How to cook chicken legs stuffed with mushrooms. How to cook stuffed chicken legs? Meat product processing and minced meat preparation

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 - for a 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 a very tasty second course. 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 stuffing with vegetables is ready. 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 or 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 arbitrary 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.
We heat the 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.;
hard cheese - 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. Passing with 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 flip the chicken reverse side.
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 slightly unusual filling with prunes and dried apricots gives a special zest 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 in the place where the skin can no longer be easily removed.

Set the skins aside for now. Let's take the meat. Separate the fillet from the bone. We 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.

Cut 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. You get a crispy 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 - a great option for the New Year's table. However, it is also suitable for a 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 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 shins;
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 of chicken fillet with skin.
When we cut all the drumsticks, we proceed to marinating. Salt, pour 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 of chicken pieces - pour again with oil. We cover with a saucer and set oppression.
A 1.5 liter jar of pickles will do. 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 in 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 tasty filling 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! It will also go well for a picnic - try cooking stuffed chicken legs on the grill. 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 pcs.;
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.
Grind walnuts 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 norms! Everything is simple and clear.

Stuffed chicken legs are my favorite delicacy. And no wonder. It turns out not only elegant and festive, it turns out really tasty. And calories, yes. But we are no longer used to the fact that tasty food rarely helpful. Chicken legs themselves are very good - tender, ruddy, baked so skillfully that the skin will not burst anywhere, but will bashfully look like a ruddy side. Unfortunately, I have no idea how to make chicken legs healthier - except to remove the skin from them. But in the event that you decide to start them, this will definitely not help. But it turns out quite a festive and very tender dish that will appeal to everyone without exception, you will still have to regret that you cooked a little.

By the way, baked chicken legs turn out to be just miniature, so there won’t be much harm if you decide to treat yourself and eat a little.

Delicious baked chicken legs - recipe with photo

You can stuff chicken legs with anything, and we'll talk about this a little lower. For now, let's stick with our recipe. First you need to carefully remove the skin from the legs. The legs need to be washed, after picking up the skin from the inside, separate it from the meat with your finger. Slowly pull off the skin so that only the meat on the bone remains. Take a small hatchet and gently chop off the bone at the base where the skin is attached with one blow.

Now you need to take all the skin that you will stuff, mix it with mayonnaise and garlic, which you chopped very finely. Now you need to salt and pepper everything to taste, but remember that you are not salting chicken legs, but only the skin from them, so there should be much less spices and salt.

Now put the eggs in a saucepan to boil, and peel and wash the carrots. Grate it and then fry it, you can with onions - to your taste.

Remove the chicken meat from the bone and chop it as finely as possible, but not so that minced meat is obtained - just small pieces.

Now cool the chicken eggs, then chop them into small pieces. Next, you need to mix all the ingredients for the filling, salt and pepper, if necessary.

Chicken skin usually marinates quickly - in just an hour. Start everything, and then carefully stab the chicken leg like an envelope.

After that, you will need to put everything to bake. Roasting time depends on how many chicken legs you have. You can bake both in the oven and in the microwave, as well as in the slow cooker. Half a kilogram of legs in a microwave oven with a power of 700 watts is baked for about 23 minutes. I advise you to keep an eye on the dish that you will be preparing, otherwise it may turn out that you have overdried it.

That's all - incredibly juicy and tender baked chicken legs are ready!

And now some more very popular recipes for you, if you suddenly didn’t like the method proposed above.

Chicken legs stuffed with mushrooms

A popular festive dish is chicken legs stuffed with mushrooms. It is not so difficult to prepare it, and the ingredients that you must prepare in advance:

White onion - 2 pieces;

Chicken legs - 12 pieces;

A jar of chopped marinated champignons;
Butter - 50 grams;
Grated hard cheese - 50 grams;
Flour or starch - a tablespoon without top.
For marinade - mayonnaise - 4 tablespoons with a top of thick quality mayonnaise;
Extra virgin olive oil of high quality - 2 tablespoons;
Add spices and salt to taste.

Mix mayonnaise, oil, spices together. Prepare the chicken legs by gently pulling the skin off. Then turn it out and chop off the bone with a knife. Put the whole skin to marinate in the already prepared sauce.

