How to cook stuffed chicken drumsticks. Stuffed chicken legs

Every year a variety of unusual treats are invented for the holiday table. However, classics always remain in price.

Stuffed chicken legs are a dish that has been tried and tested over the years and will never go out of favor. The dish has many flavors. In the article you will learn everything about them.

Stuffed drumsticks look impressive both whole and cut. Serve some whole legs and some portions (like a roll). The dish evokes an appetite immediately. This is one of the main advantages. It is also universal - both for a festive dinner and for an everyday lunch. As for the fillings, you can create whatever you want. Within reason, of course.

And the selected recipes will help you decide on a successful stuffing.

Stuffed boneless chicken legs in the oven - New Year's recipe

It's time to think about how to please your loved ones at the New Year's table. I offer a very tasty second course. The most difficult thing is to remove the skin without tearing. The rest of the food is very simple to prepare.

On a note! Is there any mince left? Form meatballs out of it and leave for soup.

We will need:

skin from legs - 7 pcs.;
a pair of onions;
minced chicken legs - 4 pcs.;
sweet pepper - 1 pc.;
6 tbsp. l. sunflower oil;
40 g butter;
7 tsp. mayonnaise;
1 tsp. salt;
0.5 tsp. pepper

Cooking step by step:

Carefully remove the skin from the legs using a knife. We cut off the end of the leg. We try not to tear anything. We cut off the excess protrusions from the top. Separate the meat from the bone and grind in a meat grinder. Season the minced meat to taste.

Grind one onion in a meat grinder or blender. Then add it to the filling. Melt the butter in a frying pan. Chop the onion and sauté it. We remove the bell pepper from the stalk and seeds. Chop into strips and add to the onion. Fry the vegetables for 2 minutes and add to the minced meat.

Chicken filling with vegetables is ready. Let's start stuffing. Fill each skin tightly and wrap the top well so that the minced meat does not leak out during cooking.

Grease a baking tray with vegetable oil. Place the stuffed legs into the pan. Coat each piece with mayonnaise.

Preheat the oven to 200 degrees. We send the drumsticks to bake, reduce the temperature to 180 degrees. Bake for half an hour.

Transfer the dish to a flat saucer, decorate as desired and serve.

Stuffed chicken drumsticks with mushrooms that melt in your mouth - a simple recipe

Stuffed legs are the number 1 dish on any holiday table, including New Year's. Serve the dish whole or sliced. In any case, it will be beautiful and tasty.

Let's prepare a set of products:

champignons - 100 g;
bell pepper - 1 pc.;
onion - 1 pc.;
drumsticks - 5 pcs.;
parsley - a bunch;
spices to taste.

On a note! Does your mucous membrane get very irritated when working with onions? Keep the vegetable in cold water for 10 minutes. There will be much less fumes that cause tears.

Step-by-step technology:

Pull the skin off the shanks. It is easy to move away to the very bottom knuckle - here we simply chop off the bone with a knife or hatchet. There is no need to pull any further - otherwise it will tear.
Separate the chicken leg fillets from the bone. Divide the meat into small cubes. Peel the onion and finely chop it.
We wash the champignons, dry them and chop them into several parts. Cut out the core of the pepper. Chop the fruit into arbitrary pieces.
Chop the washed greens.
Heat a frying pan with oil, then add the onion. Pass for 3 minutes. Add the mushrooms and continue frying until the liquid has evaporated.
Then sauté the onions and champignons for a couple more minutes and remove from the heat. Combine chicken, peppers, mushrooms and onions in a container. Season.
Press the filling into the skin. The laying is not too tight. Close the upper edges of the skin. If necessary, use toothpicks or threads.
Heat a frying pan with oil and add the stuffed drumsticks.

Fry on both sides until golden brown. The frying process will take about 15 minutes.
Transfer to a plate and invite guests until the dish has cooled down.

Stuffed drumsticks: recipe with cheese in a slow cooker

A simple recipe for stuffed legs in a slow cooker. There is no need to carefully remove the skin here, which simplifies the technology. See below for all the details.

