Chicken leg stuffed with mushrooms step by step recipe. Stuffed chicken drumsticks in the oven

Medium-sized chicken legs - by the number of people (I have 14 pieces),
Mushrooms (champignons or any other) - 500 g,
Onion - 2-3 pieces,
Vegetable oil - 2-3 tablespoons,
Salt - to taste
Ground black pepper - to taste
Sour cream or mayonnaise - 2 tablespoons,
Greens - to taste.

Cooking process:

Choosing chicken legs pay attention to the smell and appearance meat. Fresh legs or drumsticks must have a uniform, even pink color and the drumsticks must not show visible damage, and bruising or spots are not acceptable. The presence of these factors can tell you about a low-quality product. When you press your finger on a fresh drumstick, you will notice how the dent quickly returned to its original state, which does not happen with stale stale meat.

In order to fill a chicken leg or drumstick with minced meat, you first need to remove the bone, which at first glance seems quite difficult and even impossible. In fact, everything is quite easy and simple. In order to easily separate the leg from the bone, you must first wash and dry the leg. Remove the skin with a stocking, separating the inner films with your hands.

Your goal is to leave only a small part of the bone with the joint (cartilage). At the base of the lower leg, just above the joint, break the bone with a knife, for example, I knock on the knife with a kitchen mallet for chops. Do this with all chicken legs or drumsticks.

Remove the chicken fillet from the bones and cook minced meat from it for the legs with the addition of mushrooms or vegetables. You can leave some meat on the bones and use it to make delicious chicken soup.

To be honest, I like stuffing chicken legs more than just drumsticks. I'll explain why. From the leg, you get a fairly good big "stocking", you do not need to sew up the bag or fasten it with toothpicks. Just fill the chicken skin with stuffing from any minced meat, cover with the hanging part chicken skin. Get a good neat envelope with minced meat just for one serving.

Now let's talk about several options for cooking stuffed chicken legs various fillings and prepared in various ways.

Chicken legs stuffed with mushrooms

Rinse chicken thighs under running water, dry with paper towels.

While you prepare the legs for stuffing, put the mushrooms to cook. Randomly chopped mushrooms can be lightly fried in the usual way in a pan with the addition of vegetable oil or cook them in a slow cooker. It was more convenient for me to put mushrooms with oil and salt in a slow cooker and turn on the “baking” program in my Panasonic for 30 minutes.

Remove the skin with a stocking and separate the bone just above the joint at the bottom of the lower leg, cutting the tendons. There should be about 2 cm of bone left.

Remove the chicken fillet from the bones and pass it along with raw or fried onions through a meat grinder. We pass through the meat grinder there fried champignons. If you don't want to bother with sautéing mushrooms, you can use canned mushrooms. But believe me, with fried mushrooms, the legs are more fragrant and tastier.

Mix the minced chicken with mushrooms and onions, salt and pepper.

Fill a leather stocking with minced meat and wrap the leg in an envelope; no threads or toothpicks are needed in this cooking method.

Grease the form with oil and lay the stuffed chicken legs by smearing them a small amount butter, sour cream or mayonnaise for a beautiful golden brown. Another point, the baking dish should have high sides, because a lot of juice will be released during the cooking process. During frying, this juice will need to be poured over the chicken legs a couple of times, carefully opening the oven.

Cook the baked legs in a well-heated oven at a temperature of 180 degrees for 40 minutes.

Since the legs are much larger than the drumsticks, I decided to cook the remaining three chicken legs that did not fit in the baking dish in my slow cooker. It turned out very beautiful and juicy, the taste is almost the same as those cooked in the oven.

Legs with mushrooms and minced meat are prepared on the “baking” program for 20 minutes on each side.

Pour the prepared stuffed legs again with the juice released during frying and transfer to a dish. Serve hot with garnish fresh vegetables.