Now let's take a look at the mushrooms. In fact, you don’t have to take champignons at all - perhaps you have dried porcini mushrooms, then they must first be soaked, washed, and then boiled. After that, strain the mushrooms, chop as finely as possible. If you use marinated mushrooms, then keep in mind that they are not finely chopped enough. You need to take mushrooms, fry them lightly in a small amount of olive oil with very finely chopped onions. Everything is lightly sprinkled with flour or starch. By the way, if you don’t want too much starch or flour to be poured into one place in the pan and lumped together, then it is advisable to use a sieve - so any thickener can be distributed as evenly as possible and there will be no difficulties with mixing.

After that, you need to set everything aside and cool. As soon as it cools to room temperature, it will be necessary to grate the cheese on a fine grater and mix it into the mushroom mass. Stuff the chicken legs with this mixture. Sew or close with a toothpick. After you need to preheat the oven to 200 degrees and quickly bake everything until golden brown. If the sauce remains, then you can grease the chicken drumsticks with it during the baking process.

Recipe for stuffed chicken legs

If you want to cook delicious and tender stuffed chicken legs, you can use this recipe. Ingredients you will need for stuffing chicken legs:

White bread without crust - 100 grams;
Milk - one glass;
Chicken liver - 100 grams;
Chicken legs - 4 pieces;
Butter - at least 4 tablespoons without top;
Spices and salt to taste;
Sour cream - 2 teaspoons.

To begin with, you must take chicken legs, wash them, dry them, carefully separate the skin from the meat so that the skin does not come off the bone.

Chicken liver should be soaked for 2 hours, changing the water 4 times during this time. Be sure to wash your liver. Gently chop the bone in the legs, remove the meat from the bone and twist it in a meat grinder along with the liver and onions. Now soak white bread in milk, squeeze it out immediately. After that, you need to take and mix the bread with minced chicken. Add all the spices and salt to it. Perfect fit nutmeg and black pepper. Now you can stuff the legs and sew up, you can just stab with toothpicks. Spread everything on a baking sheet smeared with butter, and coat the legs with sour cream, not sparing the sauce. Bake for about 40 minutes until golden brown at 200 degrees.

Stuffed chicken legs - recipes

If you want to cook delicious chicken legs, but don't really like mushrooms, then you can use this recipe. For him, you need to prepare the following products in advance:

Chicken legs - 10 pieces;
Carrots - 300 grams;
Mozzarella - 5 balls;
Cream or sour cream - 250 ml;
Spicy herbs, preferably Provence;
Salt and pepper.

First you need to take chicken legs, wash them thoroughly, and then carefully remove the skin from the lower leg so that it is attached only at the base of the bone. After that, you will need to carefully chop off the bones without tearing the skin. Rub the skin with spicy herbs with a spoonful of sour cream and salt. Now remove the minced meat from the bone, pass it through a meat grinder. Break the mozzarella into small pieces and set aside.

Wash and peel the carrots, grate on a regular grater and fry with a little salt. After that, you just need to mix chicken meat with carrots. Add mozzarella. Season the mixture with salt. Start the chicken legs, and then lay them in a greased form. Pour everything with sour cream mixed with Provencal herbs and bake for 35 minutes at 180 degrees in the oven. It turns out very tender and tasty.

Recipe for stuffed chicken leg with raisins

To prepare very unusual chicken legs, you will need to take the following products:

Chicken legs - 12 pieces;
Garlic - 3 cloves;
White raisins - half a glass;
Basil - to taste, but not less than a teaspoon;
A glass of boiled rice;
a tablespoon of orange peel;
2 tablespoons of butter;
Onions - 2 small heads.

Boil rice - you can use ordinary water, but it will be much tastier if you boil it in real chicken broth. It is better not to take cubes, it turns out not at all. Now you need to take the finished rice, mix it with soaked raisins, orange zest and basil herb. After that, you need to heat the oven to 220 degrees. Separate the skin from the lower leg, chop off the bone, remove the meat, salt, pepper, chop as finely as possible. Stir in rice.

Now you can stuff the chicken legs and stab them with a skewer or a toothpick. Spread everything on a baking sheet, and then grease with melted butter mixed with finely chopped garlic.

Bake for approximately 20-30 minutes. Serve hot. Very tasty and unusual.

