Description
Juicy, tasty and tender. You can make a cake mix and frosting, and the desired day to cook.
Ingredients
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The chicken legs
4 piece
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Chicken liver
300 g
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Onion
2 piece
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Carrots
1 piece
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Seasoning
-
Salt
Cooking
Prepare the chicken: wash, remove the skin so that it remained at the end of the legs.
Cut off the legs from the end of the legs with the skin.
Prepare the filling: chicken liver cleaned and washed. Onions and carrots clean. Cut the meat from the chicken legs without the skin.
Mince liver, meat, chicken, onions and carrots. If the stuffing is too liquid, then add 1-2 slices of bread, passed through a meat grinder. All mix, season with salt and pepper.
The skin from the chicken legs, wash them and fill them with stuffing. The upper part of the suture thread and sewn leaving a little space filled to the end, and then sew up completely.
The thus-prepared legs spread on the foil, greased with vegetable oil, sprinkle with a little salt and spice curry. (I even add onions and tomatoes) Wrap the foil so that the juice does not escape.
Put in preheated oven at medium temperature for 40 minutes, then reveal the top foil and put another 20 minutes (you can optionally sprinkle with grated cheese) Pull out, take out the bone. And Bon appetit.
Served with vegetables and roasted potatoes.
Although you can use any garnish.
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