Stuffed drumsticks. Stuffed chicken drumsticks

Chicken has long been the most popular and favorite dish in our country. No table is complete without one or the other chicken dish. Of the variety of options for cooking chicken, one of the most common - chicken drumsticks baked in the oven.

Cooking chicken legs in the oven does not take much time and effort, and in return you get appetizing dish, which may become great addition to any side dish or a full-fledged hot lunch.

There are many recipes for chicken drumsticks in the oven: they can be baked in a sleeve, with vegetables, they can be stuffed, or you can bake them simply by smearing them with mayonnaise.

Recipe for chicken drumstick in the oven

This recipe will appeal to those who do not want to spend a lot of time in the kitchen, but at the same time want to enjoy tasty and crispy meat.

Wash chicken thighs well. Semolina mix with salt and pepper. You can add any spices if you like. Whisk the eggs in a bowl until smooth. Then dip the drumsticks in the egg and roll in the breadcrumbs. If you want your crust to be thicker, repeat this action again.

Grease a baking sheet vegetable oil, spread the breaded chicken drumsticks on it and bake in the oven at 200 degrees for about 40 minutes. During this time, the meat will have time to bake well, and the breading will become crispy.

Chicken drumstick in the oven - recipe number 2

Lovers over unusual taste and fried crust, will not remain indifferent to the recipe for juicy chicken legs in the oven with mustard-lemon sauce.

• chicken legs - 1 kg;
• mustard - 6 teaspoons;
• lemon;
• garlic;
• pepper, salt, spices;
• greens (dill or parsley);
• vegetable oil.

Get the sauce first. Grind the garlic in a garlic press, squeeze lemon juice. Then mix garlic, lemon juice, mustard, salt, pepper and spices. Wash and dry the chicken legs. Place them in a bowl, pour over the sauce and marinate for several hours.

After that, put the drumsticks on a baking sheet, pre-greasing it with oil, and send it to the oven, heated to 200 degrees. Bake the drumsticks for 40-50 minutes, and sprinkle with herbs before putting on the table.

Stuffed chicken legs in the oven

You can bake chicken legs in the oven not only separately, but also by stuffing them with vegetables, and thus, getting an original and very tasty dish.

• chicken legs - 6 pcs.;
• carrots - 1 pc.;
• dried mushrooms - 1 tbsp.;
• onion - 1 pc.;
• vegetable oil;
• spices for chicken, salt, pepper.

To cook chicken legs in the oven stuffed with vegetables, you must first soak dry mushrooms for an hour, and then cook for 40 minutes in salted water. Then you should chop the onion and fry it, grate the carrots and also fry, and then combine with the onion.

Pass the boiled mushrooms through a meat grinder, mix with onions and carrots, and fry, seasoning with salt and pepper. Now let's move on to the chicken legs: we remove the skin from them, pulling it down, but without cutting it, and sharp knife separating the meat from the bone. We chop the bone at the base, leaving only the edge.

After that, with a teaspoon, we begin to add the prepared filling to the middle of the meat (where the bone was), after salting it. The amount of stuffing depends on the size of the legs themselves. When the meat is filled, we pull the skin back, put the stuffed legs on a baking sheet and bake at 200 degrees until cooked. This will take approximately 30-40 minutes.

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Baked chicken legs (boneless) stuffed with mushrooms

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INGREDIENTS

• 10 chicken drumsticks
• 3-4 large champignons (you can use other mushrooms, of course)
• 1 medium onion
• 3-4 garlic cloves
• dill
• pepper
• seasonings
• 5-6 tbsp sour cream
• a little vegetable oil for frying the filling

STEP-BY-STEP COOKING RECIPE

From the shins you need to pull the bone. To do this, cut the skin and meat on both sides with a small and sharp knife. Then just remove it with a bag, if necessary, cutting the meat from the bone. Maybe the first time it will take you a long time, but then, when you learn, you will do it very quickly.

For the filling, finely chop the onion, fry lightly until transparent in oil, add finely chopped mushrooms, garlic, simmer for 5-6 minutes, salt, pepper, add finely chopped dill and leave to cool.