Stuffed chicken legs in the oven

In order to cook unusually delicious stuffed chicken legs in the oven, you will need to take the following products:

Onion - 2 small heads;
Boiled chicken eggs - 2 pieces of medium size;
Cheese - a tablespoon of finely grated cheese;
Sour cream - 3 tablespoons;
Mustard seeds - 2 tablespoons;
Pepper and salt to taste.

The onion must be chopped and fried in vegetable oil. Add to it already finely chopped boiled eggs in advance. Also add chicken meat, which you previously carefully removed from the bone and finely chopped. Until ready, only the onion should be fried, everything else should only warm up slightly. Cool the mixture a little, stuff the skin grated with salt and spices. Close everything with a toothpick. After that, spread the stuffed legs with sour cream, and sprinkle with mustard and cheese on top. Bake until golden brown at 180 degrees in an open oven.

That's all.

How do you cook stuffed legs?

Stuffed chicken legs are one of the easiest and inexpensive holiday dishes that cause a surge of enthusiasm among the guests, because for the uninitiated, the dish seems very tricky. Especially if the filling consists of more than three ingredients. Sometimes you get lost and you can’t even imagine what is inside there. In my experience, chicken legs stuffed with mushrooms and cheese are the biggest success. I will give the recipe step by step photos, you will see how easy it really is to create an empty "case" that is filled with stuffing and takes the form of a chicken leg. They look extremely appetizing. First, you will eat these legs with your eyes, and then you will feel the bright taste of the fried skin and the delicate texture of the juicy filling.

chicken legs 500 g
onion 0.5-1 pc.
garlic 1 clove (optional for stuffing)
frozen champignons 100 g
hard cheese 30 g
boiled buckwheat 2-3 tbsp. l. (optional)
vegetable oil
soy sauce 25 ml
honey 1-1.5 tsp
flour 2-3 tsp

Cooking time: 1.5 hours.

Quantity 1-2 servings.

How to cook stuffed chicken legs

For the filling, take a medium onion and cut into small cubes. Leave the frozen champignons to thaw first, then chop them finely. (Instead of frozen mushrooms, you can use fresh or pickled mushrooms.) Fry the onion in a skillet poured with vegetable oil until light golden, add the mushrooms, mix and fry until the liquid released during frying evaporates from the mushrooms.

Rinse the chicken legs, remove the remaining feathers on the skin, if any. Gently pull the skin off the legs from the thick part down with your fingers, stopping at the base of the bone. It comes off easily like a case.

Now, with a sharp knife, with chopping movements, cut off the bare leg with meat as close to the base as possible, but so as not to damage the skin at the base, leaving a piece of bone with skin. Sprinkle chicken stockings with a little salt and place in a bowl.

Cut the meat from the bones, and then chop into small pieces, transfer to a clean container. Add fried champignons with onions, grated hard cheese to chicken meat. I also put a little boiled buckwheat in the minced meat - it gives extra volume and improves the taste.

Thoroughly mix the chicken mixture, add a pinch of salt, a mixture of ground peppers as desired. I also added a clove of garlic, passed through a garlic press.

Stuff the chicken stocking with the stuffing.

Use a thread with a needle and sew stuffed chicken legs - literally three large stitches. (You can stab with wooden toothpicks, but then the shape of the edge will not be as even.)

Roll the legs lightly in flour and fry in vegetable oil over medium heat. On each side for 7-10 minutes.

After a beautiful and ruddy crust appears on the stuffed ones, dilute soy sauce (25 ml), water (25 ml) and a little honey (2 tsp) in a glass. Pour the soy mixture over the legs and reduce the heat. Close the stuffed legs with a lid and simmer for 10 minutes until the liquid evaporates.

Ready stuffed chicken legs free from threads and serve warm, in a separate dish, or with mashed potatoes.

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Stuffed chicken legs

Professionals and amateurs call the fillet removed from the breast the most convenient part of the bird for work. However, with legs, you can come up with no less amazing recipes. How to cook chicken legs in the oven to make it tasty and unusual dish worthy of a festive table? Stuff them!

How to cook stuffed legs

Most housewives are accustomed to the fact that you can only put the filling in an initially hollow product: in a pepper with the seed part taken out, or a zucchini peeled in the same way. When it comes to stuffed chicken legs, a logical question may arise: where to lay the filler? In fact, the preparation of such a dish is a simple process, if you know a few important nuances.

