Step-by-step recipes for delicious stuffed chicken drumsticks with cheese, herbs and vegetables in sour cream, garlic, spicy tomato and mayonnaise dressing in a pan, oven and slow cooker

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

17 gr.

15 gr.

Carbohydrates

206 kcal

Option 1: the classic recipe for stuffed chicken drumsticks

The drumsticks are perhaps the most popular part of the chicken among many housewives. They are inexpensive, and cooking is subject to novice chefs. But we decided to complicate the culinary task and make stuffed chicken drumsticks. Moreover, both the dressing and the place of preparation will be different. And the result will please in any case.

Ingredients:

• four chicken drumsticks;
• 80 grams of cheese;
• eight sprigs of dill;
• salt / black pepper to taste;
• refined shin oil.

Step-by-step recipe for stuffed chicken drumsticks

Wash all chicken drumsticks. Pull the skin with a stocking from the widest part upwards. Chop off the bone with meat just under the cartilage.

Cut off the chicken carefully. Throw out the bone. Finely chop the remaining meat. Transfer to a small bowl.

Now cut the Russian hard cheese into small cubes. Also, wash and disassemble all the dill sprigs. Chop the greens.

Add cheese and dill to the chicken. Mix and add salt and pepper. Stuff the stockings with the minced meat.

In a frying pan in hot oil, fry all the workpieces on both sides for two minutes.

Lightly grease a tall baking sheet. Spread out the stuffed chicken drumsticks.

Transfer to the oven. Bake the poultry at 185 degrees for about 30-32 minutes. Turn off heat and serve immediately with garnish and pickles.

Before removing the skin with a stocking, we recommend that you carefully look at its surface. There may be bits of feathers left that are important to remove with tongs or fingers. It is also better to grease the prepared stockings with a thin layer of oil, so that later it will be more convenient to add the filling inside.

Option 2: A quick recipe for stuffed chicken drumsticks

To speed up the process, we suggest eliminating frying and baking the drumsticks in the oven using chicken seasonings for aroma and taste.

Ingredients:

• four drumsticks (chicken);
• 79 grams of grated cheese;
• chicken seasonings in the filling;
• salt in the filling;
• refined oil for coating.

How to Quickly Cook Stuffed Chicken Drumsticks

Cut off the cartilage from the washed shins. Carefully, so as not to damage, remove the skin with a whole stocking.

Cut the poultry meat from the bone and chop it. Combine with coarsely grated cheese, salt and chicken spices.

Stuff the skin, giving the shape of the lower leg. Spread the resulting blanks on a baking sheet, thinly greased with oil.

Bake the stuffed chicken drumsticks at 200 degrees for 15-18 minutes. If the stove has a Top Fire function, turn it on for the last five minutes.

If you are worried that the filling may leak out during the baking process, sew up the top and bottom of the skin with refractory thread. It must be removed before serving. As for spices, in addition to the indicated chicken seasonings, it is permissible to take dried or fresh herbs (dill, cilantro or parsley).

Option 3: Stuffed chicken drumsticks in sour cream and garlic sauce

For lovers of spicy aromatic chicken dishes, we recommend baking our drumsticks in sour cream-garlic dressing with fresh parsley.

Ingredients:

• six chicken drumsticks;
• 105 grams of sour cream;
• four cloves of garlic;
• 80 grams of hard cheese;
• minced salt;
• butter in a baking sheet;
• fresh parsley in minced meat;
• optional pepper (ground).

How to cook

Rinse the shins and blot with napkins. Pull up the skin with a stocking up to the cartilage. Chop off the bone.

Remove the meat with a knife and immediately chop it on a cutting board. Place the bird in a bowl. Sprinkle with salt. Add chopped parsley and grated cheese.

Stir the filling. Put it in prepared stockings. Place the stuffed chicken drumsticks on a high baking sheet.

Combine medium-fat sour cream and crushed fresh garlic in a separate container. Stir the dressing with a whisk.

Pour the resulting sauce over the drumsticks. Transfer immediately to the oven. Cook the poultry for 25-27 minutes, setting at 185 degrees.

If you want to achieve an even brighter taste, add not only garlic to the sour cream, but also salt, ground (black) pepper and other seasonings. As for the greens in the filling, parsley can be replaced with cilantro, basil or dill.

Option 4: Stuffed chicken drumsticks in a spicy tomato dressing

If you think that garlic isn't enough to keep our appetizer spicy, let's bake the drumsticks in Chili Tomato Sauce. Didn't you find a similar gas station at hand? Take any other and include ground hot pepper in its composition.

