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Chicken Legs, Stuffed - meat

Posted by : Miriam Podcameni Posvolsky

Recipe from Brazilian Shabbat menu:

                     *  Exported from  MasterCook  *

                    Stuffed Chicken Legs S F  Aug 1993

Recipe By     : Miriam Podcameni Posvolsky
Serving Size  : 4    Preparation Time :2:00
Categories    : Main Courses                     Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken legs with thighs
     1/2  lb            mushrooms (2 different, kinds) -- chopped
                        fresh or frozen (never canned)
   1      lb            breadcrumbs
   3      tablespoons   olive oil 
     1/4  cup           onion -- chopped
   3      tablespoons   parsley -- chopped
   1                    lemon
   2                    shallots
   3      large         basil leaves -- chopped
     1/2  teaspoon      rosemary
     1/2  teaspoon      oregano
   1                    bay leaf -- crumbled
   2      cups          chicken stock
          pinch         cayenne
                        salt and pepper -- to  taste
                        foil -- to wrap legs

1. Bone legs, leave skin.
2. Season with lemon, salt and pepper and chill 3 hours.
3. Cook onions in oil until transparent. . Stir in chopped shallots,
crushed garlic and mushrooms. Season with salt and pepper and cook until
liquid has evaporated.
4.. Stir in dried herbs. Cook 1 minute.
5. Stir in breadcrumbs and cook 2 minutes. Remove from heat. Stir in
parsley and basil.Add 1/4 cup chicken stock and stir to combine. Let cool
6. Remove chicken from the refrigerator and dry pieces well.
7. Oil 4 squares of foil. Place 1 leg, skin side down on ea. Place 2 to 3 T
filling on top, and re-shape leg. Close foil tightly around it to seal well
9.Place packages in an oiled pyrex and add 1/4 cup of  stock.
10 Bake in a 425 F oven (pre heated) for 45 minutes.Adding more stock as
needed.
11. Remove from oven and remove foil. Bake another 15 to 20 minutes or
until golden brown.
12. Let cool a little and slice. Serve with sauce left in pyrex.



                   - - - - - - - - - - - - - - - - - - 

NOTES : This same filling may be used for baby chickens

-- 
Miriam Podcameni Posvolsky
Rio de Janeiro, Brasil

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