An approximate step-by-step scheme of work looks like this:

Wash the ham, remove the skin.
Make a longitudinal incision along the meat, separate the bone.
Fill the drumstick with the prepared stuffing.
Cover with skin, sew up the stuffed product.
Bake, fry or stew - it depends on the idea of \u200b\u200bthe dish.

Everything looks very simple, after a couple of step-by-step repetitions, when checking with this algorithm, you will stuff chicken thighs already on the machine. Before doing so, however, there are a few things to consider:

A successful dish begins with a competent choice of the main product. Looking at the chicken legs in the window, make sure that their skin is dense and not damaged. Otherwise, when you start stuffing them, all the stuffing will fall out.
Choose a larger shin, otherwise it will be difficult to fill the space left after the removal of the bone.
How long to bake stuffed chicken legs? If the meat was marinated and the oven is powerful, 20 minutes is enough. Often, hostesses devote 30-35 minutes to this process.
If you intend to make a low-calorie dish, so you do not want to use the skin, sew the edges of the raw meat together and wrap the leg tightly in cling film. After you need a layer of foil: the shape will be saved.
Particular attention is paid to the filling of stuffed poultry: if there are foods that cannot be eaten raw (cereals, mushrooms, eggplants), they are cooked before stuffing begins.

Chicken legs with mushrooms

An ideal recipe for novice housewives who want to surprise their home. The filling is very simple, requires minimal preparation. Mushrooms can be any, but champignons remain the most affordable. Their taste is complemented by cheese, herbs and sour cream, but if you wish, you can add any vegetables: they do not need heat treatment. For 4 stuffed legs you need:

sour cream - 2 tbsp. l. with a slide;
mushrooms - 210 g;
fresh greens;
salt;
vegetable oil;
semi-hard and soft cheese - 70 g each.

Step by step cooking principle:

First you need to make the filling for the chicken: cut the mushrooms and fry in oil - 5-6 minutes. Remove from the stove, add sour cream, chopped herbs, grated soft cheese. Mix, leave.
Wash the legs, remove the skin, cut the meat from the bone, trying to keep the piece whole. It is not necessary to beat off, but for large layers of meat it is recommended.
Stuff the legs, sprinkle each with grated semi-hard cheese, wrap with skin. Sew up.
Wrap each one in foil and place on a baking sheet. Cook in the oven for half an hour, working temperature - 175 degrees.
After removing the foil, fry each leg in a pan until golden brown.

Stuffed chicken drumsticks with vegetables

The juicy filling of peppers, tomatoes and zucchini is great for any meat, and chicken stuffed with vegetables has long been considered an excellent diet dish. It is even easier to fill the drumsticks with such a mixture than a whole carcass; it is also not necessary to pre-heat it. If desired, you can additionally make a side dish of pasta with spicy tomato sauce and open a bottle of red wine.

Products for 4 stuffed drumsticks:

zucchini - 200 g;
large tomatoes - 2 pcs.;
Bulgarian pepper - 2 pcs.;
mayonnaise - 1 tbsp. l.;
carrot;
paprika, marjoram, white pepper, salt.

Stuffed chicken legs with vegetables are prepared as follows:

Grate the meat removed from the bone with salt and mayonnaise. Sprinkle with paprika.
Clean the zucchini, remove the core. Grate the pulp and squeeze.
Remove the seeds from the pepper and chop the rest.
Scald the tomatoes, remove the skin, crush the pulp.
Grate the carrots, mix with the rest of the vegetables. Add marjoram and white pepper.
Fill each lower leg with this mass, wrap with leather, sew up. Place tightly in a glass form, tighten with foil, bake at 170 degrees.

Recipe for delicious chicken legs with rice

Such a dish is no longer an appetizer, but a hearty lunch or the main hot dish on the festive table. Cooking will take about an hour, but the result is worth it. Fragrant delicious stuffed chicken legs with golden rice and exotic filling will be remembered by everyone who tries them for a long time. List of ingredients:

chicken legs - 5 pcs.;
long rice - 170 g;
canned pineapples - 200 g;
cherry tomatoes - 10-12 pcs.;
turmeric - 1/2 tsp;
soy sauce - 2 tbsp. l.;
oregano;
olive oil;
cashew - 30 g;
honey - 2 tbsp. l.;
ground black pepper.

