My friends, today I want to present to your attention an amazing recipe - "Stuffed chicken legs without bone."

Whether or not you have to tinker depends on your skills. But believe me, even not the most skillful housewife will have no difficulty in removing the skin from a chicken leg and filling it with filling. Moreover, we will make the filling without any special frills, just finely chop the necessary ingredients, mix and that's it.

Well, now to the point!

I cannot give the exact proportions of what and how much to take in this recipe. The fact is that all chicken legs are different, there is more, there is less. We will be guided by "taste".

So, first of all, we take 6 chicken legs. When making a purchase, pay attention to the fact that it is best to take the legs of medium size.

We also need salt, ground black pepper and a jar of canned mushrooms. Canned mushrooms can be replaced with fresh or frozen ones. But in this case, fresh mushrooms will have to be washed well and cut into slices; frozen - defrost and squeeze out excess liquid. And also an onion the size of a very large chicken egg.

Rinse the chicken legs under running cold water and carefully remove the skin from them with a stocking. To be honest, the skin comes off very easily, you just need to be careful not to tear it. But even if this happens, and a small hole forms, then it's okay, you can stuff such a stocking with a filling.

We will remove the skin to the joint, then carefully cut off the bone with a sharp knife, as in the picture.

Turn out the stocking, that's it, it's ready for filling with minced meat. If you wish, you can put the prepared stockings in a bowl, add a little mayonnaise to them, mix and set aside, let them marinate while we are filling.

Now let's start preparing the filling for stuffed boneless chicken legs.

We cut the meat from the bones, do not try to cut it off completely, we do not need so much meat. Just cut off the soft parts. The bones can be frozen and subsequently cooked on their basis a wonderful chicken broth.

Cut the cut meat into small pieces, add to it a finely chopped onion (the size of a very large chicken egg) and a jar of canned mushrooms (chopped). Now salt and pepper all this (to taste), mix well. The filling is ready.

By the way, I have a wonderful piece that can chop both mushrooms and an onion in such a piece as I need. Here it is, in the photo below.

For example, I chop an onion into tiny pieces in a matter of seconds with this gadget. Thanks to him, I completely forgot about the tiresome grater. In general, such a wonderful thing can be used to chop almost all vegetables and fruits, it greatly facilitates the cooking process and greatly reduces the time, at least it took me only 15 minutes to cook a whole bowl of okroshka, although the eggs and potatoes had already been peeled and peeled ...

You say: "Yes, a good thing, but too expensive!" I hasten to please you, you can purchase it for only 190 rubles. Follow the link and make sure that I am not deceiving you. And yes, I must note the fact that this is not a Chinese fake, but a real product from a TV store.

Well, now let's get down to the most interesting moment - we fill each stocking with a filling. We fill it tightly, we try to leave voids, but you shouldn't overdo it either - you can tear the skin quite easily.

We wrap the stuffed stocking, as in the picture, and lay it with the seam down on the sheet. We do this with all our legs. And note that we do not need toothpicks and we will not sew up the skin with threads because we do not need this, the finished legs will keep their shape perfectly even without all these tedious things.

If it so happened that the filling came out more than necessary, you should not despair. Stuffed pancakes can be made from the leftover filling. In the simplest version, fry the remaining filling (if there is enough of it) in a pan until the meat is cooked and serve with fried potatoes or mashed potatoes.

We put a sheet with stuffed boneless chicken legs in an oven heated to 200 degrees and bake until golden brown (about 25-35 minutes). Honestly, I have never timed, the fact is that fried peel is always a signal of readiness.