Stern
Chicken legs stuffed with herbs

Prepare a green mixture.
Finely chop the parsley, green onions, garlic. This is the foundation. Then add greens to taste. I also use celery and cilantro.
Pull back the skin of the legs, season with salt and pepper and fill the gap between the meat and skin with herbs as tightly as possible.
Top with ketchup, sour cream or mayonnaise, if desired, and cook until cooked in the oven in a sleeve or glass pan.
Thanks to the greens, the meat acquires a unique aroma and juiciness.

You can cook something similar on the stove.
Season the legs with pepper, salt, put them in a greased cauldron and cover with a green mixture to the top of the cauldron. Simmer until tender over low heat, stirring occasionally.


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Chicken legs stuffed with herbs
Merri
From the oven aromaaata!
Stern
And the taste?
Merri
Quote: Stеrn

And the taste?

I can’t describe it without trying! The taste is fantastic!

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