Chicken legs stuffed with mushrooms and cheese in the oven

In order to cook chicken legs or drumsticks with mushrooms, vegetables and cheese, you will need the following ingredients:

Chicken drumsticks - 8 pieces,
Fresh champignons - 400 grams,
Onions - 2 pieces,
Carrots - 1-2 pieces,
Garlic - 2 cloves,
Cheese - 250 grams,
Salt and black ground pepper taste,
Vegetable oil.

Cooking chicken legs stuffed with mushrooms

Preparing chicken drumsticks to stuffing in the manner described above, that is, we separate the skin, bone and pulp.

Peel onions and carrots. We chop the onion, and rub the carrots on a fine grater. Now the onions and carrots need to be fried until golden brown in a heated frying pan with oil.

Skip chicken meat through a meat grinder. Then mix with fried onions and carrots. Add finely diced mushrooms. Mix everything, add salt and black pepper to taste.

In the resulting minced meat, add cheese, grated on coarse grater, mix everything again.

We stuff a leather stocking with a part of the bone with the minced meat, do not stuff the legs too tightly, otherwise the skin may tear during cooking. Secure the open part of the stuffed leg with skewers. Prepare each leg in this way.

We shift the stuffed legs on a baking sheet, greased with vegetable oil, and, if desired, sprinkle with grated cheese. We send it to the oven for 40 minutes. We bake the legs at a temperature of 180 ° degrees.

Chicken legs stuffed with vegetables and rice in a slow cooker

In order to cook chicken legs in a slow cooker, you will need the following ingredients:

Chicken drumstick or leg - 5 - 6 pieces,
Onion - 2 pieces,
Carrots - 2 pieces,
Fresh tomatoes - 2 pieces,
Rice (boiled until half cooked) - ½ cup,
Vegetable oil,
Salt and ground black pepper to taste.

correct cooking chicken drumstick with vegetables and rice

As described above, we prepare the drumsticks or chicken legs. We pass the meat through a meat grinder.

We clean the onions and carrots. Cut the onion into small cubes, and rub the carrots on a medium grater. Next, fry the prepared vegetables in vegetable oil in a heated frying pan.

We wash the tomatoes and cut them into cubes, when the onions and carrots acquire a beautiful golden color, add the tomatoes and simmer until the liquid evaporates.

In prepared chopped meat Add boiled rice and vegetable fry. Don't forget to add salt and pepper to taste.

With the minced meat we fill the stockings made of leather, taken from the shins or hams. Gently fasten the skin with a skewer or fold it into an envelope (depending on what you use).

Lubricate the bowl of the multicooker with vegetable oil and lay out the prepared stuffed legs. Close the lid and set the "Baking" mode, time for 20 minutes (fry the drumsticks on each side for 15-20 minutes).

Chicken legs stuffed with rice, vegetables and cheese in puff pastry

An unusual dish - chicken legs stuffed, and even wrapped in puff pastry and baked in the oven, this is just an extraordinary delicious dish, and everything is prepared quite easily and simply.

To prepare stuffed chicken legs in puff pastry you will need the following ingredients:

Chicken drumsticks - 6 - 8 pieces,
Rice (boiled) - 0.2 cups,
Carrots - 1 piece,
Onion - 1 piece,
Garlic - 2 cloves,
Cheese - 100 grams,
Lemon juice - 2 tbsp. spoons,
Soy sauce - 3 tbsp. spoons,
Mixture Italian herbs- 1 teaspoon,
Vegetable oil - 2 tbsp. spoons,
Salt and pepper to taste
Egg yolk - 1 piece,
Ready-made puff pastry - 1 pack.

Cooking baked chicken legs stuffed with rice, vegetables and cheese

To begin with, we prepare the shins, but not according to the method described above, a little differently. We will not take out the bone, just remove the skin with a stocking, separating the inner films, and return it back. This must be done in order to make it convenient to place the filling between the flesh and skin of the chicken.

We put the prepared drumsticks into a deep cup and add salt, pepper, a mixture of Italian herbs, olive oil, lemon juice, soy sauce, garlic, passed through a garlic press. Mix everything and leave to marinate for 1 hour.

