Stuffed boneless chicken legs. Stuffed chicken legs
Regular chicken can be eaten at least daily, if every time you add tender meat new taste due to spices, marinade and general technology. Today we bake stuffed chicken legs boneless in the oven, stuffing a thin skin with mushrooms and cheese. The highlight of the dish is the cooking method itself. We pull off the skin from the shins, remove the bone and all the contents, and then fill the vacant space with the prepared filling.
Cover the top of the products with sour cream for juiciness, and for education appetizing crust Sprinkle with turmeric and sweet paprika. The taste is bright and rich, and the cooking method perfectly diversifies the usual chicken drumsticks, which are the most frequent guests on dining tables.
Ingredients: 
- chicken legs - 1 kg (8-10 pcs.);
- cheese - 100 g;
- fresh or defrosted champignons - 200 g;
- onion - 1 pc.;
- sour cream - 1-2 tbsp. spoons;
- turmeric, paprika - ½ teaspoon each;
- salt, pepper - to taste;
- vegetable oil (for frying) - 2-3 tbsp. spoons.
Stuffed chicken legs in the oven step by step with a photo
- Let's start with the filling. Finely chop the peeled onion and pour the slices into a frying pan heated with vegetable oil. Fry, stirring occasionally, for 3-5 minutes.
- Add mushrooms cut into plates (mushrooms can be either fresh or after defrosting). Fry over medium heat until all moisture evaporates. Cool it down.
- Cheese in three large strips. In a working bowl, mix with mushrooms.
- Moving on to the chicken. We wash the legs, pluck out the feather needles that may have remained on the pieces. We tighten the skin - we pull from the wide edge of the lower leg down to the joint. If a thin transparent film between the meat and the skin interferes, cut it lightly with a knife. We act carefully so that the skin remains intact.
- With a large knife or a kitchen hatchet we aim at the narrowest part of the lower leg and cut through the bone, trying not to hurt chicken skin remaining on the bottom of the joint.
- As a result, we get empty "stockings" from the skin and a separate part with meat on the bone.
- Cut the meat off the bones and cut into small pieces. The recipe requires only a fraction of the chicken meat (about half). Leftover bones can be used to cook chicken broth.
- Add the chicken to the mushroom and cheese mixture. Salt, pepper and stir.
- We stuff our skin blanks - fill it tightly with the filling, but not allowing the thin skin to break.
- Tuck the free edge of the skin into the lower leg. The filling should be completely hidden under the skin. For reliability, you can fix the edges with a toothpick, but if everything is done carefully, this is not necessary.
- Place the stuffed chicken legs in a baking dish.
- Lightly grease with sour cream, sprinkle with turmeric and sweet paprika. If desired, you can sprinkle the blanks with salt / pepper, but if the filling is sufficiently salted and peppery, this is not necessary.
- We bake the stuffed chicken drumsticks in an oven preheated to 180 degrees for about 25-30 minutes.
- Serve hot with any side dish.
Stuffed boneless chicken legs stuffed with mushrooms and cheese are ready! Bon Appetit!
Quite by chance, I came up with such an idea for cooking chicken. Initially, I just wanted to fry the meat, but in the end such a recipe for making chicken legs stuffed with mushrooms was born. I added more to the mushrooms bell pepper, which made the dish more spectacular and spicy. If you do not like pepper, then, in principle, you can do without it. The stuffed chicken legs turned out to be very juicy, tender and fragrant. Such chicken meat goes well with any side dish, I served with mashed potatoes.
Ingredients
To prepare chicken legs stuffed with mushrooms, we need:
1 kg of chicken legs;
200 g of champignons;
1 onion;
1 bell pepper;
parsley;
salt, pepper - to taste;
vegetable oil for frying.
Cooking steps
Wash, dry and skin the chicken legs with a "stocking". Leave only the very edge of the bone, trying not to damage the chicken skin (chop off the excess part of the bone). Separate the chicken meat from the bone and cut into small cubes. You can use the bones to make broth.
In a bowl, combine the fried mushrooms, chopped bell peppers and chicken.
Add finely chopped parsley, salt and pepper. Stir the filling for stuffing chicken legs thoroughly. 
Stuff the chicken skins with the resulting filling. Fix the edges with a toothpick and put in a baking dish, greased with vegetable oil. Bake chicken legs stuffed with mushrooms, 20 minutes in an oven preheated to 200 degrees (if desired, the meat can be fried in a pan). 
Bon Appetit!
