Chicken pockets with zucchini
Description
You're used to simply frying chicken legs in a pan or baking them in the oven. Spend an extra half hour, and you'll end up with a completely new and very impressive dish.
Instructions
- 1
Step 1
1. Prepare the drumsticks. Rinse them and pat dry slightly. Carefully remove the skin from the drumsticks and cut off the tip of the bone. This will create a sort of pouch.
- 2
Step 2
2. Separate the meat from the bones and pass it through a meat grinder. Wash the zucchini. If the zucchini is large, peel off its skin. If it's young, use it whole. Grate the zucchini and garlic cloves on a fine grater. In a separate dish, mix the chicken mince, grated zucchini and garlic, and eggs. Mix thoroughly until uniform, then season with salt and pepper.
- 3
Step 3
3. The resulting mince is very tasty. This mince needs to be placed into casings made from skin.
- 4
Step 4
4. Heat vegetable oil in a skillet. Place breadcrumbs in a separate bowl. Coat each pouch thoroughly in the breadcrumbs. Place the chicken pouches in the oil and fry well on each side. Fry each side of the chicken pieces for about 6-7 minutes, until nicely browned.