Stuffed chicken legs. Stuffed Chicken Legs: Cooking Recipe

stuffed chicken legs- one of the easiest to perform and inexpensive festive dishes, which cause a surge of enthusiasm among the guests, because for the uninitiated, the dish seems to be very tricky. Especially if the filling consists of more than three ingredients. Sometimes you get lost and you can’t even imagine what is inside there. In my experience, chicken legs are the most successful, stuffed with mushrooms and cheese. I will give the recipe step by step photos, you will see how easy it really is to create an empty "case" that is filled with stuffing and takes the form of a chicken leg. They look extremely appetizing. First you will eat these legs with your eyes, and then you will feel bright taste fried skin and delicate texture of juicy stuffing.

chicken legs 500 g
onion 0.5-1 pc.
garlic 1 clove (optional for stuffing)
frozen champignons 100 g
hard cheese 30 g
boiled buckwheat 2-3 tbsp. l. (optional)
vegetable oil
soy sauce 25 ml
honey 1-1.5 tsp
flour 2-3 tsp

Cooking time: 1.5 hours.

Quantity 1-2 servings.

How to cook stuffed chicken legs

For the filling, take a medium onion and cut into small cubes. Leave the frozen champignons to thaw first, then chop them finely. (Instead of frozen mushrooms, you can use fresh or pickled mushrooms.) Fry the onion in a frying pan sprinkled with vegetable oil until light golden, add the mushrooms, mix and fry until the liquid released during frying evaporates from the mushrooms.

Rinse the chicken legs, remove the remaining feathers on the skin, if any. Gently pull the skin off the legs from the thick part down with your fingers, stopping at the base of the bone. It comes off easily like a case.

Now, with a sharp knife, with chopping movements, cut off the bare leg with meat as close to the base as possible, but so as not to damage the skin at the base, leaving a piece of bone with skin. Sprinkle chicken stockings with a little salt and place in a bowl.

Cut the meat from the bones, and then chop into small pieces, transfer to a clean container. Add fried champignons with onion, grated hard cheese. I also put a little boiled buckwheat- it gives extra volume and improves the taste.

Thoroughly mix the chicken mixture, add a pinch of salt, a mixture of ground peppers as desired. I also added a clove of garlic, passed through a garlic press.

Stuff the chicken stocking with the stuffing.

Use a thread with a needle and sew stuffed chicken legs - literally three large stitches. (You can stab with wooden toothpicks, but then the shape of the edge will not be as even.)

Roll the legs lightly in flour and fry in vegetable oil over medium heat. On each side for 7-10 minutes.

After a beautiful and ruddy crust appears on the stuffed ones, dilute soy sauce (25 ml), water (25 ml) and a little honey (2 tsp) in a glass. Pour the soy mixture over the legs and reduce the heat. close the lid stuffed legs and simmer for 10 minutes until the liquid has evaporated.

Ready stuffed chicken legs free from threads and serve warm, in a separate dish, or with mashed potatoes.

easycookschool.com

Stuffed chicken legs

Professionals and amateurs call the fillet removed from the breast the most convenient part of the bird for work. However, with legs, you can come up with no less amazing recipes. How to cook chicken legs in the oven to make it tasty and unusual dish worthy of a festive table? Stuff them!

How to cook stuffed legs

Most housewives are accustomed to the fact that you can only put the filling in an initially hollow product: in a pepper with the seed part taken out, or a zucchini peeled in the same way. When it comes to stuffed chicken legs, a logical question may arise: where to lay the filler? In fact, the preparation of such a dish is a simple process, if you know a few important nuances.

Approximate step by step diagram work looks like this:

Wash the ham, remove the skin.
Make a longitudinal incision along the meat, separate the bone.
Fill the drumstick with the prepared stuffing.
Cover with skin, sew up stuffed product.
Bake, fry or stew - it depends on the idea of \u200b\u200bthe dish.

Everything looks very simple, after a couple of step-by-step repetitions, when checking with this algorithm, you will stuff chicken thighs already on the machine. Before doing so, however, there are a few things to consider:

lucky dish It starts with the right choice of the main product. Looking at the chicken legs in the window, make sure that their skin is dense and not damaged. Otherwise, when you start stuffing them, all the stuffing will fall out.
Choose a larger shin, otherwise it will be difficult to fill the space left after the removal of the bone.
How long to bake stuffed chicken legs? If the meat was marinated and the oven is powerful, 20 minutes is enough. Often, hostesses devote 30-35 minutes to this process.
If you intend to make a low-calorie dish, so you do not want to use the skin, sew the edges raw meat and wrap the leg tightly in cling film. After you need a layer of foil: the shape will be saved.
Special attention at stuffed poultry is given to the filling: if there are foods that cannot be eaten raw (cereals, mushrooms, eggplant), they are cooked before stuffing begins.