Stuffed chicken legs - one of the easiest and cheapest to make festive dishes, which cause a burst of enthusiasm among the guests, because for the uninitiated, the dish seems very tricky. Especially if the filling has more than three ingredients. Sometimes you get lost and can't even imagine what is inside there. In my experience, the biggest success is chicken legs stuffed with mushrooms and cheese. I will give a recipe with step by step photos, you will see how easy it really is to create an empty "case" that is filled with filling and takes the shape 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 crispy skin and the delicate texture of the juicy filling.
- chicken legs 500 g
- onion 0.5-1 pcs.
- 1 clove garlic (optional in the filling)
- frozen mushrooms 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.
Amount 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, then chop them finely. (Instead of frozen mushrooms, you can use fresh or pickled mushrooms.) Fry the onions in a skillet poured with vegetable oil until light golden, add the mushrooms, stir and fry until the liquid released from the frying evaporates from the mushrooms.
Rinse the chicken legs, remove the remaining feathers on the skin, if any. Using your fingers, gently pull the skin from the legs from the thickest part downward, stopping at the base of the bone. It can be removed easily, like a cover.
Now with a sharp knife, using 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 the skin. Lightly brush the chicken stockings with salt and place in a bowl.
Cut the meat from the bones, and then chop into small pieces, transfer to a clean container. TO chicken meat add the sautéed champignons with onions, grated hard cheese... I also put some in the minced meat boiled buckwheat- it gives extra volume and improves taste.
Stir the chicken mixture thoroughly, add a pinch of salt, and a mixture of ground peppers if desired. I also added a clove of garlic, passed through a garlic press.
Fill the chicken stocking with the resulting filling.
Use a needle thread and sew on the stuffed chicken legs - literally three large stitches. (You can stab with wooden toothpicks, but then the shape of the edge will not be so even.)
Dip the legs lightly in flour and fry on vegetable oil, over medium heat. On each side, 7-10 minutes.
After the beautiful and golden brown on 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 heat. Close the lid stuffed legs and simmer for 10 minutes until the liquid evaporates.
Free the prepared stuffed chicken legs from the threads and serve warm, in a separate dish, or with mashed potatoes.
easycookschool.com
Stuffed chicken legs
The most convenient part of the bird for work, professionals and amateurs call fillets taken from the breast. However, you can come up with no less amazing recipes with chicken legs. How to cook chicken legs in the oven for a delicious 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 put the filling only in an initially hollow product: in pepper, from which the seed part is taken out, or zucchini peeled in the same way. When it comes to stuffed chicken legs, a natural question may arise: where to put the filler? In reality, 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 legs, remove the skin.
- Make a longitudinal incision in the meat, separate the bone.
- Fill the drumstick with the prepared filling.
- Cover with leather, sew up stuffed product.
- Bake, fry or stew - depends on the idea of the dish.
It 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. However, before that, you need to consider a few points:
- A successful dish begins with a competent choice of the main product. When examining the legs in the display case, make sure that their skin is dense and not damaged. Otherwise, when you start stuffing them, the whole filling will fall out.
- Choose a larger shin, otherwise it will be difficult to fill the space left after the removal of the bone.
- How much to bake stuffed chicken legs? If the meat has been marinated and the oven is powerful, 20 minutes is enough. Often, housewives devote 30-35 minutes to this process.
- If you intend to do low-calorie dish, so you don't want to use the leather, sew the edges raw meat and wrap the leg tightly in plastic wrap. Then you need a layer of foil: the shape will be saved.
- Special attention in stuffed poultry paid to the filling: if there are foods that cannot be eaten raw (cereals, mushrooms, eggplants), they are cooked before the filling is started.
Chicken legs with mushrooms
An ideal recipe for novice housewives who want to surprise their home. The filling is very simple, requires minimal preliminary 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: chop the mushrooms and fry in oil - 5-6 minutes. Remove from the stove, add sour cream, chopped herbs, grated soft cheese... Stir, leave.
- Wash the legs, remove the skin, cut the meat from the bone, trying to keep the piece intact. It is not necessary to beat off, but it is recommended for large layers of meat.
- Stuff the legs, sprinkle each with grated semi-hard cheese, wrap in leather. Sew up.
- Pack each of them in foil, 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
Juicy filling of peppers, tomatoes and zucchini is great for any meat, and stuffed with vegetables chicken has long been considered wonderful dietary meal... 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 under a 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:
- Rub the meat removed from the bone with salt and mayonnaise. Sprinkle with paprika.
- Peel and core the courgette. Grate the pulp and squeeze.
