Stuffed boneless chicken legs. Boning out the legs gets easier with practice. Google will turn up several demos. The stuffing is garlic cooked spinach, crumbled blue cheese and pine nuts. I like to start out with chicken leg quarters because they give you a little extra skin if you peel it away from the backbone before removing it. The removed bones makes a great gelatinous stock.
Roll the whole thing up, starting at the small end so that you can use the flap of skin to overlap. truss it up in string.
I have done this a few different ways. The string is the most tedious, but produces the best results. Another method is to roll it up on a sheet of aluminum foil and then roll the whole thing up twisting the ends in opposite directions like a tootsie roll. The foil packages are then poached in chicken broth, but the string trussed ones shown here are browned in a skillet. and any unused spinach added along with a few more pine nuts.
Then just barely covered in a good tomato sauce and baked at 375 F for 2 hrs and chilled. Once it is chilled, skim off the chicken fat and cut off the strings. Add a little more sauce. Cut in half if the legs were big. Reheat and serve.
