What can you stuff chicken legs with? Boneless stuffed chicken legs: recipe. How to properly cut chicken legs for stuffing

Probably not all of you stuff chicken or its parts. But most certainly love them. My family loves stuffed chicken legs.

Of course, this is not the fastest dish, but if they ask, then I cook it. And today I will tell you exactly about them, chicken legs, and about my method of stuffing in as much detail as possible. I hope you will follow me and love this dish as much as we do.

Total cooking time – 1 hour 40 minutes
Active cooking time – 45 minutes-1 hour
Cost – 4 $
Calorie content per 100 g – 157 kcal
Number of servings – 6 legs (that's about 3 servings)

How to cook stuffed chicken legs

Ingredients:
Leg – 6 pieces(chicken)
Bulgarian pepper– 70 grams
Tomato – 80 grams
Garlic – 6 cloves
Parsley – 2 sprigs
Green onion – 20 grams
Hard cheese – 30 grams
Rusks – 3 tablespoons
Corn grits- 1 tablespoon
Egg – 1 piece
Flour – 2 tablespoons
Black pepper - to taste
Milk – 1 tablespoon
Salt - to taste

Preparation:

One very important piece of advice: it’s much better if it’s not chicken legs, but a leg with a thigh. For what? Well, the most important thing is because of the presence of skin. We will partially take it from the thighs and later wrap our legs without difficulty. What to do with the remaining thighs? Just bake them side by side, or cook broth, prepare soup... I’m sure they won’t go to waste. If you just bought legs and see that there is enough skin on them, then at the end of stuffing, prick it on top with a wooden stick, which you must select when serving. But, as far as I can see the legs separately, they only have half the skin, so I always take the legs. So, let's begin. Let's say you still bought a leg on my advice. We will build on this. Slightly above the leg-thigh joint, cut the skin in a circle.

Carefully remove it; if it suddenly gets stuck somewhere (the film is held in place), we help slightly with a knife. But, the skin comes off the legs quickly, easily and without problems, so no troubles in the form of tears should arise. We leave this skin turned inside out, at the very bottom.

Cut off the thigh, if any.

Next you need to separate the bone. To do this, we make a longitudinal cut.

Using a sharp knife, separate the meat from the bone, starting from the upper cartilage (separate in a circle).

Since I don’t have any scissors (which is unfortunate, but I still won’t buy them), I simply cut off the bone (press with a knife) in the area of ​​the cartilage, leaving the latter in place. Be careful – you don’t want to damage the skin.
Peel the garlic and pass through a press or chop with a knife. Calculation: one clove per leg. Of course, many people don’t like garlic, and if you’re not at all comfortable with it, replace it with fried onions... although it won’t be as fragrant, but I’m saying this - I’m a big fan of garlic.
So, we see before us a kind of field for fantasy. No, I will under no circumstances twist this meat; we like it unground, with a juicy filling inside. Now just salt and pepper the chicken and rub it with garlic, let it sit and soak, and we’ll do the filling.

I offer you a vegetable filling that gives incredible juiciness to our legs and consists of the most affordable products. We take red paprika (bell pepper, it turns out to be half a small one), wash it, peel it from the seeds and cut it into small cubes. I don't like green, but orange and yellow are fine too. We also remove the seeds from the tomato, since we don’t need all this liquid, and cut it in the same way as paprika - into cubes. Finely chop the green onions and parsley. Mix everything, lightly salt and pepper. Distribute the filling evenly over our spread legs.

Next, we carefully twist everything and put it back into our skin.

Since we have a little more skin than necessary, just wrap it inside. You don’t need to chip anything – it’s very convenient.

Now let's start breading. Grind the cheese on a fairly fine grater and mix it with breadcrumbs and corn grits. I didn’t have this very cereal on hand, but I didn’t want to buy it just because of the breading, so I replaced it with an extra spoonful of crackers. By the way, you can replace it with semolina, but that’s also gone...
Lightly beat the egg and milk with a fork.
We take our stuffed leg, roll it in flour, then in the egg and at the very end with cheese and breadcrumbs.

Line a baking dish with oiled paper. Once I covered it with foil and bitterly regretted it - the breading mercilessly stuck to it and I had to literally tear it off the legs, millimeter by millimeter. So no foil! Well, I made a little more filling and, since I had already started, stuffed the thighs, cutting out the bone, wrapping the filling and again breading.

Place in an oven preheated to 180 degrees for about 40 minutes. Baking time depends on your oven and the size of the legs. It is not necessary to warm it up initially. If you put it in a cold place, increase the baking time by 5-10 minutes.
The side dish can be absolutely anything. Place the legs on a large baking sheet and bake potato wedges next to them. Boiled rice and fresh salad are also welcome here. So the choice is yours! Crispy crust, juicy chicken - mmm, great dish!
Bon appetit!

