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.