At this time, you will need to prepare the filling for the legs. Peel carrots and onions and then chop. After frying the carrots and onions in a frying pan with vegetable oil, you can add some aromatic herbs to the frying to taste. Then we mix the fried vegetables with boiled rice and cheese grated on a coarse grater.

Then we fill the marinated chicken drumsticks with cooked minced meat and fix with skewers.

We cut the puff pastry into thin strips, which wrap each drumstick and put them on a greased baking sheet. Whisk the egg yolk in a small bowl and brush each drumstick with the beaten mixture.

We send the baking sheet to the oven, heated to 180 ° degrees for 40-45 minutes.

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

Stuffed chicken legs with vegetables in the oven

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.

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.
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.
Vegetables and chicken are finely chopped, salted, sprinkled with seasonings. Crushed garlic is added to them. An egg breaks.
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.

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.
Mushrooms and onions are finely chopped, salted, peppered and fried until tender.
When the roast has cooled, it, along with raw meat passed through a meat grinder. If necessary, the mixture is added.
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, spoon sweet mustard, 1/3 cup raw rice, 80-90 g cheese, onion, 2 large spoons of mayonnaise, fine salt.

Chicken is a very common, affordable and beloved type of meat by many. However, ordinary chicken in the oven, whether whole carcass as a whole or any of its parts separately, you will not surprise anyone. Therefore, today I propose to prepare a dish that at first glance is very similar to ordinary baked chicken drumsticks. But guests will be in for a pleasant surprise, because there is not a single bone inside, and the filling is soft, juicy and very tasty. This is a recipe for stuffed chicken drumsticks. This process is somewhat laborious, but if you have a good knife and a certain skill, it will not cause any particular difficulties. As a filling, in addition to chicken legs, mushrooms and fried carrots and onion which gives the dish a unique taste. So be sure to try to cook stuffed chicken drumsticks for the next holiday, your efforts will be rewarded with satisfied faces of the guests and an empty plate.

Ingredients:

carrots 2 pcs.;
chicken drumsticks 8 pcs.;
mushrooms (boletus mushrooms) 200 g;
onion 1 pc.;
Russian hard cheese 100 g;
sunflower oil 3 tbsp. l.;
salt, pepper to taste.

Cooking order:

Prepare everything you need. It is better to choose larger shins. fresh mushrooms pre-boil or you can use marinated. Peel and wash vegetables.

Finely chop carrots and onions. Cutting vegetables is not of particular importance, everything will be chopped anyway, just more small pieces fry faster.

Pour into the pan sunflower oil and bring everything to a golden color. Mushrooms fry separately and put to the vegetables.

Now you need to proceed to the most time-consuming part of the recipe - butchering the chicken legs. To do this, carefully remove the skin from top to bottom like a stocking.

With a kitchen hatchet or a sharp large knife, cut the bone, being careful not to tear the skin.

Remove all meat from the bone. In the presence of large tendons, it is better to cut them.

Put it in a separate bowl.

There will be only a "pocket" made of chicken skin with a bone at the bottom.

Scroll chicken meat through a meat grinder.

Grind fried vegetables together with mushrooms in a meat grinder, add salt and pepper, mix.

"Pockets" tightly stuff the resulting minced meat. In this form, they can be stored in the refrigerator for up to a day, so you can make blanks in advance so that you can simply put them in the oven at the right time.

Put the chicken legs in a container suitable for baking in the oven and cook at 180 degrees for 30 minutes.

As time goes by, sprinkle each drumstick with grated cheese.

Place in oven for a few more minutes to melt.

Stuffed chicken drumsticks are good to serve both hot in combination with any side dish, or cold as an appetizer.

Sometimes even the most simple products can be prepared in such a way that they will cause genuine delight among eaters. This applies even to such a budget and affordable product as chicken legs.

With just a little time, they can be very tasty stuffed. On average, the calorie content of drumsticks stuffed minced chicken, is equal to 168 kcal/100 g, but may vary depending on the components used.

