Stuffed chicken legs in the oven: recipes with photos for every taste

The easiest recipe in the oven

The process of baking artfully stuffed chicken legs has almost the same culinary principles and rules. True, some difficulty in preparing the dish can arise only when processing the drumsticks. However, all doubts about obtaining the desired result will disappear after the first independently prepared treat.

Composition of ingredients

To create the dish you will need the components indicated in the table:

Step-by-step cooking process

Sequence of cooking steps:

1. Initially, you need to rinse the chicken drumsticks, then pat them thoroughly with disposable towels.
2. Now you need to carefully pry the skin with a knife at the top of the shin, then remove the shell with a “stocking” and lower it to the middle of the joint.
3. After this, you need to remove the bone, process all the drumsticks in this way, then salt and pepper them, and leave the product on the plate.
4. Next, you need to peel the onions, finely chop the heads, and then sauté them in oil until soft. At the end of the process, you need to add flour to the vegetable and heat the mixture for about 2-3 minutes. with constant stirring.
5. In the meantime, you need to finely grate the peeled potatoes, combine the resulting mass with the vegetable mixture, and mix everything well.
6. At the next stage, you need to fill the empty spaces in the chicken legs with the prepared potato filling, fold the edges of the skin, and then secure them with toothpicks.
7. The decorated drumsticks should be coated with mayonnaise, sprinkled with coconut shavings, and placed on an oiled baking sheet.

It remains to send the workpiece for 20 minutes. into an oven heated to 200 °C.

What can I add?

Stuffed chicken legs (you can bake legs with any filling in the oven) will become especially aromatic, with a spicy flavor, if you add garlic cloves and hot chili to the ingredients.

How to serve a dish

The prepared dish goes best with stewed vegetables - zucchini, cabbage, eggplant. You can use sprigs of fresh herbs to decorate your food.

Recipe for drumsticks stuffed with cheese

If you stuff chicken drumsticks with cheese and garlic and add green onions, you will get a very tasty and original dish. However, you will have to make a rather complex breading. Ingredients: one and a half kilograms of drumsticks, 200 grams of cheese, two cloves of garlic, 20 grams of green onions, two tablespoons of mayonnaise, one spoon of ketchup, two eggs, one hundred grams of milk, vegetable oil, pepper and salt. And now stuffed chicken drumsticks (cooking recipe). Grate the cheese on a coarse grater, add garlic passed through a press, green onion, chopping it.

Season with mayonnaise, ketchup and mix. Remove the bones from the shins, pepper and salt on both sides. Place the cheese filling in the middle and roll it into a ring. We prepare all the drumsticks in this way. Beat eggs with milk, dip each piece in the mixture, and then roll in flour. Heat a frying pan with vegetable oil and place our meat in it. Fry until golden brown on both sides over high heat. Cover with a lid and cook over low heat. Chicken drumsticks stuffed with cheese are cooked. Serve with a side dish and vegetable salad.

In a slow cooker with mushrooms

A very simple and quick way to get a tasty treat is to use a kitchen appliance that is popular in home cooking.

Composition of ingredients

To create the dish you will need:

• chicken drumsticks - 8–10 pcs.;
• sunflower oil - for frying;
• carrots - 2 pcs.;
• champignons - 500 g;
• onions - 2 pcs.;
• sour cream - 200 g;
• thin sheets of pita bread - as needed;
• salt, pepper, fresh herbs - optional.

Step-by-step cooking process

Description of preparation steps:

1. First you need to thoroughly process the parts of the bird, then you need to remove the skin from the legs without separating it from the beginning of the joints.
2. After this, you should chop off the bones along with the pulp, then cut off the meat and grind it in a home processor.
3. Next, you need to peel the vegetables, finely chop the onion, grate the carrots, then fry the food until golden brown, then add washed, dried and finely chopped mushrooms to the mixture.
4. The resulting composition must be peppered, salted, and fried until all the products are cooked.
5. Now you should combine all the prepared ingredients, knead them well, then fill the skin, freed from meat and bones, with the prepared filling.
6. To prevent the natural shell from bursting during heat treatment, it is necessary to prick the chicken skin in several places with a thin needle, then secure it with wooden toothpicks or sew it up with culinary thread.
7. At the next stage, you need to coat the multicooker bowl with oil, place the stuffed legs in a container, and pour them with a mixture made from sour cream and chopped herbs.
8. After this, you need to cover the food with pieces of pita bread, pour about ½ tbsp into the bowl. drinking water, set the unit to the “Baking” mode.

