Stuffed chicken drumsticks with mushrooms
Description
Stuffed legs turn out very tender and juicy. They go perfectly with any side dish. The New Year holidays are approaching, and I can confidently recommend this dish for your festive table.
Instructions
- 1
Step 1
1. Wash the chicken drumsticks and dry them with a paper towel. Carefully peel the skin off the leg down to the joint base, taking care not to tear it.
- 2
Step 2
2. Then cut off part of the leg to separate the skin and joint. You can do this using a sharp knife or special scissors.
- 3
Step 3
3. Repeat this procedure with the remaining drumsticks. Then separate the meat from the bones. The bones will no longer be needed. You don't need to remove the meat in whole pieces, as it will need to be minced anyway.
- 4
Step 4
4. Clean and wash the mushrooms. Finely chop them and fry in a pan with vegetable oil.
- 5
Step 5
5. The chicken meat needs to be turned into minced meat. You can use a meat grinder, but in that case, grind the meat twice. Alternatively, use a blender. Place the fillets, salt, and eggs into the blender bowl and blend.
- 6
Step 6
6. Then thoroughly mix the resulting mince with the fried mushrooms. Divide into 6 portions and shape into patties.
- 7
Step 7
7. Stuff the chicken legs with the mushroom and meat mixture. Neatly tuck in the edges to keep the filling inside.
- 8
Step 8
8. Place the stuffed legs on a baking sheet, seam side down. Brush with vegetable oil and roast in the oven for 40 minutes at 200 degrees.