Roasted Chicken Legs with Bun Stuffing

1. 

chicken leg quarters 6 pcs • salt • ground red paprika • olive oil 3.25 tbsp (50 ml)

Wash chicken legs, season them with salt, sprinkle with ground red pepper and place them in the baking tin. Pour olive oil on them, cover and roast in preheated oven at 390°F (200°C) for 45 minutes. Then uncover and roast for the next 15-20 minutes.

2. 

chicken livers 1.1 lb (500 g) • white roll 10.5 oz (300 g) • chicken egg 5 pcs • semi skimmed milk 1,5% 6.75 tbsp (100 ml) • spring onion 3.5 oz (100 g) • garlic 5 cloves • salt 1 tsp • parsley leaves

Wash chicken liver, remove the membrane and cut it. Cut white rolls, add eggs, milk, chopped onion (or spring onion), peeled pressed garlic, salt and prepared liver. We can also add chopped parsley leaves. Stir well and allow it to rest for a while.

3. 

pork lard • breadcrumbs

Place the stuffing in the greased baking pan dusted with breadcrumbs and bake in preheated oven for 30 minutes.

4. 

We can use any baking pan, for example, bundt pan. Allow the stuffing to cool for a while, remove it from baking pan and cut...

5. 

... and serve with chicken legs. It can be served with any vegetable salad or rice.