Stuffed boneless chicken legs in the oven - photo recipe

Stuffed chicken legs - incredibly appetizing and tasty dish. But kids will especially like it.

Time for preparing: 40 minutes

Quantity: 6 servings

Ingredients

The lower part of the legs (lower leg): 6 pcs.
Cheese: 100 g
Bow: 1 pc.
Fatty sour cream: 30 g
Chile: 0.5 tsp
Dried basil: 1 tsp
Paprika: 1 tsp
Salt, pepper: to taste
Garlic: 3 cloves

Cooking instructions

Sometimes there is some stuffing left after the main dish is cooked. You can make quick sandwiches with it.

the rest of the filling - 100 g;
white bread - 6 slices;
mayonnaise - 40 g;
green onion.

Cooking:

Lubricate the bread with mayonnaise, then with the filling.

Bake sandwiches in the microwave for 4-5 minutes.

Sprinkle with onions.

These sandwiches are a pleasure to have a bite to eat in a hurry.

Recipe for chicken legs stuffed with mushrooms

To prepare 4 servings you will need:

chicken legs 4 pcs.;
champignons 200 g;
onion 100 g;
salt;
pepper and nutmeg to taste;
oil 50 ml;
greens.

What to do:

Remove the skin from the legs, this must be done carefully so as not to tear. In the region of the lower leg, cut the skin from the inside.
Cut the meat from the bones.
Cut it into small cubes.
Finely chop the onion.
Wash mushrooms, dry and finely chop.
Saute the onion in oil until soft and slightly discolored.
Put the mushrooms on the onion. Fry everything together until the juice is completely evaporated from the pan. Remove from fire.
Add to fried mushrooms chopped chicken, salt. Nutmeg and pepper also - to taste. Mix everything well.
Spread the skin on the table. Put the filling in the center, about 2-3 tbsp. spoons. Close it with overlapping edges, for reliability, chop off with a toothpick.
Grease a baking sheet with oil. Lay stuffed legs seam side down.
Put in the oven and bake for 30-35 minutes. The temperature during baking should be + 180 degrees.

Serve ready-made stuffed legs in portions, sprinkled with herbs.

Spicy cheese filling

For cooking cheese filling for 4 legs you will need:

Dutch cheese, Soviet 200 g;
cottage cheese with a fat content of 9% or more 200 g;
garlic;
ground pepper;
cilantro 2-3 branches.

How to cook:

Let the legs thaw well. Cut the skin on the inside of the leg. Cut out all the bones from the inside, leaving only part of the joint with cartilage.
Spread the meat on the skin on the table and lightly beat it off.
Add salt and pepper to taste.
Grate the cheese, mash the cottage cheese with a fork. Mix both ingredients.
Squeeze a clove or two of garlic into the filling, add pepper to taste and finely chopped cilantro. If you don’t like the smell of this spicy herb, then you can take a few sprigs of dill. Mix the stuffing well.
Arrange it on the prepared chicken, close the edges and chop them with a toothpick.
Fold the blanks into a mold, bake for 45-50 minutes at + 190 degrees.

Variation with bacon

For 4 servings of legs, stuffed with bacon, need:

drumsticks 4 pcs.;
smoked sausage cheese 200 g;
bacon 4 slices;
salt;
greens;
pepper and spices of your choice.

Cooking:

With a sharp knife, make an incision along the lower leg, cut out the bone, leaving only the tip of the joint with cartilage.
Make several cuts to the skin without cutting it.
Salt and pepper the meat.
Grate cheese.
Place cheese in the center of each piece of chicken. Sprinkle it with spices of your choice, such as paprika.
Put bacon on top of the cheese, if the strip is long, you can fold it in half.
Close the filling with edges, chop them off and bake in the oven for about 40 minutes. Temperature + 190 degrees.

Sprinkle with herbs when serving.

