How to make stuffed chicken legs. Boneless stuffed chicken legs: recipe

Stuffed chicken legs unlike ordinary baked chicken in the oven, it can surprise everyone who tries it. Many, however, I was also among them, think that preparing 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 primarily afraid, first of all, of how to remove the skin from a leg correctly and without damaging it. Now I can say with confidence that there is nothing difficult about this if you act slowly and confidently. Now about the filling. The stuffing filling most often consists of chicken meat, fried onions and carrots and champignon mushrooms. In addition to these ingredients, cheese and other vegetables can be added to the filling - corn, broccoli, green peas, eggplant and zucchini.

Today I want to show you how to cook stuffed chicken legs with mushrooms in the oven according to the step-by-step recipe. This chicken dish can be served either hot or as a cold appetizer. In both the first and second versions, such stuffed chicken remains tasty and appetizing.

Ingredients:

• Chicken legs - 4 pcs.,
• Champignons - 300 gr.,
• Onions - 2 pcs.,
• Carrots - 3 pcs.,
• Spices and withol - to taste,
• Refined oil

Stuffed chicken legs - recipe

Wash the chicken legs prepared for stuffing with cold water. Wipe with paper napkins.

Check for small feathers and pluck them if necessary. For stuffing, we need to get a “stocking” of leather with a small bone at the end. In fact, removing the skin from the leg is very simple. For everything to work out, the main thing in this matter is to do everything carefully and slowly. Starting at the top of the leg (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 stem. In this way, remove the skin from the leg down to the very bottom bone.

Using a sharp knife or small hatchet, cut the bone and skin from the leg.

In this way, prepare all the other chicken legs for stuffing. Now prepare the filling for stuffing the legs. In this case, it will consist of chicken meat, vegetables and mushrooms. Remove meat from bones.

Finely chop it with a knife, as you would for making chopped chicken cutlets, or pass it through a meat grinder.

Hide the resulting chicken legs without meat in the freezer, from which you can cook delicious dietary chicken soup at any time. Wash the carrots. Peel and grate.

Peel the onion and cut into cubes.

Wash the champignons and cut into small cubes. Fry the onions and carrots in vegetable oil for 5-7 minutes.

Then place the champignons in the pan and fry them with the vegetables for another 5 minutes.

Place fried mushrooms and vegetables in a bowl with minced chicken.

Salt all ingredients and sprinkle with spices.

After mixing, the filling for stuffing the chicken legs will be ready.

Use a teaspoon to fill the base of the chicken leg with the filling. While stuffing, try to stuff the legs tightly with the minced meat, pressing and compacting it with a spoon.

To prevent the stuffed meat from falling apart during baking and the filling from falling out, it is necessary to close the filling inside. The edges of the skin of chicken legs can be sewn up with thread or pinned together with toothpicks. The second option is more popular among housewives, as it is more aesthetically pleasing and faster.

Using this technology, stuff everything and secure them with toothpicks. Grease a baking sheet with vegetable oil. Place stuffed chicken legs on it at a short distance from each other.

Place the chicken in a hot oven at 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.

To prevent the skin from bursting, they need to be pierced just like homemade sausage. To do this, take a thin needle and make several punctures along the surface of the stem. The procedure can be repeated twice. Total stuffed chicken legs in the oven should be baked for no more than 40 minutes.

Stuffed chicken legs. Photo

Boneless is a great option for a holiday dinner. Making such a dish is not difficult. You only need a small set of ingredients, as well as a little time and effort.

Today we will tell you how to make stuffed boneless chicken legs with mushrooms, vegetables, cheese and other products. By choosing one or another filling, you can not only change the taste of the final dish, but also make it more or less filling, aromatic, etc.

Step by step stuffed with mushrooms and vegetables

If you decide to prepare such a dish yourself, then you should first decide which ingredients will serve as the filling. We offer a standard set that includes the following:

• any pickled mushrooms (you can also use fresh ones) - about 150 g;
• fresh juicy onions and carrots - 1 or 2 pcs.;
• fresh raw egg - 1 small pc.;
• refined oil - a couple of large spoons (use for making sauce);
• fresh honey - 2 small spoons (use for making sauce);

Processing of meat product (chicken legs)

To make a boneless stuffed leg, the chilled meat product should be thoroughly processed. To do this, you need to wash it and then carefully remove the skin without damaging its integrity. Next, you need to separate the pulp from the bones and grind it in a meat grinder or finely chop it with a sharp knife.

