Description
Stuffed chicken legs – this is truly a Royal dish that is prepared pretty quickly. At first glance, the trade seems very complicated, but you can bet it's not. A dish fit for a holiday table and casual family dinner. Stuffed chicken legs can be eaten both hot and cold, they are equally delicious.
Ingredients
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The chicken legs
1 kg
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Figure
60 g
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Onion
1 piece
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Dutch cheese
70 g
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Butter
50 g
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Garlic
1 tooth
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Greens
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Sour cream
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Vegetable oil
Cooking
Chicken legs wash and dry. Using a small knife to separate the skin from the flesh and carefully remove her stockings, leaving part of the skin on the lower joint.
Use a knife to cut the tendon and to cut the bone.
RUB the skin inside and out with salt and pepper (optional).
Chicken meat separated from the bones and mince (or grind in a blender).
Wash rice and boil according to instructions on the package.
In a frying pan on medium heat with a little oil, fry the finely chopped onion until soft, stirring occasionally.
To the chicken mince, add fried onion, rice, greens (I have frozen parsley), butter, finely grated cheese and chopped garlic. Salt and pepper to taste. Stir with your hands.
Chicken skin is not very tight (so that the skin does not burst when baking) to fill the prepared stuffing.
The free edge of the skin is possible to fill the inside of the legs, or fix with a toothpick.
Lubricate the legs with sour cream (or mayonnaise) and put in a baking dish, into which pour a little vegetable oil. Bake in preheated oven (t=180 C) for 30 minutes. In the process of roasting will stand out juice. This juice, while cooking, you will need a couple of times to baste the chicken.
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