Chicken legs with mushrooms

The Perfect Recipe for novice housewives who want to surprise their families. The filling is very simple, requires a minimum pre-training. Mushrooms can be any, but champignons remain the most affordable. Their taste is complemented by cheese, herbs and sour cream, but if you wish, you can add any vegetables: they do not need heat treatment. For 4 stuffed legs you need:

sour cream - 2 tbsp. l. with a slide;
mushrooms - 210 g;
fresh greens;
salt;
vegetable oil;
semi-hard and soft cheese - 70 g each.

Step by step cooking principle:

First you need to make the filling for the chicken: cut the mushrooms and fry in oil - 5-6 minutes. Remove from the stove, add sour cream, chopped herbs, grated soft cheese. Mix, leave.
Wash the legs, remove the skin, cut the meat from the bone, trying to keep the piece whole. It is not necessary to beat off, but for large layers of meat it is recommended.
Stuff the legs, sprinkle each with grated semi-hard cheese, wrap with skin. Sew up.
Wrap each one in foil and place on a baking sheet. Cook in the oven for half an hour, working temperature - 175 degrees.
After removing the foil, fry each leg in a pan until golden brown.

Stuffed chicken drumsticks with vegetables

Juicy stuffing from peppers, tomatoes and zucchini is great for any meat, and stuffed with vegetables chicken has long been considered excellent diet dish. It is even easier to fill the drumsticks with such a mixture than a whole carcass; it is also not necessary to pre-heat it. If desired, you can additionally make a side dish of pasta under spicy tomato sauce and open a bottle of red wine.

Products for 4 stuffed drumsticks:

zucchini - 200 g;
large tomatoes - 2 pcs.;
Bulgarian pepper - 2 pcs.;
mayonnaise - 1 tbsp. l.;
carrot;
paprika, marjoram, white pepper, salt.

Stuffed chicken legs with vegetables are prepared as follows:

Grate the meat removed from the bone with salt and mayonnaise. Sprinkle with paprika.
Clean the zucchini, remove the core. Grate the pulp and squeeze.
Remove the seeds from the pepper and chop the rest.
Scald the tomatoes, remove the skin, crush the pulp.
Grate the carrots, mix with the rest of the vegetables. Add marjoram and white pepper.
Fill each lower leg with this mass, wrap with leather, sew up. Lay in glass mold tightly, tighten with foil, bake at 170 degrees.

Recipe for delicious chicken legs with rice

Such a dish is no longer an appetizer, but hearty lunch or most importantly hot on festive table. Cooking will take about an hour, but the result is worth it. Fragrant delicious stuffed chicken legs with golden rice and exotic filling will be remembered by everyone who tries them for a long time. List of ingredients:

chicken legs - 5 pcs.;
long rice - 170 g;
canned pineapples - 200 g;
cherry tomatoes - 10-12 pcs.;
turmeric - 1/2 tsp;
soy sauce - 2 tbsp. l.;
oregano;
olive oil;
cashew - 30 g;
honey - 2 tbsp. l.;
ground black pepper.

Making exotic stuffed legs is very simple:

Wash the rice, fry olive oil(dry grains!). Add half a cup of hot boiled water. When it evaporates, repeat this action 3-4 more times. Under the pan, the fire should be medium. In the last portion of water, you need to dissolve turmeric.
Carefully remove the skin from each chicken leg, cut the meat lengthwise, remove the bone.
Make a marinade: combine soy sauce with heated honey, ground pepper and oregano. Treat chicken meat with this liquid, let it stand for half an hour.
Combine pineapple cubes, prepared rice and cherry tomato quarters, add crushed cashews, oregano. Stuff marinated legs, wrap individually in foil. Bake at 180 degrees.
After 35 minutes, open the foil, give stuffed drumsticks browned or fried in a pan.

chicken leg video recipes

In the process of studying the cooking videos below, you will understand how to cook chicken legs so that they remain juicy. Professionals will help you deal with the intricacies of removing and then putting on the skin without damaging it. short compilation simple recipes contains main dishes of stuffed poultry for every taste and encourages cooking every day.

sovets.net

Stuffed chicken legs. Step by step recipe with photo

- Training
- 10 minutes
- cooking time
- 40 minutes
- servings

Stuffed chicken legs unlike ordinary baked chicken in the oven, able to surprise everyone who tries them. Many, however, I was also among them, think that cooking such baked stuffed chicken legs is very difficult and requires incredible skill and skill. In fact, this is far from the case. I got everything right the first time.

