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Stuffed chicken legs
A hearty meal made for a cold winter day.
YIELDS
4
TO
6
Ingredients
Chicken legs
- 12 chicken legs
- 1 teaspoon of salt and black pepper
Pork filling
- 1 tablespoon olive oil
- 1 lb ground pork
- 2 teaspoon sugar
- 2 teaspoon Mustard powder
- 1 teaspoon Back pepper
- 1 teaspoon thyme
- 2 teaspoon Paprika
- 1 teaspoon Garlic salt
- 2 tablespoons (Bbq sauce)
Hot - BBQ sauce
- 2 tablespoons Molasses
- 1/3 cup Ketchup
- 1 teaspoon Mustard powder
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Worcestershire
- 1/3 cup (Franks red hot sauce)
Buttermilk onion dip
- 2 tablespoons Buttermilk
- 1/2 cup Sour cream
- 1/4 cup Mayonnaise
- 1 teaspoon Honey
- 2 teaspoons Apple cider vinegar
- 1/3 cup Chives
- 2 tablespoons Shallots
- 1/2 teaspoon of salt and black pepper
Directions
Chicken legs
- Peel the skin back from each chicken leg, exposing the flesh and leaving the skin attached to the base of the chicken leg. Using a pairing knife, loosen the meat around the bone and scrape the meat back, exposing the bone. Using the heel of a chef's life, carefully cut bone at the end where the skin and heart have been pulled back, leaving the bone's end intact. Reserve for stuffing
Pork filling
- In a large skillet heated to medium-high heat, add the olive oil and brown the ground pork, breaking apart with a whisk. Add the dry ingredients and cook out (about 4 minutes). Add the bbq sauce and remove from heat. Allow to cool in the fridge for stuffing.
Hot-BBQ sauce
- Add all ingredients in a small sauce pot, mix well, and allow to simmer (about 2- 3 minutes) slowly. Reserve for pork filling and final saucing.
Buttermilk onion dip
- In a small mixing bowl, combine all ingredients. Reserve cold for plating.
Assemble, Cook and Serve
- Stuff the chicken legs with the cooled pork filling, pulling the meat back up around the filling. Lastly, remove the chicken skin over the beef and re-shape it into the chicken leg shape. Sear the chicken legs on all sides in a hot skillet with olive oil. Place in the oven until the chicken meat is fully cooked and the beef & filling reach 160 degrees F. Remove from oven. Add the chicken legs to a mixing bowl and gently toss with the hot BBQ sauce. Plate beside the buttermilk onion dip and enjoy.
