Mustard Glazed Chicken Legs with Waldorf Stuffing

Preparation Time: 20 mins
Serves: 6+
Cooking Time: 120 mins
Ready Time: 140 mins
Cooking Method: Roasting
Difficulty: easy

Ingredients

6 whole chicken legs
25gm butter
2 Tbsp wholegrain mustard

FOR THE STUFFING
3 celery sticks, finely chopped
2 red apples, cored and finely chopped
100gm walnuts, chopped
100gm fresh breadcrumbs, handful reserved for the topping
400gm chicken mince
1 egg
Handful mixed herbs, chopped
2 Tbsp wholegrain mustard
25gm butter, plus extra for greasing

TO SERVE
Serve with roast potatoes and vegetables or seasonal salad

Method

Heat oven to 170°C fan.

To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning.
Scrunch with your hands until well combined.

On a clean chopping board, take the chicken legs and gently lift the skin away from the meat, get your stuffing mix and fill the chicken legs with the stuffing between the meat and skin. Be careful not to overstuff. Season with salt and pepper.

Heat a cast iron fry pan with a knob of butter and olive oil until nice and hot. Place your chicken legs in and cook for two minutes until the skin is golden and brown.

Brush the legs with mustard and butter, and bake for 40 – 50 minutes or until cooked and the juices clear.
Put the remainder of the stuffing on the top shelf at the same time and cook for 40–50 minutes until golden and crisp.

Leave the chicken to rest for 10 minutes, then serve with the stuffing and roast potatoes and vegetables or seasonal salad

Recipe courtesy of Bostock Organic Kitchen

Chef’s Tip: You will need 3 packs of Bostocks Chicken Whole legs for this recipe.