With vegetables

For the recipe with minced vegetables you need:

oil 50 ml;
sweet pepper 200 g;
onion 90 g;
carrot 90-100 g;
garlic;
tomato 150 g;
greens 30 g;
salt;
pepper, ground;
legs 4 pcs.

How to cook:

Peel the onion and cut into narrow slices.
Wash, peel, chop the carrots into thin sticks or grate
Remove the seeds from the pepper, cut it into strips.
Tomato - narrow slices.
Pour oil into a frying pan. Put the onions first, after five minutes add the carrots, after another five minutes - the pepper, and then the tomatoes.
Stew vegetables for 7-8 minutes, salt, pepper and squeeze a clove of garlic. Put finely chopped greens. Mix and remove from fire.
Cut out the bones from the legs, beat the meat from the inside, salt and pepper it.
Put in the center of each piece minced vegetable, cover with edges, chip with a toothpick.
Bake for 45 minutes in the oven at + 180 degrees.

Features of cooking in a pan

Preparatory stage of preparation stuffed legs in a pan is no different from previous methods. Heat treatment also does not hide big secrets.

To cook 4 servings in a skillet you need:

drumsticks 4 pcs.;
boiled rice 100 g;
pepper;
oil 50 ml;
onion 80 g;
salt;
garlic;
pepper, ground.

Action algorithm:

Remove the skin from the legs with a “stocking”, cut the bone at the articular cartilage.
Cut and finely chop the flesh.
Fry a finely chopped onion in a pan.
Add minced meat and fry, stirring, for 10 minutes.
Add to total weight boiled rice. Salt, squeeze a clove of garlic and put pepper.
Warm everything together for 1-2 minutes and remove from heat.
Let the stuffing cool down a bit and fill the “bags” of chicken skin with it. Prick off the top with a toothpick.
Heat oil in a pan.
Fry the legs until golden brown on all sides.

If you use a ready-made filling, then it will take no more than a quarter of an hour to cook.

Many housewives refuse recipes for stuffed legs, considering the cutting process to be laborious. The following tips will help make the process easier.

Every year, a variety of unusual treats are invented for the festive table. However, the classics always remain in price.

Stuffed chicken legs is a dish that has been proven over the years and will never be disliked. The food has a lot of raisins. You will learn all about them in the article.

Stuffed drumsticks look spectacular both whole and cut. Serve part of whole legs and part in portions (like a roll). Appetite dish causes immediately. This is one of the main benefits. It is also universal and festive dinner and for everyday lunch. And the toppings - do whatever you want. Within reason, of course.

And the selected recipes will help determine the successful stuffing.

Stuffed boneless chicken legs in the oven - New Year's recipe

It's time to think about how to please loved ones at the New Year's table. I offer very tasty second dish. The most difficult thing is to remove the skin without tearing. The rest of the food is very easy to prepare.

On a note! Leftover stuffing? Make meatballs out of it and leave it on the soup.

We will need:

skin from legs - 7 pcs.;
a pair of bulbs;
minced chicken legs - 4 pcs.;
Bell pepper- 1 PC.;
6 art. l. sunflower oil;
40 g butter;
7 tsp mayonnaise;
1 tsp salt;
0.5 tsp pepper.

Cooking step by step:

Carefully remove the skin from the legs, prying with a knife. We cut the end of the leg. We try not to break anything. Cut off the excess protrusions from the top. We separate the meat from the bone and twist it in a meat grinder. Season the mince to taste.

Grind one onion in a meat grinder or in a blender. Then we add it to the filling. Melt the butter in a frying pan. We chop the onion and pass it. Bulgarian pepper is freed from the stalk and seeds. We chop into strips and send to the onion. Fry the vegetables for 2 minutes and add to the minced meat.

chicken filling ready with vegetables. Let's start stuffing. We fill each skin tightly and wrap it well on top so that the minced meat does not leak out during cooking.

We grease the baking sheet with vegetable oil. Lay out the stuffed legs. Coat each piece with mayonnaise.

We heat the oven to 200 degrees. We send the drumsticks to bake, reduce the temperature to 180 degrees. We bake for half an hour.

