roasted chicken legs with stuffing


My first attempt at writing a page with every part of the meal.

 If this Covid-19 quarantine lasts much longer, I might even rewrite the old pages to bring the meals together again instead of separating soup, meat/seafood, sauce and vegetables into separate pages.

There is of course no obligation of recreating the entire meal. Pick and choose to your preferences.


This is what you need for 2 servings:

  • 4 chicken thighs
    or 2 small chicken legs
  • 1/2 lb. diced dry bread
    or 1/2 package of store-bought stuffing
  • up to 1/2 head celery
  • 3-4 carrots
  • 3-4 leaves bok choy
  • 1 egg (or more?)
  • 1 stick butter
  • olive oil
  • S&P, spices of your choice
Pic1: roasted chicken legs, bread stuffing with vegetables

a. roasted chicken legs

Nothing new or difficult here, other than that I usually use whole legs instead of thighs only. The cooking time for these smaller pieces is considerably less than for the big legs.




Pic2: season
Pic3: roast
Pic4: served

b. celery soup with carrots, bok choy

I prepared the stuffing with the vegetables from the soup. I could have just stewed the vegetables instead, but the stuffing needed some vegetable broth anyway and I had a craving for celery soup that morning. 

The carrots make this soup sweeter than pure celery, and the bok adds a peppery flavor.

Adding one egg to the stuffing binds the bread somewhat better. It will be firm after refrigeration.
Adding 4 eggs or more would turn it into a quiche omelet that will already be solid almost immediately after cooking.



Pic5: celery soup with carrots & bok choy
Pic6: bread stuffing with celery, carrots and bok choy



a. preparing the soup:

Pic7: sauté the onions
Pic8: add celery & carrots
Pic9: add 1 cup water



Pic10: add bok choy
Pic11: add water / stock
Pic12: boil


Pic13: simmer
Pic14: all done
Pic15: reserve vegetables

c. bread stuffing with celery, carrots, bok choy

preparing the stuffing:

Pic16: soften/melt 1 stick butter
Pic17: diced dry bread
Pic18: add vegetables


Pic19: add butter, broth
Pic20: add egg
Pic21: mix


Pic22: ready for baking
Pic23: baked
Pic24: refrigerated