Stern
May 9 is coming soon. Let's get ready for a festive dinner today.

Stuffed chicken legs

Remove the skin from the legs, but not completely, let it hang on the lower joint. Cut off meat, remove bones. Leave only a piece of a large bone (about 7 cm) to keep the legs in shape.
We make minced meat 50:50.
Half meat, half vegetables.
Vegetables - onions, garlic, carrots, white cabbage, one potato. You can use zucchini instead of cabbage.
For 1 kg of minced meat (total quantity, meat + vegetables) 5 tablespoons of semolina under the knife.
Grind meat and vegetables in a blender or scroll 3 times through a meat grinder.
Salt, pepper, lots of spices, dried or fresh herbs.
We fill the legs with minced meat. You can stick pieces of mushrooms or prunes into them.
Sew up and rub on top with gruel from dry paprika, salt, pepper and vegetable oil.
If you harvest these legs for future use, put them in a baking sleeve and send them to the freezer, where they can be as long as you need.
You do not need to defrost the legs before cooking. Put in the oven and bake until tender. When the melted gravy begins to boil, reduce the heat.
We fry cutlets from the remnants of minced meat or make meatballs. None of the eaters will suspect that they are eating "half meat". The main thing is not to blabber!

 Stuffed chicken legs
Irina_g
Sеrn, please tell us how to remove the skin from the legs so that it does not break? Maybe for experienced housewives this is a trifle, but I have never done this.
Stern
Irina_g , just pull the skin away from the meat and cut the film with a knife, keeping the knife closer to the meat. The skin comes off very easily, you will feel it immediately.
When sewing, leave a longer thread at the end, otherwise you will not be able to pull it out before serving.
Hairpin
But I'm still wondering, did anyone get the stuffed chicken legs?

And then I had one recipe where it was necessary to remove the bones from chicken ... rolls with a rotational movement. From raw. Well, in short, they don’t twist! Now I'm going around the recipe in circles, but I can't come up. After that rotational movement, the moral trauma remained. And how to sew it up ...

! Maybe when you take them again, take step-by-step photos?

Or maybe in that recipe it was necessary to pull out the boiled ones with a rotational movement?
Tanyusha
I already buy a hairpin without pitted legs, it's very convenient. I take them for stuffing. Look, I haven't seen the Petelenskaya poultry farm at the others.
Stern
Quote: Hairpin

But I'm still wondering, did anyone get the stuffed chicken legs?

And then I had one recipe where it was necessary to remove the bones from chicken ... rolls with a rotational movement. From raw. Well, in short, they don’t twist! Now I'm going around the recipe in circles, but I can't come up. After that rotational movement, the moral trauma remained. And how to sew it up ...

! Maybe when you take them again, take step-by-step photos?

Or maybe in that recipe it was necessary to pull out the boiled ones with a rotational movement?

Hairpin, don't count on "again". I haven't repeated myself for a long time. I'm trying for you.
And you don't need to take the bad into your head! I just chop this bone with a chop, leaving a piece to keep the legs in shape. And with stitching, fold the skin as you can and sew as conveniently for yourself!

Z. Y. That in Moscow they sell boneless chicken legs, I heard 2 years ago. Search!
lina
A chicken leg monster came Well, I love stuffed chicken legs, what can I do ... But they don't sell pitted legs. Fillet only. If the hostess is not against ... If against - delete!

Forget the poor bird. This is food. True, it is still raw. Legs first. You need a small handy knife and a heavy knife (or hatchet).Chilled or well-defrosted chicken legs !!! We begin to separate the skin from the meat with our fingers, where it does not separate - carefully, so as not to damage the skin, we cut it. We get a stocking hanging on the leg))). We chop the bone - we get a bald leg and an inverted stocking with a small bone. Turn the stocking out. A bald leg - I cut it into a thigh and a drumstick, a thigh - for stewing or soup, I carefully cut the meat for minced meat from the drumstick (I get it right then, meat from the drumstick + additives is the ideal amount of filling). I don't do the stuffing quite the same way as Stern, the family likes the other version more. We stuff the filling with a teaspoon into the stocking, relatively tightly, turn the skin from the thigh inward and sew-stab it. I sew, toothpicks break on the skin of local chickens. Since I hardly fry anything - on the bottom of the form, onion + vegetables if desired, grease the stuffed legs with vegetable oil a little, spread on top. The place where the remnant of the bone is can be covered with a strip of foil so that it does not definitely overcook and does not split into a leg and a bone when serving. I bake at 180 C for 40 minutes.