Ingredients:

• 105 grams of hot chili sauce;
• five chicken drumsticks;
• 82 grams of cheese;
• fresh herbs in the filling;
• three cloves of garlic;
• vegetable oil;
• dried basil in a sauce.

Step by step recipe

Wash all drumsticks (chicken) in clean water. Pull the skin up to the cartilage with a stocking. Chop off the bone. Cut off the meat from it and chop finely.

Combine poultry in a bowl with finely grated cheese and chopped herbs of your choice. Mix.

Put the filling from the bowl in batches into the prepared stockings. Sew up wide edges with a thread (culinary) if desired.

Fry the pieces on both sides in a small amount of hot oil on the thick bottom of the pan. Time for one surface is 2 minutes.

Now transfer the stuffed chicken drumsticks to a tall, buttered baking sheet.

In a glass, mix the crushed garlic with dry basil and Chili sauce. Brush each shin generously with hot dressing.

Bake juicy poultry at 185 degrees for half an hour. Serve immediately after turning off the oven.

It may take a little less time to bake completely. Monitor the condition of the bird and turn off the fire early if necessary. But remember, the minimum time to cook chicken is 15-17 minutes.

Option 5: Stuffed chicken drumsticks with vegetables in a slow cooker

Usually chicken drumsticks are stuffed with cheese and herbs. However, we suggest diversifying the filling by including several vegetables. But we recommend baking stuffed chicken in a slow cooker with a little broth.

Ingredients:

• five fresh drumsticks;
• small sweet peppers;
• 50 grams of hard cheese;
• small onions;
• five sprigs of dill;
• three cloves of garlic;
• refined oil for the bottom of the bowl;
• a third of a glass of broth;
• salt / pepper in the filling.

How to cook

Pull off the peel in the form of a stocking from the legs washed in water. Chop off the bone and meat under the cartilage with a kitchen hatchet.

Chop the chicken, separating it from the bone. Finely rub the cheese immediately. Remove the husk from the onion, and remove the top from the pepper. Grind vegetables along with dill (rinse everything beforehand).

Combine chicken, pepper, dill and onion with crushed garlic. Add salt and a pinch of ground pepper.

Fill the skins with cartilage tightly with the minced meat. After that, thinly grease the bottom of the bowl with oil. Place the stuffed chicken drumsticks.

Cook the workpieces in the "Fry" mode for two minutes on each side. Then pour in the broth and snap the lid back on.

Change the mode to "Extinguishing". Simmer the bird for 20 minutes. Then open the multicooker. Continue the process until the broth is absorbed. This will take approximately 7-8 minutes.

If you have a desire to supplement the recipe with other vegetables, do so. The main thing is that they are suitable for chicken. These can be celery stalks, various greens, green onions or zucchini.

Option 6: Stuffed chicken drumsticks with mayonnaise in a pan

In the last recipe, we will cook stuffed drumsticks in a pan. And as a dressing, we will use a sauce made from broth and mayonnaise.

Ingredients:

• four drumsticks (fresh, chicken);
• a third of a glass of broth;
• minced salt / pepper;
• three tablespoons of mayonnaise;
• two cloves of garlic;
• four branches of parsley;
• 80 grams of Russian cheese;
• a spoonful of refined oil.

Step by step recipe

Pull the soft skin from each shin down to the cartilage. Chop off the bone with a hatchet. Cut the meat with a knife. Throw it in a bowl.

Now rub the Russian cheese and squeeze out the peeled garlic. Add chopped parsley and ground pepper to the poultry along with these ingredients. Salt.

Knead the filling. Transfer her to stockings. Fix the lower wide edge with fireproof thread.

Heat a spoonful of oil on a thick bottom over medium heat. Place all four pieces carefully inside.

Fry the stuffed chicken drumsticks for two minutes, turning them over with a spatula. Whisk the chicken broth with three tablespoons of mayonnaise in parallel with a whisk.

Pour the dressing into the skillet. Cover with a lid (not tightly). Reduce the heat of the burner to minimum.

Simmer the chicken for 10-12 minutes, until the dressing thickens. Serve hot with a garnish, sprinkle with chopped herbs.

To make the dressing homogeneous and not curl up when stewing, we recommend adding a thin stream of warm broth to the mayonnaise. It is important to actively mix the ingredients with a whisk. But it is necessary to extinguish the shins at a minimum temperature.

