Stuffed chicken legs - for those who like to spend time on masterpieces! Recipes for various fillings for stuffed chicken

Stuffed chicken legs - for those who like to spend time on masterpieces! Recipes for various fillings for stuffed chicken

You can cook different dishes from chicken legs.

Stuffed chicken legs one of them.

This dish is for those who want to surprise friends with an original way of cooking banal chicken legs.

Stuffed chicken legs - the basic principles of cooking

For cooking stuffed chicken legs, you will need the products that you use to cook chicken.

If this dish is properly cooked, the legs are tender and juicy.

The legs are washed, remove all the excess and gently, so as not to break, skin off the stocking. Meat is separated from the bone, finely chopped or ground in a blender. Later it is used in the filling.

There are a lot of cooking options, it all depends on your imagination. Cheese, boiled eggs, dried fruits, mushrooms and vegetables are added to the filling. All components of the filling are ground, mixed with sour cream or mayonnaise, salted and seasoned with spices.

This mass is stuffed with the skin, removed from the leg, and fastened with toothpicks. Salt on top of them, rubbed with garlic and smeared with mayonnaise. Bake the stuffed chicken legs for about an hour at 180 ° C. Serve whole or cut into chunks.

Recipe 1. Stuffed chicken legs with mushrooms


six chicken legs;

vegetable oil;

250 g of mushrooms;

sea ​​salt;

130 g onions;

80 ml of sour cream or mayonnaise;

80 g cheese hard.

Method of preparation

1. Defrost chicken legs, rinse and dry. Carefully, using a sharp knife, separate the skin from the meat. We do this very carefully so that the skin does not break. Remove it completely to the tendon. We shift the skin in a separate plate.

2. Wash and cut the mushrooms into small pieces. Put them in a heated pan with a small amount of butter and fry until all moisture is gone. Then add finely chopped onions and continue to fry until it becomes transparent. 3. Separate the chicken meat from the bones and place it in the blender bowl. We grind in forcemeat. We shift it to the bowl, add the mushroom frying and cheese chips. Salt, pepper and knead well.

4. Fill the skin, removed from the legs with the obtained stuffing, fasten the incision with toothpicks and spread it in a greased form. From above we coat the stuffed chicken legs with mayonnaise and bake for about forty minutes at 200 ° C.

Recipe 2. Stuffed chicken legs with oranges


150 grams of pork;

4 small chicken legs;


garlic - 10 g;


Method of preparation

1. We wash the chicken legs under the tap, dry them and carefully, trying not to damage, remove the skin with a “stocking”. Chicken meat is separated from the bones and cut it into small pieces. Piece of my pork, cut off the excess fat and film and cut into small pieces.

2. Combine chicken and pork meat, add mayonnaise, salt, pepper, mix and leave to marinate for half an hour.

3. Peel the orange, chop the flesh into small cubes. Peeled garlic is passed through the garlic press directly into the meat. We shift crushed orange in the filling and mix.

4. Fill the skin with stuffing, wrap the edges and fasten with wooden skewers. Put them in a baking dish and put in the oven for 20 minutes. Bake at 180C. Cool slightly, cut into chunks and serve with any side dish.

Recipe 3. Stuffed chicken legs with green peas


large chicken legs - 4 pcs .;

extra salt;

canned green peas - 400 g;

sour cream - a tablespoon;

carrots - 400 g;

garlic - 15 g;

eggs - 2 pcs.

Method of preparation

1. Rinse the chicken legs with a paper napkin. Gently, trying not to break, remove the skin with a whole stocking. Sew skinned skin from one end.

2. Separate the meat from the bones and chop finely. Put in a bowl. 3. Boil cleaned and washed carrots until tender, cool and crumble into small cubes. Boil eggs hard-boiled, cool in ice-cold water, peel and finely chop.

4. In the meat, add chopped carrots, green peas, pre-drain the marinade and eggs. Season the filling with salt and pepper. Stir well.

5. Fill the skin with the meat with chicken legs, sew up a hole or fasten it with a wooden skewer.

6. Chop the garlic cloves chopped on the garlic press. Rub the garlic mixture with chicken legs and salt. Put into a fireproof form, lightly oiled, and put in a preheated oven for about forty minutes. Bake at 200C. A few minutes before cooking, grease the stuffed chicken legs with sour cream.

Recipe 4. Stuffed chicken legs with prunes


70 g onions;

freshly ground pepper;

4 large chicken legs;

50 g butter;

100 g of prunes;

80 g of mayonnaise or sour cream;

40 grams of walnuts;

fresh parsley;

60 grams of cheese;

garlic - 15 g

Method of preparation

1. Wash the thigh under a stream of water, dip it in a disposable towel, carefully remove the skin and chop the bone.

2. In a small cup, squeeze the peeled garlic through the garlic press, mix it with mayonnaise, salt, season with freshly ground pepper and mix. Rub the garlic mixture the skin inside and out and set aside.