The composition includes the following components:

chicken drumstick - 10 pcs.;
mushrooms - 100-200 g;
mayonnaise - 3 tbsp. l.;
hard cheese - 100 g;
1 onion;
a couple of cloves of garlic;
vegetable oil for frying;
salt pepper.

On a note! Be careful with salt. A pinch is enough for the marinade and filling. Mayonnaise with cheese already gives it a salty taste.

Technology step by step:

Let's take a chicken leg. First, remove the skin along with the pulp from the bone, so that you get a solid bag. At the very bottom, where the pulp is hard to come off, cut off the bone with a knife.
Remove the meat with a small knife. And we chop the knuckle with a large knife.
When the bone is separated, turn the boneless drumstick right side out.
Let's start filling. Finely chop the onion, garlic and mushrooms. Pour oil into the multicooker bowl.
We send the crushed ingredients there for the filling. Turn on the “Frying” mode, time: 8 minutes. Sauté with the lid open.
At the end of the program, transfer the mixture and let it cool. Meanwhile, grate the cheese on a coarse grater. Prepare the marinade. Mix mayonnaise, salt and garlic clove.
Combine the cooled mushroom mixture with cheese. Add some salt, then stuff the drumsticks. We try to fill the bags more tightly.
Close the top and secure with a toothpick. Coat each stuffed leg with marinade. And leave it like that for half an hour.
Pour oil into the bottom of the multicooker bowl. Lay out the drumsticks. Turn on “Multi-cook”. Time: 45 minutes. Temperature: 120 degrees.
All the legs won’t fit, so we cook in two stages, 5 pieces each. After 22 minutes, open the lid and turn the chicken over.
We continue cooking until the end of the program. Cook with the lid open for the last 10 minutes.

Place the finished dish on a serving dish.

Stuffed chicken legs with prunes or dried apricots

A slightly unusual filling with prunes and dried apricots gives a special flavor to the stuffed legs. The dish turns out beautiful, festive, aromatic and tasty.

Let's prepare the components:

legs - 4 pcs.;
cream - 150 ml;
dried apricots with prunes - 100 g;
onion - 1 pc.;
spices to taste;
cheese 50 g;
sour cream - 2 tbsp. l.

On a note! It is permissible to replace cream with soft butter.

Step-by-step technology:

Remove the skin from the hams. We help with a knife, cutting during the tightening process. We leave a piece of bone along with the skin, cutting it off at the point where the skin no longer comes off easily.

Set the skins aside for now. Let's get to the meat. Separate the fillet from the bone. Pass it through a meat grinder.

Peel the onion, divide it into several parts and twist it into minced meat. Season, add cream, stir. Cream will give the filling a super-delicate consistency. Let's taste it.

Chop the prunes and dried apricots into small pieces and add them to the minced meat. We fill empty peel bags with the mixture. Close the edges.

Place the preparations in a baking dish. Place the pan in the oven for half an hour. Grate the cheese on a coarse grater. Combine with sour cream.

Season as desired. 10 minutes before the end, take out the dish. Coat with cheese and sour cream mixture. You will get a golden brown and tasty crust. We return the drumsticks with the sauce to the oven. Bake until done.

Cool the legs and cut them like a roll. You can also diversify the filling with other additives: apples, oranges, cherries, etc.

Recipe for chicken legs stuffed with fetax – homemade recipe

Appetizing beautiful legs with royal filling - an excellent option for the New Year's table. However, it is also suitable for a family dinner. Relatives deserve to be surprised not only on holidays.

Let's prepare a set of components:

chicken legs - 3 pcs.;
parmesan - a piece;
pine nuts - a handful;
fetax - 150 g;
a pair of eggs;
spices to taste;
parsley - a bunch;
breadcrumbs;
garlic cloves - 4 pcs.