The pitted legs ... Hairpin, the recipe was not in the deli school? I saw it there - but the recipe is inedible for us. I liked the idea. We need strong hands))) as I pulled these bones out for the first time Cut them on top around the bone, pull the skin from below and cut it. Cut the tendons too. We grab the bone from below with one hand, hold the meat with the other. And we pull. What does not last - we trim, the excess meat, stretched out along with the bone - we push it back. You don't need to rotate, you can just pull. If the husband is at home - ask, it will turn out three times faster - at the same time, in order to wash everything stained after him))). Bones for broth. I really like these legs for stewing. You can leave it like that, you can stuff a little stuffing inside.
Hairpin
Lina, great description.

And I was talking about this recipe. But where is he from ... DO NOT REM-NUDE !!!
Chicken legs stuffed with cheese, mushrooms and walnuts

Chicken leg - 2 pieces
Cheese - 150 gr
Canned mushrooms - 1 can (200 gr)
Salt, grilling seasonings, chicken

Free the chicken from the bones (or buy ready-made without bones)
Free the slightly frozen chicken from the bones with twisting movements.Rub the cheese
Finely chop the mushrooms
We stuff the leg with this mass
Put in a bowl, add spices

Cooking under the lid
80% power - 13 to 16 minutes
lina
Hairpin, I saw another recipe. No need to freeze the chicken, I added to the description. Then it's harder to pull out, in my opinion. It is easier with chilled - and you can freeze ready-made skins and boneless legs. I myself do not stretch the bones for very long, but it is difficult. If you cut everything off and call your husband - fly!
Hairpin
! This was the last photo before finding my charge! Only I marinated differently. With vegetable oil, soy sauce, ginger and lemon juice.

 Stuffed chicken legs

And I also made such stuffed peppers ... And charging them no longer pulled ... In short, everyone said that except for me, no one had stuffed peppers like that ... Now I will take a picture of them only by the end of the week ... I don't flood it , it's me crying !!!

And I kept looking at those thighs and thinking ... should the skin be removed or not?
Stern
Hairpin , but who would doubt that everything will work out for you!
The legs are handsome, appetizing!  Stuffed chicken legs
I never remove the skin. For me, this is the most delicious part of the chicken.

Hairpin
I found boneless ... boneless ... chicken legs !!! Tane1962 Thank you.
Stuffed with cheese and walnuts.

Now I sit and think ... Upload a photo or not ... It seems like the recipe was , just ... just ... along the way I changed a little ... both the technology and the ingredients ... except for the chicken ...

Only I have so much there ... either fat or gravy ... I cooked buckwheat in a slow cooker, I think it will be the most ...

!
This is me so that you do not think that you are writing into space ... Reporting is needed in every case ...

Just mind not laughing !!! Otherwise I won't show what I have with bird milk, potatoes and ... and ...with the tempering that I will do in a couple of hours !!!

Here's what I got a chicken. More precisely, her legs.

 Stuffed chicken legs

So black because I love soy sauce !!! And I don't save on it.

1. Empty feet themselves hen from Tanya1962;
2. Marinade from (yogurt + soy sauce + ... + ... well, seasonings, in short. I don’t save on them either)
3. And stuffed grated cheese + ground walnuts. It was necessary to have cedar ... But there were no cedar.
4. Remains of cheese with nuts stirred in the marinade. I also love cheese, so I cooked it for three such portions. Well, it didn't fit! Here I don't know if it's right ...

P.S. My aunt called, asked for a Zebra recipe. In general, she rarely asks for recipes. So from my aunt -.
Tatjanka_1
Stella and this is what:
5 tablespoons of semolina under the knife.
And an approximate amount of vegetables would be good.
Stern
Quote: Stеrn


We make minced meat 50:50.

Half meat, half vegetables.



5 tablespoons of semolina under the knife.

Vegetables, however, need to be somehow "connected" with meat.
Tatjanka_1
Stella I bring you thanks for the stuffed chicken legs

 Stuffed chicken legs

Stella is no offense to you, but my recipe for the filling: finely chopped meat + mushrooms as well + boiled rice. Sorry, there is no comrade for taste and color.
Stern
I beg you! Did it your way and well done!

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