Making exotic stuffed legs is very simple:

Rinse rice, fry in olive oil (dry grains!). Add half a glass of hot boiled water. When it evaporates, repeat this action 3-4 more times. Under the pan, the fire should be medium. In the last portion of water, you need to dissolve turmeric.
Carefully remove the skin from each chicken leg, cut the meat lengthwise, remove the bone.
Make a marinade: combine soy sauce with heated honey, ground pepper and oregano. Treat chicken meat with this liquid, let it stand for half an hour.
Combine pineapple cubes, prepared rice and cherry tomato quarters, add crushed cashews, oregano. Stuff marinated legs, wrap individually in foil. Bake at 180 degrees.
After 35 minutes, open the foil, let the stuffed drumsticks brown or fry in a pan.

chicken leg video recipes

In the process of studying the cooking videos below, you will understand how to cook chicken legs so that they remain juicy. Professionals will help you deal with the intricacies of removing and then putting on the skin without damaging it. short compilation simple recipes contains main dishes of stuffed poultry for every taste and encourages cooking every day.

sovets.net

Stuffed chicken legs. Step by step recipe with photo

- Training
- 10 minutes
- cooking time
- 40 minutes
- servings

Stuffed chicken legs unlike ordinary baked chicken in the oven, able to surprise everyone who tries them. Many, however, I was also among them, think that cooking such baked stuffed chicken legs is very difficult and requires incredible skill and skill. In fact, this is far from the case. I got everything right the first time.

I think that many housewives, like me, are first of all afraid, first of all, how to remove the skin from the leg correctly and without damaging it. Now I can say with confidence that there is nothing difficult in this if you act slowly and confidently. Now about the filling. Stuffing for stuffing chicken legs most often consists of chicken meat, fried onions and carrots and champignon mushrooms. In addition to these ingredients, cheese and other vegetables - corn, broccoli, green pea, eggplant and zucchini.

Today I want to show you how to cook stuffed chicken legs with mushrooms in the oven by step by step recipe. This chicken dish can be served hot or cold. Both in the first and in the second version, such stuffed chicken remains tasty and appetizing.

Stuffed Chicken Legs - Recipe

Wash the chicken legs prepared for stuffing with cold water. Wipe off with paper towels.

Check for small feathers on them, pluck them if necessary. For stuffing, we need to get a “stocking” made of leather with a small bone at the end. In fact, removing the skin from the legs is very simple. In order for everything to work out, the main thing in this matter is to do everything carefully and slowly. Starting at the top of the leg (from the beginning of the thigh), with a sharp knife, make shallow cuts in those places where the skin connects to the meat. After each cut, carefully pull the skin down the leg. Thus, remove the skin from the leg down to the lowest bone.

With a sharp knife or small hatchet, cut off the bone with the skin from the leg.

Thus, prepare all the other chicken legs for stuffing. Now prepare the stuffing for stuffing the legs. In this case, it will consist of chicken meat, vegetables and mushrooms. Cut the meat off the bones.

Finely chop it with a knife, as for making chopped chicken fillet cutlets, or pass it through a meat grinder.

Hide the obtained chicken legs without meat in the freezer, from them at any time it will be possible to cook a delicious dietary chicken soup. Wash the carrot. Clean and grate.

Peel the onion and cut into cubes.

Wash the mushrooms and cut into small cubes. Fry the onions and carrots in vegetable oil for 5-7 minutes.

Then put the mushrooms in the pan and fry them with vegetables for another 5 minutes.

Put the fried mushrooms with vegetables in a bowl with minced chicken.

Salt all the ingredients, sprinkle with spices.

After mixing, the stuffing for stuffing chicken legs will be ready.

Using a teaspoon, fill the base of the chicken leg with the filling. During stuffing, try to stuff the legs tightly with minced meat, pressing and tamping it down with a spoon.

So that during baking the stuffed chicken legs do not fall apart and the filling does not fall out of them, it is necessary to close the filling inside. The edges of the skins of chicken legs can be sewn up with thread or chipped off with toothpicks. The second option is more popular among housewives, as it is more aesthetic and faster.

Using this technology, stuff all chicken legs and fix them with toothpicks. Grease a baking sheet with vegetable oil. Lay the stuffed chicken legs on it at a small distance from each other.