Food should be baked for 15–20 minutes. from each side.

What can I add?

Chicken meat goes well with herbs and spices such as curry, garlic, coriander, and soy sauce. Any of these components can be included in the recipe, which will provide the desired tastes and aromas.

How to serve a dish

Stuffed chicken legs (stuffed legs can be cooked in the oven to the desired crispy or soft condition) should be placed on serving plates, covered with pieces of lavash soaked in sauce, and sprinkled with chopped herbs.

With cheese

The dairy product melting in the filling will make the chicken drumstick filling especially tender and juicy.

Composition of ingredients

To prepare the dish you will need:

• refined sunflower oil;
• bird legs - 8 pcs.;
• dill sprigs - 16 pcs.;
• cheese “Russian” (other hard variety) - 160 g;
• salt, pepper - to taste.

Step-by-step cooking process

The sequence of stages for creating a treat:

1. First, you have to scorch the parts of the bird with the fire of the burner, then you need to wash and dry the legs, then carefully remove the skin from them with a “stocking”, lowering it to the beginning of the joint.
2. After this, you should carefully chop off the pulp along with the bone, separate the meat and chop it finely.
3. Now you need to coarsely grate the cheese, add the shavings to the minced meat, add chopped dill, salt and pepper to the resulting mass.
4. The resulting mixture must be thoroughly mixed, then filled with the prepared chicken drumsticks.
5. Next, you need to quickly fry the workpieces in hot oil until golden brown.
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6. At the next stage, you need to place the legs on a baking sheet treated with fat, then send the product for 30–35 minutes. into an oven heated to 190 °C.

What can I add?

It is recommended to supplement the recipe with butter, intended for lubricating the skin removed from the legs. This technique will not only make stuffing the legs easier, but will also make the filling more juicy and tasty.

How to serve a dish

The treat should be presented hot, serving plates of food with fresh vegetables and herbs.

Spicy cheese filling

To prepare cheese filling for 4 legs you will need:

• Dutch cheese, Soviet 200 g;
• cottage cheese with a fat content of 9% or more 200 g;
• garlic;
• ground pepper;
• cilantro 2-3 sprigs.

How to cook:

1. Let the legs thaw well. Cut the skin on the inside of the drumstick. Cut out all the bones from the inside, leaving only part of the joint with cartilage.
2. Spread the meat on the skin on the table and lightly beat it.
3. Add salt and pepper to taste.
4. Grate the cheese, mash the cottage cheese with a fork. Mix both ingredients.
5. Squeeze a clove or two of garlic into the filling, add pepper to taste and finely chopped cilantro. If you don’t like the smell of this spicy herb, you can take a few sprigs of dill. Mix the filling well.
6. Place it on the prepared chicken, close the edges and pin them together with a toothpick.
7. Place the pieces in a mold and bake for 45-50 minutes at + 190 degrees.

With oranges

Deliciously fried and oven-baked chicken drumsticks with an unusual citrus aroma are a dish worthy of taking center stage at a holiday feast.

Composition of ingredients

To receive the treat you will need:

• pork pulp - 400 g;
• chicken legs - 8–10 pcs.;
• garlic cloves - 4–5 pcs.;
• oranges - 2 pcs.;
• high-quality mayonnaise - 200 g;
• salt, pepper, spices - according to preference.

Step-by-step cooking process

The sequence of stages of creating food:

1. First, you need to carry out all the procedures for pre-treatment of the legs, and then carefully remove the skin with a “stocking”.
2. After this, you need to separate the pulp from the bones, then cut the meat into small pieces.
3. Now you should prepare the pork in the same form, after which you need to combine both meat compositions, add fresh mayonnaise, salt, pepper, and other spices as desired.
4. The resulting mass must be mixed well and left for 30 minutes. marinate.
5. In the meantime, you have to peel the oranges, remove all the seeds, and then finely chop the fruit pulp.

6. To the resulting mass you need to add a little salt, pepper, chopped garlic cloves, as well as the meat mixture.
7. The resulting filling needs to be mixed well, then stuffed into the vacated areas of the legs with it, and secure the ends of the shell with wooden toothpicks.
8. Next, you need to fry the legs in a frying pan until golden brown, after which you need to transfer them to an oiled baking sheet.

