7 August 2014 in Uncategorized
After buying some good sized legs, on special of course! I checked out a couple of youtube clips and decided to debone them. I can hear you all muttering about life being too short, but once I got the hang of it, it was easier and quicker than I anticipated.
As per the above pics, you work the bone out gently with small cuts keeping as close to the bone as you can. As you get further along fold back the meat so that you can scrape your way down the bone. Cut out any remaining white tendons before turning back into shape. The legs can be slippery so use a cloth the hold them with.
You can use any stuffing you like, just make sure it’s a firm one, nothing too oozy!
2 pork sausages
20g raisins (optional)
50g sage & onion stuffing stuffing mix*
100ml boiling water
Oil or melted butter
Pour stuffing mix into a bowl and add boiling water and mix.
Squeeze the sausage meat out of the casing and add to the stuffing together with the raisins and mix thoroughly.
Stuff the chicken legs and secure with toothpicks.
Bake covered for 30 minutes @ 180c, remove cover, brush with olive oil or melted butter and bake for a further 30 minutes until golden and cooked through.
*Most supermarkets stock sage & onion stuffing, Ina Parman & Paxo are two brands.