Preparing meat filling with mushrooms and vegetables

Boneless stuffed chicken legs should be baked in the oven only after they are properly shaped. To do this, you need to prepare tasty and aromatic minced chicken.

So, vegetables (onions and carrots) should be peeled and chopped: chopped with a knife and grated accordingly. As for the pickled mushrooms, they need to be rinsed and cut into strips. After this, all the ingredients must be placed in a saucepan with oil and fried until a light blush appears.

Having carried out all the described actions, processed vegetables and mushrooms need to be mixed together with chopped meat product, seasoned with salt, dried herbs and pepper, and then broken a chicken egg. As a result, you should get aromatic, homogeneous minced meat. By the way, some housewives additionally add white bread crumb to it, which is soaked in fresh milk.

The process of creating a delicious dish

The boneless leg, the recipe for which we are considering, is very easy to form. To do this, you need to take the previously prepared skin and stuff it with aromatic minced meat. In this case, it is necessary to ensure that the hams are completely stuffed and keep their shape. If necessary, in some places the skin should be sewn up using a needle and thick thread. As a result, you should get beautiful and appetizing stuffed boneless chicken legs.

Making honey sauce for meat dishes

Boneless ham, vegetables and mushrooms, should be baked in the oven. But so that the products do not burn during heat treatment and remain beautiful and appetizing, they should first be greased with a special sauce. To prepare it, you need to mix it with fresh honey, add a little salt, any seasoning and grated garlic cloves.

Bake chicken legs in the oven

After the honey sauce is ready, you should coat all the stuffed boneless chicken legs with it. Next, they need to be placed in a mold or on a baking sheet, and then sent to the oven. It is recommended to bake meat products for 45-58 minutes at a temperature of 210 degrees. During this time, the stuffed boneless chicken legs will be fully cooked, golden brown and very tasty.

How should you serve boneless chicken legs at your holiday table?

After the meat products are baked in the oven, they should be removed from the oven and cooled slightly directly in the pan. Next, the ham needs to be placed on a plate and presented for dinner along with some side dish. As a result, you will receive a very satisfying and tasty second course that will please absolutely all invited guests.

Boneless ham: recipe with hard cheese and vegetables

If you were unable to purchase pickled or fresh mushrooms, then you can prepare this dish without them. For this we need:

• hams with whole skin - 2 pcs.;
• hard cheese - about 150 g;
• onions and carrots - 2 pcs.;
• refined oil - a little, for frying vegetables;
• salt, pepper, seasonings, dried herbs - use as desired;
• low-fat mayonnaise - a couple of large spoons (use for making sauce);
• fresh garlic cloves - 2 pcs. (use to make sauce).

Processing of meat product and preparation of minced meat

Stuffed boneless chicken legs, photos of which are presented in this article, can be made in different ways. The most unusual dish is the one that uses hard cheese.

So, before you form the products, you should prepare all the ingredients. Chicken legs should be rinsed, dried with paper towels, and then carefully peeled off the skin without damaging it. Next, you need to separate the pulp from the bones and grind it in a blender.

As for the remaining components, they should also be processed. Grate the peeled carrots and hard cheese, and chop the onions with a knife. Next, you need to put the vegetables in a saucepan with oil and fry a little.

Finally, all ingredients (chicken meat, sauteed carrots and onions, grated cheese) should be mixed, seasoned with dried herbs, salt, pepper and other seasonings.

The process of forming a dish

Boneless chicken legs stuffed with cheese, meat and vegetables do not bake in the oven for very long. And before sending them there, beautiful and appetizing products should be formed. To do this, you need to place the previously prepared minced meat into the skin and sew up its open areas using thick threads and a needle.