The prepared blanks should be sent for 25–30 minutes. into an oven heated to 180°C.

What can I add?

To create spicy flavor notes in the dish, you can add 1 tsp to the marinade composition. table or French mustard.

How to serve a dish

The cooked drumsticks should be beautifully placed on a serving plate, decorated with sprigs of herbs, and served hot.

With ham

Stuffed chicken drumsticks baked in the oven turn out especially appetizing if the filling contains salted and smoked pork ham. This product goes well with chicken meat, which provides the taste effect of the resulting treat.

Composition of ingredients

To create the dish you will need:

• hard cheese - 200 g;
• sunflower oil - as needed;
• chicken drumsticks - 10 pcs.;
• ham - 200 g;
• ketchup, mayonnaise - for processing the legs;
• salt, pepper - to taste.

Step-by-step cooking process

Description of preparation steps:

1. Initially, it is necessary to carefully remove the skin from the legs, turning it outward and moving it down to the beginning of the joint.
2. After this, it is necessary to remove the pulp from the bones and grind the separated fillet in a home processor.
3. Now you need to cut the cheese into small cubes, then send them to the meat mixture.
4. Next, you need to chop the ham in the same form, place the pieces in the resulting mass, then season it with salt and pepper, mix everything well.
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5. At the next stage, you have to stuff the legs with the prepared minced meat, secure the edges of the skin with toothpicks, after which you should place the decorated drumsticks on a greased baking sheet, treat the parts of the bird with a mixture of mayonnaise and ketchup.

All you have to do is bake the pieces for 25–30 minutes. in an oven heated to 180 °C.

How to serve a dish

Cooked drumsticks can be presented whole or cut into layers. It is advisable to present the food hot or slightly cooled.

With buckwheat

Stuffed chicken drumsticks (the legs are baked in the oven to a beautiful and deliciously crispy crust), as well as a whole bird carcass, have long been stuffed with a variety of cereals in Russian cuisine, among which buckwheat was most often used.

Composition of ingredients

To prepare the treat you will need:

• sunflower oil - 4 tbsp. l.;
• chicken drumsticks - 8–10 pcs.;
• soy sauce - 6 tsp;
• buckwheat - 200 g;
• garlic cloves - 6 pcs.;
• onion - 2 pcs.;
• drinking water - 400 ml;
• salt, paprika, freshly ground pepper - optional.

Step-by-step cooking process

Sequence of preparation steps:

1. First you need to remove the skin from the shins - this element is not used in the recipe.
2. Now you have to cut the meat along the bone, then disconnect the flesh in a circle, remove all the tendons from it. As a result of these manipulations, you will get rectangular fillet pieces.
3. Next, you need to salt the parts of the bird, pour sauce over them, sprinkle with pepper and paprika.
4. Then you need to place the layers in a stack in a container. In this case, each slice should be topped with finely chopped garlic and sprinkled with oil.
5. After this, cover the meat with a saucer, press the workpiece on top with pressure, and leave the product to marinate for about 1 hour.
6. In the meantime, you have to prepare the filling. To do this, you need to sauté finely chopped onion in oil until golden brown.

7. Then you need to add pre-washed buckwheat to it, pour purified water into it, and cook the cereal until it becomes crumbly. At the end of the process it is necessary to salt and pepper the product.
8. When the time for marinating the meat is over, you need to take it out and put about 1 tsp on each layer. buckwheat filling, then give the product the appearance of a drumstick, fixing the edges of the layers with toothpicks.

All that remains is to place the workpieces, seam side down, in a baking dish and leave the dishes for 30 minutes. into an oven heated to 190 °C.

How to serve a dish

In order to fully experience the bright taste of the prepared treat, it is recommended to consume it hot. For an appetizing presentation, drumsticks are best served with fresh vegetables and homemade pickles.

How to cook stuffed legs

Most housewives are accustomed to the fact that you can only put the filling in an initially hollow product: in a pepper from which the seed part has been removed, or in a zucchini peeled in the same way. When it comes to stuffed chicken legs, a logical question may arise: where to put the filler? In fact, preparing such a dish is a simple process if you know a few important nuances.

An approximate step-by-step scheme of work looks like this:

1. Wash the legs and remove the skin.
2. Make a longitudinal cut through the meat and remove the bone.
3. Fill the drumstick with the prepared filling.
4. Cover with skin and sew up the stuffed product.
5. Bake, fry or stew - depends on the idea of ​​the dish.