When the filling has cooled, we fill the drumsticks, and so that the filling does not fall out, we fix it on top with a toothpick.

Mix sour cream with salt, pepper, seasonings and spread the shins on top (if you want a more golden crust, you can add 1 tbsp mayonnaise and 1 tsp mustard). It is advisable to leave them to marinate for at least 1 hour, so it turns out much tastier.

Bake them in the oven at 180 degrees golden brown(it takes me 30-35 minutes).

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Stuffed chicken drumsticks

How to cook stuffed chicken thighs.

There are many recipes for chicken drumsticks in the oven. Today we will cook stuffed chicken drumsticks, and stuff them with mushrooms and onions.

Recipe for stuffed chicken thighs:

• 10 chicken drumsticks;
• 1 onion;
• 300 gr. champignons;
• a bunch of dill;
• seasoning for chicken;
• salt and pepper.

For coating the chicken thighs:

Progress:

First, let's prepare the stuffing for stuffing. Cut the onion, mushrooms and dill.

Saute the onion in a pan until golden color.

Add mushrooms to the onion.

and fry until done ready stuffing add herbs, salt and pepper to taste.

Now let's take care of the legs.

Carefully cut the meat around the bone and lower it with a stocking.

The bone is exposed, chop off the bone with a large knife.

Turn the drumstick inside out, season the meat inside, salt inside and out, and do this with all the legs. When all the bones are removed, turn out and salt, we begin to stuff. Instead of a bone, we put a filling of mushrooms and onions.

Place the chicken thighs in a baking dish.

Put mayonnaise on a saucer, add garlic and chicken seasoning, mix everything, coat the chicken legs.

And put it in the oven. Bake stuffed chicken drumsticks at 180 degrees for 40 minutes. We take out of the oven.

Ready-made stuffed chicken drumsticks can be served with any side dish, or you can put everything in one dish, decorate it beautifully and serve it on the festive table.

For today I have everything. How do you like the recipe?

As an addition, I suggest to look delicious video recipe for stuffed chicken thighs:

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MY ORIGINAL RECIPES

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Stuffed chicken drumsticks

The most banal from the point of view of its banal use, the product is transformed in the most wonderful way, if there is something to cling to in it. In the sense of being hooked so that this product is able to hold the filling. Any. From the most unpretentious, consisting of two or three components, to a complex design, in which there may even be simply defiant combinations. And anyway the feeling taste variety guaranteed. Sit down and catch the shades, tones or halftones of the products combined and turned into a separate and unique product thanks to the temperature and "capacity"! Eco carried me, didn't it, my friends? But this is so - looking at the banal chicken drumsticks while I stuff them hypothetically and imagining the result, which, however, will coincide with the real one. So, let's cook some stuffed drumsticks - a kind of analogue of stuffed legs, while not forgetting to look at the clock. I wonder how long it will take.

In order not to be mistaken with the number of products, you need to decide on the proportions. On average, for each drumstick (for each, I emphasize), you will need one champignon, a third of a clove of garlic and a pinch of greens.

First you will need to work with each lower leg separately.

First, carefully remove the skin from the lower leg - with a stocking, leaving it on the very edge of the bone.

Then we cut the flesh from the bone, without damaging the skin, and set the pulp aside.

Now you can start frying. First, pour vegetable oil into a heated frying pan. It should be as much as is usually taken for a semi-deep fryer - that is, when the drumsticks are placed in the heated oil, they should be about half in the oil. A very important note: if the oil is heated strongly, it will certainly splash when frying the drumsticks. Therefore, we warm it up to moderate values. And one more important note: initially, the drumsticks must be laid with a seam on the filling facing the bottom of the pan. Otherwise, the seam will instantly spread and the filling will begin to fall out.

Fry the drumsticks in the usual way until browned on all sides. A few minutes before fully prepared you can add a few champignons cut in half to them - for the diversity of the dish.

That, in fact, is all, not to mention the fact that the drumsticks prepared in this way are very appetizing in appearance and extremely tasty.