Stuffed chicken legs are not only a tasty and satisfying dish, but also very effective. It will become a worthy decoration of a rich festive table and will pleasantly amaze all guests. You can choose a variety of fillings for such a treat.

Stuffed chicken legs with vegetables in the oven

Ingredients: 30 g of boiled carrots and fresh bell pepper, 40 g of green beans and fresh green peas, 2 large legs, salt, fresh garlic, sweet paprika.

1. The skin is very carefully removed from the legs so as not to damage it. To do this, you need to move your fingers between the skin and meat, moving from top to bottom.
2. As a result, only a miniature bone should remain below, on which the skin will be attached. The rest of the bone is thrown away. All meat is preliminarily cut off from it.
3. Vegetables and chicken are finely chopped, salted, sprinkled with seasonings. Crushed garlic is added to them. An egg is driven in.
4. The peel is filled with minced meat and vegetables. Its edges are securely fixed with toothpicks.

Stuffed chicken legs are cooked in the oven on a baking sheet under foil for about half an hour at a low temperature.

Filled with mushrooms

Ingredients: medium legs 10-12 pieces, half a kilo of champignons, coarse salt, 2-3 onions, 2 large tablespoons of sour cream, a mixture of peppers.

1. The skin is removed from each leg and a miniature part of the bone with a joint is left. The meat is removed from the bones and finely chopped.
2. Mushrooms and onions are finely chopped, salted, pepper and fried until tender.
3. When the frying has cooled down, it is passed through a meat grinder along with the raw meat. If necessary, the mixture is added to the salt.
4. The chicken skin is stuffed. The resulting "legs" are laid out in a prepared form and smeared with sour cream.

Stuffed chicken legs with mushrooms are baked for 40-45 minutes in a well-heated oven. From time to time they need to be lubricated with escaping fat.

Stuffed chicken drumsticks with rice

Ingredients: 4 chicken legs, a spoonful of sweet mustard, 1/3 cup of raw rice, 80-90 g of cheese, onion, 2 large tablespoons of mayonnaise, fine salt.

1. The skin is removed from the legs along with the extreme part of the joint. The remaining meat is finely chopped.
2. Rice is cooked for no longer than 8-9 minutes in salted water.
3. Pieces of chicken are fried in hot fat with small onion cubes. Then they are mixed with rice, grated cheese and salted to taste.
4. The skin is stuffed with the resulting filling and sutured in the open part.
5. The blanks are laid out in an oiled open heat-resistant container and greased with mayonnaise mixed with mustard.

The treat is baked for 25-30 minutes in a well-heated oven.

Appetizing bacon dish

Ingredients: 220 g of uncooked smoked bacon, 6 large chicken legs, 130 g of uncooked cheese, 2 large tablespoons of chopped walnuts, 2-3 garlic cloves, a spoonful of sour cream and mayonnaise, salt.

How to cook stuffed chicken legs with bacon, we will consider in detail below.

1. The skin is removed from the legs. The meat is finely chopped, combined with chopped nuts and crushed garlic.
2. Mayonnaise, grated cheese, sour cream and salt are sent to the same mass.
3. The filling is put into "bags" made of leather. The edges are fixed with toothpicks or in any other convenient way.
4. Thin slices of bacon are wrapped around the blanks.

At 200-210 degrees, the treat is baked in the oven for a little less than an hour.

Stuffed with cheese and eggs

Ingredients: 6 legs, a little mustard, an onion, a large spoonful of fat sour cream, a pinch of turmeric, salt, 3 large eggs, fresh garlic to taste, 70 g of semi-hard cheese.

1. The skin is removed from the legs with a "stocking" and left on the lower joint.
2. The flesh of the poultry is finely chopped, combined with grated cheese and small cubes of a pre-cooked pair of eggs.
3. Mustard and crushed garlic are added to this to taste. The mass is salted and sprinkled with turmeric. The remaining raw egg is driven into the filling and the grated onion is added.
4. The filling is stuffed with chicken skin. Its edges are fixed with toothpicks. The workpieces are lubricated with sour cream.

The dish is baked on a baking sheet covered with foil until browned.

With minced banana and garlic

Ingredients: 4 chicken drumsticks, 2 bananas, salt, a pinch of ground chili, 3-4 garlic cloves, a little lemon juice.

1. Bananas are kneaded with a fork and sprinkled with lemon juice.
2. Add salt and crushed garlic to them. You can also use any aromatic herbs and chili powder.
3. The skin is removed from the legs. The cut meat is finely chopped and combined with the banana mass.
4. Chicken skin is stuffed with filling.
5. First, the blanks are fried in a frying pan until golden brown, and after that, chicken legs stuffed with fruits are baked for another 10-12 minutes in a well-preheated oven.

