Stuffed chicken

Yield: 4 servings

Measure Ingredient
4 Chicken legs & thighs (attched)
Tbl. Dijon mustard
5 Tbl. lemon juice
Tbl. Worchestershir sauce
¾ cup Bread crumbs
⅔ pounds Good italian sausage
1 Hard boiled egg (finley chopped)

From Kelly & Company (a local TV show) By Richard Simmons Boning the legs...... Turn 1 leg upside down so that the skin side is flat against te counter top, there will be no skin covering the exposed part ot the thigh which you are looking at. Cut a slit through the meat of the thigh down the length of the thigh bone in order to expose it. Scrape the meat away from the bond, turning it a bit with each scrape until the bone is completely free of flesh. At the point where the thigh meets the leg there is a rather large knobby joint. Cut around it with a pointed knife tip (this job needs good knives) to free the joint from the meat. Next, begin scrapping the meat from the leg, don't cut a slit down the side but rather start scraping the meat from the leg just below the joint, roating it as you go, so that you are working the meat in one pice down toward the bottom (or ankle) much like taking off a pants leg. When you reach the knobby joint at the bottom pull the meat back up around the leg and lay the leg in front of you. With the back side of a large knife wack the leg bone through the skin, just above that lower joint to break it. Then pull the bone out and dispose of it, leaving the very end of it in the leg to act as a kind of 'stopper' for the filling.

Marinating, Stuffing and Cooking: Mix the mustard, lemon juice and Worchestershir sauce. Put the chicken legs in a pan or bowl and pour the mixture over them. Let stand at least 4 hours (better over night) in the refrigerator. Remove the marinated legs from the liquid and mix the bread crumbs, eggs and sausage togeather. Stuff the legs with this mixture being careful to allow room for expansion in the leg.

The thigh should be 'sewen' togeather with a couple of toothpicks or a wooden skewer to hold the filling in. Cook the stuffed chicken legs over hot coals (or 6 in. under a hot broiler) for about 25-30 minutes, turning when ½ done. Baste them with left-over marinade twice durning the last 10 minutes. Dinner is served (Makes 4 servings)

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