3. Put the washed prunes in a deep plate, pour boiling water over it and soak for 20 minutes. Drain the steamed prune with water, if there are bones, remove them, and cut it into thin strips. Put the walnuts in a bag and crush with a rolling pin.

4. Peel and finely chop the garlic. Chop grated cheese with large holes. Rinse the parsley, lightly pat and crumble. Shredded onions chop small cubes.

5. Melt butter in a pan, pour in a little vegetable and put onion in this mixture. Salt and pepper a little. Fry, stirring occasionally, until soft. 6. Separate the chicken meat from the bones, put it in the blender tank and grind it into the mince. Put it in a bowl, add a piece of butter, and knead the minced meat with butter. Put in the resulting mixture prunes, chopped garlic, nuts, fried onions, cheese chips and herbs. Pepper and salt mince and mix until smooth.

7. Fill the chicken skin with stuffing, not hard tamping, so that it doesn’t burst during baking. Curb the inside of the leg or seal with a toothpick. Grease the legs with mayonnaise, put in a deep refractory form and put in a preheated oven for half an hour. Bake at 180C. Stuffed chicken legs can be served as an addition to a side dish or as a cold snack.

Recipe 5. Stuffed chicken legs with cheese and ham


4 chicken legs;

lean oil;

70 grams of ham;

corn flakes and flour - for breading;

70 grams of cheese;

2 eggs;

sugar, black pepper and sea salt;

10 ml of lemon juice.

Method of preparation

1. Wash the chicken legs under running water and pat dry with a paper towel. Carefully remove the skin with a stocking, trying not to tear it. Remove bones from the legs. Put the meat in a bowl and pour the lemon juice. Stir and set aside.

2. Cut the cheese and ham into small cubes and transfer to a deep plate. Add shredded chicken meat here. Stir.

3. Beat the eggs with a whisk until a white foam appears. Put the corn flakes in the bag and chop with a hammer or rolling pin. Mix them with flour.

4. Salt and pepper skin from the legs and outside and inside. Lightly sprinkle with sugar. Fill each with prepared filling and seal the edges with a toothpick.

5. Dip the chicken legs in the egg, then breaded in a mixture of flour and cornflakes. Fry the stuffed chicken legs until golden brown in a large amount of hot oil. Put on a plate covered with paper towel. Serve with a side dish and pickles.

Recipe 6. Stuffed chicken legs with egg and green onions


a bunch of green onions;

chicken legs - 4 pcs .;

vegetable oil - 80 ml;

eggs - 4 pcs .;

sea ​​salt.

Method of preparation

1. My chicken legs, dry them with a napkin and lay one by one on the board, skin down. The entire length of the thigh make an incision along the bone. Then carefully, using a sharp knife, separate the bone from the pulp. The fillet should remain on the skin. Chop the bone at the base. So we cut all the legs.

2. Fold the chicken legs skin down on the board, cover with foil and gently repel, trying not to damage the skin. Each leg is slightly salted.

3. Heat the pan with butter and drive eggs into it. Stir vigorously, crushing yolks with a fork. Fry like ordinary scrambled eggs. Cut it with a spatula into four parts.

4. Green onions rinsed, dried and finely crumbled. We spread on each broken off leg of eggs. In the center we pour a strip of green onions. Tightly fold the legs.

5. We spread the resulting rolls in the form tightly to each other. In this case, the seam should be located at the bottom. From above we grease with vegetable oil. Put in a preheated oven for half an hour. We bake at a temperature of 200C. Before serving, cut each leg and fan it on a plate.

Recipe 7. Stuffed chicken legs with liver, greens and onions


six legs;

60 g sour cream;

50 g of mustard;

a piece of butter;

50 ml of soy sauce;


two tomatoes;

200 g chicken liver;

80 g onions.

Method of preparation

1. Put the washed and dried chicken legs skin down and make an incision along the bone. Carefully remove the bone and chop it off at the base. Putting chicken legs in deep dishes.

2. In a deep bowl, mix soy sauce with mustard. My tomatoes, wipe and chop as small as possible. Put in mustard-soy sauce and mix. 3. Pour the sauce with the chicken, stir and leave to marinate for two hours.

4. Fry chopped onion in a deep frying pan until transparent. Then add to it the liver, peeled and cut into small pieces, mix and continue frying for another five minutes. Sprinkle with finely chopped greens.

5. Remove the thigh from the marinade, slightly wipe with a napkin and lay it on the board, skin face down. Fold the filling evenly over the surface of the meat, wrap it in a thick roll and fasten with wooden skewers.

6. Fry on both sides in a heated frying pan until golden brown. Then close the lid and simmer for another half an hour on low heat.

Stuffed chicken legs - tips and tricks from the chef

  • When removing the skin from the chicken leg, carefully cut the film from the inside. So, you definitely will not break it.
  • All the ingredients for the filling should be well crushed so that the large pieces do not tear the skin.
  • Do not tamp the skin too tightly, otherwise it may burst during cooking.
  • Serve the stuffed chicken with sauce, any side dish, pickles or as a cold appetizer.
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