I think that many housewives, like me, are first of all afraid, first of all, how to remove the skin from the leg correctly and without damaging it. Now I can say with confidence that there is nothing difficult in this if you act slowly and confidently. Now about the filling. Stuffing for stuffing chicken legs most often consists of chicken meat, fried onions and carrots and champignon mushrooms. In addition to these ingredients, cheese and other vegetables - corn, broccoli, green pea, eggplant and zucchini.

Today I want to show you how to cook stuffed chicken legs with mushrooms in the oven by step by step recipe. This chicken dish can be served hot or as cold appetizer. Both in the first and in the second variant such stuffed chicken remains tasty and appetizing.

Stuffed Chicken Legs - Recipe

Wash the chicken legs prepared for stuffing cold water. Wipe off with paper towels.

Check for small feathers on them, pluck them if necessary. For stuffing, we need to get a “stocking” made of leather with a small bone at the end. In fact, removing the skin from the legs is very simple. In order for everything to work out, the main thing in this matter is to do everything carefully and slowly. Starting at the top of the leg (from the beginning of the thigh), with a sharp knife, make shallow cuts in those places where the skin connects to the meat. After each cut, carefully pull the skin down the leg. Thus, remove the skin from the leg down to the lowest bone.

With a sharp knife or small hatchet, cut off the bone with the skin from the leg.

Thus, prepare all the other chicken legs for stuffing. Now prepare the stuffing for stuffing the legs. AT this case it will consist of chicken meat, vegetables and mushrooms. Cut the meat off the bones.

Finely chop it with a knife, as for cooking chopped cutlets from chicken fillet or skip it through a meat grinder.

Hide the obtained chicken legs without meat in the freezer, from them at any time it will be possible to cook a delicious diet chicken soup. Wash the carrot. Clean and grate.

Peel the onion and cut into cubes.

Wash the mushrooms and cut into small cubes. Fry the onions and carrots in vegetable oil for 5-7 minutes.

Then put the mushrooms in the pan and fry them with vegetables for another 5 minutes.

Put the fried mushrooms with vegetables in a bowl with minced chicken.

Salt all the ingredients, sprinkle with spices.

After mixing, the stuffing for stuffing chicken legs will be ready.

Using a teaspoon, fill the base of the chicken leg with the filling. During stuffing, try to stuff the legs tightly with minced meat, pressing and tamping it down with a spoon.

So that during baking the stuffed chicken legs do not fall apart and the filling does not fall out of them, it is necessary to close the filling inside. The edges of the skins of chicken legs can be sewn up with thread or chipped off with toothpicks. The second option is more popular among housewives, as it is more aesthetic and faster.

Using this technology, stuff all chicken legs and fix them with toothpicks. Grease a baking sheet with vegetable oil. Lay the stuffed chicken legs on it at a small distance from each other.

Put the chicken in hot oven, the temperature of which is 180C. After 15 minutes of baking, a lot of juice will appear inside the chicken legs, and accordingly, the pressure in the stuffed chicken legs will rise sharply.

So that the skin on them does not burst them just like homemade sausage needs to be pierced. To do this, take a thin needle and make several punctures along the surface of the leg. The procedure can be repeated twice. Total stuffed chicken legs in the oven should be baked no more than 40 minutes.

Ready stuffed chicken legs are carefully transferred to a large plate, decorated with herbs and served. Enjoy your meal. I would be glad if this recipe for stuffed chicken legs is useful to you. I also recommend cooking chicken legs in mayonnaise in the oven.

www.kushat.net

Stuffed chicken legs

Many people love chicken and dishes from it. Chicken legs are especially popular. My family loves all kinds of baked chicken legs, but the same thing gets boring. So I decided to surprise mine!

INGREDIENTS

Chicken legs 6 Pieces
Onion 1 piece
Champignons ordinary or royal 10 pieces
Vegetable oil to taste
Spices to taste
Milk 4-5 Art. spoons

Many people love chicken, and especially chicken leg. There are also many recipes on how to cook chicken. I want to offer you a recipe for chicken legs stuffed with my own meat, cheese and garlic, it looks very appetizing and for the festive the table is suitable as it is impossible by the way!

