Stuffed chicken drumsticks with carabut in mustard sauce.

I often prepare this dish for my little family. There is a lot of work around bone separation, but with a little practice, anything is possible. I think I once saw on the show "At Ana's" how she separates bones from chicken. If you are a beginner, I think this video would help you a lot.

Preparation steps

Preparing chicken
Fillet the chicken drumsticks with the carabiner, that is, separate them from the bones. First cut with a knife at the bottom of the thigh so that the skin can be separated from the bones. With a small knife, slowly separate the bone from the carabiner first, and then the bone from the thigh. Season the inside of the meat with a little and spread with mustard, let it stand.
Chop the chicken liver very finely and fry briefly in hot oil, if you don't like the liver, do the same with a piece of chicken, turkey, or mushrooms. Finally, add finely chopped prosciutto or bacon, bake for a minute and turn off the heat.
Mix the liver with prosciutto with "dimsi" cheese and fill the chicken with this mixture.
Close the chicken with a toothpick, bake abruptly on both sides, reduce the heat, cover and pour in the beer, simmer until soft.
Sauce.
Take out the finished chicken, mix the flour and mustard in a bowl, add the cooking cream, pepper, a little garlic powder, you can add a little marjoram. Try it best, then adjust it to your taste. Put all these ingredients in the oil in which the chicken was roasted, stir until it thickens.

Serving

Serve with mashed potatoes, beets, pickles or lettuce. You can store stuffed chicken (without roasting) in the freezer, when you need to take them out and transfer them to the refrigerator.

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