You can surprise your family or guests by serving a delicious dish made from simple ingredients. Stuffed chicken legs would be an excellent option. Many people think that such a simple product cannot do this, but in vain! Detailed recipes will ensure the opposite effect, and various fillings will bring pleasure to everyone at the table every time.

It is precisely because housewives do not know how to prepare meat correctly that they have to abandon new ideas. Let's look at two options that chefs around the world often use. In both cases you will need a fairly sharp knife.

When purchasing a chicken product, choose a refrigerated product rather than a frozen one. This makes it not only easier to ensure the freshness of the meat, but also that there is no damage.

The first method, when the pulp remains intact:

1. Carefully trim the space between the bone and meat along the joint, while simultaneously helping to separate these parts with your fingers.
2. When we reach the end of the leg, turn the flesh out.
3. We stretch the skin with our left hand and cut off the stocking.

The second method involves only having skin for stuffing:

1. To do this, we pry it off from the thick side and begin to remove it, cutting the film with a knife. Our actions must be precise so as not to damage the future “packaging” for the filling.
2. With leisurely movements, remove the skin almost to the very end.
3. We chop it off with a knife, leaving a small bone on the necessary part.

At first it may seem difficult, but then all actions will become perfect.

Chicken legs stuffed with mushrooms in the oven

This recipe is quite suitable for the holiday table.

Ingredients:

• 10 chicken legs;
• 200 g champignons (can be replaced with other mushrooms);
• 200 g hard cheese;
• bulb;
• 2 tbsp. l. butter;
• salt;
• favorite seasoning;
• allspice ground pepper.

It is important that the amount of meat product is selected according to the number of guests, and the remaining ingredients can be easily calculated.

Step-by-step instructions for beginners:

1. We prepare the shins in the second way.
2. Remove all the meat from the bone and chop with a sharp knife.
3. Peel the onion and chop it into cubes. Send to fry in a frying pan with butter.
4. We wash the mushrooms under the tap, let the water drain, and remove the damaged areas. Finely chop and add to the onion to simmer.
5. Once all the moisture has evaporated, fry for a few more minutes, then cool.
6. Combine the ingredients for the minced meat in a cup along with grated cheese, salt, add seasonings, and mix the composition thoroughly.
7. We fill each “stocking” with the prepared filling, fix the edge with a toothpick, which we do not forget to remove at the end. To prevent the skin from bursting during baking, we will make small punctures on it.
8. Place stuffed chicken legs with mushrooms on a greased baking sheet and bake at 180 degrees for 30 minutes.

Serve in portions or place on a common plate, cut into several pieces for beauty.

Cooking with rice

Another way to create a spectacular and satisfying dish.

We will need:

• chicken legs – 8 pcs.;
• rice – 2/3 cup;
• hard cheese – 200 g;
• mustard – 2 tsp;
• onion – 1 pc.;
• mayonnaise – 4 tbsp. l.;
• a little vegetable oil;
• salt.

Cooking algorithm:

1. Mix mayonnaise with mustard in a plate and marinate all the chicken skin in this mixture.
2. Fry the meat removed from the bones and chopped in oil along with the onion.
3. Boil the rice, drain the water and add half the grated cheese to the still hot porridge. This technique is necessary so that the cheese melts a little and makes the filling crumbly.
4. We combine all the components and fill each skin. If the minced meat falls out, the edges can be sewn up.
5. Place the pieces on a greased sheet, sprinkle with the remaining cheese and bake in a preheated oven for about 20 minutes.

As you already understand, preparing stuffed chicken legs is not that difficult.

Stuffed with vegetables

Let's saturate the meat with delicate aromas from the garden.

Prepare the following products:

• chicken legs – 6 pcs.;
• red bell pepper – 1 pc.;
• onion;
• carrots – 1 pc.;
• ground black pepper;
• tomato paste – 2 tsp;
• mayonnaise – 6 tsp;
• salt;
• vegetable oil – 2 tbsp. l.;
• cheese – 100 g.

Stuffed chicken legs will taste perfect if you follow these rules:

1. Let's prepare the product using the first cutting method, when the meat remains with the skin. Salt the outside and inside, keep in a cool place while the filling is prepared.
2. Wash and peel all vegetables.
3. Place a frying pan with oil on the stove.
4. The first to sauté is finely chopped onion.
5. When it turns golden, add the pepper cubes.
6. After the vegetable has softened, add the grated carrots.
7. Add tomato paste and simmer a little more. Let the composition cool.
8. We fill the made “bags” and secure the edges.
9. Place on a greased baking sheet, place a teaspoon of mayonnaise on top and sprinkle with cheese shavings.
10. In the oven, the dish is baked at 180 degrees for at least 35 minutes.