Everything looks very simple, after a couple of step-by-step repetitions when checking with this algorithm, you will stuff chicken thighs automatically. However, before doing this, there are a few things to consider:

• A successful dish begins with the right choice of the main product. When looking at the legs on display, make sure that their skin is tight and undamaged. Otherwise, when you start stuffing them, all the filling will fall out.
• Choose a larger drumstick, otherwise it will be difficult to fill the space left after removing the bone.
• How long to bake stuffed chicken legs? If the meat has been marinated and the oven is powerful, 20 minutes will be enough. Housewives often devote 30-35 minutes to this process.
• If you intend to make a low-calorie dish, so you do not want to use the skin, sew the edges of the raw meat and wrap the leg tightly in cling film. Afterwards you will need a layer of foil: the shape will be preserved.
• For stuffed poultry, special attention is paid to the filling: if there are foods that cannot be eaten raw (cereals, mushrooms, eggplants), they are cooked before stuffing begins.

Chicken legs with mushrooms

An ideal recipe for novice housewives who want to surprise their family. The filling is very simple and requires minimal preliminary preparation. Mushrooms can be any kind, but champignons remain the most accessible. Their taste is complemented by cheese, herbs and sour cream, but if you wish, you can add any vegetables: they do not need heat treatment. For 4 stuffed legs you need:

• sour cream – 2 tbsp. l. with a slide;
• mushrooms – 210 g;
• fresh greens;
• salt;
• vegetable oil;
• semi-hard and soft cheese – 70 g each.

Step-by-step preparation principle:

1. First you need to make the filling for the chicken: chop the mushrooms and fry in oil for 5-6 minutes. Remove from heat, add sour cream, chopped herbs, grated soft cheese. Stir and leave.
2. Wash the legs, remove the skin, cut the meat from the bone, trying to keep the piece intact. Beating is not necessary, but it is recommended for large layers of meat.
3. Stuff the legs, sprinkle each with grated semi-hard cheese, and wrap in skin. Sew up.
4. Wrap each of them in foil and place on a baking sheet. Cook in the oven for half an hour, operating temperature – 175 degrees.
5. After removing the foil, fry each leg in a frying pan until golden brown.

Stuffed chicken drumsticks with vegetables

The juicy filling of peppers, tomatoes and zucchini is perfect for any meat, and chicken stuffed with vegetables has long been considered an excellent dietary dish. It is even easier to fill drumsticks with this mixture than a whole carcass; it is also not necessary to heat-treat it beforehand. If desired, you can additionally make a side dish of pasta with spicy tomato sauce and open a bottle of red wine.

Ingredients for 4 stuffed drumsticks:

• zucchini – 200 g;
• large tomatoes – 2 pcs.;
• bell pepper – 2 pcs.;
• mayonnaise – 1 tbsp. l.;
• carrot;
• paprika, marjoram, white pepper, salt.

Stuffed chicken legs with vegetables are prepared as follows:

1. Rub the meat removed from the bone with salt and mayonnaise. Sprinkle with paprika.
2. Peel the zucchini, remove the core. Grate the pulp and squeeze out.
3. Remove the seeds from the pepper and chop the rest.
4. Scald the tomatoes, remove the skin, crush the pulp.
5. Grate the carrots and mix with the rest of the vegetables. Add marjoram and white pepper.
6. Fill each shin with this mass, wrap it in leather, and sew it up. Place tightly in a glass pan, cover with foil, and bake at 170 degrees.

Recipe for delicious chicken legs with rice

This dish is no longer a snack, but a hearty lunch or the main main course on the holiday table. It will take about an hour to prepare, but the result is worth it. Fragrant, delicious stuffed chicken legs with golden rice and exotic filling will be remembered by everyone who tries them for a long time. List of ingredients:

• chicken legs – 5 pcs.;
• long rice – 170 g;
• canned pineapples – 200 g;
• cherry tomatoes – 10-12 pcs.;
• turmeric – 1/2 tsp;
• soy sauce – 2 tbsp. l.;
• oregano;
• olive oil;
• cashews – 30 g;
• honey - 2 tbsp. l.;
• ground black pepper.

