- November 27, 2021
- by Cindy Williams
- 0 Like
- 0 / 5
- Cuisine: Comfort Food, French
- Difficulty: Medium
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Prep TimeAn hour not including the dressing and potatoes.
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Cook Time45 minutes
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Serving4
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View412
Ingredients
Directions
Debone the chicken legs. Start by scraping the meat and skin off the boney "handle" end of the leg. Then slip a very sharp knife under the skin at the meaty end of the drum stuck, and cut the meat away from the bone, exposing the bone completely. With a butcher knife, chop off the end of the bone. You now have a drumstick that you can stuff.
Stuff the meaty end of the drumstick with about 2 TBS of stuffing (smaller than a golf ball). Pull the meat and skin up around the stuffing, molding the top of the leg around the stuffing. You could close the top with a toothpick if you want.
Lightly coat the bacon on one side with brown sugar. Wrap the bacon around the drumstick, with the sugared side on the outside. Place on a piece of foil on a sheet pan.
Bake at 375 degrees for 45 minutes.
Serve atop whipped potatoes and gravy.
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Ingredients
Follow The Directions
Debone the chicken legs. Start by scraping the meat and skin off the boney "handle" end of the leg. Then slip a very sharp knife under the skin at the meaty end of the drum stuck, and cut the meat away from the bone, exposing the bone completely. With a butcher knife, chop off the end of the bone. You now have a drumstick that you can stuff.
Stuff the meaty end of the drumstick with about 2 TBS of stuffing (smaller than a golf ball). Pull the meat and skin up around the stuffing, molding the top of the leg around the stuffing. You could close the top with a toothpick if you want.
Lightly coat the bacon on one side with brown sugar. Wrap the bacon around the drumstick, with the sugared side on the outside. Place on a piece of foil on a sheet pan.
Bake at 375 degrees for 45 minutes.
Serve atop whipped potatoes and gravy.