We shift the dish to a flat saucer, decorate as desired and serve.

Melt-in-your-mouth stuffed chicken drumsticks with mushrooms - an easy recipe

Stuffed legs are the number 1 dish on any festive table, including on New Year. Serve the dish whole or sliced. In any case, it will be beautiful and tasty.

Let's prepare a set of products:

champignons - 100 g;
bell pepper- 1 PC.;
bulb - 1 pc.;
shins - 5 pcs.;
parsley - a bunch;
spices to taste.

On a note! Is the mucous membrane strongly irritated while working with onions? Hold the vegetable for 10 minutes cold water. Vapors that cause tears will be much less.

Step technology:

Pull the skin off the shanks. It easily retreats to the lowest knuckle - here we simply chop off the bone with a knife or hatchet. You don't have to pull any further, otherwise it will break.
Separate the chicken leg fillet from the bone. We divide the meat into small cubes. Peel the onion and finely chop.
We wash the champignons, dry them and cut them into several pieces. Cut out the core of the pepper. We chop the fruit into random pieces.
We chop the washed greens.
We heat the pan with oil, then send the onion. We pass 3 minutes. Add mushrooms and continue frying until liquid evaporates.
Then we pass the onion with champignons for a couple more minutes and remove from heat. We combine chicken, pepper, mushrooms and onions in a container. Seasoning.
We tamp the filling into the skin. The padding is not too tight. We close the upper edges of the skin. If necessary, use toothpicks or threads.
Heat up a frying pan with oil and lower the stuffed drumsticks.

Fry on both sides until golden brown. The frying process will take 15 minutes.
We shift it to a plate and call the guests until the dish has cooled down.

Stuffed drumsticks: a recipe with cheese in a slow cooker

A simple recipe for stuffed legs in a slow cooker. There is no need to carefully remove the skin here, which simplifies the technology. See all the details below.

The composition includes the following components:

chicken drumstick - 10 pcs.;
mushrooms - 100-200 g;
mayonnaise - 3 tbsp. l.;
cheese hard grade- 100 g;
1 onion;
a couple of cloves of garlic;
vegetable oil for frying;
salt pepper.

On a note! Be careful with salt. A pinch is enough for the marinade and for the filling. Mayonnaise with cheese and so give a salty taste.

Technology step by step:

Let's take a chicken leg. First, we remove the skin along with the pulp from the bone, so that we get a whole bag. At the very bottom, where the pulp is hard to move away, chop off the bone with a knife.
Remove the meat with a small knife. And we chop the bone with a large knife.
When the bone separates, turn the boneless drumstick right side out.
Let's get to the stuffing. Finely chop the onion, garlic and mushrooms. Pour oil into the multicooker bowl.
We send the crushed components there for the filling. Turn on the “Frying” mode, time: 8 minutes. We pass with an open lid.
At the end of the program, we shift the mass and let it cool. In the meantime, grate the cheese on a coarse grater. We are preparing the marinade. Mix mayonnaise, salt and garlic clove.
We combine the cooled mushroom mass with cheese. Salt, then stuff the drumsticks. We try to fill the bags more densely.
We close the top, fix it with a toothpick. Coat each stuffed leg with marinade. And leave it like that for half an hour.
Pour oil into the bottom of the multicooker bowl. We put the shins. We turn on the "Multi-Cook". Time: 45 minutes. Temperature: 120 degrees.
All the legs will not fit, so we cook in two stages, 5 pieces each. After 22 minutes, open the lid and turn the chicken upside down.
We continue to prepare until the end of the program. Cook for the last 10 minutes with the lid open.

Put the finished dish on the dishes for serving.

Stuffed chicken legs with prunes or dried apricots

A little unusual filling with prunes and dried apricots gives a special flavor to stuffed legs. The dish turns out beautiful, festive, fragrant and tasty.

Let's prepare the components:

legs - 4 pcs.;
cream - 150 ml;
dried apricots with prunes - 100 g;
onion - 1 pc.;
spices to taste;
cheese 50 g;
sour cream - 2 tbsp. l.

