Stuffed Chicken Legs from Russia
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 chicken legs
- 2 rolls, stale
- 200 g cream, sweet
- 120 g chicken liver (s)
- 200 g mushrooms
- 50 g butter
- salt
- pepper
- nutmeg
- 3 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Pull the skin down from the chicken thighs towards the ankle and sever the bone at the level of the ankle. Loosen the meat from the bone and turn it through the meat grinder. Before doing this, remove the fine tendons of the foot as far as possible, as they quickly stick to the perforated disc, especially with manual meat mincers. It is best to cut the meat into fine strips against the grain. Soak the rolls in the cream, squeeze out, tear apart, add to the meat mixture and turn everything together through the meat grinder a second time.
- Clean the mushrooms, dice them finely and simmer them in butter. Fry the liver on both sides in butter and then finely dice. Add everything to the minced meat mixture, mix well and season with salt, pepper and nutmeg. Fold the thigh skin back into its original shape and fill it with the minced meat mixture. Seal with toothpicks. Those who are particularly dexterous can also sew the skin. This has the advantage that more filling can be accommodated (if there is leftover mass, you can make simple chicken cakes out of it). Then gently fry in butter on all sides. Sprinkle with breadcrumbs, put on flakes of butter and finish cooking in about 10 minutes in the oven at 170 degrees.
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