Chicken leg roll: recipes and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Preparing a tasty and juicy meat dish does not always come with a huge amount of ingredients and several hours spent in the kitchen. Sometimes you can also prepare a meat appetizer that will appeal to all family members, but which does not require an expensive tenderloin.

For example, you can make a delicious roll from chicken legs. In one hour, and sometimes faster, it is easily baked. Each hostess can add her own ingredients to the recipe. Depending on personal preferences, the roll turns out to be dietary, spicy, spicy, and so on. The best chicken roll recipes are below.

Roll of legs

Very simple, with minimal ingredients, chicken roll is quick and easy to make.

What you need for the roll:

• Chicken legs - four pieces.
• Cheese - three hundred grams.
• Walnuts - one glass.
• Pepper - one third of a teaspoon.
• Garlic - four cloves.
• S alt - two teaspoons.

Cooking roll

Not at all a complicated recipe for chicken leg rolls, even a novice hostess can easily master. Wash the legs, place in a saucepan, pour cold water and put on fire. Cook the chicken legs over moderate heat until fully cooked, then put them in another bowl and leave for a while to cool. Then remove all the bones from the cooled legs and twist the meat through a meat grinder.

Next, to prepare a roll of legs, you need to peel the walnuts from the shell and also pass through a meat grinder. Remove the husk from the garlic and push through the garlic. Combine minced chicken, walnuts and garlic in a suitable bowl, sprinkle with s alt and pepper. Mix the mass well and form a roll out of it. Lay the roll of legs on a sheet of foil for baking. Sprinkle grated cheese on top, wrap in foil and refrigerate for two to three hours.

After cooling, remove the roll from the refrigerator, cut into small pieces. Serve with boiled rice, fresh vegetables and finely chopped dill.

Chicken roll with mushrooms

Product List:

• Hinges - five pieces.
• Champignons - two hundred grams.
• Mayonnaise - two tablespoons.
• Onion - two small heads.
• Mustard - one tablespoon.
• Garlic - two medium cloves.
• Oil - four tablespoons.
• Pepper - half a teaspoon.
• S alt - one tablespoon.

Processcooking chicken roll

Mushrooms should be washed well and dried properly. Then cut the mushrooms into thin slices and put in a frying pan heated with sunflower oil. Send chopped onions in half rings there. Fry over medium heat until golden brown. A few minutes before removing from heat, season with a little s alt and pepper.

To prepare a roll of chicken legs, you need to prepare the meat. Wash the legs well, dry with towels and, using a knife, separate the meat from the bone so that the piece of meat with the skin remains intact. Then spread the leg on a cutting board so that the skin is at the bottom. Put a food film on top of the leg and do not beat it hard with a special meat mallet.

Pepper and s alt lightly beaten leg flesh. Put the mushroom filling on top, roll up the roll and secure with toothpicks so that the roll does not diverge. Form the remaining rolls from the legs according to this principle. After that, you need to heat the pan well. Pour a small amount of sunflower oil into it and lay out the prepared rolls.

Chicken rolls fried on both sides must be removed from the pan. Wait until they cool down and remove the toothpicks holding them together. Prepare a baking dish, grease it with sunflower oil and spread the rolls fried in a pan in it. Now you need to prepare the mixture with which you need to spread the rolls. To do this, in a small bowl, combine the peeled garlic cloves, passed through the garlic,mayonnaise and a tablespoon of mustard.

Mix the ingredients for lubricating the rolls well and apply the resulting spicy mixture quite generously on the leg rolls. Place the form with rolls in the oven at a temperature of one hundred and seventy degrees for fifty to sixty minutes. Remove the rolls of chicken legs with mushrooms baked until tender from the oven, cut into slices and arrange in portions on plates. Garnish can be boiled, potatoes or any other, to your taste. Fresh green vegetables must be present on the table.

Chicken roll with Korean carrots

Required composition of products:

• Chicken legs - two pieces.
• Korean carrot - one hundred and fifty grams.
• Butter - two tablespoons.
• Cheese - one hundred grams.
• Pepper - two pinches.
• Parsley - one bunch.
• S alt - one fourth of a teaspoon.

Cooking

Chicken legs wash thoroughly and dry with napkins. Carefully make an incision and remove the bone. The meat of the chicken leg, along with the skin, must remain intact. Then, in accordance with the recipe for leg roll, you need to place the leg skin side down on a cutting board. Cover with cling film and beat with a meat mallet.

Sprinkle the broken legs with black pepper and s alt. In a separate bowl, combine finely chopped parsley, durum cheese and Korean carrots passed through a coarse grater. Mix the ingredients for the filling and put on top of the prepared chicken legs. The filling must be slightly crushed and rolled meat rolls. You can fix the rolls from the legs with the filling in any of the ways convenient for you. This can be a string, a skewer, or a simple wooden toothpick.

Next, you need to grease a baking sheet with oil and place the rolls of legs on it. The oven is heated to one hundred and ninety degrees and the rolls sent into it should be baked for thirty to forty minutes. After baking, you need to wait until the rolls cool down a bit. Then place the washed leaves of fresh lettuce on a plate, and put the rolls of legs cut into slices on top. It can be served on the table as an independent dish, or you can also prepare a side dish to your taste.

Rolls of legs with dried fruits

You will need the following ingredients:

• Chicken legs - four pieces.
• Prunes - one hundred grams.
• Dried apricots - one hundred grams.
• Pine nuts - two hundred grams
• Turmeric - four tablespoons.
• Oil - three hundred grams.
• Pepper - one third of a teaspoon.
• S alt - half a teaspoon.

Cooking process

Cooking stuffed chicken rolls should start by rinsing the meat well and blotting with paper towels. Then, trying not to damage the skin, remove the bone from the leg. Spread the legs on a hard, flat surface, cover with a food film and lightly beat off with a meat mallet. Each ofSprinkle some chopped chicken legs with pepper and s alt.

The meat for the rolls is prepared and now the filling is next. Wash and dry prunes and dried apricots. Once dry, grind into small pieces. You need to take a frying pan with a thick bottom, put one hundred and fifty grams of butter on it, melt it, put dried fruits and fry a little prunes and dried apricots. Then pour turmeric, nuts and mix. Fry for another five minutes. The filling is also ready.

Spread the prepared dried fruit filling on the beaten and seasoned chicken legs and smooth. Then form rolls and fasten at the end with a thread or a toothpick. Grease each of the resulting rolls generously with butter and wrap in foil for baking. Spread them on a baking sheet and send the leg rolls to the oven for half an hour, at an oven temperature of two hundred degrees.

After cooking, take out a baking sheet with ready-made rolls and, without unfolding, leave to cool. Next, unfold the foil and remove the items with which you fastened the rolls. Put juicy and fragrant rolls of legs with stuffing on a cutting board and cut into pieces. Arrange in portions on plates and serve with thinly sliced fresh bell peppers and cherry tomato halves.