Title: Wild Legs
Categories: Chicken, Rice, Stuffing
Yield: 8 Servings
1 c Uncooked wild rice
4 c Water
1 Chicken bouillon cube
1/8 ts Cayenne pepper
1 sm White onion; diced
1 Stalk celery; diced
1 Carrot; diced
1 sm Apple; diced
1 Clove garlic; minced
1 Egg; beaten
Salt and pepper
8 Chicken legs
Melted butter; for
Basting
In a large saucepan, bring water, bouillon, and cayenne pepper to
a boil. Add wild rice, stir and cover. Reduce heat; simmer 45-50
minutes or until rice is tender. Drain any excess liquid; cool.
Add onion, celery, carrot, apple and garlic. Add egg to bind
mixture. Salt and pepper to taste.
Create pocket for stuffing chicken leg. Bone down legs, cutting
all but one inch of bone; leave foot knuckle attached. Stuff
chicken legs with the mixture. Broil on middle shelf, basting
every 5 minutes with melted butter until legs are golden brown.
Or barbecue in a covered grill.
Recipe by: Bill Van Laak - Bumey, CA
1992 International Wild Rice Association Cooking Contest Winners
www.barronspecialties.com
From: Barb At Pk
