Stuffed drumstick. Stuffed boneless chicken legs: a simple recipe

Chicken is such an ordinary meat that few people indulge in fantasies about a new, untested preparation. It is prepared when there is no time for anything more - as long as the family is well-fed and does not look like a wolf. It’s good that nowadays you can freely buy those parts of the body that are eaten without much grumbling. As you know, most people still prefer the lower part of the chicken, considering it so healthy breast tasteless and dry. So why not make something tempting from your favorite “spare parts”? Yes, stuffed chicken legs will require a lot of patience, time and accuracy. At least for the first time. However, you can prepare a lot of them in advance, and festive table they may well become the highlight of the treat. The main thing is to take legs that are larger in size and have thicker skin so that your efforts are crowned with success.

Preparing the shell: method No. 1 - perfect

Before preparing stuffed chicken legs, you need to make a “stocking” out of them, into which the filling will be packaged. The described technique allows you to use anything and in any quantity as minced meat (the chicken meat itself will not take up space). To do this, take the shin and carefully, using a knife, lift off the skin from the thick side. She gradually turns inside out. Where it is attached with films to the meat, these films are trimmed. The main thing is not to damage the skin itself. The process is quite simple - the skin moves freely over the meat and comes off easily. When it is twisted right up to the joint, the leg is cut off along with the bone from the “case”. In the future, you can cook broth from it or use it in some other dish.

Now about how to stuff chicken legs prepared in this way. Any filling that comes to your mind is carefully placed in the “pocket”. At the same time, you must try to ensure that it retains the shape of the leg. The edges of the skin are either fastened with toothpicks or overlapped - so that the minced meat does not fall out.

Preparing the shell: method No. 2 - partial

It is suitable in cases where chicken legs are stuffed not only with “foreign” ingredients, but also with their own meat. The initial stage is the same: the “stocking” is carefully removed down to the joint. But the leg is not cut off completely: the bone in it is carefully broken, which is cut out along the entire length of the future shell. The meat unfolds like a book and is lightly beaten, since you need to stuff “partially processed” chicken legs by putting a spoonful of filling inside and rolling the meat into a roll. The skin is then pulled back; Due to the fact that the filling inside is a “package”, it is held by the chicken, and there is no need to fasten the edges of the skin.

Filling with dried apricots and nuts

One recipe for stuffed chicken legs differs from the other only in the filling options and, occasionally, in the final processing. One of the most tempting minced meats seems to us to be the following: meat from “gutted” three drumsticks is placed in a blender with a third of a glass of soft dried apricots. Add two tablespoons of crushed nuts, pepper and salt, and paprika (turmeric as an option) into the mixture. The minced meat is kneaded, placed inside “stockings”, which are sprinkled and baked in the oven for about half an hour. By the way, you can cut up chicken legs stuffed with this filling using the second method - it will take less time. Just put a spoonful of chopped dried apricots with nuts inside each “book” of shin meat, roll and stretch the shell.

Mushroom filling

Almost the most popular chicken legs are stuffed with mushrooms (photo above). One of the options for preparing them is to combine champignons with meat from the drumsticks, so when preparing the shell you can use both cutting methods. A couple of chopped onions are simmered in butter, then chopped champignons are added to them - about eight large ones. When the mushrooms give good juice, they are peppered, salted, half a glass of cream and a beaten egg are poured into them. After kneading, the filling is combined with chopped meat (or wrapped in “books”). Next, the chicken legs, stuffed and secured with toothpicks (if necessary), are placed in the oven for half an hour, sprinkled with oil. They are delicious served sprinkled with chopped parsley.

Chicken and cheese filling

When baked, cheese is attractive in any dish: it adds piquancy and juiciness. In addition, even the most familiar food can surprise you with new flavor notes if you simply take a different type of cheese. However, it is not suitable for stuffing in splendid isolation: you will need too much, and when melted, it will all leak out. So when stuffed chicken legs with cheese are prepared, it is usually supplemented with something else. For example, their own meat. For the filling, the chicken cut from the bones is chopped medium. One hundred grams of cheese is coarsely grated and mixed with half a head of garlic (squeeze or chop), salt, pepper and a spoonful of mustard. An egg is beaten into the minced meat, it is kneaded and packaged in casings. Stuffed chicken legs are baked in the oven according to the following schedule: 10 minutes - at 210 degrees (for tanning), cover with foil, turn down the heat to 190 o C - and another 20 minutes; remove the covering - and the last 10 minutes.