Step by step description:

Remove the bone from the hams, leaving a smooth, empty stocking. We begin to pull the pulp from above, cutting around the bone with a knife. Having reached the base of the leg, cut off the bone. Then we turn the resulting bag inside out.
Lightly fry the pine kernels in a frying pan - this procedure will reveal the wonderful aroma and taste of the nuts.
Finely chop the parsley and mix with fetax. Then squeeze the garlic into the mixture and add nuts and grated Parmesan. Season the filling as desired. Go well: paprika, curry, oregano, white pepper.
Let's start stuffing the drumsticks. We don’t skimp on the filling, pack it tightly. Cover the edges with the pulled skin. If necessary, secure with thread or a toothpick.
Prepare the batter. Pour breadcrumbs, flour into separate bowls and break the eggs (beat with a whisk).
Dip the legs in the egg mixture, then in flour. Next, again in eggs, then in breadcrumbs. With this batter you will get a dish with a golden crispy crust.
Heat a frying pan with oil. Fry the stuffed legs on all sides until golden brown. Then transfer the dish to a baking sheet and put it in the oven for 30-40 minutes at 180 degrees.
At the same time, make the side dish. It will be a complete dinner for the whole family.

Stuffed with buckwheat and garlic

Well-marinated meat with garlic gives excellent results. Let's write down a recipe for stuffed legs with pre-marination. And, by the way, Buckwheat as a filling fully replaces the side dish, so you don’t have to cook anything else.

On a note! It is permissible to replace the filling with diced potatoes. The cooking technology is the same.

Let's take the following products:

4 drumsticks;
salt, paprika, black pepper to taste;
soy sauce - 3 tsp;
buckwheat - 100 g;
water - 200 ml;
garlic - 3 cloves;
oil - 1 tbsp. l. for marinade plus 1 tbsp. l. for frying;
1 small onion.

On a note! If desired, add a piece of butter to each leg along with the stuffing - the filling will delight you with its juiciness and tenderness.

Cooking step by step:

Remove the meat completely from the bone. First cut the flesh lengthwise along the bone, then separate the fleshy part in a circle. We remove the tendons.
You will get a rectangular layer of chicken fillet with skin.
When we cut all the drumsticks, we start marinating. Add some salt, pour soy sauce, sprinkle with paprika and black pepper. Chop the garlic into slices and place the pieces on top.
Place two layers in a saucepan. Drizzle with oil (half a tablespoon). Then place the second layer of chicken pieces and pour oil again. Cover with a saucer and apply pressure.
A 1.5 liter jar of pickles will do. Leave to marinate for 1 hour.
Let's start with the filling. Chop the onion into small cubes and sauté in a saucepan with oil until golden. Then add buckwheat, fry a little and pour in hot water. Boil the cereal until it has a crumbly consistency. Add some salt and cool. You can diversify the filling with carrots - fry them together with onions.
By this time the chicken will be marinated. Take a piece, lay out the filling (1-2 spoons) and connect the edges, giving the shape of a shank.
Fix with toothpicks.
Place the stuffed legs, seam side down, into a baking dish.
Preheat the oven. We send the dish for half an hour.

We take out our delicious baked bags, cool them a little and invite everyone to the table as soon as possible.

Stuffed chicken legs stuffed with minced meat and walnuts

What can you stuff drumsticks with? There are many options! All ideas can be found on YouTube, culinary forums, etc. This recipe describes an unusual and tasty filling with walnuts - let's see?

Let's take the following products:

chicken quarters - 5-6 pcs.;
2 eggs;
salt, pepper to taste;
mayonnaise - 2 tbsp. l.;
walnuts - 200 g;
mushrooms - 200 g.

On a note! Don't like fiddling with cutting? Take ready-made semi-finished products with skin and meat. Just pay attention to the expiration date and storage conditions.

Step-by-step instruction:

Carefully separate the skin. We get a whole stocking, which we will stuff later. We chop off the base of the knuckle.
Cut the meat off the bone and grind it in a meat grinder. Season, add egg, mayonnaise and mix.
We divide the nuts and mushrooms into several parts and combine them into a total mass.
Whisk the egg in a separate bowl.
We form a cake from the minced meat, brush it with egg, and put the nut-mushroom filling in the middle. Wrap it in a ball. Brush with egg again.
We send the workpiece into a bag made of sandpaper. We wrap the drawn edge on top. We fix the shape so that the beginning does not leak out.
Place in the oven for 30 minutes. We take out the finished legs, put them in a beautiful saucer and serve.