Bake in the oven

Having formed dense, boneless hams, they should be generously greased with mayonnaise mixed with grated garlic. Next, the products must be placed in a baking dish and placed in the oven. It is recommended to cook the meat lunch for about 42-57 minutes at a temperature of 210 degrees. This time is enough for the minced meat to bake and the chicken crust to brown well.

Serve for family dinner

After the boneless ones are baked, they should be removed and placed on a plate. It is recommended to serve this dish along with some side dish and a piece of bread.

We make the most satisfying and flavorful products

If you want a hearty and unusual dish, we suggest filling the hams not with mushrooms or cheese, but with prunes and walnuts. For this we need:

• chilled chicken legs with whole skin - 2 pcs.;
• walnuts, not rancid - about 100 g;
• sweet onions - 2 pcs.;
• refined oil - a little, for lubricating products;
• salt, pepper, seasonings, dried herbs - use as desired;
• fresh pitted prunes - 150 g;
• fresh garlic cloves - 2 pcs.

Preparation of minced meat

The principle of preparing this dish remains the same as described above. Carefully peel off the skin of the chicken legs, then separate the flesh from the bones and finely chop it. Next, you need to chop the onion in a blender and add it to the meat. After salting and peppering the ingredients, you should get homogeneous and aromatic minced meat.

After the meat has been processed, you can begin preparing dried fruits and nuts. They need to be washed, pour boiling water over them and leave for half an hour. Next, both products should be crushed using a knife or blender. After this, they need to be mixed with minced meat.

Forming and baking products in the oven

Having prepared hearty and aromatic minced meat with prunes and nuts, they need to fill all the previously prepared skins and sew them up with thick threads so that the filling does not fall out. After this, you should grease the formed hams with a mixture of vegetable oil and grated garlic cloves, and then place them on a baking sheet and put them in the oven. After 45-57 minutes the dish will be completely ready to eat.

We present it correctly to invited guests

After the chicken legs with nuts and prunes are baked, they should be served immediately. It is recommended to do this along with any side dish and a slice of bread.

It should be noted that thanks to the use of the above products, the finished dish in the form of chicken legs turns out to be incredibly nourishing, aromatic and tasty. To make sure of this, we suggest doing it yourself, at home. As you noticed, this does not require expensive components, nor a lot of free time and effort.

Every family has its own signature dish. A dish that is in demand for any holiday, both family members and friends who know that it is yours that they will taste this family specialty dish. I want to tell you about one of the dishes that has been prepared in our family for more than 40 years. My father was the first to make it; he once put it on the menu of a Crimean restaurant, where he was the head of production. It was not so easy under Soviet rule. The dish became the hallmark of the restaurant and such stuffed legs were served only there. This is the dish I want to tell you about.

The most important thing about stuffed chicken legs is the filling. The more successful it is, the tastier the dish will be. If you have never tried adding black olives to poultry, be sure to try it. Here, everything you need for that very “successful” filling. I guarantee the stuffed legs will be to die for.

So let's get started. First, beat one egg into a bowl. Add greens to it. If you don't have greens, don't even start the recipe. The greens are very important in this recipe. It is mixed with egg and seasonings and makes some “borders” between the pieces.

Add milk. Add spices and salt. I added hot chili powder and aromatic freshly ground black pepper.

Now the olives. Be sure to take both black and green. They differ in taste and at the same time create a beautiful contrast. Remove the seeds and cut into large pieces. If the olives are pitted, it will be enough to cut them in half.

Chicken liver will add another flavor note! Cut it into large pieces too, so that it will be visible in the finished product.

Peel the raw carrots, wash them, and then cut them into cubes.

Stir the filling well.

Now let's get to the chicken legs. You need to carefully separate the skin and it is important not to tear it. It is removed like a stocking and chopped off to the stump. The meat itself is removed from the bones and cut into pieces.

We sew or chop off the cuts.

Now you can bake. Place the stuffed legs on a baking sheet and brush with soy sauce marinade.

I baked them at 200 degrees for about 30 minutes.

Ready, you can serve with any side dish! Bon appetit!