Omelette for filling

This is one of the most unexpected ways to cook stuffed chicken legs. For gutting, the second, partial method is more suitable here. The chopped meat spreads are peppered, rubbed with crushed garlic and salted. One hundred grams of bean pods are dipped in boiling water for a minute and strained. The same amount of ham (preferably smoked) is cut into cubes; the cheese is grated. An omelet is fried from two eggs, beans and ham, divided in half, spread over two broken drumsticks and sprinkled with cheese. The meat is carefully rolled up, the skin is stretched - and it’s still in the oven for the same half an hour.

In a similar way, you can make stuffed chicken legs with mushrooms and omelet. The champignons are first fried over high heat and then added to the eggs.

Liver filling

A very interesting recipe for stuffed chicken legs, in which chicken liver is embedded. About a hundred grams of it are taken for four legs. The liver should be chopped - not too coarsely, but not into mush. For greater juiciness, meat removed from the legs and ground with a small piece of loaf soaked in milk is added to it. Additionally, you still need a medium onion. It is crushed and sauteed, after which it is combined with the filling. If you want some zest, you can add a spoonful of seeds and a couple of spoons canned peas. Already shaped stuffed chicken legs, laid out on a sheet, are smeared with sour cream - this way the skin becomes more elastic and will not burst when baked. All that remains is to put the baking sheet in the oven for the standard half hour, and then invite the family over for dinner.

Liver filling provides enormous freedom in choosing accompanying ingredients. These stuffed chicken legs are very tasty: with mushrooms and liver, liver and boiled eggs, rice with liver. Choose the option that is closest to your heart.

Minced vegetables

It joins the meat that has been removed from the leg bones and chopped. A large carrot is boiled and cut into cubes for four legs, mixed with a can of green peas (strain as carefully as possible), finely chopped (not crushed) three garlic cloves and cubes of two hard-boiled eggs. Before placing in the oven, the stuffed legs are salted and rubbed with garlic. They will bake for the same thirty minutes; When half-ready, the legs are coated with sour cream. And on common dish It is better to cut them diagonally with a very sharp knife. Then you will have not only tasty, but also very beautifully served stuffed chicken legs - even a skeptic can see this from the photo.

Minced bananas with garlic

Let's move on from fairly common fillings to the exotic. For example, mix six coarsely chopped garlic cloves, a large peeled banana and red Bell pepper, crushed into small cubes. We cut about seven drumsticks using method No. 2, place the filling on chicken “chops” sprinkled with paprika, roll them into rolls and put the skin on them. Unlike other recipes where the oven was used, these stuffed chicken legs are fried until crusty in a mixture of butter and olive oil, and then slowly simmered until cooked, without adding liquid and without covering with a lid. They are especially tasty with the so-called green oil, for which the usual one is softened and ground with four crushed garlic and chopped parsley, after which it is wrapped in a sausage in film and cooled in the refrigerator for a third of an hour.

Apples and prunes

The proposed recipe for stuffed chicken legs requires marinating them - already cut up using the second method. For the marinade, mix Worcestershire and soy sauce s, vegetable oil(preferably, of course, olive), garlic and your favorite spices. You need to keep your legs for about half an hour. At this time, apples and softened pitted prunes are chopped and mixed. You can also grate a little cheese into the filling, but it’s up to you - not everyone likes the combination of apple and cheese flavors. The marinated legs are stuffed, the removed “stockings” are put on them, and each one is breaded in flour and then in an egg beaten with a spoon of mayonnaise. Finally, the stuffed chicken legs are fried evenly: thanks to the breading, they will already have a crust, so you can keep it on low heat until done.

