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STUFFED CHICKEN

Category:    Chicken, Pork
Yield: 4 servings
 
      4    Chicken legs & thighs             3/4 c  Bread crumbs
           -(attched)                        2/3 lb Good italian sausage
  1 1/2    Tbl. Dijon mustard                  1    Hard boiled egg (finley
      5    Tbl. lemon juice                         -chopped)
  1 1/2    Tbl. Worchestershir sauce      
 
  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 1/2 done. Baste them
  with left-over marinade twice durning the last 10 minutes. Dinner is served
  (Makes 4 servings)
 

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