Products:
chicken legs (3 pcs.)
chicken eggs (1-2 pcs.)
any cheese (100 g)
mustard ready (1 tbsp)
garlic (7-8 cloves)
salt, pepper (to taste)

*** based on one leg - one serving

Chicken legs stuffed recipe with photo step by step

1) Wash the chicken legs, dry them and carefully so as not to damage the skin (try to select the chicken legs for stuffing without damage to the skin, it must be whole), remove it with a “stocking” to the place where the pulp ends and then comes the bone with cartilage.

It is more convenient to start removing the skin from the upper edge of the thigh, carefully incising the joints of the skin with meat. It is better to cut off some meat (after you can clean the skin) than to damage the skin:

2) In this place, it is most difficult to remove the skin, it is better to cut the meat, just so as not to cut the skin, then you can remove the excess from the skin:

3) The skin with the tip of the bone must be cut off. You will get such a "pocket". Do the same with all the legs:

4) Cut the meat off the bones, but don't be too zealous, minced meat will be enough. Bones can be removed in the freezer, and then cook the broth:

5) Cut the meat cut from the legs into medium-sized pieces and put in a deep bowl:

6) Peel and chop the garlic:

7) Rub on coarse grater cheese:

8) Add mustard and garlic to the meat, salt, pepper and mix well:

9) We also put the grated cheese there and beat in the eggs, one or two (look at the quality of the minced meat so that it is not too liquid), knead everything again:

10) Let's start stuffing. We take the skin and fill it with minced meat. We give it necessary form fastening with toothpicks.

If you shape the legs, then the minced meat will be consumed more and it may not be enough. Therefore, I advise you to make half in the form of legs and half in the form of legs:

11) You can do it a little differently. Shape not the legs, but the legs. And attach like this:

Or like this (here we do not use toothpicks, but wrap a large piece of skin inside):

12) Lubricate the stuffed “legs” with vegetable oil so that the skin is elastic, we also grease the baking dish or baking sheet and lay out our chicken. We put in an oven preheated to 210 degrees:

13) After 10 minutes, the temperature should be reduced to 190 degrees and briefly covered with a lid or foil so that the juice stands out and the legs do not burn, then remove the lid and bake until cooked. In total, they are prepared for 40-60 minutes, depending on the size of the legs:

14) Fragrant and tasty "legs" are ready. Remove them from the oven, let cool slightly, then serve:

15) You can also fry them in a pan:

16) Fry the legs on both sides until golden brown on strong fire, then reduce the fire and let the legs "reach" for 10 minutes on low heat.

17) Before serving, do not forget to remove all toothpicks. Can be served with, , rice, etc.:

Enjoy your meal!

Every year a variety of unusual treats to the holiday table. However, the classics always remain in price.

Stuffed chicken legs is a dish that has been proven over the years and will never be disliked. The food has a lot of raisins. You will learn all about them in the article.

Stuffed drumsticks look spectacular both whole and cut. Serve part of whole legs and part in portions (like a roll). Appetite dish causes immediately. This is one of the main benefits. It is also universal and festive dinner and for everyday lunch. And the toppings - do whatever you want. Within reason, of course.

And the selected recipes will help determine the successful stuffing.

Stuffed boneless chicken legs in the oven - New Year's recipe

It's time to think about how to please loved ones at the New Year's table. I offer very tasty second dish. The most difficult thing is to remove the skin without tearing. The rest of the food is very easy to prepare.

On a note! Leftover stuffing? Make meatballs out of it and leave it on the soup.

We will need:

skin from legs - 7 pcs.;
a pair of bulbs;
minced chicken legs - 4 pcs.;
Bell pepper- 1 PC.;
6 art. l. sunflower oil;
40 g butter;
7 tsp mayonnaise;
1 tsp salt;
0.5 tsp pepper.

Cooking step by step:

Carefully remove the skin from the legs, prying with a knife. We cut the end of the leg. We try not to break anything. Cut off the excess protrusions from the top. We separate the meat from the bone and twist it in a meat grinder. Season the mince to taste.

Grind one onion in a meat grinder or in a blender. Then we add it to the filling. Melt the butter in a frying pan. We chop the onion and pass it. Bulgarian pepper is freed from the stalk and seeds. We chop into strips and send to the onion. Fry the vegetables for 2 minutes and add to the minced meat.

chicken filling ready with vegetables. Let's start stuffing. We fill each skin tightly and wrap it well on top so that the minced meat does not leak out during cooking.

