How to stuff chicken legs. Stuffed chicken legs. Boneless ham: recipe with hard cheese and vegetables

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

Preparing the shell: method No. 1 - perfect

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

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

Preparing the shell: method No. 2 - partial

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

Filling with dried apricots and nuts

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

Mushroom filling

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

Chicken and cheese filling

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

Omelette for filling

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

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

Liver filling

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

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

Minced vegetables

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

Minced bananas with garlic

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

Apples and prunes

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

Oranges with pork

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

Tangerine filling

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

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

Stuffed chicken legs are a favorite delicacy for many of me. And no wonder. It turns out not only elegant and festive, it turns out really tasty. And high in calories, yes. But we are no longer used to the fact that delicious food is rarely healthy. The chicken legs themselves are very good - tender, rosy, baked so skillfully that the skin will not burst anywhere, but will look shyly rosy on the side. Unfortunately, I have no idea how to make chicken legs healthier, except maybe remove the skin. But if you decide to stuff them, this definitely won’t help. But the result is a completely festive and very tender dish that everyone without exception will like; you will still have to regret that you did not cook enough.

By the way, baked chicken legs turn out simply miniature, so there won’t be much harm if you decide to pamper yourself and eat a little.

Delicious baked chicken legs - recipe with photos

You can stuff chicken legs with anything, and we’ll talk about this below. For now, let's stick to our recipe. First you need to carefully remove the skin from the leg. The legs need to be washed, then pick up the skin from the inside and separate it from the meat with your finger. Slowly pull the skin so that only the meat on the bone remains. Take a small hatchet and carefully cut off the bone at the base where the skin is attached with one blow.

Now you need to take all the skin that you will stuff, mix it with mayonnaise and garlic, which you have chopped very finely. Now you need to salt and pepper everything to taste, but remember that you are not salting the chicken legs, but only the skin from them, so there should be much less spices and salt.

Now put the eggs in a saucepan to boil, and peel and wash the carrots. Grate it and then fry it, optionally with onions - to your taste.

Remove the chicken meat from the bone and chop it as finely as possible, but not so that you get minced meat - just small pieces.

Now cool the chicken eggs, then chop them into small pieces. Next, you need to mix all the filling ingredients, add salt and pepper, if necessary.

Chicken skin is usually marinated quickly - in just an hour. Start everything, and then carefully pin the chicken leg like an envelope.

After this, you will need to put everything to bake. Baking time depends on how many chicken legs you have. You can bake it in the oven, in the microwave, or in a slow cooker. Half a kilogram of legs is baked in a microwave oven at a power of 700 W for about 23 minutes. I advise you to keep an eye on the dish you are preparing, otherwise it may turn out that you have dried it out.

That's all - incredibly juicy and tender baked chicken legs are ready!

And now a few more very popular recipes for you, if you suddenly don’t like the method proposed above.

Chicken legs stuffed with mushrooms

A popular holiday dish is chicken legs stuffed with mushrooms. It is not that difficult to prepare and the ingredients you should prepare in advance are:

White onions – 2 pieces;

Chicken legs – 12 pieces;

A jar of chopped marinated champignons;
Butter – 50 grams;
Grated hard cheese – 50 grams;
Flour or starch - a level tablespoon.
For the marinade – mayonnaise – 4 tablespoons with a top of thick, high-quality mayonnaise;
High-quality cold-pressed olive oil – 2 tablespoons;
Add spices and salt to taste.

Mix mayonnaise, oil, spices together. Prepare the chicken legs by gently peeling back the skin. Then turn it inside out and cut off the bone with a knife. Place the entire skin to marinate in the already prepared sauce.

Now let's take care of the mushrooms. In fact, you don’t have to take champignons at all - perhaps you have dried porcini mushrooms, then you need to pre-soak them, rinse them, and then boil them. After this, strain the mushrooms and chop them as finely as possible. If you use marinated champignons, please note that they are not chopped finely enough. You need to take the mushrooms, fry them lightly in a small amount of olive oil with very finely chopped onion. Everything is lightly sprinkled with flour or starch. By the way, if you don’t want too much starch or flour to be poured into one place in the frying pan and form a lump, then it is advisable to use a sieve - this way any thickener can be distributed as evenly as possible and there will be no difficulties with mixing.

After this, you need to set everything aside and cool. As soon as it cools to room temperature, you will need to grate the cheese on a fine grater and mix it with the mushroom mixture. Stuff chicken legs with this mixture. Sew or close with a toothpick. Afterwards, you need to preheat the oven to 200 degrees and quickly bake everything until golden brown. If the sauce remains, you can brush the chicken drumsticks with it while baking.

Stuffed chicken legs recipe

If you want to cook delicious and tender stuffed chicken legs, you can use this recipe. Products you will need to stuff chicken legs:

White bread without crust – 100 grams;
Milk - one glass;
Chicken liver – 100 grams;
Chicken legs – 4 pieces;
Butter - at least 4 tablespoons without top;
Spices and salt to taste;
Sour cream - 2 teaspoons.

First, you must take the chicken legs, wash them, dry them, and carefully separate the skin from the meat so that the skin does not come off the bone.

Chicken liver needs to be soaked for 2 hours, changing the water 4 times during this time. Be sure to wash your liver. Carefully chop the bone in the legs, remove the meat from the bone and grind in a meat grinder along with the liver and onion. Now soak the white bread in milk and squeeze out immediately. After this, you need to take and mix the bread with the minced chicken. Add all the required spices and salt to it. Nutmeg and black pepper are ideal. Now you can stuff the legs and sew them up, you can simply pin them with toothpicks. Place everything on a baking sheet coated with butter, and coat the legs with sour cream, not sparing the sauce. Bake for about 40 minutes until golden brown at 200 degrees.