It will come in handy! A universal dish! It’s also good for a picnic - try cooking stuffed chicken legs on the grill. It turns out awesome!

Filling with rice and mushrooms

Rice with mushrooms is the most common stuffing filling. In this recipe, walnuts are added for variety. It turns out tasty, aromatic and beautiful (especially when cut).

boneless legs -5 pcs.;
mushrooms - 250 g;
vegetable oil -3 tbsp. l.;
Dijon mustard - 1 tsp;
walnuts - 100 g;
rice, boiled until half cooked - ¾ cup;
ketchup - 3 tbsp. l.;
onion - 1 g;
mayonnaise - 3 tbsp. l.;
salt - 0.5 tsp;
black pepper - 0.5 tsp;
cumin - 0.5 tsp;
paprika - 0.5 tsp;
dried garlic - 0.5 tsp.

Cooking technology:

Chop the onion into thin cubes and sauté. Finely chop the mushrooms and add to the onion. Fry for 3-4 minutes.
Chop the walnuts with a knife and combine with rice and donated ingredients. Season the mixture and mix. Then we stuff the boneless chicken quarters.
We secure the edges well and place each bag on foil.
Place in a baking dish.
In a separate bowl, combine mayonnaise, ketchup and mustard. Generously coat the legs with the resulting sauce. Preheat the oven to 180 degrees. Bake for 1 hour.

The dish is ready, it's time to decorate and serve.

On a note! Are you on a diet? Steam the legs and enjoy them in peace.

Stuffed chicken legs (legs) - Vietnamese cuisine: video

The video shows how to stuff, how to remove meat from the bone and other nuances of preparing stuffed legs. This dish is prepared according to Vietnamese cuisine. The recipe guarantees spectacular presentation, amazing taste and aroma. Without technological maps and other norms! Everything is simple and clear.

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!

Step-by-step recipes for amazingly delicious stuffed chicken drumsticks with cheese, herbs and vegetables in sour cream, garlic, spicy tomato and mayonnaise dressing in a frying pan, in the oven and in the slow cooker

2018-06-12 Yulia Kosich

Grade
recipe

7281

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

17 gr.

15 gr.

Carbohydrates

1 gr.

206 kcal.

Option 1: Classic recipe for stuffed chicken drumsticks

Drumsticks are perhaps the most popular part of chicken among many housewives. They are inexpensive, and even novice cooks can cook. But we decided to complicate the culinary task and make stuffed chicken drumsticks. Moreover, both the dressings and the place of preparation will be different. And the result will please you in any case.

Ingredients:

four chicken drumsticks;
80 grams of cheese;
eight sprigs of dill;
salt/black pepper to taste;
refined shin oil.

Step-by-step recipe for stuffed chicken drumsticks

Wash all chicken drumsticks. Pull the skin with a stocking from the wide part to the top. Cut off the bone and meat right down to the cartilage.

Carefully trim the chicken. Throw away the bone. Finely chop the remaining meat. Transfer to a small bowl.

Now cut the Russian hard cheese into small cubes. In addition, wash and disassemble all the dill sprigs. Chop the greens.

Add cheese and dill to chicken. Mix and add salt and pepper. Stuff the stockings with the resulting minced meat.

In a frying pan in hot oil, fry all the pieces on both sides for two minutes.

Lightly grease a tall baking tray with oil. Arrange the stuffed chicken drumsticks.

Place in the oven. Bake the bird at 185 degrees for approximately 30-32 minutes. Turn off the heat and serve immediately with the side dish and pickles.

Before removing the skin with a stocking, we recommend that you carefully look at its surface. There may be pieces of feathers left there, which are important to remove with tongs or fingers. It is also better to grease the prepared stockings with a thin layer of oil, so that later it will be more convenient to add the filling inside.

Option 2: Quick recipe for stuffed chicken drumsticks

To speed up the process, we suggest eliminating frying and baking the drumsticks in the oven using chicken seasonings for aroma and taste.

Ingredients:

four drumsticks (chicken);
79 grams of grated cheese;
chicken seasoning for filling;
salt for filling;
refined oil for coating.