We grease the baking sheet with vegetable oil. Lay out the stuffed legs. Coat each piece with mayonnaise.

We heat the oven to 200 degrees. We send the drumsticks to bake, reduce the temperature to 180 degrees. We bake for half an hour.

We shift the dish to a flat saucer, decorate as desired and serve.

Melt-in-your-mouth stuffed chicken drumsticks with mushrooms - an easy recipe

Stuffed legs are the number 1 dish on any holiday table, including New Year. Serve the dish whole or sliced. In any case, it will be beautiful and tasty.

Let's prepare a set of products:

champignons - 100 g;
bell pepper- 1 PC.;
bulb - 1 pc.;
shins - 5 pcs.;
parsley - a bunch;
spices to taste.

On a note! Is the mucous membrane strongly irritated while working with onions? Hold the vegetable for 10 minutes cold water. Vapors that cause tears will be much less.

Step technology:

Pull the skin off the shanks. It easily retreats to the lowest knuckle - here we simply chop off the bone with a knife or hatchet. You don't have to pull any further or it will break.
Separate the chicken leg fillet from the bone. We divide the meat into small cubes. Peel the onion and finely chop.
We wash the champignons, dry them and cut them into several pieces. Cut out the core of the pepper. We chop the fruit into arbitrary pieces.
We chop the washed greens.
We heat the pan with oil, then send the onion. We pass 3 minutes. Add mushrooms and continue frying until liquid evaporates.
Then we pass the onion with champignons for a couple more minutes and remove from heat. We combine chicken, pepper, mushrooms and onions in a container. Seasoning.
We tamp the filling into the skin. The padding is not too tight. We close the upper edges of the skin. If necessary, use toothpicks or threads.
We heat the pan with oil and lower the stuffed drumsticks.

Fry on both sides until golden brown. The frying process will take 15 minutes.
We shift it to a plate and call the guests until the dish has cooled down.

Stuffed drumsticks: a recipe with cheese in a slow cooker

A simple recipe for stuffed legs in a slow cooker. There is no need to carefully remove the skin here, which simplifies the technology. See all the details below.

The composition includes the following components:

chicken drumstick - 10 pcs.;
mushrooms - 100-200 g;
mayonnaise - 3 tbsp. l.;
cheese hard grade- 100 g;
1 onion;
a couple of cloves of garlic;
vegetable oil for frying;
salt pepper.

On a note! Be careful with salt. A pinch is enough for the marinade and for the filling. Mayonnaise with cheese and so give a salty taste.

Technology step by step:

Let's take a chicken leg. First, we remove the skin along with the pulp from the bone, so that we get a whole bag. At the very bottom, where the pulp is hard to move away, chop off the bone with a knife.
Remove the meat with a small knife. And we chop the bone with a large knife.
When the bone separates, turn the boneless drumstick right side out.
Let's get to the stuffing. Finely chop the onion, garlic and mushrooms. Pour oil into the multicooker bowl.
We send the crushed components there for the filling. Turn on the “Frying” mode, time: 8 minutes. We pass with an open lid.
At the end of the program, we shift the mass and let it cool. In the meantime, grate the cheese on a coarse grater. We are preparing the marinade. Mix mayonnaise, salt and garlic clove.
We combine the cooled mushroom mass with cheese. Salt, then stuff the drumsticks. We try to fill the bags more densely.
We close the top, fix it with a toothpick. Coat each stuffed leg with marinade. And leave it like that for half an hour.
Pour oil into the bottom of the multicooker bowl. We put the shins. We turn on the "Multi-Cook". Time: 45 minutes. Temperature: 120 degrees.
All the legs will not fit, so we cook in two stages, 5 pieces each. After 22 minutes, open the lid and flip the chicken reverse side.
We continue to prepare until the end of the program. Cook for the last 10 minutes with the lid open.

Put the finished dish on the dishes for serving.

Stuffed chicken legs with prunes or dried apricots

A little unusual stuffing with prunes and dried apricots gives a special flavor to stuffed legs. The dish turns out beautiful, festive, fragrant and tasty.

Let's prepare the components:

legs - 4 pcs.;
cream - 150 ml;
dried apricots with prunes - 100 g;
onion - 1 pc.;
spices to taste;
cheese 50 g;
sour cream - 2 tbsp. l.

