Chicken legs stuffed with plum salsa

Cut the twine away before serving

This technique will also work for turkey, lamb, goat or any other leg meat. Remember to leave the skin on to help hold in the stuffing and crisp the meat as it bakes. Fill the meat with whatever you want. I made a mixture of tomato, basil, fresh mozzarella, jalapeno, and plums.

First cut

Cut straight down to the bone.

Start working around the bone

Using the knife blade work around the leg bone being careful not to cut through the meat or your fingers. Try and keep as much meat attached to the top and base of the leg.

Peekaboo

Keep working around the bone until it is completely uncovered. Work the knife up and down to free as much space behind it as possible.

Pack it in

Jam as much stuffing behind the bone and into the slit as possible.

Always cut the string 4" longer than you think necessary. It never hurts to have extra

Tie the leg back together as tightly as possible. Place each in a pan stuffing up, drizzle with olive oil and season with salt and pepper. Bake at 365 degrees until done, for chicken about 3o minutes.

Plum salsa

• 3 Roma tomatoes, chopped small
• 1 jalapeno, diced fine
• 3-4 plums, skin on, pitted and chopped small
• 1-2 ounces fresh mozzarella, chopped small
• 2 tbsp fresh basil, chopped
• salt, pepper and olive oil to taste

Combine all ingredients and stir until combined.