To debone chicken drumsticks:Work the bone out gently with small cuts keeping as close to the bone as you can. As you get further along, fold back the meat so that you can scrape your way down the bone. Cut out any remaining white tendons before turning back into shape. The legs can be slippery so use a cloth the hold them.For the stuffing:Pour stuffing mix into a bowl and add boiling water and mix.Squeeze the sausage meat out of the casing and add to the stuffing together with the raisins and mix thoroughly.Stuff the chicken legs and secure with toothpicks.Bake covered for 30 minutes at 180°C. Remove cover, brush with olive oil or melted butter and bake for a further 30 minutes until golden and cooked through.Recipe reprinted with permission of Sous Chef. To see more recipes, click here.
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