Sweet Italian Sausage Stuffed Chicken Legs

Simple as it gets and cheap as chips. With a little knife work, this easily riffed on idea is super good!

Author

Tim Harris

I really love to cook everything! Check us out at www.acooknotmad.com

Prep Time: 00:20

Recipe Time: 01:40

Temperature : 165F / 73.9C

Ingredients

• 3 Chicken leg quarter
• 3 Sweet Italian sausage

Directions

1. Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.
2. Carefully bone out the rear Chicken quarter. Using the but of your chefs knife cleave the drumstick bone leaving the last inch.
3. Stuff each leg with the filling of the Italian sausage, pushing it up into the drumstick and forming the thigh around the remainder.
4. Salt and pepper each leg well before vac packing for the water bath.

Broil Till Golden

1. After cooking remove each leg carefully from their bag. Pat dry and lay in a pan appropriate for placing under the broiler. The skin will brown up pretty quickly so keep a close eye on them.
2. Serve whole or slice the boneless legs and serve over rice.