Stuffed chicken leg (basic recipe, simple bun with filling) - My basic cookbook

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Hargitai György - Az én alapszakácskönyvem

Published on Jul 29, 2024
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Recommended cookbook: • Recommended cookbook - My basic course... Order cookbook: https://receptletoltes.hu/termek/harg... Ingredients: 4 large chicken legs, approx. 1 tablespoon of salt, 1 teaspoon of ground black pepper, 1 teaspoon of marjoram, 1 teaspoon of crushed red pepper, 1 teaspoon of garlic granules, 2 tablespoons of oil for the bun filling: 6-8 dkg smoked bacon, 1 red onion, 1 bunch of parsley, 5 buns , 2 eggs, approx. 1 teaspoon of salt, 1 teaspoon of ground black pepper, 1 teaspoon of marjoram, 2 tablespoons of breadcrumbs, for the steak: 1 tablespoon of oil, 1 teaspoon of concentrated tomatoes, 1 teaspoon of fine flour, the juice of the roasted chicken (2.5-3 dl) 1. We clean the chicken legs and loosen their skin by reaching under with our fingers. Then add salt and pepper and season with marjoram, red pepper and garlic granules. Pour the oil over it, then mix thoroughly so that the spices get everywhere. 2. For the filling, cut the bacon into small cubes and stir-fry until glassy in a pan. Sprinkle the finely chopped onion on top, fry together for a few minutes, then add the finely chopped parsley. Stir and set aside. Soak the buns in cold water, squeeze them, and add them to the previous ones. Beat in the egg, add salt and pepper, season with marjoram, and mix in the breadcrumbs. 3. The stuffing is stuffed under the skin of the thighs, which is easiest from a foam bag without a tube. Place in a baking tray, approx. Pour 2 deciliters of water under it and bake in an oven at medium heat (170 ºC; 160 ºC in a convection oven) for approx. Bake for 55 minutes, basting frequently with the juice. Then put it on the top rack of the oven and bake it in a 200 ºC oven for another 10-12 minutes so that the skin is crispy. 4. We cook steak juice from the fat (juice) of the fried chicken. Heat 1 tablespoon of oil in a small pan and fry the condensed tomatoes on it. Sprinkle with flour, fry for half a minute, then strain the juice of the roast chicken over it. Boil for a few minutes.. 5. When serving, put buttered parsley potatoes and pickles on the plate. Pour the steak juice around it and place the halved stuffed chicken legs on it.

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