Bacon wrapped chicken legs with pork stuffing (orig)

Ingredients

• Pistachio nuts

  Nuts, raw

  1 oz (49 kernels) or 28g

• Chicken leg

  Broilers or fryers, meat and skin, raw

  4 leg, bone removed or 668g

• Bacon

  Pork, cured, cooked, pan-fried

  16 strip cooked or 128g

• Pork sausage

  Fresh, raw

  100g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Parsley

  Raw

  1 cup or 60g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 1) Place the sausage meat with the whole and ground pistachios, the egg yolk and the parsley in a bowl and combine everything well. Season the stuffing to taste with freshly ground black pepper. 2) Cut out the side of each chicken leg to create a pocket for the stuffing and stuff each of them with the sausage and pistachio mixture. 3) Line 4 slices of bacon so they overlap a bit on each other, place a chicken leg on one end and roll up to wrap the leg completely with the bacon. 4) Wrap the chicken leg tightly in foil, carefully securing the ends. 5) Repeat this process for all the chicken legs. 6) Place the wrapped legs in a pot of boiling water for 25 to 30 minutes, until the chicken is cooked through. 7) Set aside to cool at room temperature and then place in the refrigerator to cool for another 30 minutes. This step ensures that the bacon sticks to the chicken. 8) Remove the foil from the wrapped legs and pat the legs dry. 9) Now heat a large skillet over a medium heat and fry the chicken legs in some cooking fat until the bacon is nice and crispy on all sides. 10) Serve garnished with extra parsley, if desired.

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