Oranges with pork

Having mastered the process by which delicious stuffed chicken legs are created, you can pamper yourself with different fillings. For example, put the pulled chicken into soup, and cut lean pork into minced meat - about 200 grams for four normal-sized legs. To make this meat cook faster, it should be marinated for half an hour in mayonnaise with the addition of mustard, salt and pepper. Big orange cleaned and disassembled into pieces; The skin is removed from each of them, and the slices are cut into 2-3 parts. The fruit is mixed with meat and a couple of chopped cloves of garlic. If necessary, the minced meat is added and seasoned, but be careful: the pork may take enough from the marinade. The legs are formed, quickly fried until golden and sent to the oven to reach the desired condition - for about twenty minutes.

Tangerine filling

An original recipe according to which six legs, cut in the second way, are pre-fried in olive oil, where an equal amount of soy sauce is added. While they are cooling, a small piece of ginger root is grated, mixed with four crushed garlic cloves, two spoons of soy sauce, one of cognac, salt and red ground pepper. The fried legs are coated in this mixture. Six washed tangerines are peeled, divided into slices and freed from seeds (if there are any). Two tangerines go into the juicer, and the rest go into the filling for the legs. It is not always possible to save the skin for packaging when frying - this requires a certain culinary dexterity. Therefore, some stuffed chicken legs may need to be tied together with threads. They are placed in a saucepan, filled with coating sauce and tangerine juice and simmer for about a quarter of an hour. Believe me, you haven't eaten anything like this!

Don’t doubt your abilities and don’t consider stuffed chicken legs too difficult to prepare (photo). The recipe you choose can also always be adapted to suit your personal tastes. Eg, mushroom filling add cheese or buckwheat, and add green beans instead of oranges to the pork. Feel free to experiment! Your experiences will be enthusiastically received by your loved ones.

Probably not all of you stuff chicken or its parts. But most certainly love them. My family loves stuffed chicken legs.

Of course, this is not the most quick dish, but since they ask, then I cook. And today I will tell you exactly about them, chicken legs, and about my method of stuffing in as much detail as possible. I hope you will follow me and love this dish as much as we do.

Total cooking time – 1 hour 40 minutes
Active cooking time – 45 minutes-1 hour
Cost – 4 $
Calorie content per 100 g – 157 kcal
Number of servings – 6 legs (that's about 3 servings)

How to cook stuffed chicken legs

Ingredients:
Leg – 6 pieces(chicken)
Bulgarian pepper– 70 grams
Tomato – 80 grams
Garlic – 6 cloves
Parsley – 2 sprigs
Green onion – 20 grams
Hard cheese – 30 grams
Rusks – 3 tablespoons
Corn grits- 1 tablespoon
Egg – 1 piece
Flour – 2 tablespoons
Black pepper - to taste
Milk – 1 tablespoon
Salt - to taste

Preparation:

One very important advice: It’s much better if it’s not chicken legs, but a leg with a thigh. For what? Well, the most important thing is because of the presence of skin. We will partially take it from the thighs and later wrap our legs without difficulty. What to do with the remaining thighs? Just bake them side by side, or cook broth, prepare soup... I’m sure they won’t go to waste. If you just bought legs and see that there is enough skin on them, then at the end of stuffing, prick it on top with a wooden stick, which you must select when serving. But, as far as I can see the legs separately, they only have half the skin, so I always take the legs. So, let's begin. Let's say you still bought a leg on my advice. We will build on this. Slightly above the leg-thigh joint, cut the skin in a circle.

Carefully remove it; if it suddenly gets stuck somewhere (the film is held in place), we help slightly with a knife. But, the skin comes off the legs quickly, easily and without problems, so no troubles in the form of tears should arise. We leave this skin turned inside out, at the very bottom.

Cut off the thigh, if any.

Next you need to separate the bone. To do this, we make a longitudinal cut.

Using a sharp knife, separate the meat from the bone, starting from the upper cartilage (separate in a circle).