On a note! Cream can be replaced with soft butter.

Step technology:

We remove the skin from the hams. We help with a knife, cutting in the process of tightening. We leave a piece of bone together with the skin, chopping it off at the place where the skin can no longer be easily removed.

Set the skins aside for now. Let's get to the meat. Separate the fillet from the bone. Pass through a meat grinder.

We clean the onion, divide it into several parts and twist it into minced meat. Season, pour in the cream, mix. Cream will give the filling a super-delicate texture. Let's taste it.

Chop prunes with dried apricots into small pieces and add to minced meat. We stuff empty skin bags with a mass. We close the edges.

We lay out the blanks in a baking dish. We send the baking sheet to the oven for half an hour. We rub the cheese on a coarse grater. Combine with sour cream.

We season at will. 10 minutes before the end, we take out the dish. We coat with cheese and sour cream. Get ruddy and delicious crust. We send the drumsticks back to the oven with the sauce. Bake until done.

Cool the legs and cut like a roll. You can also diversify the filling with other additives: apples, oranges, cherries, etc.

Recipe for Chicken Legs Stuffed with Fetax - Homemade Recipe

Appetizing beautiful legs with royal filling - great option on the New Year's table. However, it is also suitable for family dinner. Relatives deserve to be surprised not only on holidays.

Let's prepare a set of components:

chicken legs - 3 pcs.;
parmesan - a piece;
pine nuts - a handful;
fetax - 150 g;
a couple of eggs;
spices to taste;
parsley - a bunch;
breadcrumbs;
garlic cloves - 4 pcs.

Description step by step:

We remove the bone from the hams, leaving an even empty stocking. We begin to tighten the pulp from above, cutting around the bone with a knife. Having reached the base of the leg, cut off the bone. Then turn the resulting bag inside out.
Lightly fry cedar kernels in a pan - this procedure will reveal the wonderful aroma and taste of nuts.
Finely chop the parsley and mix with fetax. Then squeeze the garlic into the mixture and add the nuts and grated parmesan. We season the filling at will. Good go: paprika, curry, oregano, white pepper.
Let's start stuffing the shins. We do not regret the filling, we put it tightly. We close the edges with a stretched skin. If necessary, fix with thread or a toothpick.
We prepare the batter. Pour crackers, flour into separate bowls and break the eggs (shake with a whisk).
Dip the legs in the egg mixture, then in the flour. Further, again in eggs, then in breadcrumbs. With such a batter, you will get a dish with a golden crispy crust.
Heat up a frying pan with oil. Fry the stuffed legs on all sides until a blush forms. Then we shift the dish to a baking sheet and send it to the oven for 30-40 minutes at a temperature of 180 degrees.
Take care of the side dish at the same time. Get a complete dinner for the whole family.

Filled with buckwheat and garlic

Well-marinated meat with garlic gives excellent results. Let's write down the recipe for stuffed legs with pre-marination. And, by the way, buckwheat as a filling fully replaces the side dish, so you don’t have to cook anything else.

On a note! It is permissible to replace the filling with diced potatoes. The technology of preparation is the same.

Take the following products:

4 drumsticks;
salt, paprika, black pepper to taste;
soy sauce - 3 tsp;
buckwheat - 100 g;
water - 200 ml;
garlic - 3 cloves;
oil - 1 tbsp. l. for the marinade plus 1 tbsp. l. for frying;
1 small onion.

On a note! If desired, add a piece of butter to each leg along with stuffing - the filling will delight you with juiciness and tenderness.

