Stuffed chicken legs ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Mushrooms |
| 3 | Sprigs parsley | |
| 2 | cloves | Garlic, peeled |
| 3 | tablespoons | Butter |
| ½ | teaspoon | Lemon juice |
| 8 | Chicken llegs | |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Vegetable oil |
Directions
Place mushrooms, parsley, garlic, butter and lemon juice in food processor or blender and process to a smooth paste. Preheat oven to 475. Wash chicken legs and pat dry. Loosen skin from meat, working from thick end and pushing skin up toward bone. Spread mushroom filling over meat and pull skin down over it again. Rub chicken well with salt and pepper. Brush with oil and lay on rack in roasting pan.
Roast for 45 minutes in center of oven. Remove from oven and transfer chicken to serving dish, spooning mushroom filling on top.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 03-24-95