Schrats Stuffed Chicken Legs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken leg (s)
- 50 g chicken breast fillet (s) or turkey breast
- 1 egg (s)
- 50 ml cream
- 1 clove garlic
- 1 tablespoon butter, liquid, but no longer hot
- salt and pepper
- Chilli sauce, sweet
Print Recipe
Pin Recipe Instructions
- The femur is removed from the legs. To do this, scrape the meat around this bone with a sharp knife until it is exposed. It is then severed and removed in the joint.
- For the filling, puree the chicken breast with the egg, melted butter, garlic clove and a little salt. Add the cream and stir in well until you get a smooth farce. Season to taste with chilli sauce and salt.
- Place the chicken legs on a sufficiently large aluminum foil and spread 1 tablespoon of the farce on each leg. Fold the skin with the meat over it and roll up the legs in the aluminum foil like candy. So nothing can leak from the farce.
- Put the wrapped legs in the cold oven set to 180 ° and bake for 20 minutes. Now unpack your thighs, the farce has now solidified, and the skin of the thighs is also tight. Now pepper and salt.
- Return the bare legs to the oven and continue frying. At this temperature, this takes another 20 minutes. If you have more time, you should lower the temperature to 120 °, then it takes about 40-45 minutes, but the meat remains a little juicier.
- Anyone can choose the filling side dishes as they wish.
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