It requires a meat grinder to make properly.

Step 1 buy some cheap chicken leg thigh pinwheels. You want the legs and thigh connected - I see them in my markets all the time for 49 cents to 79 cents a lb.

this is a five lb ish chicken recipe

I used 6 large legs and thighs that were in one piece when they were removed from the bird.

Peel the skin off of the thigh and leg and save. Strip the meat from the bones and freeze the bones for when you make chicken stock.

Grind the meat up into chicken burger.

Add two medium onions and grind those too.

Take a tube of italian breadcrumbs and dump it in, you want about fourteen ounces of breadcrumbs.

add 6 medium eggs. if you have small, add more, if they are jumbo , add less.

Add a teaspoon of lawry's garlic salt, and shake in a quarter teaspoon of pepper.

Mix by hand till it firms up a bit.

Take the skins (and if you were careful) you can restuff the skin into a chicken leg with the mixture. If the skin is torn, use it to cover the mixture like a flattened bean bag.

I use one of those black oval pans to cook them.

Place them in so they don't touch each other, and season the skin with some liberal dashes of lawry's garlic salt again.

Set the oven to 350 and bake for 40 mins - drop the temp to 310 and bake for another 40.

You want them to get to a good deep golden brown. Pull from the oven and let them sit for about 15 minutes.

Dig in - the best part is the next three days you can make a sandwich with some lettuce and ketchup on them.

I know that the taste will be affected if you have no "schmaltz" added.

If you're going that route maybe add some milk or butter (or chicken fat) and cook with a thermometer to make sure the chicken is done but not overdone.

As for the Dark Meat - It doesn't taste like dark or white meat on a chicken, it tastes more like an awesome meatloaf with all the benefits of fried crispy chicken. I'd suggest trying it that way once.

�thebioniclemming