Weeknight Wonders: Pork & Herb Stuffed Chicken Legs

Midweek meals don’t have to be boring. This easy stuffed chicken recipe delivers flavour, comfort, and butcher’s shop quality in under an hour.

🛒 Ingredients (Serves 4):

• 4 large chicken legs, bone-in, skin on

• 250g pork mince or sausage meat

• 1 garlic clove, minced

• 1 tsp dried sage or 1 tbsp fresh

• 1 small onion, finely diced

• Salt, pepper, olive oil

• Butcher’s twine (or cocktail sticks)

🔥 Method:

1. Prepare the filling:

   Combine pork, garlic, onion, sage, salt, and pepper.

2. Debone the chicken legs (or ask us to do it):

   Carefully cut around the thigh bone and remove it while keeping the skin intact.

3. Stuff & secure:

   Spoon filling into each leg, fold over, and secure with butcher’s twine or toothpicks.

4. Sear & roast:

   Sear stuffed legs skin-side down in a hot pan for 3–4 minutes, then roast at 180°C for 30 minutes until golden and cooked through.

🥗 Serve with:

• Garlic mash

• Roasted carrots

• Cider gravy

🔪 Butcher’s Tip:

We’re happy to bone the legs and prep them ready to stuff. Using our seasoned sausage meat as a shortcut? Even better.