Chicken Leg Roulade with Bread Stuffing

For chicken leg roulade, remove legs from bones. Season with chicken seasoning and place closely together on a large pork net (3 pieces next to each other, 3 pieces underneath).

For the bread stuffing, sauté onion a bit in butter, then sauté parsley briefly. Mix the eggs with milk and salt, add to the dumpling mixture with the onion, stir well and let stand for a while.

Form a roll and put it on the chicken legs. Now form the whole thing into a roulade and place on a baking tray. Roast in the oven at 170 degrees Celsius for about 1.5 hours.

In the meantime, roast the bones of the chicken legs in a little butter. Remove the bones, pour in water, put in the vegetables and add vegetable shreds.

Cook the vegetables until firm to the bite. Take out a part of the vegetables for the garnish. Puree the remaining vegetables with a blender, add tomato paste and spices.

The sauce should not be too thick. Cut the finished chicken leg roulade, arrange with some sauce and vegetables.

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