Legs prepared this way are best served with your favorite side dish.

Stuffed drumsticks with bananas and garlic

Want something exotic? Please!

We will need the following components for 3 servings:

• 6 chicken legs;
• 2 ripe bananas;
• 2 cloves of garlic;
• several sprigs of parsley;
• black pepper and salt;
• vegetable oil for frying.

Chicken legs stuffed with fruits are prepared as follows:

1. Separate the skin and meat completely from the bones, add salt and pepper.
2. Cover with cling film and place in the refrigerator for half an hour.
3. Peel the garlic and banana.
4. Chop the ingredients and place them in a blender bowl. Add parsley, pepper and chop. You should get an almost homogeneous mass.
5. We fill our natural “packaging” and secure it with toothpicks.
6. In a hot frying pan, first fry the food on all sides until a crust forms.
7. Reduce the flame to low and cook under the lid.

On a plate we decorate with tomato slices and sprigs of herbs.

With bacon crust

The unforgettable taste and magnificent appearance of the dish will make you simply the culinary queen of the evening.

Ingredients for 10 stuffed chicken legs in the oven:

• champignons – 300 g;
• bacon – 500 g;
• 1 piece each red and onions;
• carrots – 1 pc.;
• greens – 1 bunch;
• sunflower oil – 2 tbsp. l.;
• broccoli – 300 g;
• tomatoes – 2 pcs.;
• parmesan – 200 g
• salt to taste.

Step by step recipe:

1. Prepare the chicken drumsticks by separating the skin from the meat.
2. Remove the flesh from the bone and chop it into small pieces with a sharp knife.
3. Saute chopped onions with mushrooms in a frying pan (use 200 g to start).
4. Combine the ingredients in a cup with minced meat and grated Parmesan.
5. We fill the improvised “containers” and fix the ends.
6. Cut the bacon into thin slices and wrap each leg.
7. Cover the baking sheet with foil, leaving small sides.
8. Lay out the drumsticks.
9. We are preparing a “fur coat”. To do this, wash the remaining products. Coarsely chop carrots, red onions, celery and 100 g of champignons. We separate broccoli into inflorescences. Season with salt and place on top of the meat.
10. Cover with another piece of foil, sealing the edges.
11. Place in the oven for 1 hour at a temperature of 200 degrees.

Place on a beautiful plate and decorate the dish.

Chicken legs stuffed with various fillings will now become your signature dish.

No similar materials

You can eat regular chicken even every day, if you give the tender meat a new taste each time through spices, marinade and general technology. Today we bake stuffed boneless chicken legs in the oven, stuffing the thin skin with mushrooms and cheese. The highlight of the dish is the cooking method itself. We pull the skin off the shins, remove the bone and all contents, and then fill the free space with the prepared filling.

For juiciness, cover the top of the products with sour cream, and sprinkle with turmeric and sweet paprika to form an appetizing crust. The taste is bright and rich, and the cooking method perfectly diversifies the usual chicken drumsticks, which are the most frequent guest on dinner 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 photos

1. 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, for 3-5 minutes.
   
2. Add champignons cut into slices (mushrooms can be either fresh or defrosted). Fry over medium heat until all the moisture has evaporated. Let cool.
   
3. Cheese in three large strips. In a work bowl, mix with mushrooms.
   
4. Let's move on to the chicken. We wash the legs and pluck out any feather needles remaining on the pieces. We tighten the skin - pull it from the wide edge of the shin down to the joint. If the thin transparent film located between the meat and the skin gets in the way, lightly trim it with a knife. We act carefully so that the skin remains intact.
   
5. Using a large knife or kitchen hatchet, we aim at the narrowest part of the shin and cut through the bone, trying not to touch the chicken skin remaining on the bottom of the joint.
   
6. As a result, we get empty “stockings” of skin and a separate part with meat on the bone.
   
7. Remove the meat from the bones and cut into small pieces. The recipe only requires part of the chicken meat (about half). The remaining bones can be used when cooking chicken broth.
   
8. Add chicken to mushroom and cheese mixture. Salt, pepper and mix.
   
9. We stuff our skin blanks - fill them tightly with the filling, but without allowing the thin skin to tear.
   
10. We tuck the free edge of the skin inside the shin. The filling should be completely hidden under the skin. To be safe, you can secure the edges with a toothpick, but if everything is done carefully, this is not necessary.
    
