Wayne Gisslen

Stuffed Chicken Legs with Pecan Butter

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Preparation info
  • portions:

    6

    portion size: 1 chicken leg
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  1. Sweat the shallots and garlic in the butter. Do not let them brown. Cool thoroughly.
  2. Combine the cooled shallot mixture, pecans, soft butter, bread crumbs, salt, and pepper in a bowl. Mix together.
  3. Partially bone the chicken legs as shown in

Per serving: Calories, 570; Protein, 47 g; Fat, 40 g (64% cal.); Cholesterol, 185 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 230 mg.