Stuffed chicken legs - recipes

If you want to cook delicious chicken legs, but don't really like mushrooms, you can use this recipe. For this you need to prepare the following products in advance:

Chicken legs – 10 pieces;
Carrots – 300 grams;
Mozzarella – 5 balls;
Cream or sour cream – 250 ml;
Spicy herbs, preferably Provençal;
Salt and pepper.

First you need to take the chicken legs, wash them thoroughly, and then carefully remove the skin from the drumstick so that it is attached only at the base of the bone. After this, you will need to carefully chop off the bones without tearing the skin. Rub the skin with herbs with a spoon of sour cream and salt. Now remove the minced meat from the bone and pass it through a meat grinder. Break the mozzarella into small fibers and set aside.

Wash and peel the carrots, grate them on a regular grater and fry with a little salt. After this, you just need to mix the chicken with carrots. Add mozzarella. Season the mixture with salt. Stuff the chicken legs, and then place them in a greased pan. Pour sour cream mixed with Provençal herbs over everything and bake for 35 minutes at 180 degrees in the oven. It turns out very tender and tasty.

Recipe for stuffed chicken leg with raisins

To prepare very unusual chicken legs you will need to take the following products:

Chicken legs – 12 pieces;
Garlic – 3 cloves;
White raisins - half a glass;
Basil - to taste, but not less than a teaspoon;
A glass of boiled rice;
A tablespoon of orange zest;
2 tablespoons butter;
Onion – 2 small heads.

Boil the rice - you can use plain water, but it will be much tastier if you boil it in real chicken broth. It’s better not to take the cubes, it turns out completely different. Now you need to take the finished rice, mix it with soaked raisins, orange zest and basil herb. After this, you need to preheat the oven to 220 degrees. Separate the skin from the drumstick, chop off the bone, remove the meat, salt, pepper, and chop as finely as possible. Stir into rice.

Now you can stuff the chicken legs and prick them with a skewer or toothpick. Place everything on a baking sheet, and then grease with melted butter mixed with finely chopped garlic.

Bake for about 20-30 minutes. Serve hot. Very tasty and unusual.

Stuffed chicken legs in the oven

In order to prepare unusually tasty stuffed chicken legs in the oven, you will need to take the following products:

Onions - 2 small heads;
Boiled chicken eggs – 2 medium-sized pieces;
Cheese - a tablespoon of finely grated cheese;
Sour cream – 3 tablespoons;
Mustard seeds – 2 tablespoons;
Pepper and salt to taste.

The onion must be chopped and fried in vegetable oil. Add to it already finely chopped eggs boiled in advance. Also add chicken meat, which you have previously carefully removed from the bone and finely chopped. Only the onion should be fried until ready, everything else should only be slightly warmed up. Cool the mixture a little, stuff the skin with salt and spices. Seal everything with a toothpick. After this, spread the stuffed legs with sour cream, and sprinkle mustard and cheese on top. Bake until golden brown at 180 degrees in the oven with an open pan.

That's all.

How do you cook stuffed legs?

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

Ingredients:

chicken legs 500 g
onions 0.5-1 pcs.
1 clove garlic (optional for filling)
frozen champignons 100 g
hard cheese 30 g
boiled buckwheat 2-3 tbsp. l. (optional)
vegetable oil
soy sauce 25 ml
honey 1-1.5 tsp.
flour 2-3 tsp.

Cooking time: 1.5 hours.

Quantity: 1-2 servings.

How to cook stuffed chicken legs

For the filling, take a medium onion and cut into small cubes. Leave the frozen champignons to thaw first, then chop them finely. (You can use fresh or pickled mushrooms instead of frozen mushrooms.) Fry the onions in a frying pan with vegetable oil until lightly golden, add the mushrooms, stir and fry until the liquid released during frying has evaporated from the mushrooms.

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

Now, using a sharp knife, using chopping movements, cut off the bare leg with meat as close to the base as possible, but so as not to damage the skin at the base, leaving a piece of bone with skin. Lightly coat the chicken stockings with salt and place in a bowl.

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

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

Fill the chicken stocking with the resulting filling.

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

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

After a beautiful and golden brown crust appears on the stuffed meat, dilute soy sauce (25 ml), water (25 ml) and a little honey (2 tsp) in a glass. Pour the soy mixture over the legs and reduce heat. Cover the stuffed legs and simmer for 10 minutes until the liquid evaporates.

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

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

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

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

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

Do not buy shanks under any circumstances, you need a leg with a thigh. The amount of skin is especially important. If there is not enough of it, then the end result will not be stuffed chicken legs, but minced meat that has spread out on the baking sheet.
Pay special attention to the skin. It is important that it is intact and strong enough. Never buy legs with cracked, thin or worn skin. There is a high probability that the skin will burst during removal or during baking, which will ruin the entire recipe.
Pay attention to the freshness of the meat. After all, the longer the chicken was stored in the refrigerator, the worse the quality of the skin.
Buy only fresh meat that has not been frozen. Cold destroys the tissue structure, and such skin is more difficult to prepare correctly.

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

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

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

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

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

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

Cooking process in detail

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

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

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

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

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

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

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

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

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

The finished dish can be served to the table. Various sauces, including simple ketchup, go well with stuffed chicken legs. It all depends on what your original recipe is.

Potatoes in any form.
Rice or risotto.
Vegetable dishes: sauté, stew, etc.
Pasta also goes well with stuffed chicken legs.
Salad or chopped fresh vegetables.

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

TOP 5 popular fillings

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

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

Recipe 1

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

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

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

Recipe 2

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

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

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

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

Recipe 3

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

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

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

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

Recipe 4

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

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

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

Recipe 5

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

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

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

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

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

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

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

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

Ingredients:

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

Stuffed chicken legs in the oven step by step with photos

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

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