Festive stuffed chicken

Filters

Add half a glass of water or red wine, and bake in a medium preheated oven at 170° C for about 1 hour.

MATERIALS

1.5kg chicken leg (boneless & without skin)

150g Red Twist Dressing (Art. 55308)

30g Dry Marinade for Poultry (Art. 51001)

300g Rice & Herbs Filling (Art. 55068)

1/3 bunch of chopped parsley

1/3 bunch of chopped spring onion

150g grated Graviera cheese

200g berries (red currants, blueberry, framboise etc)

2 large quinces

IMPLEMENTATION

Prepare the Dry Marinade for Poultry according to the instructions on the package. Instead of water use 100g Red Twist Dressing. Marinate the chicken for 1-2 hours.
Mix the spring onion, the parsley, the berries and the graviera cheese, with the Rice & Herbs Filling.
Add some filling per two chicken legs and tie them with a cooking strong or use a cooking net. Form a round roll. Optionally on the edge of each roll leave a bone for decor.
Cut the quinces into large pieces and spread them on a fireproof dish or put them in a baking bag. Put the chicken rolls on top and pour the rest of the Red Twist Dressing.