Stuffed chicken legs

Category: Meat dishes

Ingredients
Chicken legs (better ours are not imported)	8 pcs.
Carrot	3 pcs.
Turnip onion	1 PC.
Champignon mushrooms)	300 g
Egg	1 PC.
Salt, ground black pepper
Sunflower oil (odorless)

Cooking method

Stuffed legs (chicken) for 8 servings + meatballs:
From the legs, carefully remove the skin to the bone on the lower leg (up to the joint where the lower leg passes the leg), and cut the bone (leaving about 2-3 cm of the bone). That is, you get the skin passing into the bone.
Cut off all the meat from the legs that are left without skin.
Cut the mushrooms into 4 pieces and boil for 10 minutes in salted water, drain the water and let cool. The mushrooms need to be squeezed out, otherwise they will be very watery.
We pass through a meat grinder chicken meat (removed from the legs), raw carrots, turnip onions, boiled mushrooms. We get minced meat in which we add a raw egg, salt and pepper to taste, and mix. The minced meat will turn out to be a little watery.
Next, we take our chicken skin blanks with a piece of bone and stuff them to the size of a drumstick (that is, not for the entire size of a chicken leg). With the remaining skin we close the minced meat, which is already in the lower leg, that is, it turns out like an envelope. It is imperative to close it with the skin, otherwise the minced meat will flow out of the leg during cooking, by the way, if not laziness, then the leg can be sewn on top.
From the remaining minced meat (and it will always remain) we make meatballs 6 cm in diameter.
After all the above preparations, deep-fry our legs until golden brown. We also deep-fry the meatballs by rolling them in flour.
Put the fried legs and meatballs in a microwave-safe dish (deep). Cover with cling film and microwave for 15-20 minutes.