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チキンレッグの肉詰めレシピ

鶏モモ肉詰めレシピ

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🥣 カテゴリー チキン

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The perfect stuffed chicken

In today’s recipe suggestion we present you a very tasty stuffed chicken leg. This wonderful dish with chicken liver and mushroom stuffing is simply heavenly! If you prepare it, for example, for a Sunday dinner for the family, we guarantee that nothing will be left over. This stuffed chicken leg is not only delicious, but also extremely healthy, let us see what we were thinking.

The valuable chicken meat

Chicken is an excellent source of protein, and it contains more protein than large slaughter animals. A third of a boneless and skinless chicken breast fillet is protein, as well as calcium, magnesium, zinc, and iron. It is also high in phosphorus and potassium. It contains a lot of unsaturated fatty acids (omega-3 and omega-6) that are good for the brain. There is very little fat in boneless, skinless chicken. It is mostly monounsaturated fat.

Niacin

Niacin levels in chicken are also high. It is a B vitamin that is essential for metabolism and the biochemical processes that keep the skin and the intestinal tract healthy. For example, the chicken soup, in addition to fluid replacement, hastens the healing of colds, making it an important food in these acute cases. 70 percent of our daily niacin requirement is met by 12 dkg of chicken meat.

Meat from free-range chickens

Selenium, which is found in white meats, is a powerful antioxidant. Non-organic meats can harm our bodies because of the poisons, steroids, growth hormones, and dewormers used in factory farms. Protein is an essential component of a healthy diet, so it’s best to get it from natural sources rather than fast food.

Tips for making stuffed chicken legs

– Experiment with the seasoning of the filling to suit your own tastes. If you prefer hotter flavors, use chili or chayenne pepper
– Don’t worry if you accidentally tear the skin of the chicken while loosening it! Using a toothpick, pinch the skin together to keep the filling inside
– If there is any remaining filling, form larger dumplings and bake them alongside the legs in the baking tray. It will still taste great!

Ingredients of stuffed chicken legs:

  • 8-10 whole chicken legs
  • 150 g of smoked bacon
  • 1 medium head of onion
  • 300 g chicken liver
  • 200 g of champignons
  • パセリ 1束
  • 2 eggs
  • 100 g of butter
  • 2 buns
  • 200 ml milk
  • 200 ml white wine
  • salt, pepper, marjoram

ステップ

  1. Salt and pepper chicken legs, then loosen skin on thighs with finger. Set aside.
  2. Melt the diced bacon and fry until crisp.
  3. Add the finely chopped onion and fry until golden brown. Add the diced chicken liver and mushrooms. Season with ground black pepper, marjoram and salt. Cook for 15 minutes over medium heat. Mix with the chopped parsley and let cool.
  4. Beat eggs well with half the melted butter and add to liver mixture.
  5. Soak bun pieces in lukewarm milk for 5 minutes. Then squeeze buns and add them to the filling mixture as well. Mix the finished stuffing well and let it sit for 10 minutes.
  6. Stuff the legs with the liver stuffing under the skin. Then shape the legs with your hands. Place stuffed legs on a buttered (or oiled) baking sheet and pour white wine over them. Drizzle with melted butter.
  7. Bake at 340°F (170°C) for about 1 hour. Meanwhile, drizzle at intervals with its own juices.
  8. Serve with fried potatoes and enjoy!

Watch our video about stuffed chicken legs recipe:

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