Stuffed chicken leg

Ingredients

• 2 boneless chicken thighs
• 2 sausages
• 1 clove of garlic
• 1 sprig of rosemary
• 2 sage leaves
• 1 pork belly or toothpicks

 

Procedure

1. From the pork net, cut out two squares on which to place the thighs
2. Beat the thighs with the help of a meat tenderizer and place them on the pork net
3. Finely chop the rosemary, sage and garlic
4. Place a sausage in the centre of each thigh and season with half of the chopped mixture.
5. Roll the thighs up like a roulade and wrap the netting around them to seal them or secure them with toothpicks.
6. Season the outside with the remaining chopped ingredients
7. Insert each of the two thighs obtained inside two ROYAL PACK iVACUUM vacuum bags of the appropriate size and vacuum seal, taking care not to pierce the bags if you have used toothpicks.
8. Bake at 110°C for approximately 40 minutes