PS. Sometimes, ostensibly for the "bundle" of minced meat, it is recommended to add grated cheese to the filling. However, the filling, which also includes the shank pulp, does not need any "ligaments" because it contains gelatin. So cheese, if it is added, only diversifies the taste of the filling, nothing more. I think there is no need to say that the composition of the filling can also be the most diverse, with the addition of not only vegetables that go well with chicken, but also fruits.

Shanks stuffed in this way can also be baked in the oven. That's just considering what's in the oven temperature processes occur somewhat differently than in heated oil, it is better to fasten the flap of skin covering the filling with a toothpick.

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 this is not difficult if you act slowly and confidently. Now about the filling. Stuffing for stuffing 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.

Ingredients:

• Chicken legs - 4 pcs.,
• Champignons - 300 gr.,
• Onion - 2 pcs.,
• Carrots - 3 pcs.,
• spices and sol - to taste,
• Refined oil

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 stem. 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. IN 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 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 ones 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 everything 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.

Stuffed chicken legs. Photo

Chicken is a very common, affordable and beloved type of meat by many. However regular chicken in the oven, whether whole carcass as a whole or any of its parts separately, you will not surprise anyone. Therefore, today I propose to prepare a dish that at first glance is very similar to ordinary baked chicken drumsticks. But guests will be in for a pleasant surprise, because there is not a single bone inside, and the filling is soft, juicy and very tasty. It's about about the recipe for stuffed chicken drumsticks. This process is somewhat laborious, but with a good knife and a certain skill it will not cause special difficulties. As a filling, in addition to chicken legs, mushrooms and fried carrots and onion that gives the dish unique taste. So be sure to try to cook stuffed chicken drumsticks for the next holiday, your efforts will be rewarded with satisfied faces of the guests and an empty plate.

Ingredients:

• carrots 2 pcs.;
• chicken drumsticks 8 pcs.;
• mushrooms (boletus mushrooms) 200 g;
• onion 1 pc.;
• Russian hard cheese 100 g;
• sunflower oil 3 tbsp. l.;
• salt, pepper to taste.

Cooking order:

Prepare everything you need. It is better to choose larger shins. fresh mushrooms pre-boil or you can use marinated. Peel and wash vegetables.

Finely chop carrots and onions. Cutting vegetables is not of particular importance, everything will still be chopped, just more small pieces fry faster.

Pour into the pan sunflower oil and bring everything to a golden color. Mushrooms fry separately and put to the vegetables.

Now you need to proceed to the most time-consuming part of the recipe - butchering the chicken legs. To do this, carefully remove the skin from top to bottom like a stocking.

With a kitchen hatchet or a sharp large knife, cut the bone, being careful not to tear the skin.

Remove all meat from the bone. In the presence of large tendons, it is better to cut them.

Put it in a separate bowl.

Only a "pocket" will remain chicken skin with bone underneath.

Scroll chicken meat through a meat grinder.

Grind fried vegetables together with mushrooms in a meat grinder, add salt and pepper, mix.

"Pockets" tightly stuff the resulting minced meat. In this form, they can be stored in the refrigerator for up to a day, so you can make blanks in advance so that you can simply put them in the oven at the right time.

Put the chicken legs in a container suitable for baking in the oven and cook at 180 degrees for 30 minutes.

As time goes by, sprinkle each drumstick with grated cheese.

Place in oven for a few more minutes to melt.

Stuffed chicken drumsticks are good to serve both hot in combination with any side dish, or cold as an appetizer.

Sometimes even the most simple products can be prepared in such a way that they will cause genuine delight among eaters. This applies even to such a budgetary and available product like chicken legs.

With just a little time, they can be very tasty stuffed. On average, the calorie content of drumsticks stuffed with minced chicken is 168 kcal / 100 g, but may vary depending on the components used.

Stuffed boneless chicken legs in the oven - photo recipe

Stuffed chicken legs are an incredibly appetizing and tasty dish. But kids will especially like it.