How to quickly cook stuffed chicken drumsticks

Cut off the cartilage from the washed shins. Carefully, so as not to damage, remove the skin with a whole stocking.

Cut the poultry meat from the bone and chop it. Combine with coarsely grated cheese, salt and chicken seasonings.

Stuff the skin into the shape of a drumstick. Place the resulting preparations on a baking sheet, thinly greased with oil.

Bake stuffed chicken drumsticks at 200 degrees for 15-18 minutes. If the stove has a "Top Fire" function, turn it on for the last five minutes.

If you are concerned that the filling may leak out during baking, sew the top and bottom of the skin shut with fire-resistant thread. It must be removed before serving. As for spices, in addition to the indicated chicken seasonings, it is permissible to take dried or fresh herbs (dill, cilantro or parsley).

Option 3: Stuffed chicken drumsticks in sour cream and garlic sauce

For lovers of spicy, aromatic chicken dishes, we recommend baking our drumsticks in a sour cream and garlic dressing with fresh parsley.

Ingredients:

six chicken drumsticks;
105 grams of sour cream;
four cloves of garlic;
80 grams of hard cheese;
salt in minced meat;
butter in a baking tray;
fresh parsley for minced meat;
optional pepper (ground).

How to cook

Rinse the drumsticks and pat dry with napkins. Pull the skin up to the cartilage with a stocking. Cut off the bone.

Remove the meat with a knife and immediately chop it on a cutting board. Place the bird in a bowl. Sprinkle with salt. Add chopped parsley and grated cheese.

Mix the filling. Place it in prepared stockings. Place stuffed chicken drumsticks on a high baking sheet.

In a separate container, combine medium-fat sour cream and crushed fresh garlic. Mix the dressing with a whisk.

Pour the resulting sauce over the drumsticks. Immediately transfer to the oven. Cook the bird for 25-27 minutes at 185 degrees.

If you want to achieve an even brighter taste, add not only garlic to the sour cream, but also salt, ground (black) pepper and other seasonings. As for the greens in the filling, the parsley can be replaced with cilantro, basil or dill.

Option 4: Stuffed chicken drumsticks in spicy tomato dressing

If you think that there is not enough garlic to provide the spice to our appetizer, let's bake the drumsticks in chili tomato sauce. Don't have a similar gas station on hand? Take any other and include ground hot pepper in its composition.

Ingredients:

105 grams of hot chili sauce;
five chicken drumsticks;
82 grams of cheese;
fresh herbs for filling;
three cloves of garlic;
vegetable oil;
dried basil for sauce.

Step by step recipe

Wash all drumsticks (chicken) in clean water. Pull the skin to the cartilage with a stocking. Cut off the bone. Cut off the meat and chop finely.

Combine the bird in a bowl with finely grated cheese and chopped herbs of your choice. Mix.

Place the filling from the bowl in batches into the prepared stockings. If desired, sew up the wide edges with kitchen thread.

Fry the pieces on both sides in a small amount of hot oil on a thick bottom of a frying pan. Time for one surface - 2 minutes.

Now transfer the stuffed chicken drumsticks to a tall, greased baking sheet.

In a glass, mix crushed garlic with dry basil and chili sauce. Generously coat each drumstick with the spicy dressing.

Bake the juicy bird at 185 degrees for half an hour. Serve immediately after turning off the oven.

It may take a little less time to fully bake. Monitor the bird's condition and turn off the heat early if necessary. But remember, the minimum time for cooking chicken is 15-17 minutes.

Option 5: Stuffed chicken drumsticks with vegetables in a slow cooker

Typically, chicken drumsticks are stuffed with cheese and herbs. However, we suggest diversifying the composition of the filling by including several vegetables. But we recommend baking stuffed chicken in a slow cooker with a small amount of broth.

Ingredients:

five fresh drumsticks;
small sweet pepper;
50 grams of hard cheese;
small onion;
five sprigs of dill;
three cloves of garlic;
refined oil for the bottom of the bowl;
a third of a glass of broth;
salt/pepper for filling.

