Chicken drumsticks with ricotta filling

Ingredients for 3 servings:

• 15 g butter
• 1 clove(s) garlic, squeezed
• 3 tbsp parsley, chopped
• 125 g ricotta
• 4 tbsp Parmesan, freshly grated
• 1 stale roll
• Salt
• pepper
• 12 chicken legs (drumsticks)
• 1 tbsp oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

For the oven or grill

For the filling, gently heat the butter in a saucepan and briefly sauté the crushed garlic, stirring constantly. It shouldn’t brown! Remove the pan from the heat and stir in the parsley, ricotta, Parmesan, and 3 tablespoons of freshly grated breadcrumbs from the roll. Season with salt and pepper. Preheat the oven to approximately 180°C (top/bottom heat). Carefully loosen the skin of the legs and push about 1 tablespoon of the filling under the skin of each leg. I always do this with a teaspoon; it works well. Pour the oil into a roasting pan and spread it out with a paper towel. Place the stuffed legs in the roasting pan and roast for about 30-45 minutes. The time depends on the oven, which can vary greatly. Of course, you can also grill the legs – but do it slowly! Tip: The legs are very easy to prepare in advance: Fill them and place them in the refrigerator. At a party or barbecue, simply place it in the oven or on the grill and cook.