Chicken drumsticks stuffed recipe. Stuffed Chicken Legs: Cooking Recipe

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. The filling for stuffing 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 peas, eggplant and zucchini.

Today I want to show you how to cook stuffed chicken legs with mushrooms in the oven according to a step by step recipe. This chicken dish can be served hot or cold. Both in the first and in the second version, 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 with 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 making chopped chicken fillet cutlets, or pass 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 dietary chicken soup. Wash the carrot. Clean and grate.

Peel the onion and cut into cubes.

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

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

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

Salt all the ingredients, sprinkle with spices.

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

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

Place the chicken in a hot oven at 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, they must be pierced just like homemade sausage. 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

Boneless is a great option for a festive dinner. Making this dish is easy. You only need a small set of ingredients, as well as a little time and effort.

Today we will tell you how to make boneless stuffed chicken legs with mushrooms, vegetables, cheese and other products. By choosing one or another filling, you can not only change the taste of the final dish, but also make it more or less satisfying, fragrant, and so on.

Step by step stuffed mushrooms and vegetables

If you decide to cook such a dish yourself, then you should first of all decide which ingredients will serve you as a filling. We offer a standard set that includes the following:

• any pickled mushrooms (you can also use fresh ones) - about 150 g;
• fresh juicy onions and carrots - 1 or 2 each;
• fresh raw egg - 1 small piece;
• refined oil - a couple of large spoons (use to make the sauce);
• fresh honey - 2 small spoons (use to make the sauce);

Meat product processing (chicken legs)

To make a boneless stuffed leg, the chilled meat product should be well processed. To do this, you need to wash it, and then carefully remove the skin without damaging its integrity. Next, you need to separate the pulp from the bones, and chop it in a meat grinder or finely chop with a sharp knife.

Cooking meat stuffing with mushrooms and vegetables

Boneless stuffed chicken legs should only be baked in the oven after they are properly shaped. To do this, you need to cook delicious and fragrant minced chicken.

So, vegetables (onions and carrots) should be peeled and chopped: chop with a knife and grate, respectively. As for pickled mushrooms, they need to be rinsed and cut into strips. After that, all the ingredients must be put in a saucepan with oil and fry until a light blush appears.

After completing all the steps described, the processed vegetables and mushrooms must be mixed together with the chopped meat product, seasoned with salt, dried herbs and pepper, and then broken chicken egg. As a result, you should get a fragrant homogeneous minced meat. By the way, some housewives additionally add to it a crumb of white bread, which is soaked in fresh milk.

The process of forming a delicious dish

The boneless leg, the recipe of which we are considering, is formed very easily. To do this, you need to take a previously prepared skin and stuff it with fragrant minced meat. In this case, it is necessary to ensure that the hams are completely stuffed and keep their shape. If necessary, in some places the skin should be sewn up with a needle and thick threads. As a result, you should get beautiful and mouth-watering boneless stuffed chicken legs.

Making honey sauce for meat dishes

Boneless leg, vegetables and mushrooms, should be baked in the oven. But so that the products do not burn during heat treatment, remain beautiful and appetizing, they should first be greased with a special sauce. To prepare it, you need to mix it with fresh honey, add a little salt, any seasoning and grated garlic cloves to them.

Roast chicken thighs in the oven

After the honey sauce is ready, they should be greased with all stuffed boneless chicken legs. Next, they must be placed in a mold or on a baking sheet, and then sent to the oven. It is recommended to bake meat products for 45-58 minutes at a temperature of 210 degrees. During this time, the boneless stuffed chicken legs will be fully cooked, become ruddy and very tasty.

How should boneless chicken thighs be served at the festive table?

After the meat products are baked in the oven, they should be removed from the oven and cool slightly right in the mold. Next, the ham needs to be placed on a plate and served for dinner along with some side dish. As a result, you will get a very satisfying and tasty second course, which will be enjoyed by absolutely all invited guests.

Boneless leg: a recipe for cooking with hard cheese and vegetables

If you could not get pickled or fresh mushrooms, then you can cook such a dish without them. For this we need:

• ham with whole skin - 2 pcs.;
• hard cheese - about 150 g;
• bulbs and carrots - 2 pcs.;
• refined oil - a little, for frying vegetables;
• salt, pepper, seasonings, dried herbs - use at your discretion;
• low-fat mayonnaise - a couple of large spoons (use to make the sauce);
• fresh garlic cloves - 2 pcs. (use to make sauce).

Meat product processing and minced meat preparation

Stuffed boneless chicken legs, the photo of which is presented in this article, can be done in different ways. The most unusual is the dish where hard cheese is used.

So, before you form products, you should prepare all the ingredients. Rinse chicken thighs, pat dry with paper towels, and then carefully remove the skin without damaging it. Next, you need to separate the pulp from the bones and grind it in a blender.

As for the remaining components, they should also be processed. Peeled carrots and hard cheese - grate, and chop the onions with a knife. Next, you need to put the vegetables in a saucepan with oil and fry a little.

In conclusion, all the ingredients (chicken meat, browned carrots and onions, grated cheese) should be mixed, seasoned with dried herbs, salt, pepper and other seasonings.