Cooking step by step:

Remove the meat completely from the bone. First, cut the flesh along the bone, then separate the fleshy part in a circle. We remove tendons.
Get a rectangular layer chicken fillet with skin.
When we cut all the drumsticks, we proceed to marinating. Salting, watering soy sauce, sprinkle with paprika and black pepper. Chop the garlic into slices and place on top of the slices.
We send two layers to the saucepan. Drizzle with oil (half a tablespoon). Then lay the second layer chicken pieces- Drizzle with oil again. We cover with a saucer and set oppression.
Fit 1.5 liter jar with pickles. Let marinate for 1 hour.
Let's do the stuffing. We chop the onion into small cubes and pass in a saucepan with oil until golden. Then add buckwheat, fry a little and pour hot water. Boil the cereal to a crumbly consistency. We salt and cool. You can diversify the filling with carrots - fry with onions.
By this time, the chicken will be marinated. We take a piece, spread the filling (1-2 tablespoons) and connect the edges, giving the shape of a shank.
Fix with toothpicks.
Transfer the stuffed legs, seam side down, to a baking dish.
Preheat the oven. We send the dish for half an hour.

We take out our delicious baked bags, cool a little and invite everyone to the table as soon as possible.

Stuffed chicken legs stuffed with minced meat with walnuts

What can be stuffed with shins? Lots of options! All ideas can be viewed on YouTube, culinary forums, etc. This recipe describes an unusual and delicious stuffing with walnuts - let's see?

Take the following products:

chicken quarters - 5-6 pieces;
2 eggs;
salt, pepper to taste;
mayonnaise - 2 tbsp. l.;
walnuts - 200 g;
mushrooms - 200 g.

On a note! Don't like to mess with cutting? Take ready-made semi-finished products with skin and meat. Just pay attention to the expiration date and storage conditions.

Step-by-step instruction:

Carefully separate the skin. We get a whole stocking, which we will fill later. We chop off the base of the bone.
We cut the meat from the bone and twist it in a meat grinder. Season, add the egg, mayonnaise and mix.
We divide the nuts and mushrooms into several parts - we combine them into a total mass.
Whisk the egg in a separate bowl.
We form a cake from minced meat, grease with an egg, put the walnut-mushroom filling in the middle. We roll into a ball. Brush again with egg.
We send the workpiece in a bag of skins. We wind the drawn edge from above. We fix the form so that the beginning does not flow out.
We send it to the oven for 30 minutes. We take out the finished legs, put them in a beautiful saucer and serve to the table.

Come in handy! The dish is universal! Good for a picnic - try cooking stuffed chicken legs on the mangal. It turns out awesome!

Stuffing with rice and mushrooms

Rice with mushrooms is the most common stuffing for stuffing. In this recipe, walnuts are added for a change. It turns out tasty, fragrant and beautiful (especially in the context).

boneless legs-5 pieces.;
mushrooms - 250 g;
vegetable oil -3 tbsp. l.;
Dijon mustard - 1 tsp;
walnuts - 100 g;
rice, boiled until half cooked -¾ cup;
ketchup - 3 tbsp. l.;
onion - 1 g;
mayonnaise - 3 tbsp. l.;
salt - 0.5 tsp;
black pepper - 0.5 tsp;
cumin - 0.5 tsp;
paprika - 0.5 tsp;
dried garlic- 0.5 tsp

Cooking technology:

Chop the onion into thin cubes and sauté. Finely chop the mushrooms and send to the onion. Fry for 3-4 minutes.
Walnuts grind with a knife and combine with rice and donated ingredients. Season the mass, mix. Then we stuff the boneless chicken quarters.
We fix the edges well and lay each bag on the foil.
We send it to the baking dish.
In a separate bowl, combine mayonnaise, ketchup and mustard. Lubricate the legs generously with the resulting sauce. We heat the oven to 180 degrees. We bake 1 hour.

The dish is ready, it's time to decorate and serve.

On a note! Are you on a diet? Cook the legs for a couple - and feast in peace.

Stuffed chicken legs (legs) - Vietnamese cuisine: video

The video shows how to stuff, how to remove meat from the bone and other nuances of cooking stuffed legs. This dish is prepared according to vietnamese cuisine. The recipe guarantees a spectacular presentation, awesome taste and aroma. Without technological maps and other rules! Everything is simple and clear.