Since I don’t have any scissors (which is unfortunate, but I still won’t buy them), I simply cut off the bone (press with a knife) in the area of the cartilage, leaving the latter in place. Be careful – you don’t want to damage the skin.
Peel the garlic and pass through a press or chop with a knife. Calculation: one clove per leg. Of course, many people don’t like garlic, and if you’re not at all comfortable with it, replace it with fried onions... although it won’t be as fragrant, but I’m saying this - I’m a big fan of garlic.
So, we see before us a kind of field for fantasy. No, I will under no circumstances twist this meat; we like it unground, with juicy filling inside. Now just salt and pepper the chicken and rub it with garlic, let it sit and soak, and we’ll do the filling.

I suggest you vegetable filling, which gives incredible juiciness to our legs and consists of the most available products. Take red paprika ( bell pepper, it turns out to be a small half), wash it, clean it of seeds and cut it into small cubes. I don't like green, but orange and yellow are fine too. We also remove the seeds from the tomato, since we have no use for all this liquid, and cut it in the same way as paprika - into cubes. Finely chop the green onions and parsley. Mix everything, lightly salt and pepper. Distribute the filling evenly over our spread legs.

Next, we carefully twist everything and put it back into our skin.

Since we have a little more skin than necessary, just wrap it inside. You don’t need to chip anything – it’s very convenient.

Now let's start breading. Three cheese on a fairly fine grater and mix it with breadcrumbs and corn grits. I didn’t have this very cereal on hand, but I didn’t want to buy it just because of the breading, so I replaced it with an extra spoonful of crackers. By the way, you can replace it with semolina, but that’s also gone...
Lightly beat the egg and milk with a fork.
We take our stuffed leg, roll it in flour, then in the egg and at the very end with cheese and breadcrumbs.

Line a baking pan with oiled paper. Once I covered it with foil and bitterly regretted it - the breading mercilessly stuck to it and I had to literally tear it off the legs, millimeter by millimeter. So no foil! Well, I did a little more filling and, once I got around to it, I stuffed the thighs too, cutting out the bone, wrapping the filling and breading again.

Place in an oven preheated to 180 degrees for about 40 minutes. Baking time depends on your oven and the size of the legs. It is not necessary to warm it up initially. If you put it in a cold place, increase the baking time by 5-10 minutes.
The side dish can be absolutely anything. Place the legs on a large baking sheet and bake potato wedges next to them. Boiled rice, fresh salad– this is also appropriate. So the choice is yours! Crispy crust, juicy chicken- mmm, wonderful dish!
Bon appetit!

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

chicken legs 500 g
onions 0.5-1 pcs.
1 clove garlic (optional for filling)
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. (You can use fresh or pickled mushrooms instead of frozen mushrooms.) Fry the onions in a frying pan with vegetable oil, until lightly golden, add the mushrooms, stir and fry until the liquid released during frying has evaporated from the mushrooms.

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

Now, using a sharp knife, using 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. Lightly coat the chicken stockings with salt and place in a bowl.

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

Mix the chicken mixture thoroughly, add a pinch of salt and a mixture of ground peppers if desired. I also added a clove of garlic, put through a garlic press.

Fill the chicken stocking with the resulting filling.

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

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

After the beautiful and golden brown crust For 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 heat. Cover the stuffed legs and simmer for 10 minutes until the liquid evaporates.

Remove the threads from the finished stuffed chicken legs and serve warm, as a separate dish, or with mashed potatoes.

easycookschool.com

Stuffed chicken legs

Professionals and amateurs call the most convenient part of the bird to work with is the fillet removed from the breast. However, you can come up with just as amazing recipes with chicken legs. How to cook chicken legs in the oven so that it turns out delicious 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 from which the seed part has been removed, or in a zucchini peeled in the same way. When it comes to stuffed chicken legs, a logical question may arise: where to put the filler? In fact, preparing such a dish is a simple process if you know a few important nuances.