Cooking time: 40 minutes

Quantity: 6 servings

Ingredients

• The lower part of the legs (lower leg): 6 pcs.
• Cheese: 100 g
• Bow: 1 pc.
• Fatty sour cream: 30 g
• Chile: 0.5 tsp
• Dried basil: 1 tsp
• Paprika: 1 tsp
• Salt, pepper: to taste
• Garlic: 3 cloves

Cooking instructions

Sometimes there is some stuffing left after the main course is cooked. You can make quick sandwiches with it.

• the rest of the filling - 100 g;
• white bread - 6 slices;
• mayonnaise - 40 g;
• green onion.

Cooking:

Lubricate the bread with mayonnaise, then with the filling.

Bake sandwiches in the microwave for 4-5 minutes.

Sprinkle with onions.

These sandwiches are a pleasure to have a bite to eat in a hurry.

Recipe for chicken legs stuffed with mushrooms

To prepare 4 servings you will need:

• chicken legs 4 pcs.;
• champignons 200 g;
• onion 100 g;
• salt;
• pepper and nutmeg to taste;
• oil 50 ml;
• greenery.

What to do:

1. Remove the skin from the legs, this must be done carefully so as not to tear. In the region of the lower leg, cut the skin from the inside.
2. Cut the meat from the bones.
3. Cut it into small cubes.
4. Finely chop the onion.
5. Wash mushrooms, dry and finely chop.
6. Saute the onion in oil until soft and slightly discolored.
7. Put the mushrooms on the onion. Fry everything together until the juice is completely evaporated from the pan. Remove from fire.
8. Add to fried mushrooms chopped chicken, salt. Nutmeg and pepper also - to taste. Mix everything well.
9. Spread the skin on the table. Put the filling in the center, about 2-3 tbsp. spoons. Close it with overlapping edges, for reliability, chop off with a toothpick.
10. Grease a baking sheet with oil. Lay stuffed legs seam side down.
11. Put in the oven and bake for 30-35 minutes. The temperature during baking should be + 180 degrees.

Serve ready-made stuffed legs in portions, sprinkled with herbs.

Spicy cheese filling

For cooking cheese filling for 4 legs you will need:

• Dutch cheese, Soviet 200 g;
• cottage cheese with a fat content of 9% or more 200 g;
• garlic;
• ground pepper;
• cilantro 2-3 branches.

How to cook:

1. Let the legs thaw well. Cut the skin on the inside of the leg. Cut out all the bones from the inside, leaving only part of the joint with cartilage.
2. Spread the meat on the skin on the table and lightly beat it off.
3. Add salt and pepper to taste.
4. Grate the cheese, mash the cottage cheese with a fork. Mix both ingredients.
5. Squeeze a clove or two of garlic into the filling, add pepper to taste and finely chopped cilantro. If you don’t like the smell of this spicy herb, then you can take a few sprigs of dill. Mix the stuffing well.
6. Arrange it on the prepared chicken, close the edges and chop them with a toothpick.
7. Fold the blanks into a mold, bake for 45-50 minutes at + 190 degrees.

Variation with bacon

For 4 servings of legs, stuffed with bacon, need to:

• drumsticks 4 pcs.;
• smoked sausage cheese 200 g;
• bacon 4 slices;
• salt;
• greenery;
• pepper and spices of your choice.

Cooking:

1. With a sharp knife, make an incision along the lower leg, cut out the bone, leaving only the tip of the joint with cartilage.
2. Make several cuts to the skin without cutting it.
3. Salt and pepper the meat.
4. Grate cheese.
5. Place cheese in the center of each piece of chicken. Sprinkle it with spices of your choice, such as paprika.
6. Put bacon on top of the cheese, if the strip is long, you can fold it in half.
7. Close the filling with edges, chop them off and bake in the oven for about 40 minutes. Temperature + 190 degrees.

Sprinkle with herbs when serving.

With vegetables

For the recipe with minced vegetables you need:

• oil 50 ml;
• sweet pepper 200 g;
• onion 90 g;
• carrot 90-100 g;
• garlic;
• tomato 150 g;
• greens 30 g;
• salt;
• pepper, ground;
• legs 4 pcs.

