Chicken leg. Stuffed chicken legs. Stuffed chicken drumsticks with mushrooms that melt in your mouth - a simple recipe

Stuffed chicken legs are not only a tasty and satisfying dish, but also very impressive. It will be a worthy decoration for a rich holiday 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 pepper, 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 of the legs is removed very carefully so as not to damage it. To do this, you need to move your fingers between the skin and the meat, moving from top to bottom.
2. As a result, only a miniature bone should remain at the bottom, on which the skin will be attached. The rest of the bone is discarded. All meat is first cut off from it.
3. Vegetables and chicken are finely chopped, salted, and sprinkled with seasonings. Crushed garlic is added to them. The egg is beaten.
4. The skin is stuffed with prepared minced meat and vegetables. Its edges are securely secured with toothpicks.

Stuffed chicken legs in the oven are cooked on a baking sheet under foil for about half an hour at low temperature.

Stuffed with mushrooms

Ingredients: 10-12 medium legs, half a kilo 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 a 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 the raw meat, is passed through a meat grinder. If necessary, add salt to the mixture.
4. Chicken skin is stuffed with filling. The resulting “legs” are laid out in the prepared form and greased 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 the released 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, an 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 outermost part of the joint. The remaining meat is finely chopped.
2. Rice is cooked for no longer than 8-9 minutes in salted water.
3. Chicken pieces are fried in hot fat with small onion cubes. Next, they are mixed with rice, grated cheese and salted to taste.
4. The skin is stuffed with the resulting filling and sewn up in the open part.
5. The blanks are laid out in an oiled, open, heat-resistant container and greased 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 leather “bags”. The edges are secured with toothpicks or any other convenient method.
4. Thin slices of bacon are wrapped around the preparations.

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, an onion, a large spoon of full-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 holiday table.

1. The skin is removed from the legs using a “stocking” and left on the lower joint.
2. The poultry flesh is finely chopped, combined with grated cheese and small cubes of a pre-boiled 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. Chicken skin is stuffed with the filling. Its edges are fixed with toothpicks. The blanks are greased with sour cream.

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

With minced bananas and garlic

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

1. Mash the bananas with a fork and sprinkle with lemon juice.
2. You need to add salt and crushed garlic to them. You can also use any aromatic herbs and chili powder.
3. The skin is removed from the legs. The cut meat is finely chopped and combined with the banana mass.
4. Chicken skin is stuffed with filling.
5. First, the preparations are fried in a frying pan until golden brown, 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.

These stuffed legs can be served with any side dish.

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

The dish is served hot with any side dish.

How to properly cut chicken legs for stuffing?

In order for the dish under discussion to turn out successful, it is very important to properly cut the legs before stuffing. To do this, take the shin in your hands and pick up the skin from its thick side with a knife. Slowly and gradually it turns inside out.

The films that attach the skin to the meat are trimmed with a knife - the main thing is not to damage the skin itself. When the skin can be turned out all the way to the joint, the leg is cut off along with a small piece of the bone. All that remains is to stuff the resulting “stocking”.

Many people love chicken, and especially chicken leg. There are also a lot of recipes on how to cook chicken. I want to offer you a recipe for chicken legs stuffed with our own meat, cheese and garlic; it looks very appetizing and would be perfect for the holiday table!

Products:

• chicken legs (3 pcs.)
• chicken eggs (1-2 pcs.)
• any cheese (100 g)
• ready mustard (1 tbsp)
• garlic (7-8 cloves)
• salt, pepper (to taste)

*** based on one leg - one serving

Stuffed chicken legs recipe with photos step by step

1) Wash the legs, dry them and carefully, so as not to damage the skin (try to select legs for stuffing without damage to the skin, it should be intact), remove it with a “stocking” to the place where the pulp ends and then there is a bone with cartilage.

It is more convenient to start removing the skin from the upper edge of the thigh, carefully cutting the connections between the skin and the meat. It is better to cut off a little meat (then you can peel the skin) than to damage the skin:

2) This is the most difficult place to remove the skin, it is better to cut the meat, just so as not to cut the skin, then you can remove excess from the skin:

3) The skin with the tip of the bone must be cut off. You will get a “pocket” like this. Do the same with all the legs:

4) Cut the meat from the bones, but don’t be too zealous, there will be enough minced meat. You can put the bones in the freezer and then cook the broth:

5) Cut the meat from the legs into medium-sized pieces and place in a deep bowl:

6) Peel and chop the garlic:

7) Grate the cheese on a coarse grater:

8) Add mustard and garlic to the meat, salt and pepper and mix well:

9) Put grated cheese there and beat in eggs, one or two (look at the quality of the minced meat so that it is not too liquid), knead everything again:

10) Let's start stuffing. We take the skin and fill it with minced meat. We give it the required shape, fastening it with toothpicks.

If you shape the legs, the consumption of minced meat will be greater and there may not be enough of it. Therefore, I advise you to make half in the shape of legs and half in the shape of legs:

11) You can do it a little differently. Shape not the legs, but the legs. And fasten it like this:

Or like this (here we don’t use toothpicks, but wrap a large piece of leather inside):

12) Grease the stuffed “legs” with vegetable oil so that the skin is elastic, also grease the baking dish or baking sheet and lay out our chicken. Place in an oven preheated to 210 degrees:

13) After 10 minutes, the temperature must be reduced to 190 degrees and covered briefly with a lid or foil so that the juice is released and the legs do not burn, then remove the lid and bake until done. In total, they cook for 40-60 minutes, depending on the size of the legs:

14) Fragrant and tasty “legs” are ready. Remove from the oven, let cool slightly, then serve:

15) You can also fry them in a frying pan:

16) Fry the legs on both sides until golden brown over high heat, then reduce the heat and let the legs “simmer” for 10 minutes over low heat.