The process of forming a dish

Boneless chicken legs stuffed with cheese, meat and vegetables are baked in the oven for a short time. And before they are sent there, beautiful and appetizing products should be formed. To do this, previously prepared minced meat must be placed in the skin and sew up its open places using thick threads and a needle.

Bake in the oven

Having formed dense boneless hams, they should be generously greased with mayonnaise mixed with grated garlic. Next, the products must be laid out in a baking dish and put in the oven. It is recommended to cook a meat dinner for about 42-57 minutes at a temperature of 210 degrees. This time is quite enough for the minced meat to be baked, and the chicken crust to be well browned.

Serve for family dinner

After the boneless ones are baked, they should be removed and placed on a plate. It is recommended to serve such a dish along with some side dish and a slice of bread.

We make the most satisfying and fragrant products

If you need to get a hearty and unusual dish, then we suggest stuffing the hams not with mushrooms or cheese, but with prunes and walnuts. For this we need:

• chilled chicken hams with whole skin - 2 pcs.;
• walnuts are not rancid - about 100 g;
• sweet bulbs - 2 pcs.;
• refined oil - a little, for lubricating products;
• salt, pepper, seasonings, dried herbs - use at your discretion;
• fresh pitted prunes - 150 g;
• fresh garlic cloves - 2 pcs.

Minced meat preparation

The principle of preparation of this dish remains the same as described above. Gently pull the skin off the chicken thighs, and then separate the flesh from the bones and chop it finely. Next, you need to chop the onion head in a blender and put it on the meat. After salting and peppering the ingredients, you should get a uniform and fragrant minced meat.

After the meat has been processed, you can begin to prepare dried fruits and nuts. They must be washed, poured with boiling water and left for half an hour. Next, both products should be crushed with a knife or blender. After that, they need to be mixed with minced meat.

We form and bake products in the oven

Having prepared hearty and fragrant minced meat with prunes and nuts, they need to fill all the previously prepared skins and sew them up with thick threads so that the filling does not fall out. After that, grease the formed hams with a mixture of vegetable oil and grated cloves of garlic, and then place on a baking sheet and send to the oven. After 45-57 minutes, the dish will be fully usable.

Properly present to invited guests

After the chicken legs with nuts and prunes are baked, they should be served immediately. It is recommended to do this along with any side dish and a slice of bread.

It should be noted that thanks to the use of the above products, the finished dish in the form of chicken hams turns out to be incredibly satisfying, fragrant and tasty. To verify this, we suggest doing it yourself, at home. As you noticed, this does not require expensive components, as well as a lot of free time and effort.

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. Such a dish is an excellent option for gaining experience as a novice hostess, since no special products are needed and the recipes are simple.

general information

Stuffed chicken drumsticks are juicy and tender, perfect for a children's dinner or lunch. Due to the variety of fillings, they become a universal dish that 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 chicken 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 the beaten egg, then send it to the coconut flakes and roll it out well. After that, spread on a baking sheet, greased with vegetable oil, and put in an oven preheated to 220 degrees. Bake until a golden appetizing crust appears. 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 garlic cheese and green onions, you get a 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 golden brown on both sides over high heat. Cover with a lid and bring to a boil over low heat. Chicken drumsticks stuffed with cheese are cooked. Serve with a side dish 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, pepper freshly ground. 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. You can serve the finished dish both as a cold appetizer and as a main hot dish.

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

Of course, this is not the fastest dish, but if they ask, then I cook. And today I will talk about them, chicken legs, and about my method of stuffing in as much detail as possible. I hope you 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 gr - 157 kcal
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

Cooking:

One very important advice: it is much better if it is not chicken legs, but with a thigh - a chicken leg. For what? Well, the most important thing is because of the presence of the skin. We will partially take it from the thighs and later wrap our legs without difficulty. What to do with the leftover thighs? Yes, just bake them side by side, or cook the broth, cook the soup ... I'm sure they won't be lost. If you just bought legs and see that there is enough skin on them, then at the end of stuffing, stab it on top with a wooden stick, which you must select when serving. But, as far as I see the legs separately, they only have half the skin, therefore I always take the legs. So, let's start. Let's say you still bought a chicken leg on my advice. This is what we will deviate from. A little higher than the connection of the leg - we cut the thigh in a circle around the skin.

We carefully remove it, if it suddenly gets stuck somewhere (holds the film) - we help a little with a knife. But, the skin from the legs comes off quickly, simply and without problems, so there should not be any trouble in the form of tears. We leave this skin turned inside out, at the very bottom.

Cut off, if it was, the thigh.

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

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

Since I don’t have any scissors (which is unfortunate, but I still won’t buy it), I simply cut off the bone (press with a knife) in the cartilage area, leaving the latter in place. Be careful - it is undesirable 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 do not like garlic, and if you are not friends with it at all, replace it with fried onions ... although it will not be so fragrant, but I say this - a big lover of garlic.
So, we see before us a kind of field for fantasy. No, in no case will I twist this meat, we like it not ground, with a juicy stuffing inside. Now just salt, pepper the chicken and rub it with garlic, let it lie-soak, and we will deal with the filling.