How to cook:

1. Peel the onion and cut into narrow slices.
2. Wash, peel, chop the carrots into thin sticks or grate
3. Remove the seeds from the pepper, cut it into strips.
4. Tomato - narrow slices.
5. Pour oil into a frying pan. Put the onions first, after five minutes add the carrots, after another five minutes - the pepper, and then the tomatoes.
6. Stew vegetables for 7-8 minutes, salt, pepper and squeeze a clove of garlic. Put finely chopped greens. Mix and remove from fire.
7. Cut out the bones from the legs, beat the meat from the inside, salt and pepper it.
8. Put in the center of each piece minced vegetable, cover with edges, chip with a toothpick.
9. Bake for 45 minutes in the oven at + 180 degrees.

Features of cooking in a pan

Preparatory stage of preparation stuffed legs in a pan is no different from previous methods. Heat treatment also does not hide big secrets.

To cook 4 servings in a skillet you need:

• drumsticks 4 pcs.;
• boiled rice 100 g;
• pepper;
• oil 50 ml;
• onion 80 g;
• salt;
• garlic;
• pepper, ground.

Action algorithm:

1. Remove the skin from the legs with a “stocking”, cut the bone at the articular cartilage.
2. Cut and finely chop the flesh.
3. Fry a finely chopped onion in a pan.
4. Add minced meat and fry, stirring, for 10 minutes.
5. Share to total mass boiled rice. Salt, squeeze a clove of garlic and put pepper.
6. Warm everything together for 1-2 minutes and remove from heat.
7. Let the stuffing cool down a bit and fill the “bags” of chicken skin with it. Prick off the top with a toothpick.
8. Heat oil in a frying pan.
9. Fry the legs until golden brown on all sides.

If you use a ready-made filling, then it will take no more than a quarter of an hour to cook.

Many housewives refuse recipes for stuffed legs, considering the cutting process to be laborious. Next Tips help simplify the process.

Stuffed chicken legs - not only tasty and hearty meal but also very effective. It will become worthy decoration rich holiday table and pleasantly amaze all the guests. You can choose a variety of fillings for such a treat.

Stuffed chicken legs with vegetables in the oven

Composition of products: 30 g each boiled carrots and fresh bell pepper, 40 g each of green beans and fresh green peas, 2 large chicken legs, salt, fresh garlic, sweet paprika.

1. The skin is very carefully removed from the legs so as not to damage it. To do this, you need to move your fingers between the skin and meat, moving from top to bottom.
2. As a result, only a miniature bone from below should remain, on which the skin will be attached. The rest of the bone is discarded. Beforehand, all the meat is cut off from it.
3. Vegetables and chicken are finely chopped, salted, sprinkled with seasonings. Crushed garlic is added to them. An egg breaks.
4. The skin is stuffed with prepared minced meat and vegetables. Its edges are securely fixed with toothpicks.

Stuffed chicken legs in the oven are cooked on a baking sheet under foil for about half an hour at a low temperature.

With mushroom stuffing

Ingredients: medium legs 10-12 pieces, a pound of champignons, coarse salt, 2-3 bulbs, 2 large spoons sour cream, a mixture of peppers.

1. The skin is removed from each leg and a miniature part of the bone with the joint is left. The meat is removed from the bones and finely chopped.
2. Mushrooms and onions are finely chopped, salted, peppered and fried until tender.
3. When the roast has cooled, it, along with raw meat passed through a meat grinder. If necessary, the mixture is added.
4. Chicken skin stuffed with stuffing. The resulting "legs" are laid out in a prepared form and smeared with sour cream.

Stuffed chicken legs with mushrooms are baked for 40-45 minutes in a well-heated oven. Periodically, they need to be lubricated with secreted fat.

Stuffed chicken drumsticks with rice

Composition of products: 4 chicken legs, spoon sweet mustard, 1/3 cup raw rice, 80-90 g of cheese, onion, 2 large spoons of mayonnaise, fine salt.