On a note! Cream can be replaced with soft butter.

Step technology:

We remove the skin from the hams. We help with a knife, cutting in the process of tightening. We leave a piece of bone together with the skin, chopping it off at the place where the skin can no longer be easily removed.

Set the skins aside for now. Let's take the meat. Separate the fillet from the bone. We pass through a meat grinder.

We clean the onion, divide it into several parts and twist it into minced meat. Season, pour in the cream, mix. Cream will give the filling a super-delicate texture. Let's taste it.

Cut prunes with dried apricots small pieces and put into minced meat. We stuff empty skin bags with a mass. We close the edges.

We lay out the blanks in a baking dish. We send the baking sheet to the oven for half an hour. We rub the cheese on a coarse grater. Combine with sour cream.

We season at will. 10 minutes before the end, we take out the dish. We coat with cheese and sour cream. Get ruddy and delicious crust. We send the drumsticks back to the oven with the sauce. Bake until done.

Cool the legs and cut like a roll. You can also diversify the filling with other additives: apples, oranges, cherries, etc.

Recipe for Chicken Legs Stuffed with Fetax - Homemade Recipe

Appetizing beautiful legs with royal filling - great option on the New Year's table. However, it is also suitable for a family dinner. Relatives deserve to be surprised not only on holidays.

Let's prepare a set of components:

chicken legs- 3 pcs.;
parmesan - a piece;
pine nuts- a handful of;
fetax - 150 g;
a couple of eggs;
spices to taste;
parsley - a bunch;
breadcrumbs;
garlic cloves - 4 pcs.

Description step by step:

We remove the bone from the hams, leaving an even empty stocking. We begin to tighten the pulp from above, cutting around the bone with a knife. Having reached the base of the leg, cut off the bone. Then turn the resulting bag inside out.
Lightly fry cedar kernels in a pan - this procedure will reveal wonderful aroma and nutty flavor.
Finely chop the parsley and mix with fetax. Then squeeze the garlic into the mixture and add the nuts and grated parmesan. We season the filling at will. Good go: paprika, curry, oregano, white pepper.
Let's start stuffing the shins. We do not regret the filling, we put it tightly. We close the edges with a stretched skin. If necessary, fix with thread or a toothpick.
We prepare the batter. Pour crackers, flour into separate bowls and break eggs (shake with a whisk).
Dip your feet in egg mixture, then in flour. Further, again in eggs, then in breadcrumbs. With such a batter, you will get a dish with a golden crispy crust.
Heat up a frying pan with oil. Fry the stuffed legs on all sides until a blush forms. Then we shift the dish to a baking sheet and send it to the oven for 30-40 minutes at a temperature of 180 degrees.
Take care of the side dish at the same time. Get a complete dinner for the whole family.

Filled with buckwheat and garlic

Well marinated meat with garlic gives excellent results. Let's write down the recipe for stuffed legs with pre-marination. And by the way, buckwheat as a filling fully replaces the side dish, so you don’t have to cook anything else.

On a note! It is permissible to replace the filling with diced potatoes. The technology of preparation is the same.

Take the following products:

4 shins;
salt, paprika, black pepper to taste;
soy sauce - 3 tsp;
buckwheat - 100 g;
water - 200 ml;
garlic - 3 cloves;
oil - 1 tbsp. l. for the marinade plus 1 tbsp. l. for frying;
1 small onion.

On a note! If desired, add a piece of butter to each leg along with stuffing - the filling will delight you with juiciness and tenderness.

Cooking step by step:

Remove the meat completely from the bone. First, cut the flesh along the bone, then separate the fleshy part in a circle. We remove tendons.
Get a rectangular layer of chicken fillet with skin.
When we cut all the drumsticks, we proceed to marinating. Salt, pour soy sauce, sprinkle with paprika and black pepper. Chop the garlic into slices and place on top of the slices.
We send two layers to the saucepan. Drizzle with oil (half a tablespoon). Then lay the second layer chicken pieces- Drizzle with oil again. We cover with a saucer and set oppression.
Fit 1.5 liter jar with pickles. Let marinate for 1 hour.
Let's do the stuffing. Shredding the onion small cubes and pass in a saucepan with oil until golden. Then add buckwheat, fry a little and pour hot water. Boil the cereal to a crumbly consistency. We salt and cool. You can diversify the filling with carrots - fry with onions.
By this time, the chicken will be marinated. We take a piece, spread the filling (1-2 tablespoons) and connect the edges, giving the shape of a shank.
Fix with toothpicks.
Transfer the stuffed legs, seam side down, to a baking dish.
Preheat the oven. We send the dish for half an hour.

