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Sage and Onion Stuffed Chicken Leg

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Use this recipe with:

Medium

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P R O F I L E
Chilled ​4°C
5 Pieces
From Raw

Stage 1

170 °C

  • Combi-steam
  • - | 75 °C
  • 3

Stage 2

190 °C

  • Convection
  • 00:05 | -
  • 3
  • 3

Stage 3

100 °C

  • Steam
  • 00:10 | -
  • 3

Stage 4

180 °C

  • Convection
  • 00:15 | -
  • 3
  • 2
R E C I P E
160 g Chicken Legs
55 g S&O Stuffing
100 g Carrot
100 g Cleriac
55 g Beetroot
1 pcs Head of Garlic
Ingredients
Take the Sage and Onion mix and add boiling water, mix well and roll in clingfilm and Chill. Remove the thigh bone from the Chicken legs and fill the space with the stuffing, season and tie with string. Peel the carrot and celeriac, cut into neat chunks then steam for 10mins. Cut the beetroot in quarters and wrap in foil with a little oil and season. Cut the head of garlic in half keeping the root on.
1. Food Preparation
Cook the chicken on a tray using the Convotherm 4 Core Probe, inserted fully into one piece of Chicken. Roast all the vegetables and garlic on a tray.
2. Cooking Instruction
Carve the chicken thigh into neat slices and present with the vegetables and some Chicken gravy.
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.