17) Before serving, be sure to remove all toothpicks. Can be served with, , rice, etc.:

Bon appetit!

Chicken drumsticks stuffed with mushrooms and cheese are a delicious hot dish that is suitable not only for a family dinner, but guests enjoy eating it at the holiday table. With a minimum set of ingredients, you can prepare a very tasty and beautiful-looking dish, and you don’t even have to take out a meat grinder or blender from the cabinet.

To prepare stuffed chicken drumsticks, take the ingredients from the list. The legs need to be washed and dried with a paper towel.

Remove the skin from the meat; it comes off easily, like a stocking.

Cut the meat from the bones, chop finely, and chop with a kitchen hatchet. The bones can then be used to make broth for soup or sauce.

Finely chop the onions and mushrooms, fry until golden brown in a small amount of vegetable oil.

Cool the mushrooms and onions, transfer to the minced chicken, add grated cheese. The mass needs to be salted and peppered.

Mix the minced meat until smooth.

Stuff chicken skin with minced meat. Tuck it in from the knee side.

Place in a baking dish, season with salt and pepper, and pour a little water into the pan. Cook stuffed chicken drumsticks at 180 degrees in the oven with top and bottom heating for 30 minutes.

Turn on the convection mode and brown the drumsticks for another 5-10 minutes. During this time, some of the cheese will flow out into the pan, and you will also get an amazingly delicious cheese sauce that goes well with any side dish.

Stuffed chicken drumsticks with mushrooms and cheese are ready. Very tasty with mashed potatoes, pickled cucumbers and fresh herbs. Enjoy!

Chicken meat is dietary and is one of the first to be included in children’s diets. Chicken legs can be cooked quite quickly, and they turn out very tender and soft. In addition, their price is affordable for many. You can create a wide variety of dishes from chicken legs. They can be used for soup, various appetizers, barbecue, and main courses. The legs can be boiled, fried or stuffed. Stuffed legs are a royal dish. For the filling, you can take various ingredients: cereals, mushrooms, various vegetables and other products as desired.

Step-by-step recipe for stuffed chicken legs

Number of servings – 14.

Ingredients for stuffed chicken legs:

1. 14 medium chicken legs.

1. 500 grams of mushrooms.

1. Several onions.

1. Several articles l. odorless oils.

1. Several articles l. sour cream or mayonnaise.

1. Greens to taste.

1. Salt and pepper.

Preparing stuffed chicken legs

To stuff the legs, you will need to get rid of the bone. To begin with, the leg is washed and dried well. You need to carefully remove the skin so that it does not tear.

The meat is removed from the bones and minced meat is made from it using a meat grinder. Mushrooms and vegetables are added to the minced meat. All ingredients are mixed. The bones can be used to make soup. If the skin is slightly torn, it can be held together with toothpicks. Stuff the skin with the prepared filling and make an envelope out of it. These stuffed legs can be baked in the oven or cooked in a frying pan.

How to cook stuffed chicken legs with mushrooms

The legs should be washed with water and dried with a napkin. Mushrooms need to be peeled and cut into small pieces. Sliced ​​mushrooms are fried in a frying pan with vegetable oil. You can also cook them using a slow cooker.

The skin from the legs must be carefully removed so that it is not damaged, and the seeds must be separated. Chicken meat must be minced using a meat grinder along with onions. Fried mushrooms also need to be chopped using a meat grinder. Fresh mushrooms can be replaced with canned ones. However, fried mushrooms add a special taste and aroma to the legs.

Mix the resulting minced meat well, add salt and pepper. Stuff the skin with the prepared filling and wrap it in an envelope. Place the legs on a greased baking sheet. To give the legs a beautiful golden brown crust, they can be greased with sour cream, butter or mayonnaise. During baking, watch the juice that comes out from the legs and pour it over the dish several times. Preheat the oven well and bake the legs for about 40 minutes.

Place the baked legs on a dish and pour the remaining juice over them. You can use fresh vegetables as a side dish.

Stuffed chicken legs in the oven with mushrooms and cheese

Cooking time – 1 hour 30 minutes.

Number of servings – 8.

Ingredients for oven-baked chicken legs with mushrooms and cheese:

1. 8 chicken legs.
2. 400 grams of fresh champignons.
3. Two onions.
4. Two carrots.
5. Two cloves of garlic.
6. 250 grams of cheese.
7. Salt and pepper.
8. Vegetable oil.

Cooking stuffed chicken legs with mushrooms and cheese

First you need to prepare the chicken legs for stuffing. You need to separate the skin, bones and meat. How to do this was described earlier.

Grind the chicken meat using a meat grinder. Fried onions and carrots are added to the minced meat. Mushrooms need to be cut into small cubes and added to the minced meat. All ingredients are mixed, sprinkled with salt and pepper. Coarsely grate the cheese and sprinkle it over the minced meat. Everything gets mixed up again.

Stuff the legs with the resulting filling and secure the skin with skewers or toothpicks. There should not be too much filling so that the skin does not tear. The legs are laid out on a baking sheet and sprinkled with the remaining cheese. Preheat the oven to 180 degrees and bake the legs for 40 minutes.

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.