We take out our delicious baked bags, cool a little and invite everyone to the table as soon as possible.

Stuffed chicken legs stuffed with minced meat with walnuts

What can be stuffed with shins? Lots of options! All ideas can be viewed on YouTube, culinary forums, etc. In this recipe described unusual and delicious stuffing with walnuts - let's see?

Take the following products:

chicken quarters - 5-6 pieces;
2 eggs;
salt, pepper to taste;
mayonnaise - 2 tbsp. l.;
walnuts - 200 g;
mushrooms - 200 g.

On a note! Don't like to mess with cutting? Take ready-made semi-finished products with skin and meat. Just pay attention to the expiration date and storage conditions.

Step-by-step instruction:

Carefully separate the skin. We get a whole stocking, which we will fill later. We chop off the base of the bone.
We cut the meat from the bone and twist it in a meat grinder. Season, add the egg, mayonnaise and mix.
We divide the nuts and mushrooms into several parts - we combine them into a total mass.
Whisk the egg in a separate bowl.
We form a cake from minced meat, grease with an egg, put the walnut-mushroom filling in the middle. We roll into a ball. Brush again with egg.
We send the workpiece in a bag of skins. We wind the drawn edge from above. We fix the form so that the beginning does not flow out.
We send it to the oven for 30 minutes. We take out the finished legs, put them in a beautiful saucer and serve to the table.

Come in handy! The dish is universal! Good for a picnic - try cooking stuffed chicken legs on the mangal. It turns out awesome!

Stuffing with rice and mushrooms

Rice with mushrooms is the most common stuffing for stuffing. In this recipe, walnuts are added for a change. It turns out tasty, fragrant and beautiful (especially in the context).

boneless legs -5 pcs.;
mushrooms - 250 g;
vegetable oil -3 tbsp. l.;
Dijon mustard - 1 tsp;
walnuts - 100 g;
rice, boiled until half cooked -¾ cup;
ketchup - 3 tbsp. l.;
onion - 1 g;
mayonnaise - 3 tbsp. l.;
salt - 0.5 tsp;
black pepper - 0.5 tsp;
cumin - 0.5 tsp;
paprika - 0.5 tsp;
dried garlic- 0.5 tsp

Cooking technology:

Chop the onion into thin cubes and sauté. Finely chop the mushrooms and send to the onion. Fry for 3-4 minutes.
Walnuts grind with a knife and combine with rice and donated ingredients. Season the mass, mix. Then we stuff the boneless chicken quarters.
We fix the edges well and lay each bag on the foil.
We send it to the baking dish.
In a separate bowl, combine mayonnaise, ketchup and mustard. Lubricate the legs generously with the resulting sauce. We heat the oven to 180 degrees. We bake 1 hour.

The dish is ready, it's time to decorate and serve.

On a note! Are you on a diet? Cook the legs for a couple - and feast in peace.

Stuffed chicken legs (legs) - Vietnamese cuisine: video

The video shows how to stuff, how to remove meat from the bone and other nuances of cooking stuffed legs. This dish prepared according to vietnamese cuisine. The recipe guarantees spectacular presentation wonderful taste and aroma. Without technological maps and other rules! Everything is simple and clear.

Professionals and amateurs call the fillet removed from the breast the most convenient part of the bird for work. However, with legs, you can come up with no less amazing recipes. How to cook chicken legs in the oven to make a tasty and unusual dish worthy of a festive table? Stuff them!

How to cook stuffed legs

Most housewives are accustomed to the fact that you can only put the filling in an initially hollow product: in a pepper with the seed part taken out, or a zucchini peeled in the same way. When it comes to stuffed chicken legs, a logical question may arise: where to lay the filler? In fact, preparing such a dish is a simple process if you know a few important nuances.

An approximate step-by-step scheme of work looks like this:

Wash the ham, remove the skin.
Make a longitudinal incision along the meat, separate the bone.
Fill the drumstick with the prepared stuffing.
Cover with skin, sew up the stuffed product.
Bake, fry or stew - it depends on the idea of \u200b\u200bthe dish.