Making exotic stuffed legs is very simple:

1. Wash the rice and fry in olive oil (dry grains!). Add half a glass of hot boiled water. When it evaporates, repeat this action 3-4 more times. Under the frying pan, the heat should be medium. You need to dissolve the turmeric in the last portion of water.
2. Carefully remove the skin from each chicken leg, cut the meat lengthwise, and remove the bone.
3. Make the marinade: combine soy sauce with heated honey, ground pepper and oregano. Treat chicken meat with this liquid and let it stand for half an hour.
4. Combine pineapple cubes, prepared rice and cherry tomato quarters, add crushed cashews and oregano. Fill the marinated legs and wrap them individually in foil. Bake at 180 degrees.
5. After 35 minutes, open the foil and let the stuffed drumsticks brown or fry in a frying pan.

Stuffed chicken legs

unlike ordinary baked chicken in the oven, it can surprise everyone who tries it. Many, however, I was also among them, think that preparing such baked stuffed chicken legs is very difficult and requires incredible skill and dexterity. In fact, this is far from the case. I got it right the first time.

I think that many housewives, like me, are primarily afraid, first of all, of how to remove the skin from a leg correctly and without damaging it. Now I can say with confidence that there is nothing difficult about this if you act slowly and confidently. Now about the filling. The stuffing filling most often consists of chicken meat, fried onions and carrots and champignon mushrooms. In addition to these ingredients, cheese and other vegetables can be added to the filling - corn, broccoli, green peas, eggplant and zucchini.

Today I want to show you how to cook stuffed chicken legs with mushrooms

in the oven according to the step-by-step recipe. This chicken dish can be served either hot or as a cold appetizer. In both the first and second versions, such stuffed chicken remains tasty and appetizing.

Ingredients:

• Chicken legs - 4 pcs.,
• Champignons - 300 gr.,
• Onions - 2 pcs.,
• Carrots - 3 pcs.,
• Spices and salt - to taste,
• Refined oil

With dried apricots or prunes

The presented filling has a somewhat unusual, but very pleasant taste.

Composition of ingredients

To create the dish you will need:

• heavy cream - 300 ml;
• dried apricots with prunes - 200 g;
• chicken drumsticks - 8 pcs.;
• bulbs - 2 pcs.;
• homemade sour cream - 4 tbsp. l.;
• hard cheese - 100 g;
• spices - to taste.

Step-by-step cooking process

Recipe execution sequence:

1. To begin with, you need to separate the skin from the meat, lower it “stocking” down, then chop off a piece of bone in the place where the shell can no longer be removed.
2. After this, you need to remove the meat from the separated bone, then grind the pulp in a home processor.
3. Next, you need to finely chop the peeled onion, add it to the minced meat, season the mixture with pepper and salt, pour in the heavy cream, then mix the mixture well.
4. Now you should chop the dried apricots and prunes very finely, then you need to add pieces of dried fruit to the meat mixture, and then distribute the product throughout the entire mass.
5. At the next stage, you need to fill the loose chicken skin bags with the resulting filling, then you should fix the edges of the shell.
6. Now you need to put the workpieces in a heat-resistant dish, then send it for 30 minutes. oven heated to 180 °C.

In about 10 minutes. Before the end of the process, you should coat the legs with a mixture of grated cheese and sour cream.

How to serve a dish

Stuffed chicken drumsticks (parts of the bird are baked in the oven in the most elegant form) should be divided into pieces, like a regular roll, put the slices on a wide plate, and decorate the food with fresh sprigs of herbs.

With cheese and pine nuts

An extraordinary combination of brined cheese and nuts gives an amazingly tasty result for stuffing poultry parts.

Composition of ingredients

To create the dish you will need:

• sunflower oil;
• eggs - 2 pcs.;
• chicken drumsticks - 10 pcs.;
• garlic cloves - 6 pcs.;
• pine nuts - 60 g;
• feta cheese - 400 g;
• premium flour - 60 g;
• breadcrumbs, green onions - as needed;
• salt, pepper - to taste.

Step-by-step cooking process

Description of preparation steps:

1. Initially, you need to process the chicken legs, then carefully remove the skin from each drumstick, lowering it almost to the base of the joint.
2. Now you need to chop the bone and remove the meat from it. This procedure must be done with all parts of the bird.

3. The resulting meat should be chopped with a blender using the pulse mode of the device, then add nuts fried in a frying pan, chopped garlic cloves, and finely chopped onion to the mixture.
4. The resulting composition should be mixed well, if desired, salt and pepper the composition, then fill the skin freed from meat and bones with portions of the filling.
5. The open ends of the shells must be secured with toothpicks.
6. In the meantime, you need to heat a thick layer of oil in a frying pan, then roll the drumsticks in flour, dip each portion in lightly beaten eggs, then bread the product with breadcrumbs.
7. The decorated legs should be fried until golden brown in hot fat, then place the pieces on an oiled baking sheet.

