So, cook the stuffed ham. The recipe that I want to offer is interesting in the availability of all ingredients, as well as its versatility. It suits even if you are going to make chicken legs stuffed with mushrooms. In addition, the result, if you follow the recipe thoroughly, is invariably excellent. The action, of course, will have to be performed a little more than in ordinary recipes, but praise from your household will be your reward.
We get from the "bins" chicken legs (6 pieces) and a quarter kilo chicken fillet. If you don’t have chicken, but there is, for example, turkey, it will do. Yes, even take beef, and it is also very well suited to this recipe.
In addition to the fillet, we will need to prepare a couple of eggs, a quarter liter of cream, mustard - a teaspoon, pepper and salt for our number of legs. A glass of broth or a glass of white wine, two large onions, aromatic herbs and again 150 ml of cream will go to the sauce.
If the whole set of ingredients you have in stock, it's time to start preparing our stuffed legs. Pry the meat of the drumstick and carefully, helping with a knife, separate it from the bone. Now carefully cut out both bones from the leg. Ideally, we should have an empty leg, with meat and skin, but without bones. Do not throw the bones, we still need them. Now finely chop the onion and fry in olive oil, adding aromatic herbs. Throw the bones saved from the previous stage into the pan and also fry them. Add salt and pepper, pour in the cream, put on a slow fire, simmer.
Now you can return to the stuffing. We chop the fillet into small pieces and throw in a blender. There we send eggs, a spoonful of mustard, salt, pepper and pour cream. We make pasta out of all this.
When the stuffing is ready, we take a pastry bag, or if you don’t have a bag, an ordinary bag with a cut-off corner will come down. We insert the end of the pastry bag or the cut corner of the bag into the ham and drive the stuffing there as tightly as possible. Half of the work is done, the stuffed chicken legs “take on flesh,” so to speak.
Then we make a tricky feint and wrap each stuffed leg in plastic wrap with candy, as if we were making sausage from chicken. You can roll the resulting roll on the table to expel excess air from it, which will interfere with us.
At the edges of the sausages we make knots or drag them with a thread, as you like. The main thing is to pack all the legs tightly, there should be no air pockets. The resulting rolls are put in a double boiler in a water bath. Stuffed chicken legs should be steamed for about 30-40 minutes, depending on the size of the legs: the larger the chicken, the longer they will have to "steam". Do not forget to cover the double boiler. For those who do not yet have a double boiler on the farm, two pots can be recommended instead. In one, water should boil, and the second, slightly smaller, put on top like a lid. Well, if you don’t even have two pots, then you just have to bake the chicken legs in the oven. Put them in a form, fill with broth and cover with foil.
Now we have time for the sauce. We take the bones from the pan and put them in a sieve, let them drain, everything that has leaked from them, pour them back into the pan, if necessary, add salt and pepper. Boil the sauce over medium heat, it should not be too thin.
While he comes, you can do the side dish. Mashed potatoes are best for chicken legs. We cook it without fancies, boil, grind and boil with cream.
And here it is the moment of the climax - we take out our legs, release them from the film and look at what we got. The smell should be just wonderful, and if you cut a leg, those around you will choke on saliva from only one type of this delicious food.
Serve on the table with a side dish, if you still decide to make the side dish not mashed, but something else, then the result will still be amazing.
By the way, as an experiment, you can try adding mushrooms to the mincemeat or something else, for example, make chicken legs stuffed with prunes.