A successful dish begins with a competent choice of the main product. Looking at the chicken legs in the window, make sure that their skin is dense and not damaged. Otherwise, when you start stuffing them, all the stuffing will fall out.
Choose a larger shin, otherwise it will be difficult to fill the space left after the removal of the bone.
How long to bake stuffed chicken legs? If the meat was marinated and the oven is powerful, 20 minutes is enough. Often, hostesses devote 30-35 minutes to this process.
If you intend to make a low-calorie dish, so you do not want to use the skin, sew the edges of the raw meat together and wrap the leg tightly in cling film. After you need a layer of foil: the shape will be saved.
Particular attention is paid to the filling of stuffed poultry: if there are foods that cannot be eaten raw (cereals, mushrooms, eggplants), they are cooked before stuffing begins.

Chicken legs with mushrooms

An ideal recipe for novice housewives who want to surprise their home. The filling is very simple, requires minimal preparation. Mushrooms can be any, but champignons remain the most affordable. Their taste is complemented by cheese, herbs and sour cream, but if you wish, you can add any vegetables: they do not need heat treatment. For 4 stuffed legs you need:

sour cream - 2 tbsp. l. with a slide;
mushrooms - 210 g;
fresh greens;
salt;
vegetable oil;
semi-hard and soft cheese - 70 g each.

Step by step cooking principle:

First you need to make the filling for the chicken: cut the mushrooms and fry in oil - 5-6 minutes. Remove from the stove, add sour cream, chopped herbs, grated soft cheese. Mix, leave.
Wash the legs, remove the skin, cut the meat from the bone, trying to keep the piece whole. It is not necessary to beat off, but for large layers of meat it is recommended.
Stuff the legs, sprinkle each with grated semi-hard cheese, wrap with skin. Sew up.
Wrap each one in foil and place on a baking sheet. Cook in the oven for half an hour, working temperature - 175 degrees.
After removing the foil, fry each leg in a pan until golden brown.

Stuffed chicken drumsticks with vegetables

The juicy filling of peppers, tomatoes and zucchini is great for any meat, and chicken stuffed with vegetables has long been considered an excellent diet dish. It is even easier to fill the drumsticks with such a mixture than a whole carcass; it is also not necessary to pre-heat it. If desired, you can additionally make a side dish of pasta with spicy tomato sauce and open a bottle of red wine.

Products for 4 stuffed drumsticks:

zucchini - 200 g;
large tomatoes - 2 pcs.;
Bulgarian pepper - 2 pcs.;
mayonnaise - 1 tbsp. l.;
carrot;
paprika, marjoram, white pepper, salt.

Stuffed chicken legs with vegetables are prepared as follows:

Grate the meat removed from the bone with salt and mayonnaise. Sprinkle with paprika.
Clean the zucchini, remove the core. Grate the pulp and squeeze.
Remove the seeds from the pepper and chop the rest.
Scald the tomatoes, remove the skin, crush the pulp.
Grate the carrots, mix with the rest of the vegetables. Add marjoram and white pepper.
Fill each lower leg with this mass, wrap with leather, sew up. Place tightly in a glass form, tighten with foil, bake at 170 degrees.

Recipe for delicious chicken legs with rice

Such a dish is no longer an appetizer, but a hearty lunch or the main hot dish on the festive table. Cooking will take about an hour, but the result is worth it. Fragrant delicious stuffed chicken legs with golden rice and exotic filling will be remembered by everyone who tries them for a long time. List of ingredients:

chicken legs - 5 pcs.;
long rice - 170 g;
canned pineapples - 200 g;
cherry tomatoes - 10-12 pcs.;
turmeric - 1/2 tsp;
soy sauce - 2 tbsp. l.;
oregano;
olive oil;
cashew - 30 g;
honey - 2 tbsp. l.;
ground black pepper.

Making exotic stuffed legs is very simple:

Rinse rice, fry in olive oil (dry grains!). Add half a glass of hot boiled water. When it evaporates, repeat this action 3-4 more times. Under the pan, the fire should be medium. In the last portion of water, you need to dissolve turmeric.
Carefully remove the skin from each chicken leg, cut the meat lengthwise, remove the bone.
Make a marinade: combine soy sauce with heated honey, ground pepper and oregano. Treat chicken meat with this liquid, let it stand for half an hour.
Combine pineapple cubes, prepared rice and cherry tomato quarters, add crushed cashews, oregano. Stuff marinated legs, wrap individually in foil. Bake at 180 degrees.
After 35 minutes, open the foil, let the stuffed drumsticks brown or fry in a pan.