- Remove the seed part from the pepper, 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 shin with this mass, wrap with leather, sew up. Put in glass form tightly, tighten with foil, bake at 170 degrees.
Recipe for delicious chicken legs with rice
Such a dish is no longer an appetizer, but hearty lunch or the main thing hot on the festive table. It will take about an hour to prepare, but the result is worth it. Aromatic delicious stuffed chicken legs with golden rice and exotic filling will be remembered for a long time by everyone who tastes them. Ingredient List:
- 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;
- cashews - 30 g;
- honey - 2 tbsp. l .;
- ground black pepper.
Making exotic stuffed legs is very simple:
- Rinse rice, fry on olive oil(dry grains!). Add half a glass of hot boiled water. When it evaporates, repeat this action 3-4 more times. The heat should be medium under the pan. Dissolve turmeric in the last portion of water.
- 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. Process 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. Fill in the pickled legs, wrap in foil separately. Bake at 180 degrees.
- After 35 minutes, open the foil, give stuffed drumsticks brown or fry in a pan.
Chicken leg video recipes
As you study the cooking videos below, you will learn how to cook chicken legs to keep them juicy. Professionals will help you deal with the intricacies of removing and then putting on the skin without damaging it. Short selection simple recipes contains stuffed poultry main courses for every taste and encourages you to cook every day.
sovets.net
Stuffed chicken legs. Step by step recipe with photo
- Preparation
- 10 minutes
- Cooking time
- 40 minutes
- Servings
Stuffed chicken legs unlike ordinary baked chicken in the oven, it can surprise everyone who tries them. Many, however, I was also one of them, they think that cooking such baked stuffed chicken legs is very difficult and requires incredible skill and dexterity. In fact, this is far from the case. I got it right the first time.
I think that many housewives, like me, are first of all frightened by, 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. The filling for stuffing chicken legs most often consists of chicken meat, fried onions and carrots, and 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 according to a step by step recipe. This chicken dish can be served hot or as cold appetizer... In both the first and second versions, such stuffed chicken remains tasty and appetizing.
Stuffed chicken legs - recipe
Wash chicken legs prepared for stuffing cold water... Dry with paper towels.
Check for small feathers on them, pluck them out if necessary. For stuffing, we need to get a "stocking" made of leather with a small bone at the end. In fact, it is very easy to remove the skin from the leg. For everything to work out, the main thing in this business is to do everything carefully and slowly. Starting at the top of the leg (from the beginning of the thigh), use a sharp knife to make shallow cuts where the skin meets the meat. After each cut, carefully pull the skin down the leg. In this way, remove the skin from the leg up to the lowest bone.
Use a sharp knife or small hatchet to cut the bone and 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.
Chop it finely with a knife, as for cooking chopped cutlets from chicken fillet or mince it.
Hide the resulting chicken legs without meat in the freezer, from them at any time you can cook a delicious dietary chicken soup... Wash the carrots. Peel 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 ingredients, sprinkle with spices.
After mixing, the filling for stuffing chicken legs will be ready.
Using a teaspoon, fill the base of the chicken leg with the filling. When stuffing, try to stuff the legs with minced meat tightly, pressing and tamping it with a spoon.
To prevent the stuffed chicken legs from falling apart during baking and the filling from them falling out, it is necessary to close the filling inside. The edges of the skin of the chicken legs can be sewn up or chipped off with toothpicks. The second option is more popular among housewives, as it is more aesthetic and fast.
Using this technology, stuff all the chicken legs and fix them with toothpicks. Grease a baking sheet with vegetable oil. Spread the stuffed chicken legs on it a short distance from each other.
Put the chicken in hot oven, the temperature of which is 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 them just like homemade sausage need to pierce. To do this, take a thin needle and make several punctures along the surface of the leg. The procedure can be repeated two times. Total stuffed chicken legs in the oven should be baked for no more than 40 minutes.
The finished stuffed chicken legs are carefully transferred to big plate, decorate with herbs and serve. Enjoy your meal. I would be glad if this recipe for stuffed chicken legs comes in handy. I also recommend cooking chicken legs in mayonnaise in the oven.
www.kushat.net
Stuffed chicken legs
Many people love chicken and chicken dishes. 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 my friends!
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 legs are the most affordable type of meat available even to people with low incomes. In addition, chicken legs have a pleasant delicate taste... Dishes made from them are perfect both for a daily menu and for festive feast... The legs are boiled, stewed, fried and baked, and if you cut out a small bone, you can cook such a spicy and original dish like stuffed chicken legs.
