Stuffed chicken legs

by | Jun 24, 2016 | Meat dishes

Contrary to other parts of the world, where breast meat is almighty, in Hungary the most popular parts of the chicken are thighs and drumsticks. It’s not by chance because those parts are more savory than the dry chicken breast. Thighs and drumsticks are usually breaded and fried, or simply baked in the oven. But if we want to pimp them up, we stuff the legs.

The Hungarian style stuffing adds great flavour to chicken. It generally consists of mushrooms and/or liver and it’s seasoned with salt, pepper and parsley. You can use whole legs or only thighs, whatever you choose, you don’t need to bone them as the stuffing is put in a pocket formed with your fingers under the skin. If there is any leftover stuffing after you have prepared the eggs, don’t discard it, but put it in the baking pan as well and bake it with the legs. I use oven bag for baking because it doesn’t require additional fat, but feel free to roast your chicken legs in the traditional way.

Stuffed chicken legs
Stuffed chicken legs – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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