Many people love chicken, and especially chicken leg. There are also a lot of recipes on how to cook chicken. I want to offer you a recipe for chicken legs stuffed with our own meat, cheese and garlic; it looks very appetizing and would be perfect for the holiday table!

Products:

• chicken legs (3 pcs.)
• chicken eggs (1-2 pcs.)
• any cheese (100 g)
• ready mustard (1 tbsp)
• garlic (7-8 cloves)
• salt, pepper (to taste)

*** based on one leg - one serving

Stuffed chicken legs recipe with photos step by step

1) Wash the legs, dry them and carefully, so as not to damage the skin (try to select legs for stuffing without damage to the skin, it should be intact), remove it with a “stocking” to the place where the pulp ends and then there is a bone with cartilage.

It is more convenient to start removing the skin from the upper edge of the thigh, carefully cutting the connections between the skin and the meat. It is better to cut off a little meat (then you can peel the skin) than to damage the skin:

2) This is the most difficult place to remove the skin, it is better to cut the meat, just so as not to cut the skin, then you can remove excess from the skin:

3) The skin with the tip of the bone must be cut off. You will get a “pocket” like this. Do the same with all the legs:

4) Cut the meat from the bones, but don’t be too zealous, there will be enough minced meat. You can put the bones in the freezer and then cook the broth:

5) Cut the meat from the legs into medium-sized pieces and place in a deep bowl:

6) Peel and chop the garlic:

7) Grate the cheese on a coarse grater:

8) Add mustard and garlic to the meat, salt and pepper and mix well:

9) Put grated cheese there and beat in eggs, one or two (look at the quality of the minced meat so that it is not too liquid), knead everything again:

10) Let's start stuffing. We take the skin and fill it with minced meat. We give it the required shape, fastening it with toothpicks.

If you shape the legs, the consumption of minced meat will be greater and there may not be enough of it. Therefore, I advise you to make half in the shape of legs and half in the shape of legs:

11) You can do it a little differently. Shape not the legs, but the legs. And fasten it like this:

Or like this (here we don’t use toothpicks, but wrap a large piece of leather inside):

12) Grease the stuffed “legs” with vegetable oil so that the skin is elastic, also grease the baking dish or baking sheet and lay out our chicken. Place in an oven preheated to 210 degrees:

13) After 10 minutes, the temperature must be reduced to 190 degrees and covered briefly with a lid or foil so that the juice is released and the legs do not burn, then remove the lid and bake until done. In total, they cook for 40-60 minutes, depending on the size of the legs:

14) Fragrant and tasty “legs” are ready. Remove from the oven, let cool slightly, then serve:

15) You can also fry them in a frying pan:

16) Fry the legs on both sides until golden brown over high heat, then reduce the heat and let the legs “simmer” for 10 minutes over low heat.

17) Before serving, be sure to remove all toothpicks. Can be served with, , rice, etc.:

Bon appetit!

The idea of ​​cooking chicken came quite by accident. Initially, I just wanted to fry the meat, but in the end this recipe for cooking chicken legs stuffed with mushrooms was born. I also added bell pepper to the mushrooms, which made the dish more impressive and piquant. If you don’t like pepper, then, in principle, you can do without it. The stuffed chicken legs turned out very juicy, tender and aromatic. This chicken meat goes well with any side dish; I served it with mashed potatoes.

Ingredients

To prepare chicken legs stuffed with mushrooms, we will need:
1 kg chicken legs;
200 g champignons;
1 onion;
1 bell pepper;
parsley;
salt, pepper - to taste;

vegetable oil for frying.

Cooking steps

Wash the chicken legs, dry them and remove the skin with a stocking. Leave only the very edge of the bone, being careful not to damage the chicken skin (cut 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, mix fried champignons, chopped bell pepper and chicken.

Add finely chopped parsley, salt and pepper. Mix the filling for stuffing chicken legs thoroughly.

Stuff the chicken skins with the resulting filling. Secure the edges with a toothpick and place in a baking dish greased with vegetable oil. Bake chicken legs stuffed with mushrooms for 20 minutes in an oven preheated to 200 degrees (if desired, the meat can also be fried in a frying pan).

Bon appetit!