you definitely won’t tear it up.
- All the ingredients for the filling should be well ground so that large pieces do not tear the skin.
- Do not fill the skin too tightly, otherwise it may burst during cooking.
- Serve stuffed legs with sauce, any side dish, pickles or as a cold appetizer.