11. Place the stuffed chicken legs in a baking dish.
    
12. Lightly grease with sour cream, sprinkle with turmeric and sweet paprika. If desired, you can sprinkle the workpieces with salt/pepper, but if the filling is sufficiently salted and peppered, this is not necessary.
    
13. Bake stuffed chicken drumsticks in an oven preheated to 180 degrees for about 25-30 minutes.
    
14. Serve hot with any side dish.
    

Stuffed boneless chicken legs stuffed with mushrooms and cheese are ready! Bon appetit!

You can cook many different dishes from chicken, including holiday ones. One of them is stuffed chicken legs. This dish is not difficult to prepare; even a novice cook can handle the job. And fried or baked legs look beautiful, especially if you put them on a dish with green salad leaves and put a paper curler on the bone.

To prepare the dish, you can use whole legs or just drumsticks. The second option is simpler, so it is worth choosing for novice home cooks.

First of all, you need to wash and cut up the chicken legs. To do this, you need to remove the skin with a stocking, carefully turning it down towards the bone. The work is not difficult, but you need to get the hang of it.

• We take the leg by the bone with one hand, and with the other hand we pick up the upper edge of the skin and begin to carefully turn the skin down. We trim the films that attach the skin to the meat. The main thing is to be careful so that the skin remains intact.
• Having removed the skin to the point of attachment to the bone, cut the bone with a sharp blow of a large knife, leaving the outer part with the joint. As a result, we will get a “bag” of chicken skin with the tip of a bone at the end.
• We fill this bag with the filling so that it looks like a whole leg. We pin the upper part of the skin above the filling with a toothpick or sew it up with thread. After cooking is complete, remove the threads or toothpicks.

Interesting facts: the wild Bankevsky chicken is considered the ancestor of domestic chickens; this species lives in South Asia. But there is still debate about when exactly chickens were domesticated. This happened at least 2000 BC, and maybe much earlier.

Stuffed chicken legs in the oven

You can cook stuffed chicken legs in the oven even for a holiday, this dish is so tasty and beautiful.

• 8-10 chicken drumsticks;
• 100 gr. hard cheese;
• 200 gr. champignons;
• 1 onion;
• 1-2 tablespoons of sour cream;
• 0.5 teaspoon each of turmeric and ground sweet paprika;
• salt, black pepper to taste;
• 2-3 tablespoons of vegetable oil.

First, let's prepare the filling. Peel the onion and chop it finely. Fry the onion in vegetable oil. Fry, stirring, for 3-5 minutes. Then add the champignons, cut into small slices, and cook until all the moisture released by the mushrooms has evaporated. Let the mushrooms cool. Grate the cheese on a coarse grater, mix the cheese with the cooled mushrooms.

We wash the chicken drumsticks, remove the skin from them, and cut the bone with a large knife. As a result, we get a “bag” of leather with a piece of bone at the end.

Now we take the severed parts of the drumsticks and remove the meat from the bones. We don't need all the meat, since the filling also includes mushrooms and cheese. Therefore, we separate about half of the meat and use the rest to prepare other dishes.

Cut the chicken meat removed from the bones into small pieces and add it to the mushroom filling. Mix everything, salt and pepper to taste. We fill the chicken skin “bags” with the prepared filling so that we get blanks that look like whole chicken legs.

Advice! There is no need to stuff the skin too tightly with the filling, otherwise it may tear. We tuck the free part of the skin on top inside so that the filling is completely covered. You can pin it with a toothpick for strength.

Place the legs in a greased baking dish, staggering them so that they all fit at once. Grease the top part of the stuffed legs with sour cream and sprinkle with a mixture of ground paprika and turmeric.

• 7 chicken drumsticks;
• 70 gr. hard cheese;
• 200 gr. canned champignons;
• 1 bunch of parsley;
• 2 cloves of garlic;
• 1 tablespoon vegetable oil;
• 2 tablespoons sour cream;
• 1 tablespoon of ketchup;
• salt, pepper to taste.

We prepare the legs: wash and dry. Then we carefully tighten the skin with a stocking and turn it inside out. Remove the meat from the bone and remove the bone itself.

Prepare the sauce by mixing sour cream with ketchup, adding chopped garlic, mixing everything, seasoning to taste with salt.

Now let's prepare the filling: cut the shin meat removed from the bones into small pieces. Place in a bowl, add salt and pepper. Add grated cheese and chopped canned champignons and chopped parsley.

Fill the skin removed from the legs with the prepared filling. We seal the holes on both sides with toothpicks. Lubricate the prepared legs with the prepared sauce and let them stand for 15 minutes to marinate.

