How to make stuffed chicken drumsticks. Spicy cheese filling

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 cold. Both in the first and in the second variant such stuffed chicken remains tasty and appetizing.

Ingredients:

Chicken legs- 4 things.,
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 from the top of the leg (from the beginning of the thigh) sharp knife make shallow cuts where the skin meets 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 the preparation of 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 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

Every year, a variety of unusual treats are invented for the festive 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, otherwise 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

simple recipe stuffed legs in a multicooker. 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. Passing with open lid.
At the end of the program, we shift the mass and let it cool. Meanwhile, grate the cheese 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 in 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. We 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 stuffing- great option for New Year's table. However, it is also suitable for 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 the wonderful aroma and taste of nuts.
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. Go well: 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. Salting, watering 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. We chop the onion into 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 get finished legs, put 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, awesome taste and aroma. Without technological maps and other rules! Everything is simple and clear.

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.

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.
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.
Vegetables and chicken are finely chopped, salted, sprinkled with seasonings. Crushed garlic is added to them. An egg breaks.
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.

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.
Mushrooms and onions are finely chopped, salted, peppered and fried until tender.
When the roast has cooled, it, along with raw meat passed through a meat grinder. If necessary, the mixture is added.
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

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

From chicken meat, as we all know, you can cook an incredible amount of a wide variety of delicious dishes. They are very popular, including because they are prepared quickly and simply. Today we will consider together with you how to cook stuffed chicken drumsticks. We will use different fillings. This dish is great option to gain experience as a novice hostess, since no special products no need and the recipes are simple.

general information

Stuffed chicken drumsticks are juicy and tender, perfect for a children's dinner or lunch. Thanks to the variety of fillings, universal dish, which will be appropriate both on a holiday and on weekdays. The only difficulty in cooking is removing the skin. This must be done so that it does not break. But after a few workouts, everything will be easy for you. One tip: when buying a shin in a store, choose a product with dense skin, without tears. So, the skin was removed, after that you need to chop off the bone from the meat edge.

Now we separate the meat and begin to create. We choose minced meat: dried fruits, porridge, vegetables or mushrooms. After the stuffing process is completed, we return the skin to its place, you can sew it up with threads. How to cook? There are two main options: fry in a pan and bake in the oven. If the ingredients for stuffing are fried or boiled in advance, then the dish can be prepared in just a few minutes. To improve the taste of the drumstick before frying, it is recommended to roll in breadcrumbs.

Recipe for chicken thighs stuffed with mushrooms

For ten servings, we need the following products: chicken drumsticks- ten pieces, one onion, vegetable oil, mushrooms - 150 grams, garlic - three cloves, pepper, salt, mayonnaise - two tablespoons, dill, sour cream - 100 grams. Cooking chicken drumsticks stuffed with mushrooms. Finely chop the onion and fry until transparent. Then add the mushrooms, finely chopped, fry for 10 minutes until the liquid has completely evaporated. Remove from fire, let cool. Add pepper, salt, mayonnaise, squeezed garlic, dill and mix everything well.

Cooking the drumsticks: we take out the bone, making cuts around it to make a “pouch”. We put the filling inside, chip off with a toothpick and put it in the form. We combine sour cream with pepper, salt and dill, grease the legs with it on top and put it in the refrigerator for two hours. Then preheat the oven to 180 degrees and bake for 40 minutes. Stuffed chicken drumsticks are ready.

Similar recipe but harder

By adding some ingredients, we get an unusually tasty, easy-to-cook dish. Products: eight drumsticks, one onion, mushrooms - 200 grams, one egg, 100 grams of coconut flakes, one teaspoon of butter, pepper and salt. Defrost the shin and, trying not to damage, remove the skin. We separate the fillet from the bones and be sure to pass it through a meat grinder. Finely chop the onion, fry in butter until golden brown. Finely chop the mushrooms and add to the onion in the pan, fry until tender. Remove from fire, let cool. We spread the cooled onions and mushrooms to the minced meat, salt, pepper, mix thoroughly. We stuff the skin with the resulting mixture and wrap it with threads.