How to cook

Pull off the peel from the shins washed in water in the form of a stocking. Use a kitchen hatchet to chop off the bone and meat for the cartilage.

Shred the chicken, removing it from the bone. Immediately grate the cheese finely. Remove the skins from the onions and remove the tops from the peppers. Chop the vegetables along with dill (rinse everything first).

Mix chicken, pepper, dill and onion with crushed garlic. Add salt and a pinch of ground pepper.

Stuff the skins and cartilage tightly with the resulting minced meat. After this, lightly grease the bottom of the bowl with oil. Place stuffed chicken drumsticks.

Cook the pieces in the “Frying” mode for two minutes on each side. Then pour in the broth and snap the lid on.

Change the mode to "Extinguishing". Simmer the bird for 20 minutes. Then open the multicooker. Continue the process until the broth is absorbed. This will take approximately 7-8 minutes.

If you want to supplement the recipe with other vegetables, do so. The main thing is that they are suitable for chicken. This could be celery stalks, various greens, green onions or zucchini.

Option 6: Stuffed chicken drumsticks with mayonnaise in a frying pan

In the last recipe we will cook stuffed drumsticks in a frying pan. And as a dressing we will use a sauce made from broth and mayonnaise.

Ingredients:

four drumsticks (fresh, chicken);
a third of a glass of broth;
salt/pepper in minced meat;
three tablespoons of mayonnaise;
two cloves of garlic;
four branches of parsley;
80 grams of Russian cheese;
spoon of refined oil.

Step by step recipe

Pull the soft skin from each shin down to the cartilage. Cut off the bone with a hatchet. Cut the meat with a knife. Throw it into a bowl.

Now grate the Russian cheese and squeeze out the peeled garlic. Add chopped parsley and ground pepper to the bird along with these ingredients. Add some salt.

Mix the filling. Transfer it to stockings. Secure the lower wide edge with fire-resistant thread.

Heat a tablespoon of oil on a thick bottom over medium heat. Carefully place all four pieces inside.

Fry the stuffed chicken drumsticks for two minutes, turning them over with a spatula. At the same time, whisk the chicken broth with three tablespoons of mayonnaise in a tall container.

Pour the dressing into the pan. Cover with a lid (not tightly). Reduce the burner heat to low.

Simmer the chicken for 10-12 minutes until the dressing thickens. Serve hot with a side dish, sprinkled with chopped herbs.

To ensure that the dressing is homogeneous and does not curdle when stewing, we recommend adding warm broth to the mayonnaise in a thin stream. It is important to actively mix the ingredients with a whisk. But it is necessary to stew the drumsticks at a minimum temperature.

See also:

The most banal product from the point of view of its banal use is transformed in the most miraculous way if there is something to cling to in it. In the sense of catching on, so that this product is able to hold the filling. I love it. From the most simple, consisting of two or three components, to a complex design, which may even contain simply provocative combinations. And in any case, a feeling of taste diversity is guaranteed. Sit for yourself and catch the shades, tones or half-tones of products combined together and transformed, thanks to the temperature and the “container” that you fill into a separate and unique product! Eco has carried me away, hasn’t it, my friends? But this is so - looking at banal chicken drumsticks, while I start them hypothetically and imagining the result, which, however, will coincide with the real one. So, let's prepare some stuffed shanks - a kind of analogue of stuffed legs, while not forgetting to look at the clock. I wonder how long it will take.

In order not to make a mistake with the quantity of products, you need to decide on the proportions. On average, for each drumstick (each, I emphasize) you will need one champignon, a third of a clove of garlic and a pinch of herbs.

First you will need to work with each shin separately.

First, carefully remove the skin from the shin using a stocking, leaving it at the very edge of the bone.

Then cut the flesh from the bone without damaging the skin and set the pulp aside.

We cut off most of the bone with kitchen scissors or chop it off with a hatchet, keeping the tip of the bone with the skin stocking. Grind the pulp randomly.

Relatively finely chop all the champignons, herbs and garlic cloves stored according to the agreed proportions.

In a separate bowl, lightly salt and pepper the crushed products (including the pulp from chicken drumsticks) with black pepper and thoroughly knead them into a homogeneous minced meat.