All that remains is to leave the shins for 25 minutes. into an oven heated to 200 °C.

How to serve a dish

The prepared dish is best served hot along with a vegetable salad of fresh fruits and green plants.

Transforming ordinary chicken drumsticks into an exquisitely designed dish intended for a family dinner or a holiday table is not a difficult task if you take into account the culinary selection of the following useful recommendations:

• The main condition for delicious stuffing of chicken drumsticks is the quality of the product. The purchased parts of the bird must have smooth skin, without any tears or other damage, with a light pink with a bluish tint;
• It is most convenient to process and stuff large chicken drumsticks;
• in order to minimize the cooking time for stuffed parts of carcasses, allocating literally a few minutes for this, experienced chefs advise using pre-boiled drumsticks rather than raw ones;
• to facilitate the process of releasing the skin from the bone and the surrounding pulp, you need to cut the shell from above in a circle, then carefully pry it off with a knife, and then pull the skin with a “stocking” to the joint;
• if the products used as a filler cannot be consumed raw, they should be cooked before stuffing;
• It is possible to ensure the filling is juicy and tender if you place a piece of butter in each portion;
• To prevent the filling of the drumstick from falling out during baking, the edges of the skin should be sewn up with culinary thread or secured with a toothpick. The second option for home preparation is considered more convenient and aesthetic;
• to maintain the integrity of the skin during heat treatment, it must be pierced with a thin needle in several places;
• Chicken drumsticks baked in the oven or in a slow cooker will acquire richer and sharper flavors if the stuffed legs are first greased with a mixture of hot pepper and homemade sour cream.

Stuffed chicken legs - recipe

Wash the chicken legs prepared for stuffing with cold water. Wipe with paper napkins.

Check for small feathers and pluck them if necessary. For stuffing, we need to get a “stocking” of leather with a small bone at the end. In fact, removing the skin from the leg is very simple. For everything to work out, the main thing in this matter is to do everything carefully and slowly. Starting at the top of the leg (beginning of the thigh), use a sharp knife to make shallow cuts where the skin meets the meat. After each cut, carefully pull the skin down the stem. In this way, remove the skin from the leg down to the very bottom bone.

Using a sharp knife or small hatchet, cut the bone and skin from the leg.

In this way, prepare all the other chicken legs for stuffing. Now prepare the filling for stuffing the legs. In this case, it will consist of chicken meat, vegetables and mushrooms. Remove meat from bones.

Finely chop it with a knife, as you would for making chopped chicken cutlets, or pass it through a meat grinder.

Hide the resulting chicken legs without meat in the freezer, from which you can cook delicious dietary chicken soup at any time. Wash the carrots. Peel and grate.

Peel the onion and cut into cubes.

Wash the champignons and cut into small cubes. Fry the onions and carrots in vegetable oil for 5-7 minutes.

Then place the champignons in the pan and fry them with the vegetables for another 5 minutes.

Place fried mushrooms and vegetables in a bowl with minced chicken.

Salt all ingredients and sprinkle with spices.

After mixing, the filling for stuffing the chicken legs will be ready.

Use a teaspoon to fill the base of the chicken leg with the filling. While stuffing, try to stuff the legs tightly with the minced meat, pressing and compacting it with a spoon.

To prevent the stuffed meat from falling apart during baking and the filling from falling out, it is necessary to close the filling inside. The edges of the skin of chicken legs can be sewn up with thread or pinned together with toothpicks. The second option is more popular among housewives, as it is more aesthetically pleasing and faster.

Using this technology, stuff everything and secure them with toothpicks. Grease a baking sheet with vegetable oil. Place stuffed chicken legs on it at a short distance from each other.

Place the chicken in a hot oven at 180C. After 15 minutes of baking, a lot of juice will appear inside the chicken legs, and accordingly, the pressure in the stuffed chicken legs will rise sharply.

To prevent the skin from bursting, they need to be pierced just like homemade sausage. To do this, take a thin needle and make several punctures along the surface of the leg. The procedure can be repeated twice. Totally stuffed chicken legs in the oven

should be baked for no more than 40 minutes.