Let it seem that we have a whole shin in front of us. Dip it in a beaten egg, then send it to coconut flakes and dump it well. After that, spread on a baking sheet, greased with vegetable oil, and put in an oven preheated to 220 degrees. Bake until golden appetizing crust. It takes about 25 minutes to bake stuffed chicken drumsticks to such a state.

Recipe for drumstick stuffed with cheese

If chicken drumsticks are stuffed with cheese and garlic and add green onion, it will turn out very tasty and original dish. True, you will have to make a rather complicated breading. Ingredients: one and a half kilograms of drumsticks, 200 grams of cheese, two cloves of garlic, 20 grams of green onions, two tablespoons of mayonnaise, one spoon of ketchup, two eggs, one hundred grams of milk, vegetable oil, pepper and salt. And now stuffed chicken drumsticks (cooking recipe). We rub the cheese on a coarse grater, add the garlic passed through the press, green onion, chopping it.

Season with mayonnaise, ketchup and mix. We remove the bones from the shins, pepper and salt on both sides. We put the cheese filling in the middle and roll it up. In this way, we prepare all the legs. Beat the eggs with milk, and dip each billet in the mixture made, and then roll in flour. We heat the pan with vegetable oil and put our meat in it. Fry until ruddy beautiful crust both sides on high heat. Cover with a lid and bring to a boil over low heat. Chicken drumsticks stuffed with cheese are cooked. Serve with garnish and vegetable salad to the table.

Shanks stuffed with prunes: preparatory stage

Products: chicken drumsticks - eight pieces, one onion, prunes - 100 grams, walnuts - 40 grams, hard cheese- 60 grams, garlic - three cloves, sour cream or mayonnaise - four tablespoons, parsley, butter - 50 grams, freshly ground pepper. So, we are preparing stuffed chicken drumsticks. The recipe is next. We wash and dry the legs, remove the skin. Squeeze a clove of garlic into a small plate, pour a little salt, pepper, add mayonnaise and mix.

Rub the skin on all sides with this mixture and proceed to the filling. Pour the washed prunes with boiling water for 15 minutes. Then drain the liquid and finely chop, removing the seeds beforehand. Not very finely chop the nuts. Peel and finely chop the garlic, rub the cheese on a medium grater. Wash parsley, dry and chop. Finely chop the peeled onion.

The process of cooking drumsticks with prunes

We heat a little butter and vegetable oil in a frying pan, put the onion, pepper, salt and fry until soft. Separate the meat from the bones and grind in a blender. Put the remaining butter to the minced meat and mix with your hands. Add nuts, prunes, onion, garlic, parsley, pepper and salt.

Mix thoroughly. We fill the chicken skin with this filling, not very tightly, fix the free edge with a toothpick. Lubricate the shins with mayonnaise / sour cream and put in a mold. We bake stuffed chicken drumsticks in the oven for half an hour, heating it to 180 degrees. Serve ready meal possible and how cold appetizer, and as a main hot dish.

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 - 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:

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.
Cut the meat from the bones.
Cut it into small cubes.
Finely chop the onion.
Wash mushrooms, dry and finely chop.
Saute the onion in oil until soft and slightly discolored.
Put the mushrooms on the onion. Fry everything together until the juice is completely evaporated from the pan. Remove from fire.
Add to fried mushrooms chopped chicken, salt. Nutmeg and pepper also - to taste. Mix everything well.
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.
Grease a baking sheet with oil. Lay stuffed legs seam side down.
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:

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.
Spread the meat on the skin on the table and lightly beat it off.
Add salt and pepper to taste.
Grate the cheese, mash the cottage cheese with a fork. Mix both ingredients.
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.
Arrange it on the prepared chicken, close the edges and chop them with a toothpick.
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:

With a sharp knife, make an incision along the lower leg, cut out the bone, leaving only the tip of the joint with cartilage.
Make several cuts to the skin without cutting it.
Salt and pepper the meat.
Grate cheese.
Place cheese in the center of each piece of chicken. Sprinkle it with spices of your choice, such as paprika.
Put bacon on top of the cheese, if the strip is long, you can fold it in half.
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.