Pour oil into the multicooker bowl. Turn on the “frying” mode for 45 minutes. Lay out the drumsticks. After 20 minutes, carefully turn them over. Cook for the last 10 minutes with the lid open to allow all the liquid to evaporate. Remove the toothpicks from the finished drumsticks.

Boneless chicken legs stuffed with mushrooms

Another option for preparing stuffed chicken legs. The peculiarity of this option is the cutting of the drumstick. The dish is prepared without bones, but the meat is not chopped, but remains whole. The filling is placed inside in place of the bone.

• 800 gr. chicken drumsticks;
• 300 gr. champignons;
• 1 onion;
• 100 gr. cheese;
• salt, black pepper to taste;
• vegetable oil.

Cut the champignons and onions into small cubes. Fry in a small amount of oil until cooked. Salt and pepper. Add finely grated cheese to the mushrooms. Mix cheese with cooled mushrooms.

Now let's start cutting the legs. We need to remove the bone while keeping the skin intact. To do this, carefully turn the skin down. Now we begin to separate the meat from the bone. To do this, we make one longitudinal cut to the bone and clear the bone of meat. We cut off the bone at the base of the shin.

We ended up with a piece with whole skin and a layer of meat. The meat can be lightly beaten to make the taste more tender. Salt and pepper the meat. We put a little filling in the center of the layer, then we connect the layer of meat along the cut and stretch the skin on top. We get something like a whole leg.

We bake the prepared semi-finished products in the oven. To form a golden brown crust, the legs can be lightly greased on top with a small amount of mayonnaise or salted sour cream.

• 5 chicken drumsticks;
• 100 gr. ham;
• 100 gr. cheese;
• 2 tablespoons each of mayonnaise and ketchup;
• salt, pepper to taste.

We cut up the legs: carefully remove the skin with a stocking, cut the bone, separating the meat. Remove the chicken meat from the bones and grind it in a meat grinder or blender. Salt and pepper the resulting minced meat; you can add any spices for chicken.

Cut the ham and cheese into small cubes and mix with the minced meat. We fill the prepared leather blanks with the prepared minced meat. We stuff tightly, but effortlessly, to keep the skin intact. Pull the skin over the filling and pin it with a toothpick.

Prepare the sauce by mixing mayonnaise and ketchup. If desired, you can add mustard or spices, such as dry garlic, to the sauce. Place the prepared stuffed legs on a greased baking sheet, brush with sauce and bake at 200 degrees for about 30 minutes.

Stuffed chicken legs with bacon

You can prepare stuffed legs with bacon and

We pull the skin off the shin with a stocking and cut the bone above the joint. Then remove the meat from the bone in a layer. To do this, we make a longitudinal incision and remove the bone, cutting it with a sharp knife.

Place the resulting layers of chicken meat on a cutting board. We serve the fillet with a hammer or the back of a knife. Sprinkle with salt and spices.

Finely chop the greens. Grate the smoked sausage cheese. Sprinkle a thin layer of herbs onto the prepared layers of meat, then sprinkle the meat with grated cheese, and place thin slices of bacon on top of the cheese.

Roll up the chicken fillet and place the resulting roll into the previously removed chicken skin. We fold the skin over the top and pin it with toothpicks. We cook stuffed legs in the oven or bake on the grill.

Chicken legs with minced meat and rice

Chicken legs filled with rice are a hearty dish that combines meat and side dish. We will cook in a slow cooker.

• 6 -8 chicken legs;
• 200 gr. pre-cooked rice;
• 200 gr. mushrooms;
• 1 onion;
• vegetable oil;
• salt, spices to taste;
• 1 egg;
• flour and breadcrumbs.

We cut up the chicken legs: remove the skin from them, slightly trimming it from the bottom. We will get something like a small “baking sleeve”.

Boil the rice in advance, rinse it with cold water and cool. Remove the meat from the skinless legs and grind it by passing it through a meat grinder. Mix the resulting minced meat with rice.

Fry finely chopped onion in a small amount of vegetable oil, then add finely chopped mushrooms and fry until the mushrooms are ready. Add fried mushrooms and onions to the minced meat with rice, mix. Add salt and any spices to taste.

We take one piece of leather, chop it off on one narrower side with a toothpick and fill it with minced meat. Then we fold the skin over the top and also pin it with a toothpick.

We take three plates, pour flour into one, crackers into another, and beat the egg and salt in the third. We take our preparations, roll them in flour, then in egg and breadcrumbs. Cook in a slow cooker on the “fry” mode for 50 minutes. After 25 minutes, you need to turn the legs over so that the other side is fried.