With apples and prunes

Ingredients: 5 legs, 130 g chicken fillet, 70 g cheese, 5-6 pcs. pitted prunes, sweet and sour apple, salt, aromatic herbs.

1. The skin is carefully removed from the legs. The cut meat is finely chopped together with the prepared fillet.
2. Chunks of chicken are mixed with grated cheese, chopped prunes, apple cubes and aromatic herbs with salt.
3. "Stockings" made of leather are stuffed with filling, after which the blanks are fried on all sides in heated oil.

The dish is served hot with any side dish.

How to properly cut chicken legs for stuffing?

For the dish under discussion to turn out to be successful, it is very important to properly cut the legs before stuffing. To do this, the lower leg is taken in hand, the skin is picked up from its thick side with a knife. Slowly and gradually, she turns inside out.

The films with which the skin is attached to the meat are trimmed with a knife - the main thing is not to damage the skin itself. When the skin can be turned out to the very joint, the leg is cut off along with a small piece of bone. It remains only to stuff the resulting "stocking".

To cook chicken legs stuffed with cheese, you will need: - 2-3 chicken legs; - 1 bell pepper; - 150 g of hard cheese; - 1 egg; - salt and pepper.

Chicken legs must be washed, dried and the bones removed from the legs. To do this, cut the meat around the bone from all sides with a sharp knife. Then chop off the bone at the base and carefully remove it. The skin must be gently lifted, slightly separated from the meat, but not completely separated. You should get a kind of pocket. The chicken legs prepared in this way should be rubbed well with a mixture of salt and ground pepper.

Next, you need to clear the bell pepper from the stalk and seeds, and then cut into small cubes, add cheese grated on a coarse grater, beat an egg, salt everything and mix the filling thoroughly. Then the resulting cheese mince must be placed in a pocket under the skin. In this recipe, chicken liver with mushrooms can also be used as a filling.

The edges need to be tightly connected and sewn up with a thick thread or fastened with wooden skewers. Then put the stuffed chicken legs in a saucepan with a little cold salted water, put on low heat and cook for 45 minutes until tender. After this time, the stuffed chicken legs are removed from the water and cooled.

Chicken legs stuffed with cheese is a great snack. Cut them into slices before serving.

Stuffed chicken legs with prunes and nuts

To prepare stuffed chicken legs according to this recipe, you need to take: - 2 chicken legs (drumsticks can be used); - 200 g of walnuts; - 150 g of pitted prunes; - 1 head of onion; - cream; - parsley, salt and pepper.

It is very important to choose fresh chicken legs for cooking. They should have smooth, undamaged skin of light pink color with a slight bluish tint.

Chicken legs need to be washed, dried with a napkin and carefully, trying not to damage, remove the skin from them. Then separate the meat from the bones and remove the tendons. After that, the separated chicken meat must be minced together with walnut kernels, prunes and parsley. Add finely chopped onions, salt, pepper and cream to the resulting minced meat.

Then you need to carefully fill the skin removed from the chicken legs with the cooked minced meat. Grease the heat-resistant form with oil, then put the stuffed chicken legs in it, cover the form with foil and bake in an oven preheated to 220 ° C for 30-40 minutes. Then remove the foil and put the form back in the oven for just a few minutes, so that the stuffed chicken legs are browned. Pancakes stuffed with liver go well with the dish.

For a recipe for duck with apples and oranges, read the next article.

Boneless is a great option for a festive dinner. Making such a dish is easy. You only need a small set of ingredients, as well as a little time and effort.

Today we will tell you how to make stuffed boneless chicken legs with mushrooms, vegetables, cheese and other foods. Choosing one or another filling, you can not only change the taste of the final dish, but also make it more or less satisfying, aromatic, etc.

Step by step stuffed with mushrooms and vegetables

If you decide to cook such a dish yourself, then you should first of all decide on what ingredients will serve you as a filling. We offer a standard set that includes the following:

• any pickled mushrooms (you can also use fresh ones) - about 150 g;
• fresh juicy onions and carrots - 1 or 2 pcs.;
• fresh raw egg - 1 small piece;
• refined oil - a couple of large spoons (use for making sauce);
• fresh honey - 2 small spoons (use for making sauce);

Processing of meat product (chicken legs)

To make a stuffed boneless leg, the chilled meat product must be well processed. To do this, you need to wash it, and then carefully remove the skin without damaging its integrity. Next, you need to separate the pulp from the bones, and chop it in a meat grinder or finely chop it with a sharp knife.

