Stuffed Chicken Legs Recipes

STUFFED CHICKEN LEG RECIPE

Steps:

• Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.
• Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.
• Bake 45 to 50 minutes or until chicken is cooked through.

STUFFED CHICKEN DRUMSTICKS

Steps:

• Put the chicken legs with the skin side down, debone them but be careful not to tear the skin. Put the meat between 2 plastic bags and gently tenderize with a wooden mallet. Sauté the bacon in a medium oven for about 5 minutes, along with celery , onion and garlic .
• Mix the two types of rice with the sautéed vegetables and season them. Fill the inside of each leg with the mixture. Wrap the meat around the filling and flip them over. Place them on parchment paper and brush with oil. Cut strips of aluminum foil and wrap the drumsticks with them, fasten them with toothpicks.
• Put them to bake for 30 minutes. After cooling for about 5 minutes, remove the foil and serve. Serve garnished with stewed peas , pickled onions (if desired) and white wine .

STUFFED CHICKEN LEGS WITH MUSHROOMS AND CHEESE

Steps:

• Heat 20g/¾oz of the butter and 1 tablespoon of oil in a frying pan over a medium heat. Add the mushrooms and garlic and fry for about 10 minutes until the liquid has evaporated. Season with salt and pepper and set aside to cool.
• Mix the cream cheese, Comté, parsley and thyme in a bowl. Stir in the cooled mushrooms and season generously with salt and pepper.
• Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone, leaving the drumstick bone in place.
• Fill the cavity left by the bone with a sixth of the mushroom stuffing. Secure the chicken flesh around the stuffing using a few cocktail sticks, . Brush the skin with the remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs.
• Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25-30 minutes, or until the chicken is cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg is pierced with a skewer.
• Remove the chicken from the pan and add the chicken stock into the pan to deglaze. Scrape the pan to get all the flavour into the gravy.
• Remove the cocktail sticks and serve with the gravy, mashed potatoes and cooked green beans.

STUFFED CHICKEN LEGS

Steps:

• Rinse chicken, pat dry and loosen from the bones carefully with a sharp knife.
• Remove sausage meat from the casing and combine with herbs. Stuff chicken legs with sausage mixture and season meat with salt and pepper. Arrange in a greased roasting pan, spread lemon slices on top and bake in preheated oven at 200°C (approximately 400°F) for about 25-30 minutes.
• If desired, serve with small roasted potatoes.

STUFFED CHICKEN LEG WITH SAUSAGE AND APPLE

Steps:

• Preheat oven to 425°F.
• In a medium-high frying pan, cook sausage, stirring to break apart. Cook until browned, about 5-7 minutes.
• In a bowl, mix together sausage, apple, thyme, and breadcrumbs. Salt the stuffing to taste.
• Stuff the chicken quarters and secure with toothpicks. Brush chicken with olive oil. Bake until internal temperature reaches 165°F and the chicken is browned, about 45 minutes. If the chicken is cooked through but not as brown as you'd like, put it under the broiler for a few minutes to crisp the skin. Keep your eye on it though because it can happen quickly.

STUFFED CHICKEN LEGS

Steps:

• Place all of the above in a food processor and give a few good chops.
• Preheat Oven 375 degrees.
• Gently pull the skin from the leg back and stuff the mixture into under the skin.
• Place the legs in a baking dish and bake for 45 - 50 minutes or until a beautiful golden color appears and the juices run clear.

SAUSAGE STUFFED CHICKEN LEG QUARTERS

Steps:

• with a filet knife carefully separate bone from the leg quarters.
• be sure to pull the meat away from the bone as you do this and invert the meat like a sock.
• once done flip meat around so it is in its original shape and set aside.
• in a medium bowl remove skin from sausages and add breadcrumbs and egg and knead till combined.
• stuff leg quarters with sausage intil chicken pieces appear as original shape before boning.
• with needle and coking string carefully close thigh end of leg quarters and place in baking sheet.
• spinkle with paprika or sazon for color/to taste.
• cover with foil and bake in 350 Farenheit oven on middle rack for 30- 45 minutes.
• recipe can be doubled.

STUFFED CHICKEN LEG AND THIGH, BALLOTINE

Steps:

• Debone chicken leg and thigh. (See Video)
• Place stuffing in the leg hole and in the thigh and roll to close.
• Wrap in cling film and twist ends and fasten with a twist tie.
• Heat to a low simmer enough chicken stock to cover the number of chicken rolls you want to make. There needs to be enough stock to cover the roll.
• Place chicken roll (still inside the cling film) into the chicken stock and poach gently for 20 minutes.
• Preheat oven to 200C/400F
• Remove from the stock and remove the cling film and dry the skin with paper towel.
• Place chicken roll in a greased baking tray and place in the oven for 10-12 minutes or until golden brown.
• Rest for 10 minutes and gently cut into generous slices.
• Serve with mushroom sauce.
• Place butter in a small saucepan and place on the heat. Once butter begins to melt, add the mushrooms and cook on medium heat until the mushrooms begin to release their liquid.
• Add the stock and the cream and cook until the mixture begins to thicken.
• Remove from heat and whiz with a stick blender until smooth.
• Test for seasoning and add salt and pepper to taste.
• Serve the chicken slices with the mushroom sauce.
• Drizzle with a bit of good olive oil just before serving.

RICK STEIN'S CHICKEN LEGS STUFFED WITH MUSHROOMS AND COMTé

Steps:

• Heat 20g of the butter and a tablespoon of oil in a frying pan over a medium heat. Add the chopped mushrooms and garlic and fry for about 10 minutes until the mushrooms have given out their liquid and it has evaporated. Season with salt and pepper and set aside to cool. Mix the cream cheese, Comté, parsley and thyme in a bowl, then stir in the cooled mushrooms. Season generously with salt and pepper. Place a chicken leg skin-side down. Feel for the thigh bone with your fingers, then with a sharp knife carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and with scissors or a knife cut out the thigh bone, leaving the drumstick bone in place. Fill the cavity left by the bone with a sixth of the mushroom stuffing. Using a few cocktail sticks, secure the chicken flesh around the stuffing. Brush the skin with the remaining olive oil, and season with salt and pepper. Repeat with the rest of the chicken legs. Preheat the oven to 200°C/Fan 180°C. Brown the chicken legs with the remaining butter in a frying pan, then transfer to a roasting pan and roast for 25-30 minutes, or until the chicken is cooked through. Remove the cocktail sticks and serve with any juices from the roasting tin. Good with pommes purée with olive oil (page 239 of Rick Stein's Secret France) and spinach.

STUFFED CHICKEN DRUMSTICKS RECIPE - (4.3/5)

Steps:

• Place the lime juice, cilantro or Italian parsley, garlic cloves, sugar, cumin, turmeric, black pepper, and salt in a food processor and give it a few good chops. Preheat oven 375°F. Gently pull the skin from the leg back and stuff the mixture into under the skin. Place the legs on a baking dish and bake for 45 to 50 minutes or until a beautiful golden color appears and the juices run clear.