Place the chicken in a hot oven at 180C. After 15 minutes of baking, a lot of juice will appear inside the chicken legs, and accordingly, the pressure in the stuffed chicken legs will rise sharply.

So that the skin on them does not burst, they must be pierced just like homemade sausage. To do this, take a thin needle and make several punctures along the surface of the leg. The procedure can be repeated twice. Total stuffed chicken legs in the oven should be baked no more than 40 minutes.

Ready stuffed chicken legs are carefully transferred to a large plate, decorated with herbs and served. Enjoy your meal. I would be glad if this recipe for stuffed chicken legs is useful to you. I also recommend cooking chicken legs in mayonnaise in the oven.

www.kushat.net

Stuffed chicken legs

Many people love chicken and dishes from it. Chicken legs are especially popular. My family loves all kinds of baked chicken legs, but the same thing gets boring. So I decided to surprise mine!

INGREDIENTS

Chicken legs 6 Pieces
Onion 1 piece
Champignons ordinary or royal 10 pieces
Vegetable oil to taste
Spices to taste
Milk 4-5 Art. spoons

Chicken meat is considered dietary, it is often included in the diet of young children as the first complementary foods. The whole charm of chicken legs, legs or drumsticks lies in their tenderness, softness, and, of course, the speed of cooking. In addition, chicken legs are affordable. Thanks to this quality, availability, a lot of dishes have appeared that decorate not only the everyday table, but also festive feasts. From chicken legs you can cook soup, a variety of snacks, excellent barbecue, main dishes, they can be fried, boiled, and they can also be stuffed. Stuffed chicken legs are truly a royal dish. As a filling, in addition to minced chicken fillet, you can use various ingredients, it can be cereals, mushrooms, various vegetables, it all depends on your preferences.

As always, we will offer you several options for how to cook chicken legs, and you will choose the right recipe for yourself. And, most likely, try them all in turn. It's very tasty!

Ingredients:

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:

When 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 of the chicken skin. It will turn out a good neat envelope with minced meat, just for one serving.

And now we will talk about several options for cooking chicken legs stuffed with various fillings and cooked 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 cooked 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 also pass fried champignons through a meat grinder. 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.

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

Lubricate the form with oil and lay the stuffed chicken legs, smearing them with a small amount of butter, sour cream or mayonnaise to get a beautiful golden crust. 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 a fresh vegetable garnish.

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 ground black pepper to taste
Vegetable oil.

Cooking chicken legs stuffed with mushrooms

We prepare chicken drumsticks for 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 a 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 the prepared minced meat, add boiled rice and vegetable frying. 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,
A mixture of 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.

Every family has its own signature dish. A dish that is in demand for any holiday by family members and friends who know that they will taste this family, signature dish at your place. I want to tell you about one of the dishes that has been prepared in our family for more than 40 years. My father made it first, he once put it on the menu of a Crimean restaurant, where he was the head of production. Under Soviet rule, it was not so easy. The dish became the hallmark of the restaurant and such stuffed legs were served only there. This is the dish I want to tell you about.

The most important thing in stuffed chicken legs is the filling. The more successful it is, the tastier the dish will be. If you have never tried adding olives, olives to a bird, then be sure to try it. Here, everything that is required for that very "successful" filling. I guarantee the stuffed legs will come out "yummy".

So let's get started. First, crack one egg into a bowl. Add greenery to it. If there is no greens, then do not even proceed to the recipe. Greens are very important in this recipe. It mixes with egg and seasonings and makes some "borders" between the pieces.

Add milk. Add spices and salt. I added hot ground chili pepper and fragrant freshly ground black pepper.

Now olives. Be sure to take both black and green. They differ in taste and at the same time create a beautiful contrast. Remove the bones and cut into large pieces. If the olives are pitted, then it will be enough to cut them in half.

Chicken liver will add another flavor note! Cut it into large pieces too, let it be visible in the finished product.

Peel the raw carrots, wash, and then cut into cubes.

Stir well.

Now let's take care of the legs. It is necessary to carefully separate the skin and it is important not to tear it. She is removed like a stocking and chopped off to a stump. The meat itself is removed from the bones and cut into pieces.

We sew or cut off the cuts.

Now you can bake. We spread the stuffed legs on a baking sheet and grease with soy sauce marinade.

I baked them at 200 degrees for about 30 minutes.

Ready to serve with any side dish! Enjoy your meal!