Cooking meat filling with mushrooms and vegetables

Boneless stuffed legs should only be baked in the oven after they are formed correctly. To do this, you need to cook delicious and aromatic minced chicken.

So, vegetables (onions and carrots) should be peeled and chopped: chop with a knife and grate, respectively. As for pickled mushrooms, they need to be rinsed and cut into strips. After that, all the ingredients must be put in a saucepan with butter and fried until a slight blush appears.

After completing all the described actions, the processed vegetables and mushrooms must be mixed together with the crushed meat product, seasoned with salt, dried herbs and pepper, and then break the chicken egg. As a result, you should get a fragrant, homogeneous minced meat. By the way, some housewives additionally add white bread crumb to it, which is soaked in fresh milk.

The process of forming a delicious dish

The boneless leg, the recipe for which we are considering, is very easy to form. To do this, you need to take a previously prepared skin and stuff it with aromatic minced meat. In this case, it is necessary to ensure that the hams are completely clogged and keep their shape. If necessary, in some places the skin should be sewn up with a needle and thick threads. As a result, you should get beautiful and mouth-watering stuffed boneless chicken legs.

Making honey sauce for a meat dish

Boneless leg, vegetables and mushrooms, should be baked in the oven. But so that the products do not burn during heat treatment, remain beautiful and appetizing, they should first be greased with a special sauce. To prepare it, you must mix it with fresh honey, add a little salt, any seasoning and grated chives to them.

We bake chicken legs in the oven

After the honey sauce is ready, it should be greased on all the stuffed boneless chicken legs. Next, they must be placed in a mold or on a baking sheet, and then sent to the oven. It is recommended to bake meat products for 45-58 minutes at a temperature of 210 degrees. During this time, the stuffed boneless legs will be completely cooked, they will become ruddy and very tasty.

How should you serve boneless chicken legs to the festive table?

After the meat products are baked in the oven, they should be removed from the oven and cooled slightly right in the mold. Next, the hams need to be placed on a plate and presented to dinner along with any side dish. As a result, you will get a very satisfying and tasty second dish that will appeal to absolutely all invited guests.

Boneless leg: recipe for hard cheese and vegetables

If you could not purchase pickled or fresh mushrooms, then you can cook such a dish without them. For this we need:

• ham with whole peel - 2 pcs.;
• hard cheese - about 150 g;
• onions and carrots - 2 pcs.;
• refined oil - a little, for frying vegetables;
• salt, pepper, spices, dried herbs - use at your discretion;
• low fat mayonnaise - a couple of large spoons (use to make sauce);
• fresh garlic cloves - 2 pcs. (use for making sauce).

Processing of meat product and preparation of minced meat

Stuffed boneless chicken legs, photos of which are presented in this article, can be done in different ways. The most unusual dish is the one where hard cheese is used.

So, before you form the products, you should prepare all the ingredients. Chicken legs must be rinsed, dried with paper towels, and then carefully peel off the skin without damaging it. Next, you need to separate the pulp from the bones and grind it in a blender.

As for the remaining components, they should also be processed. Grate the peeled carrots and hard cheese, and chop the onions with a knife. Next, you need to put the vegetables in a saucepan with butter and fry a little.

At the end, all ingredients (chicken meat, sautéed carrots and onions, grated cheese) should be mixed, seasoned with dried herbs, salt, pepper and other seasonings.

Dish formation process

Boneless chicken legs stuffed with cheese, meat and vegetables are not baked in the oven for very long. And before you send them there, you should form beautiful and mouth-watering products. To do this, the previously prepared minced meat must be placed in the skin and its open places must be sewn up using thick threads and a needle.

We bake in the oven

Having formed dense, boneless hams, they should be generously greased with mayonnaise mixed with grated garlic. Next, the products must be laid out in a baking dish and placed in the oven. It is recommended to cook a meat lunch for about 42-57 minutes at a temperature of 210 degrees. This time is quite enough for the minced meat to bake, and the chicken crust is well browned.

Served for family dinner

After the boneless are baked, they should be removed and placed on a plate. It is recommended to serve such a dish along with some side dish and a slice of bread.

We make the most satisfying and aromatic products

If you need to get a hearty and unusual dish, then we suggest stuffing the hams not with mushrooms or cheese, but with prunes and walnuts. For this we need:

• chilled chicken legs with whole skin - 2 pcs.;
• walnuts not rancid - about 100 g;
• sweet onions - 2 pcs.;
• refined oil - a little, for lubricating products;
• salt, pepper, spices, dried herbs - use at your discretion;
• fresh pitted prunes - 150 g;
• fresh garlic cloves - 2 pcs.