Then we stuff each drumstick with minced meat, or rather, the skin on the remaining bone. We try not to stuff the skin too tightly: the minced meat should not fall out.

We cover the top of the filling with a long piece of skin and give the former chicken drumstick its original shape.

Now you can start frying. First, pour vegetable oil into a heated frying pan. There should be as much of it as is usually taken for semi-deep frying - that is, when the drumsticks are placed in the heated oil, they should be about half in the oil. A very important note: if the oil is heated too high, it will certainly splatter when frying the drumsticks. Therefore, we will heat it to moderate values. And one more important note: initially, the drumsticks must be placed with the seam on the filling facing the bottom of the pan. Otherwise, the seam will instantly unravel and the filling will begin to fall out.

Fry the drumsticks in the usual way - until browned on all sides.

That's all, not to mention the fact that drumsticks prepared in this way are very appetizing to look at and extremely tasty.

PS. Sometimes, supposedly to “bundle” the minced meat, it is recommended to add grated cheese to the filling. However, the filling, which includes the drumstick pulp, does not need any “ligaments”, since it contains gelatin. So cheese, if it is added, only diversifies the taste of the filling, nothing more. I think there is no need to say that the composition of the filling can also be very diverse, with the addition of not only vegetables that go well with chicken, but also fruits.

Drumsticks stuffed this way can also be baked in the oven. But, given that in the oven temperature processes occur somewhat differently than in heated oil, it is better to fasten the flap of skin covering the filling with a toothpick.

Finally, what should you do with the minced meat that is left over even though the drumsticks are already stuffed (this happens). The easiest way is to fry it in the same frying pan, draining off the excess oil. Fried minced meat is a great addition to the main dish.

Just in case: video version of the recipe for stuffed chicken drumsticks

Published by author

Do you want to surprise your family with a delicious dish made from common chicken meat? Prepare stuffed chicken legs with mushrooms. This is an original way to serve an everyday dish with a festive twist.
Recipe contents:

A wide variety of dishes are prepared from chicken meat. The main advantage of the dish: chicken is very quick and easy to prepare. One such simple dish is stuffed chicken legs. This is an ideal option for a novice housewife who wants to surprise loved ones and guests with a new delicious dish.

Chicken legs stuffed with mushrooms - secrets and basic principles of cooking

To prepare this dish you do not need to purchase expensive and exotic products. You will need chicken legs and mushrooms, most often champignons. Additional products for filling can be very different. It depends on your imagination. Add cheese, eggs, dried fruits, vegetables, and herbs. Thanks to the variety of fillings, the dish is universal. The ingredients are usually ground through a meat grinder or finely chopped. Large pieces can tear the skin, so the ingredients for the filling are chopped finely.

Depending on the recipe, the filling products are mixed with sour cream, mayonnaise or other sauce, or left alone. The products are salted, seasoned with spices and the legs are stuffed. The resulting products are stuffed into the skin, but not too tightly, because... It may burst during cooking. Secure the leather with toothpicks or sew with thread. Carefully remove these devices after cooking. Season the top of the ham with salt and pepper. If desired, grate with garlic, brush with mayonnaise or sour cream, pour in sauce or sprinkle with cheese shavings. The legs are usually baked for no longer than an hour at 180 degrees. They are served whole with a side dish or as slices, cooled and cut into slices.

Rinse the legs, remove the veins and fat. Do this carefully so as not to tear the skin. Using a stocking, remove the skin, slowly pulling, turning and detaching it in the opposite direction. When removing the skin, carefully trim the film and tendons from the inside to prevent the skin from tearing. Remove the “stocking” from the leg completely, without leaving a small leg. Although this is a matter of taste. If you want the shape of the legs to remain, then carefully chop the bone, leaving some of the skin on the lower joint. Do this carefully so as not to damage the skin. Separate the meat from the bone and discard it. The meat is most often used for filling in the future. Chop it or twist it and combine it with other products.

Stuffed boneless chicken legs: a simple recipe

Legs stuffed with mushrooms and cheese, with garlic and mayonnaise will not take much time to prepare, but the result will delight and surprise every housewife and eater.

