Įdarytos Vištienos Blauzdelės: Stuffed Chicken Legs
Ina Radziunas, an active member and contributor on Our Mom’s Lithuanian Recipes shares fond memories of her beloved culinary mentor, Joana Bubulienė and translates her recipe for stuffed chicken legs. We are grateful to both Ina and Joana for this wonderful recipe!
Joana Bubulienė was a very well known Lithuanian cook and caterer in Toronto. Everyone would look forward to her amazing food at weddings and other functions in the Lithuanian community. In 1981 she offered to host a Lithuanian cooking course to teach us her famous traditional recipes and to share some of her culinary tips. She also included recipes for some of her most sought after contemporary dishes. It was held at the Lietuviu Namai (Lithuanian House) – traditionally referred to as the “LN”, in Toronto.
A group of us young, novice cooks took this course with her, held in the LN’s catering kitchen. When we finished, she presented each of us with our own copy of “Lietuviškų Valgių Patiekalai” (Lithuanian Food Dishes). To this day – many of us still have this cherished cookbook and follow her recipes.
Although, sadly, Ponia Bubulienė is no longer with us, her fabulous recipes live on. We still often recall how much fun we had in these classes, remembering this famous culinary tip and wonder how many of us went on to fry our bacon in butter…
Joana Bubulienė‘s Stuffed Chicken Legs
- 10 large chicken legs (1/2 lb each)
Debone them – but leave the skin ON. I think that skin-on, boneless chicken thighs would work well.
Salt and pepper them and refrigerate overnight or at least two hours.
- 1/4 lb butter
- 2 onions, finely chopped
- 2 lbs ground chicken
- 2 eggs, beaten
- 3 slices white bread that have been soaked in milk, wrung out
- 2 TBS chopped fresh parsley
- 1 TBS chopped fresh dill
- salt and pepper to taste
Melt butter and sauté onions. Combine with all the rest of the ingredients, adding salt and pepper to taste. Knead and make sure the ingredients are very well mixed.
Stuff deboned chicken thighs or legs with meat stuffing. Fold skin over to cover and shape nicely.
Place chicken pieces, folded side down, on a greased cooking pan. Brush with oil.
Bake 350° F for 45-60 minutes.
Note: Can bake along with pineapple slices and pitted prunes – that’s how she would serve them. Stuffed chicken legs go well with mixed vegetables and rice.