Stuffed chicken legs
4 servings
120 minutes
Stuffed chicken legs are a refined dish of European cuisine that combines the tenderness of meat with a richness of flavor nuances. The origins of this recipe trace back to the traditions of restaurant gastronomy, where presentation and originality are important. Tender chicken meat mixed with aromatic spices, onions, garlic, and cream forms a rich filling complemented by the savory taste of liver and chicken hearts. Dutch cheese adds a subtle creamy note while frying gives a golden crust. This dish is perfect for festive dinners and holiday tables, captivating with its elegant appearance and harmonious taste. Stuffed legs can be served with a side of roasted vegetables or a light salad to highlight the richness of the culinary palette.
1
We wash the chicken drumsticks and carefully remove the meat so that the skin remains intact. We leave the cartilage at the base of the drumstick.
- Chicken drumstick: 3 pieces
2
We grind the meat from the shank in a meat grinder. Add pre-fried onions, finely chopped garlic, and white bread crumbs to the minced meat. Mix well. Introduce cream and an egg. Season with salt and pepper. Slightly beat the resulting mixture.
- Chicken drumstick: 3 pieces
- Onion: 50 g
- Garlic: 2 g
- White bread: 25 g
- Cream 25% fat: 50 ml
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
We clean the liver from membranes and films. Quickly fry it in a large piece in a pan. Cool it down and cut into small cubes.
- Chicken liver: 200 g
4
We wash the hearts. Fry on medium heat for 2-3 minutes. Cool down and cut into small cubes.
- Chicken hearts: 200 g
5
Cut the cheese into medium cubes.
- Dutch cheese (Gouda/Edam): 40 g
6
Add heart, liver, and cheese to the prepared minced meat. Salt and pepper. Mix carefully.
- Chicken hearts: 200 g
- Chicken liver: 200 g
- Dutch cheese (Gouda/Edam): 40 g
- Salt: to taste
- Ground black pepper: to taste
7
We fill the chicken legs with prepared minced meat. We secure the seam with a wooden skewer or sew it up.
8
Fry the stuffed legs in a hot pan on both sides for 5 minutes each.
9
Preheat the oven to 180–200 degrees and place on a baking sheet until cooked.
