Ingredients Jump to Instructions ↓

  1. 1 Cornbread stuffing mix - (6oz)

  2. 4 Chicken legs -

  3. 3 tablespoons 45ml Currant jelly

  4. 1/2 teaspoon 2 1/2ml Kitchen bouquet or other - browning sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare stuffing mix according to package directions. Spoon into a baking dish, forming a mound. Remove skin from chicken; discard. Rinse and pat dry using paper towels. Place chicken parts skin-side down on top of stuffing with thighs next to side of dish and drumstick ends over center of stuffing. Sprinkle with salt and pepper; cover with wax paper. Place jelly in a 1-cup glass measure. Microwave on high 30 seconds, or until jelly melts. Stir in Kitchen Bouquet; set aside. Rotating dish midway though cooking, microwave on high 7 minutes. Turn chicken skin-side up and brush jelly mixture over surface of chicken; re-cover. Microwave on high 7-9 minutes, or until juices run clear when chicken is pierced with a fork. Let stand 5 minutes.


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