Approximate step by step diagram the work looks like this:

Wash the legs and remove the skin.
Make a longitudinal cut through the meat and remove the bone.
Fill the drumstick with the prepared filling.
Cover with skin and sew up the stuffed product.
Bake, fry or stew - depends on the idea of the 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 automatic. However, before doing this, there are a few things to consider:

A successful dish begins with the right choice of the main product. When looking at the legs on display, make sure that their skin is tight and undamaged. Otherwise, when you start stuffing them, all the filling will fall out.
Choose a larger drumstick, otherwise it will be difficult to fill the space left after removing the bone.
How long to bake stuffed chicken legs? If the meat has been marinated and the oven is powerful, 20 minutes will be enough. Housewives often devote 30-35 minutes to this process.
If you intend to do low calorie dish, so you don’t want to use leather, sew the edges raw meat and wrap the leg tightly in cling film. Afterwards you will need a layer of foil: the shape will be preserved.
Special attention at stuffed bird is given to the filling: 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 family. The filling is very simple, requiring minimal preliminary preparation. Mushrooms can be any kind, but champignons remain the most accessible. 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 required:

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 preparation principle:

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

Stuffed chicken drumsticks with vegetables

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

Ingredients for 4 stuffed drumsticks:

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

Stuffed chicken legs with vegetables are prepared as follows:

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

Recipe for delicious chicken legs with rice

This dish is no longer a snack, but hearty lunch or the main hot item on the holiday table. It will take about an hour to prepare, 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;
cashews – 30 g;
honey - 2 tbsp. l.;
ground black pepper.

Making exotic stuffed legs is very simple:

Wash the rice and 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 frying pan, the heat should be medium. You need to dissolve the turmeric in the last portion of water.
Carefully remove the skin from each chicken leg, cut the meat lengthwise, and remove the bone.
Make the marinade: combine soy sauce with heated honey, ground pepper and oregano. Treat chicken meat with this liquid and let it stand for half an hour.
Combine pineapple cubes, prepared rice and cherry tomato quarters, add crushed cashews and oregano. Fill the marinated legs and wrap them individually in foil. Bake at 180 degrees.
After 35 minutes, open the foil and let stuffed drumsticks brown or fry in a frying pan.

Video recipes from chicken legs

As you watch the cooking videos below, you'll learn how to cook chicken tenders to keep them juicy. Professionals will help you understand the intricacies of removing and then putting on the leather without damaging it. Short selection simple recipes contains main courses of stuffed poultry for every taste and encourages you to cook every day.

sovets.net

Stuffed chicken legs. Step-by-step recipe with photos

- Preparation
- 10 minutes
- Cooking time
- 40 minutes
- Portions

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

I think that many housewives, like me, are first of all afraid of how to remove the skin from a leg correctly and without damaging it. Now I can say with confidence that there is nothing difficult about this if you act slowly and confidently. Now about the filling. The filling 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 can be added to the filling - corn, broccoli, green pea, eggplants and zucchini.

Today I want to show you how to cook stuffed chicken legs with mushrooms in the oven for step by step recipe. This chicken dish can be served either hot or as a cold snack. In both the first and second versions this stuffed chicken remains tasty and appetizing.

Stuffed chicken legs - recipe

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

Check for small feathers and pluck them if necessary. For stuffing, we need to get a “stocking” of leather with a small bone at the end. In fact, removing the skin from the leg is very simple. 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 (beginning of the thigh), use a sharp knife to make shallow cuts where the skin meets the meat. After each cut, carefully pull the skin down the stem. In this way, remove the skin from the leg down to the very bottom bone.

Using a sharp knife or small hatchet, cut the bone and skin from the leg.

In this way, prepare all the other chicken legs for stuffing. Now prepare the filling for stuffing the legs. IN in this case it will consist of chicken meat, vegetables and mushrooms. Remove meat from bones.

Chop it finely with a knife, as for cooking chopped cutlets from chicken fillet or pass it through a meat grinder.

Hide the resulting chicken legs without meat in the freezer, from which you can cook a delicious dietary meal at any time. chicken soup. Wash the carrots. Peel and grate.

Peel the onion and cut into cubes.

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

Then place the champignons in the pan and fry them with the vegetables for another 5 minutes.