Minced meat

The principle of cooking this dish remains the same as described above. The skin should be carefully pulled off the chicken legs, and then the flesh should be separated from the bones and finely chopped. Next, you need to chop the onion head in a blender and put it to the meat. By adding salt and pepper to the ingredients, you should get a smooth and flavorful mince.

After the meat has been processed, you can start preparing dried fruits and nuts. They must be washed, filled with boiling water and left for half an hour. Then both products should be chopped with a knife or blender. After that, they need to be mixed with minced meat.

We form and bake products in the oven

Having prepared a hearty and aromatic minced meat with prunes and nuts, they need to fill in all previously prepared skins and sew them with thick threads so that the filling does not fall out. After that, the formed hams should be greased with a mixture of vegetable oil and grated chives, and then placed on a baking sheet and sent to the oven. After 45-57 minutes, the dish will be completely usable.

We present to invited guests correctly

After the chicken legs with nuts and prunes are baked, they should be immediately served. It is recommended to do this together with any side dish and a slice of bread.

It should be noted that thanks to the use of the above products, the finished dish in the form of chicken hams turns out to be incredibly satisfying, aromatic and tasty. To make sure of this, we suggest making it yourself, at home. As you noticed, this does not require expensive components, as well as a lot of free time and effort.

Stuffed chicken legs are one of the easiest and most inexpensive festive dishes to create and generate a burst of enthusiasm among guests, because for the uninitiated, the dish seems very tricky. Especially if the filling consists of more than three ingredients. Sometimes you get lost and cannot even imagine what is inside there. In my experience, the biggest success is chicken legs stuffed with mushrooms and cheese. I will give a recipe with step by step photos, you will see how easy it really is to create an empty "case" that is filled with filling and takes the shape of a chicken leg. They look extremely appetizing. First, you eat these legs with your eyes, and then you will feel the bright taste of crispy skin and the delicate texture of a juicy filling.

Ingredients:

• chicken legs 500 g
• onions 0.5-1 pc.
• 1 clove garlic (optional in the filling)
• frozen mushrooms 100 g
• hard cheese 30 g
• boiled buckwheat 2-3 tbsp. l. (optional)
• vegetable oil
• soy sauce 25 ml
• honey 1-1.5 tsp
• flour 2-3 tsp

Cooking time: 1.5 hours.

Amount 1-2 servings.

How to cook stuffed chicken legs

For the filling, take a medium onion and cut into small cubes. Leave the frozen champignons to thaw, then chop them finely. (Instead of frozen mushrooms, you can use fresh or pickled mushrooms.) Fry the onions in a skillet poured with vegetable oil until light golden brown, add the mushrooms, stir and fry until the liquid released from the frying evaporates from the mushrooms.

Rinse the chicken legs, remove the remaining feathers on the skin, if any. Using your fingers, gently pull the skin from the legs from the thickest part downward, stopping at the base of the bone. It can be removed easily, like a cover.

Now with a sharp knife, using chopping movements, cut off the bare leg with meat as close to the base as possible, but so as not to damage the skin at the base, leaving a piece of bone with the skin. Lightly brush the chicken stockings with salt and place in a bowl.

Cut the meat from the bones, and then chop into small pieces, transfer to a clean container. Add fried mushrooms with onions, grated hard cheese to the chicken meat. I also put some boiled buckwheat in the minced meat - it gives additional volume and improves the taste.

Stir the chicken mixture thoroughly, add a pinch of salt, and a mixture of ground peppers if desired. I also added a clove of garlic, passed through a garlic press.

Fill the chicken stocking with the resulting filling.

Use a thread and a needle and sew the stuffed chicken legs - literally three large stitches. (You can stab with wooden toothpicks, but then the shape of the edge will not be so even.)

Dip the legs lightly in flour and fry in vegetable oil over medium heat. On each side, 7-10 minutes.

After a beautiful and golden brown crust appears on the stuffed ones, dilute soy sauce (25 ml), water (25 ml) and a little honey (2 tsp.) In a glass. Pour the soy mixture over the legs and reduce heat. Cover the stuffed legs with a lid and simmer for 10 minutes until the liquid evaporates.

Free the prepared stuffed chicken legs from the threads and serve warm, in a separate dish, or with mashed potatoes.