There are occasionally times when for some reason this doesn’t happen and the whole pack gets frozen. Some things like ground beef or steak can easily be turned into a variety of meal options, but not that long ago I delved into my freezer and discovered a whole pack of chicken legs. Frozen.
These chicken legs had been on my periphery conscience for awhile, but I kept avoided them because I knew that at a chicken leg a day I just might grow feathers and bawk like my dad keeps saying is going to happen.
Yes, my father has been known to start bawking and bobbing his head in the middle of the chicken section whilst grocery shopping with my mother. This may explain a few things about me.
Anyway, I decided to do a little experimentation to make such vast chicken consumption doable. This was the result.
Sweet and Savory Stuffed Drumsticks
Good for three drumsticks in each variety.
Cherry Blue Stuffing
1/2 cup chopped fresh cherries
1/2 cup fresh blueberries
1/2 tsp cloves
1/4 tsp vanilla
1/2 tsp cinnamon
Dash of salt
Saute before stuffing the chicken
1/3 cup canned artichoke hearts
1/4 cup fresh onion
1/3 cup fresh sliced mushrooms
1/4 cup fresh spinach
Dash of salt
Dash of pepper
1) Set the oven to 400.
2) Prepare the stuffing mixutre (s) of your choice and clean the chicken. Since the stuffing is going under the skin run a finger or utensil in the pocket to make sure it is ready to be stuffed.
3) Stuff the legs. Since I did both varieties I cooked them in separate baking dishes.
4) Bake for approx. 40 minutes or until the skin is brown and the juices are clear.
Serves 6 (or refrigerates for multiple meals)
Shred chicken and use with stuffing as part of a salad
Cut the chicken off and stuff with stuffing in a pita