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This is absolutely delicious twisted recipe of roasted chicken legs. My grandma used to make stuffed whole chicken and this is a small version of it. Maybe one day I will show you how to debone whole chicken and stuff it.
You can do all the prep work up to 3 days ahead and keep it refrigerated. You can even freeze it up to 3 months, if you wish. It is very juicy, flavorful and you can have it cold, sliced on the bread as a sandwich! How cool is that?!? Let’s get started!
Stuffed Chicken Legs | Way easer than it looksCourse: Main
6 Chicken legs or quarters
1 tbsp. Garlic Powder
1 tbsp. Lemon Pepper
1 tbsp. Whole Fennel Seeds (don’t skip this part)
1 tbsp. Dried Basil
1 tbsp. Dried Oregano
1 tbsp. Mild Chili Flakes, I use Gochugaru
3 Medium Size Carrots
1/2 Medium size Onion
6 Cloves of Garlic
Handful of Chopped Flat Leave Parsley
Black Pepper to taste
1 1/2 tsp. Sea Salt
6 tbsp. Honey
2 tbsp. Caraway Seeds
Let’s make it
- Remove the skin from the meat and pull towards the knuckle. Use a knife and the kitchen hammer also known as a meat tenderizer to break the bone. It breaks very easily. Save the skins.
- Remove the meat from the bone and cut the meat in smaller pieces for
a meat grinder. Save the bones for chicken broth. Here is my recipe how to make it.
- Grind the meat with carrots, onion and garlic.
- Add spices, egg and parsley and mix well.
- Stuff the skins tightly. No worries, nothing will run out or explode. Don’t
need to secure with toothpicks or anything else.
- Place stuffed chicken legs on the baking sheet and pat dry with paper towels very well. That way you will get crispy skin.
- Drizzle some olive oil, sprinkle some lemon pepper and the secret of the gorgeous caramelized skin – honey.
- Sprinkle generous amount of caraway seeds and roast in to 350 F
preheated oven for 45-55 min.