Description
Stuffed with giblets, chicken legs, stewed with vegetables, will not leave anyone indifferent. Juicy, flavorful, just yum!
Ingredients
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Chicken egg
2 piece
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Carrots
1 piece
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Onion
3 piece
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Chicken liver
400 g
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The pie
400 g
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Chicken stomachs
400 g
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The chicken legs
6 piece
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Seasoning
-
Flour
3 Tbsp
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Salt
Cooking
Can and chicken the whole stuff. I usually for this dish in advance skin legs hoarding in the freezer. But you can before cooking to remove. We only need the skin, and the meat will remain intact and will go to another dish. Now, carefully remove the skin, cut the bone at the base of the feet. Chicken gizzards cut into dice.
The hearts to remove fat and slice lengthwise into four parts.
Chicken liver cut into cubes.
Cut into cubes 2 pieces of onion.
We mix it all together (it would be better if the hearts, stomachs and livers pre-fry separately, then the cooking time will be reduced, and the skin when fighting breaks) - stomachs, hearts, liver, onion, add the egg, seasonings, salt, flour and mix thoroughly.
In the skin from the chicken legs put the filling.
Stick with toothpicks or sew up with thread.
Carrots chop or grate on a coarse grater.
Onion cut into half rings.
In a pot pour water to boil, add onion, carrot, seasoning to taste, salt. Bring to boil and slowly put there stuffed legs. Cook for 25-30 minutes. In the end, add the greens.
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