Method

The preparation remains in its original order; guided mode is not available for this structure.

I wash, dry, remove feathers and cut around drumstick end.

I turn and cut along leg to free bone.

I carefully follow bone with fingers and a sharp small knife, separating flesh.

I remove bone completely without holes and make stock from bones, celery, carrot, onion and salt.

I flatten meat between cling film.

I spread chopped rosemary, sage and garlic with salt and pepper.

I quickly sauté red pepper wedges in oil and garlic, salt lightly, then fill meat with pepper, olives and a tablespoon Parmigiano.

I roll with film, closing sides inwards.

I wrap tightly into two rolls and refrigerate half an hour.

After half an hour, I lay out pancetta slices.

I wrap and tie rolls.

I brown all sides in hot oil, add white wine and evaporate.

I add salt, pepper, rosemary and sage, cover and cook for 30/40 minutes, adding stock if needed, then cool slightly.

I slice and serve with sauce, thickening with flour and butter if liked.

Prepare ahead in a dish and microwave when needed.

Stuffed chicken legs