Calorie content per 100 g - 151 kcal.
Number of servings - 4
Cooking time - 1 hour 30 minutes

Ingredients:

Chicken legs - 4 pcs.
Champignons - 200 g
Salt - 0.5 tsp. or to taste
Onions - 1 pc.
Butter - 50 g
Cheese - 50 g
Vegetable oil - for frying
Mayonnaise - 2 tbsp.
Garlic - 1 clove

Step-by-step preparation of stuffed boneless chicken legs:

Remove the skin, bone and pulp from the chicken legs.
Combine garlic, mayonnaise, salt and pepper passed through a press.
Wipe the skin inside and out with the resulting mixture.
Wash the champignons, dry and cut into small cubes.
Grate the cheese.
Peel the onion and finely chop it.
Place the onion in a frying pan with heated vegetable oil and sauté until soft, stirring occasionally.
Remove the onions from the pan and add mushrooms instead. Fry them for 6-8 minutes at medium heat.
Separate the chicken meat from the bones and twist.
Combine the minced meat with butter and mix.
Combine minced chicken with fried mushrooms, onions and cheese. Season the filling with salt and pepper.
Stuff the chicken skin with the filling, not too tightly.
Secure the free edge with a toothpick.
Grease the legs with mayonnaise, place in a baking dish and place in an oven preheated to 180 degrees for half an hour.

Stuffed chicken legs with mushrooms and prunes: recipe in the oven

Stuffed chicken legs baked in the oven can be prepared for a family dinner or lunch, or for a holiday feast. Fragrant and with a golden crust - they will look beautiful and decorate the festive table.

Ingredients:

Chicken legs - 6 pcs.
Onions - 2 pcs.
Cheese - 50 g
Oyster mushrooms - 200 g
Cilantro - a few sprigs
Sour cream - 2 tbsp.
Prunes - 150 g
Salt - 1 tsp. or to taste
Ground black pepper - a pinch

Step-by-step preparation of stuffed chicken legs with mushrooms and prunes:

Wash the legs and remove the skin.
Cut the meat from the bones and pass through a meat grinder.
Wash the prunes and chop finely.
Pass the garlic through a press.
Grate the cheese.
Peel the onion, wash it, chop it finely and sauté in vegetable oil.
Wash the oyster mushrooms, chop them and add them to the pan with the onions. Fry over medium heat.
Combine minced chicken, prunes, cheese and fried mushrooms with onions. Salt, pepper and add finely chopped herbs.
Fill the chicken skin with minced meat. Do not stuff the skin tightly so that it does not burst during baking. Pinch off the loose skin with a toothpick.
Place the chicken legs on a greased baking sheet and coat with sour cream.
Place the meat in a preheated oven at 180 degrees for 40 minutes until golden brown.

Stuffed chicken legs with mushrooms, olives and cheese: recipe in a frying pan

Delicious chicken legs stuffed with mushrooms, olives and cheese will take a little longer than previous recipes. However, the result will delight everyone who tastes this dish with its taste.

Ingredients:

Chicken legs - 2 pcs.
Champignons - 250 g
Pitted olives - 5 pcs.
Carrots - 1 pc.
Hard cheese - 50 g
Vegetable oil - for frying
Salt - 0.5 tsp. or to taste
Pepper - a pinch

Step-by-step preparation of stuffed chicken legs with mushrooms, olives and cheese:

Remove the skin from the legs and remove the bone, leaving a small piece at the very end.
Remove the main bone from the meat and chop it into small pieces.
Fry the chicken in a frying pan in vegetable oil.
Remove the chicken from the pan and add the washed and chopped mushrooms. Fry them for 5-7 minutes.
Peel the carrots, grate them on a fine grater and add them to the mushrooms in the frying pan.
Salt, pepper and fry until done.
Combine ingredients for filling: fried meat, mushrooms and carrots.
Add chopped olives with cheese shavings and stir.
Fill the chicken skin with the filling and seal the edges with a toothpick.
Heat vegetable oil in a frying pan and fry the stuffed chicken legs on both sides until golden brown, about 5-7 minutes on each side.