Composition / ingredients
Step-by-step cooking
Step 1:
Cut onion, carrot, pepper into cubes. Pour vegetable oil into a heated frying pan and fry the onion. Add carrots, Bulgarian pepper. Salt, pepper. We cooked vegetables for 8 minutes until half-cooked. Turn off and let the vegetables cool down.
Step 2:
While the vegetables are cooling, prepare the hams. Carefully remove the bone, leaving a little at the end.
Step 3:
Add grated cheese, garlic, chopped herbs, butter to the cooled vegetables. Mix well.
Step 4:
Stuffing chicken legs with vegetable mixture. We shift the hams into the baking sleeve and fasten the ends well. Put in the oven for 45 minutes at a temperature of 200 degrees Celsius. 20 minutes before readiness, we pierce the baking sleeve.
Step 5:
Our chicken is ready. Thank you for being with me, all this can be viewed on video. Bye for everyone and bon appetit.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken leg - 185 kcal/100g
