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Stuffed Chicken Legs

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Stuffed Chicken Legs

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

Preparation time:
Cooking time:
Yield: 0

Ingredients

Stuffing

  • 1/3 cup wild rice
  • 1 1/2 cups salted water
  • 2 mild Italian sausages, casings removed
  • 2 tablespoons dried cranberries, finely chopped
  • Salt and pepper

Chicken

  • 4 large chicken legs
  • 2 tablespoons butter, softened
  • 4 large toothpicks

Directions

Stuffing

  1. Place the wild rice and salted water in a saucepan and bring to a boil. Cover, reduce the heat and simmer for about 1 hour. Drain. Transfer to a bowl and let cool. Add the remaining ingredients and stir to combine. Season with salt and pepper. Refrigerate.
  2. With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper or aluminum foil.
  3. Using your fingers and a very sharp knife, free the meat from around each thigh bone. Dislocate the bone from the drumstick bone and cut through the joint to free and remove the thigh bone.
  4. Stuff the thighs. Pin closed with the toothpicks.
  5. Arrange the legs on the baking sheet, skin side up. Brush with butter. Season with salt and pepper. Bake until the stuffing reaches 74°C (165°F), about 1 hour. Remove the toothpicks and serve.

Chicken

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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