“If you’ll be my Dixie Chicken, I’ll be your Tennessee Lamb, And we can walk together down in Dixieland Down in Dixieland”. This is one of my favourite Little Feat songs. I didn’t do southern chicken, I did stuffed chicken legs!
I’ve been working on my butchering skills and have only seen this preparation a few times, so I thought, why not?
I had a house full of trolls and a whack of chicken legs. My usual got to is to wrap in bacon and smoke over hickory. Tonight I wanted to try something different. My attack plan was simple, if I can get the first leg deboned, I can do it! Honestly, it was simpler than I thought. Creating these little poultry packs of heaven is something I will definitely go back to.
The fridge and the pantry had genoa, bocconcini, chèvre, tomatoes, and spaghettini. So let’s go Italian!
I blended the chèvre into a paste with garlic, red onion, and Italian seasoning. I placed a dollop of paste on a slice of genoa with a whole basil leaf and a slice of bocconcini. Rolled into a little cigar and then inserted it into the drumstick sealing the end with a toothpick. The outside was rubbed with olive oil and Italian seasoning. The little morsels of love were grilled on the cast iron until they were browned.
The meal was served with a tomato, red wine sauce tossed into the spaghettini.
Being able to take a bite without the bone there is a great experience. I’m thinking a bacon and cheddar stuffing next time!
Be well and eat well!
Scott
Where’s the bone!
the artisanal grill 