Place fried mushrooms and vegetables in a bowl with minced chicken.

Salt all ingredients and sprinkle with spices.

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

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

To prevent the stuffed chicken legs from falling apart during baking and the filling falling out, it is necessary to close the filling inside. The edges of the skin of chicken legs can be sewn up with thread or pinned together with toothpicks. The second option is more popular among housewives, as it is more aesthetically pleasing and faster.

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

Place the chicken in hot oven, whose temperature 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, just like homemade sausage needs to be pierced. To do this, take a thin needle and make several punctures along the surface of the stem. The procedure can be repeated twice. Total stuffed chicken legs in the oven should be baked for no more than 40 minutes.

The finished stuffed chicken legs are carefully transferred to a large plate, decorated with herbs and served. Enjoy your meal. I will 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 made 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 my friends!

INGREDIENTS

Chicken legs 6 pieces
Onion 1 piece
Regular or royal champignons 10 pieces
Vegetable oil To taste
Spices To taste
Milk 4-5 tbsp. spoons

You can eat regular chicken at least every day, if you add more food each time tender meat new taste due to spices, marinade and general technology. Today we bake stuffed boneless chicken legs in the oven, stuffing the thin skin with mushrooms and cheese. The highlight of the dish is the cooking method itself. We pull the skin off the shins, remove the bone and all the contents, and then fill the free space with the prepared filling.

For juiciness, cover the top of the products with sour cream, and to form an appetizing crust, sprinkle with turmeric and sweet paprika. The taste is bright and rich, and the cooking method perfectly diversifies the usual chicken drumsticks, who are the most frequent guest on dining tables.

Ingredients:

chicken legs - 1 kg (8-10 pcs.);
cheese - 100 g;
fresh or defrosted champignons - 200 g;
onion - 1 pc.;
sour cream - 1-2 tbsp. spoons;
turmeric, paprika - ½ teaspoon each;
salt, pepper - to taste;
vegetable oil (for frying) - 2-3 tbsp. spoons.

Stuffed chicken legs in the oven step by step with photos

Let's start with the filling. Finely chop the peeled onion and pour the slices into a frying pan heated with vegetable oil. Fry, stirring, for 3-5 minutes.
Add champignons cut into slices (mushrooms can be either fresh or defrosted). Fry over medium heat until all the moisture has evaporated. Let cool.
Cheese in three large strips. In a work bowl, mix with mushrooms.
Let's move on to the chicken. We wash the legs and pluck out any feather needles remaining on the pieces. We tighten the skin - pull it from the wide edge of the shin down to the joint. If the thin transparent film located between the meat and the skin gets in the way, lightly trim it with a knife. We act carefully so that the skin remains intact.
Using a large knife or kitchen hatchet, we aim at the narrowest part of the shin and cut the bone, trying not to touch chicken skin, remaining at the bottom of the joint.
As a result, we get empty “stockings” made of skin and a separate part with meat on the bone.
Remove the meat from the bones and cut small pieces. The recipe only requires part of the chicken meat (about half). The remaining bones can be used when cooking chicken broth.
Add chicken to mushroom and cheese mixture. Salt, pepper and mix.
We stuff our skin blanks - fill them tightly with the filling, but without allowing the thin skin to tear.
We tuck the free edge of the skin inside the shin. The filling should be completely hidden under the skin. To be safe, you can secure the edges with a toothpick, but if everything is done carefully, this is not necessary.
Place the stuffed chicken legs in a baking dish.
Lightly grease with sour cream, sprinkle with turmeric and sweet paprika. If desired, you can sprinkle the workpieces with salt/pepper, but if the filling is sufficiently salted and peppered, this is not necessary.
Bake stuffed chicken drumsticks in an oven preheated to 180 degrees for about 25-30 minutes.
Serve hot with any side dish.

Stuffed boneless chicken legs stuffed with mushrooms and cheese are ready! Bon appetit!

Chicken dishes are very popular among experienced and novice housewives. White poultry meat lends itself easily to all types heat treatment and almost always has excellent taste.

