Stuffed Chicken Leg Food

STUFFED CHICKEN LEGS WITH BACON

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• For the chicken, remove any adjoining backbone and knuckles from the chicken legs, if necessary. Using a very sharp knife cut down the length of the bones on the inside and ease the flesh away, taking care not to cut the skin. Discard the bones. You will be left with tapering rectangles of meat. To flatten them, lay them skin-side down on a chopping board, cover with cling film and bash with a rolling pin.
• For the stuffing, mix together the breadcrumbs, sliced mortadella, nutmeg, parsley and garlic. Beat the eggs, season with salt and pepper and mix in to the other ingredients.
• Place a spoonful of the stuffing in the middle of each rectangle of chicken. Fold the rectangle into a sausage-shaped parcel. Put a piece of bacon lengthwise along each 'sausage' to close the join and fold over the end to close the parcel. Secure with kitchen string to make an even shape and to prevent the stuffing leaking.
• Heat the oil in a heavy-based pan or casserole and fry the stuffed chicken legs on all sides, until browned. Transfer to the oven and bake for 15 minutes, or until cooked through.
• Heat a large sauté or frying pan and add the oil. Once hot, add the garlic and chilli and fry for a couple of minutes. Add the spinach and a splash of water and cook until wilted.
• To serve, remove the string and leave the chicken parcels to cool slightly before carving into thick slices. Serve with the spinach alongside. They are equally good served cold.

SAUSAGE STUFFED CHICKEN LEG QUARTERS

Steps:

• with a filet knife carefully separate bone from the leg quarters.
• be sure to pull the meat away from the bone as you do this and invert the meat like a sock.
• once done flip meat around so it is in its original shape and set aside.
• in a medium bowl remove skin from sausages and add breadcrumbs and egg and knead till combined.
• stuff leg quarters with sausage intil chicken pieces appear as original shape before boning.
• with needle and coking string carefully close thigh end of leg quarters and place in baking sheet.
• spinkle with paprika or sazon for color/to taste.
• cover with foil and bake in 350 Farenheit oven on middle rack for 30- 45 minutes.
• recipe can be doubled.

ELEGANT STUFFED CHICKEN QUARTERS

Steps:

• To prepare the stuffing you will need a 2-qt. saucepan. Over medium heat melt your butter. Add the zucchini and cook only until tender, stirring frequently. Remove from heat and add bread, and stir in egg, cheese pepper and 1/2 teaspoons salt.
• Preheat the oven to 400*
• Loosen the skin on each quarter. This can easily be done by pushing your fingers between the skin and the meat to form a pocket. Spoon the stuffing into each pocket.
• Place the chicken in a 13 x 9 pan.
• Bake 50 minute or until fork tender.
• To serve, remove onto a warm platter. Brush with honey and sprinkle lightly with salt.
• Enjoy!

CHICKEN LEGS STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Prepare the chicken legs. Sprinkle them inside and out with salt and pepper, and set aside.
• Meanwhile, cook the wild rice and drain.
• Heat the butter in a skillet and add the onions and shallots. Cook, stirring, until they are wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper. Sprinkle with Cognac and stir. Remove from the heat and let cool.
• Stuff each chicken leg with an equal portion of the filling. Carefully fold over the boned thighs to enclose the filling.
• Lay out four squares of plastic wrap, one at a time. Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
• Place the stuffed chicken legs in one layer in the top rack of a steamer. Set aside. Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
• When ready to cook, place the chicken legs over the steamer and cover closely. Let the legs steam for about 20 minutes or until done. Serve with cream of chicken sauce. One serving suggestion: Spoon a little of the sauce onto a hot plate, top with the stuffed leg and sprinkle with chopped parsley.