Preparation Time: 45 Minutes

Cook Time: 30 Minutes

Cut: Bone-in chicken


4 chicken legs
Kitchen string

1/4 cup (60 ml) butter
1/4 cup (60 ml) onion, minced
1/4 cup (60 ml) celery, minced
1 1/2 tsp (7.5 ml) ground sage OR poultry seasoning
1 cup (125 ml) panko crumbs
1/4 cup (60 ml) chicken broth OR white wine

2 Tbsp (30 ml) canola oil


Trim any loose fat from the chicken legs.  Remove the bones (see video above).

Melt butter in a saucepan over medium heat.

Add onion, celery and sage.  Stir cook until vegetables are soft.

Remove from heat, add crumbs and stir until well mixed.  Stir in chicken broth – stuffing should be moist enough to hold together. Cool to room temperature.

Lay each leg flat with the thigh meat facing up.

Tuck some of the stuffing into each drumstick.  Place the remaining stuffing in the center of each thigh.  Pull the meat and skin around the stuffing.   Tie with string and season with salt and pepper.

Preheat oven to 400F.

Heat oil in a skillet over medium heat.  Brown stuffed leg roasts on all sides.  Transfer to a parchment covered baking sheet. Roast until a thermometer inserted into the meat reads 165F (74C) (about 30 minutes).

Remove from oven and let stand 5 minutes.  Slice each leg roast and serve immediately.

Tip:  Debone the legs up to 2 days ahead and refrigerate until ready to stuff.