But everyone is already a little tired of standard baked dishes, and to surprise your loved ones, it’s worth trying something new, for example, stuffed chicken legs. This universal dish, which can always be original and with a twist, because you choose the filling.

Any dish, even if it has the most complex recipe, starts with buying groceries. This stage is especially important when preparing stuffed legs, because the success of your culinary venture depends on the quality of the ingredients and the availability of everything you need.

The main component of the dish is the legs themselves. So, follow these recommendations:

Do not buy shanks under any circumstances, you need a leg with a thigh. The amount of skin is especially important. If there is not enough of it, then the end result will not be stuffed chicken legs, but minced meat that has spread out on the baking sheet.
Pay special attention to the skin. It is important that it is intact and strong enough. Under no circumstances buy legs with cracked, thin or worn skin. There is a high probability that the skin will burst during removal or during baking, which will ruin the entire recipe.
Pay attention to the freshness of the meat. After all, the longer the chicken was stored in the refrigerator, the worse quality skins.
Buy only fresh meat that has not been frozen. Cold destroys the tissue structure, and such skin is more difficult to prepare correctly.

There are no special requirements for the filling ingredients, since their selection directly depends on your culinary preferences.

Also, forget to buy spices, without them even the most delicious recipe It may not turn out the way you would like. Spices will give the dish a refined taste and unique aroma. Their number depends on your preferences.

The most difficult part at this stage is separating the skin from the chicken leg. This should be done from the thicker cut edge and carefully, removing ligaments and veins with a knife (pull it together like a stocking). You literally turn your skin inside out.

On your way there will be one moment with increased difficulty - the bending zone (meeting the shank and thigh) here it is better to grab a little meat, which will help not damage the skin. Having passed the turn, pull the skin to the bone and stop.

Do not tear off the skin under any circumstances, it is easy to damage and the filling will spill out. The bone should be cut. You will receive a stocking with a bone, which is to be stuffed.

Having completed the preparation of the “stocking”, you should start filling. Chop the ingredients into medium or small pieces or grate them and mix. Now you can start preparing the stuffed chicken legs.

Cooking process in detail

Before starting work, it is important to thoroughly rinse the products. Then, having completed the preparatory processes, it’s time to start stuffing.

All ingredients that the recipe contains cannot be pre-heated, with the exception of cereals. If you prepared the filling with buckwheat or rice, be sure to cool the porridge, cooked until half cooked.

When filling the skin with minced meat, it is important to maintain the natural shape of the leg. If you overdo the filling, it will cause the skin to crack and the filling to spill all over the pan.

To prepare this dish, many people fill the entire leg with the filling, filling both the thigh and the shank. And in vain. Often this leads to scattering and getting a completely different result than you expected. Chefs recommend filling the skin only in the shank area. And the remaining skin is usually used to close the hole and fix the minced meat inside.

After filling the ham, secure the edges of the skin with wooden toothpicks. They will not cause harm, do not contain dyes or other chemicals, and are easy to remove and difficult to miss.

To prevent the skin from overheating and burning prematurely, it is better to lubricate it with vegetable oil. Of course, it will be tastier if you use olive oil, but standard sunflower oil will also work.

Before loading the stuffed chicken legs into the oven, grease the baking sheet. butter. The legs should be placed at a short distance from each other. This will prevent the skins from sticking together and tearing during unloading.

The oven should be preheated to 210 degrees. This temperature is important so that the skin quickly thickens, but does not burn. But keep in mind that 10 minutes after the start of baking, you should reduce the heat to 190 degrees. In total, the meat will stay in the oven for 45 - 60 minutes.

To form delicious crust, when loading for the first time (at a temperature of 210 degrees), do not cover the stuffed legs with anything. Then cover the baking sheet with a lid and bake the meat in this mode for 10-20 minutes. After this, remove the lid again and continue cooking without it.

The finished dish can be served to the table. Perfect for stuffed chicken legs various sauces, including plain ketchup. It all depends on what your author's recipe.

