Tuesday, 22 July 2014

Stuffed Roasted Chicken Legs

This is my 'standby' meal.

I usually brine the chicken legs overnight  and then let them drain skin up in the fridge for the next day.

Stuffing: Basically, what you like but my standbys are:
           1                                                     2
  Chopped onion                              Chopped onion
  Chopped mushroom                       Chopped mushroom
  Chopped garlic                               Chopped Chorizo
  Herbs of choice
  Fresh Breadcrumbs                         Fresh Breadcrumbs
  Oil &/or butter                                Oil &/or butter
  Chili as desired

 1) Softly cook the onion then add the garlic and then the mushrooms. Cook on a low/medium heat until the mushrooms are well cooked but wet from the juices. Add hard herbs (if using) and cook a little more before adding the oil/butter and breadcrumbs. Make a mouldable stuffing.

Push your fingers under the skin on the chicken legs and manouver them to release it all the way round including the drum stick. Gently push the stuffing under the skin squeezing to get it over all the leg.

Roast for 35 to 45 minutes depending on size at 180c

If you only use a small amount of breadcrumbs, you can add a beaten egg which will result in a lovely formed stuffing when cooked.

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