MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wild Legs
 Categories: Chicken, Rice, Stuffing
      Yield: 8 Servings
 
      1 c  Uncooked wild rice
      4 c  Water
      1    Chicken bouillon cube
    1/8 ts Cayenne pepper
      1 sm White onion; diced
      1    Stalk celery; diced
      1    Carrot; diced
      1 sm Apple; diced
      1    Clove garlic; minced
      1    Egg; beaten
           Salt and pepper
      8    Chicken legs
           Melted butter; for
           Basting
 
  In a large saucepan, bring water, bouillon, and cayenne pepper to
  a boil. Add wild rice, stir and cover.  Reduce heat; simmer 45-50
  minutes or until rice is tender.  Drain any excess liquid; cool.
  Add onion, celery, carrot, apple and garlic.  Add egg to bind
  mixture. Salt and pepper to taste.
  
  Create pocket for stuffing chicken leg.  Bone down legs, cutting
  all but one inch of bone; leave foot knuckle attached.  Stuff
  chicken legs with the mixture.  Broil on middle shelf, basting
  every 5 minutes with melted butter until legs are golden brown.
  Or barbecue in a covered grill.
  
  Recipe by: Bill Van Laak - Bumey, CA
  1992 International Wild Rice Association Cooking Contest Winners
  www.barronspecialties.com
  From: Barb At Pk
 
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