I offer you a vegetable filling, which gives incredible juiciness to our legs and consists of the most affordable products. We take red paprika (bell pepper, it turns out a small half), wash it, clean it from seeds and cut it into a small cube. I don't like green, but orange and yellow are also quite suitable. We also remove the seeds from the tomato, since we don’t need all this liquid, and we cut it in the same way as paprika - in a cube. Finely chop the green onion and parsley. Mix everything, lightly salt and pepper. We evenly distribute the filling over our spread legs.

Then we carefully twist everything and base it back into our skin.

Since we have a little more skin than we need - just wrap it inside. You don't need to cut anything - it's very convenient.

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

Cover the baking dish with oiled paper. Somehow 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 by a millimeter. So foil - no way! Well, I made a little more filling and, since I started, stuffed the thighs too, cutting out the bone, wrapping the filling and again breading.

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

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

Ingredients: 30 g of boiled carrots and fresh bell peppers, 40 g of green beans and fresh green peas, 2 large chicken legs, salt, fresh garlic, sweet paprika.

Stuffed chicken legs can pleasantly surprise everyone who tries them.

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 onions, 2 large spoons of 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, is 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

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

The dish is very tasty, beautiful and unusual.

1. The skin is removed from the legs along with the extreme part of the joint. The remaining meat is finely chopped.
2. Rice is cooked no longer than 8-9 minutes in salt water.
3. Pieces of chicken are fried in hot fat with small onion cubes. Then they are mixed with rice, grated cheese and salted to taste.
4. The skin is stuffed with the resulting filling and sutured in the open part.
5. The blanks are laid out in an oiled open heat-resistant container and smeared with mayonnaise mixed with mustard.

The treat is baked for 25-30 minutes in a well-heated oven.

Appetizing dish with bacon

Ingredients: 220 g of raw smoked bacon, 6 large chicken legs, 130 g of raw smoked cheese, 2 large spoons of chopped walnuts, 2-3 garlic cloves, a spoonful of sour cream and mayonnaise, salt.

How to cook stuffed chicken legs with bacon, we will consider in detail below.

1. The skin is removed from the legs. The meat is finely chopped, combined with chopped nuts and crushed garlic.
2. Mayonnaise, grated cheese, sour cream and salt are sent to the same mass.
3. The filling is placed in "bags" made of leather. The edges are fixed with toothpicks or in any other convenient way.
4. Thin slices of bacon are wrapped around the blanks.

At 200-210 degrees, the treat is baked in the oven for a little less than an hour.

Stuffed with cheese and eggs

Ingredients: 6 legs, a little mustard, onion, a large spoonful of fat sour cream, a pinch of turmeric, salt, 3 large eggs, fresh garlic to taste, 70 g of semi-hard cheese.

This simple and tasty dish looks great on the festive table.

1. The skin is removed from the legs with a “stocking” and left on the lower joint.
2. The flesh of the bird is finely chopped, combined with grated cheese and small cubes of a pre-cooked pair of eggs.
3. Mustard and crushed garlic are also added to taste. The mass is salted and sprinkled with turmeric. The remaining raw egg is driven into the filling and grated onion is added.
4. The filling is stuffed with chicken skin. Its edges are fixed with toothpicks. The blanks are smeared with sour cream.

The dish is baked on a baking sheet covered with foil until browned.

With minced banana and garlic

Ingredients: 4 chicken drumsticks, 2 bananas, salt, a pinch of ground chili, 3-4 garlic cloves, a little lemon juice.

1. Bananas are kneaded with a fork and sprinkled with lemon juice.
2. To them you need to add salt and crushed garlic. You can also use any aromatic herbs and ground chili.
3. The skin is removed from the legs. The cut meat is finely cut and combined with a banana mass.
4. Chicken skin is stuffed with stuffing.
5. First, the blanks are fried until golden brown in a pan, and then the chicken legs stuffed with fruit are baked for another 10-12 minutes in a well-heated oven.

With apples and prunes

Ingredients: 5 legs, 130 g chicken fillet, 70 g cheese, 5-6 pcs. pitted prunes, sweet and sour apple, salt, aromatic herbs.

You can serve such stuffed legs with any side dish.

1. The skin is carefully removed from the legs. The cut meat is finely cut along with the prepared fillet.
2. Chicken pieces are mixed with grated cheese, chopped prunes, apple cubes and aromatic herbs with salt.
3. “Stockings” made of leather are stuffed with stuffing, after which the blanks are fried on all sides in hot oil.

The dish is served hot with any side dish.

How to cut chicken legs for stuffing?

To make the dish under discussion successful, it is very important to properly cut the legs before stuffing. To do this, the lower leg is taken in hand, the skin is picked up from its thick side with a knife. Slowly and gradually it turns inside out.

The films that attach the skin to the meat are cut with a knife - the main thing is not to damage the skin itself. When it is possible to turn the skin up to the very joint, the leg is cut off along with a small piece of bone. It remains only to stuff the resulting "stocking".