Wanting to make sure that I had not lost the knack of deboning chicken legs, tonight I made mushroom-stuffed chicken legs, served with a light redwine sauce and mushroom wildrice.
2 slices of stale bread
2 large mushrooms
herbs to taste
Finely chop the mushrooms and put in a bowl. Break/crumble the bread into the bowl. Season and then add the eggs and combine. Stuff into the cavity of the chicken leg, then place them into a baking dish and bake for about 20 minutes in a preheated moderate oven. If there is left overs, you can put it in a twist of foil and pop it in the pan with the legs to cook.
Now I get to find out whether anyone is reading my blog! I can do step by step instructions on how to debone a chicken leg; let me know if you want me to!
Barbados @ 50 - Lime & Salt
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