How to cook stuffed chicken legs
To cook chicken legs stuffed with cheese, you will need: - 2-3 chicken legs; - 1 bell pepper; - 150 g of hard cheese; - 1 egg; - salt and pepper.
Chicken legs must be washed, dried and removed from the bones. To do this, cut the meat around the bone from all sides with a sharp knife. Then chop off the bone at the base and carefully remove it. The peel must be gently lifted, slightly separated from the meat, but not completely separated. You should get a kind of pocket. The chicken legs prepared in this way should be rubbed well with a mixture of salt and ground pepper.
Next, you need to clear the bell pepper from the stalk and seeds, and then cut into small cubes, add cheese grated on a coarse grater, beat an egg, salt everything and mix the filling thoroughly. Then the resulting cheese mince must be put in a pocket under the skin. In this recipe, chicken liver with mushrooms can also be used as a filling.
The edges must be tightly connected and sewn up with a thick thread or fastened with wooden skewers. Then put the stuffed chicken legs in a saucepan with a little cold salted water, put on low heat and cook for 45 minutes until tender. After this time, the stuffed chicken legs are removed from the water and cooled.
Chicken legs stuffed with cheese is a great snack. Cut them into slices before serving.
Stuffed chicken legs with prunes and nuts
To prepare stuffed chicken legs according to this recipe, you need to take: - 2 chicken legs (drumsticks can be used); - 200 g walnuts; - 150 g pitted prunes; - 1 head of onion; - cream; - parsley, salt and pepper.
It is very important to choose fresh chicken legs for cooking. They should have smooth, undamaged skin of light pink color with a slight bluish tint.
Chicken legs need to be washed, dried with a napkin and carefully, trying not to damage, remove the skin from them. Then separate the meat from the bones and remove the tendons. After that, the separated chicken meat must be passed through a meat grinder along with walnut kernels, prunes and parsley. Add finely chopped onions, salt, pepper and cream to the resulting minced meat.
Then you need to carefully fill the skin removed from the chicken legs with the cooked minced meat. Grease the heat-resistant form with oil, then put the stuffed chicken legs in it, cover the form with foil and bake in an oven preheated to 220 ° C for 30-40 minutes. Then remove the foil and put the dish in the oven again for just a few minutes, so that the stuffed chicken legs are browned. Pancakes stuffed with liver go well with the dish.
For a recipe for duck with apples and oranges, read the next article.
Stuffed chicken legs are one of the easiest and most inexpensive holiday dishes to create a burst of enthusiasm among guests, because for the uninitiated, the dish seems very tricky. Especially if the filling has more than three ingredients. Sometimes you get lost and can't even imagine what is inside there. In my experience, the biggest success is chicken legs stuffed with mushrooms and cheese. I will give a recipe with step by step photos, you will see how easy it really is to create an empty "case" that is filled with filling and takes the shape of a chicken leg. They look extremely appetizing. First, you eat these legs with your eyes, and then you will feel the bright taste of crispy skin and the delicate texture of a juicy filling.
Ingredients:
- chicken legs 500 g
- onions 0.5-1 pc.
- 1 clove garlic (optional in the filling)
- frozen mushrooms 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.
Amount 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, then chop them finely. (Instead of frozen mushrooms, you can use fresh or pickled mushrooms.) Fry the onions in a skillet poured with vegetable oil until light golden, add the mushrooms, stir and fry until the liquid released from the frying evaporates from the mushrooms.
Rinse the chicken legs, remove the remaining feathers on the skin, if any. Using your fingers, gently pull the skin from the legs from the thickest part downward, stopping at the base of the bone. It can be removed easily, like a cover.
Now with a sharp knife, using 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 the skin. Lightly brush the chicken stockings with 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 mushrooms with onions, grated hard cheese to the chicken. I also put some boiled buckwheat in the minced meat - it gives additional volume and improves the taste.
Stir the chicken mixture thoroughly, add a pinch of salt, and a mixture of ground peppers if desired. I also added a clove of garlic, passed through a garlic press.
Fill the chicken stocking with the resulting filling.
Use a needle thread and sew on the stuffed chicken legs - literally three large stitches. (You can stab with wooden toothpicks, but then the shape of the edge will not be so even.)
Dip the legs lightly in flour and fry in vegetable oil over medium heat. On each side, 7-10 minutes.
After a beautiful and golden brown 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 heat. Cover the stuffed legs with a lid and simmer for 10 minutes until the liquid evaporates.
Free the prepared stuffed chicken legs from the threads and serve warm, in a separate dish, or with mashed potatoes.