Potatoes in any form.
Rice or risotto.
Vegetable dishes: sauté, stew, etc.
Pasta Also perfect for stuffed chicken legs.
Salad or chopped fresh vegetables.

Stuffed chicken legs can also be served as independent dish. They differ exquisite taste, are easy to prepare and perfectly satisfy hunger.

TOP 5 popular fillings

There are many options for preparing fillings for stuffed chicken legs. The only common component among them is the meat, which is trimmed from the shank and thigh bones after they have been skinned.

But other ingredients play a key role in giving chicken its unique notes taste. Among them, 5 simple dishes have been successfully tested and are extremely popular.

Recipe 1

This is the most budget stuffing, which is familiar to our ancestors. To prepare it you will need: buckwheat or rice, meat, onion or garlic, salt and pepper to taste, a raw egg.

Please note that the cereal should only be cooked halfway in advance; it is important that it is cold at the time of stuffing. Meat should not be subjected to preliminary heat treatment.

It tastes better when there is less porridge than meat. Please note: onions and garlic should be grated. This filling is always successful and does not require a lot of hassle during preparation.

Recipe 2

To prepare this filling you will need: meat, raw mushrooms at your discretion, hard cheese, garlic, raw egg. These are required components for preparing a dish such as chicken legs stuffed with mushrooms and cheese.

Before mixing the filling, the mushrooms must be preheated. It is important that excess moisture comes out of them.

But remember, don't overcook them. Once the liquid has evaporated, remove them from the pan. If you do not do this, you will not cook chicken legs baked in the oven, but boiled ones.

Let the mushrooms cool, mix them with finely chopped meat and grated cheese. Add garlic and spices to the minced meat to taste.

Recipe 3

Stuffed chicken legs with notes of prunes. To create this dish you will need: chicken legs, prunes (no more than 100 grams), hard cheese, a little walnuts, sour cream, spices to taste, raw egg.

The filling does not require preliminary heat treatment in the oven, but to obtain the expected result you should remember some tricks.

The meat should be cut into medium-sized cubes, mixed with crushed garlic, salt and pepper, then set aside the minced meat.

Soak whole prunes for 20-30 minutes in warm water. Then it should be crushed, but not ground, this is the only way you can prepare a dish with a delicate, refined taste and aroma. Add chopped prunes and chopped walnuts. Next you should stuff the skins.

Recipe 4

Many people use a mixture of meat and sweet pepper for the filling. The chicken should not be pre-fried, but rather chopped in small pieces. Pepper can be used in two forms at once. Some people like to use raw pepper, cut into small strips.

Others prefer that it is not felt and does not disturb the overall texture of the filling by pre-baking it for 2-5 minutes in the oven. Pepper gives meat a unique mild flavor. If you prefer something more tender, you should add cheese, sour cream and butter to the filling.

For those who appreciate piquancy, it is better to limit yourself to ketchup or Mexican sauce. Also, don’t forget to add a raw egg, this will hold the minced meat together and prevent the filling from falling apart at the most inopportune moment.

Recipe 5

Stuffed chicken legs with vegetables. To prepare the dish, you will need: meat, green peas, boiled eggs (2-3 pcs.), carrots, green onions, sweet pepper, sour cream, salt and spices to taste, raw egg.

In this filling, meat is just a background for vegetable accents. Therefore, the chicken is ground in a meat grinder. Peppers and carrots can be pre-baked in the oven (no more than 5 minutes), but you don’t have to do this.

Vegetables should be cut into cubes and added to the minced meat. Boiled eggs also cut into cubes, but if you don’t like their taste, you should grate them on a coarse grater.

Be sure to add a raw egg to the meat. This component will help hold the filling together and prevent it from falling apart when cutting the legs or trying to remove them from the baking sheet.

Hundreds of fillings have been invented to prepare stuffed chicken legs. Many people dilute the meat with fruits and berries to obtain a refined and even piquant taste.

But it’s worth remembering that the most important thing is your taste preferences, because they should dictate your decisions about choosing the filling. If you don’t like any ingredients, simply exclude them from the recipe.