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Stuffed chicken legs on Mini

Markasef
Markasef Posts: 5
edited July 2013 in EggHead Forum

This is a combined technique, cooking first indirectly and then finishing on the grill.

Stuff the deboned, beautiful free-ranged chicken legs with chopped chicken liver, rosemary, thyme and basil. Season well, wrap it into tin foil. Cook it on the stone for 35 minutes on approx. 350.

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Take it out, leave it cool down, wrap it out. Finish it on the cast iron grill on 400, 5-5- minutes on both sides. Brush it with the juice remaining in the foil.

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Rich, moist, full of flavour.

Big Green Egg Mini: a Legend! :-)

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