1. Prepare the ingredients: - Use fresh chilled chicken drumsticks. - Mushrooms can be replaced with oyster mushrooms or wild mushrooms (wild mushrooms should be boiled first). - Use a good melting cheese. 2. Peel the onion and cut it into small cubes. 3. Heat a frying pan with 20 ml vegetable oil. Add the onion and sauté over medium heat for 2–3 minutes, stirring. 4. Wash the mushrooms well, cut them into small pieces, and add them to the onions. Cook for 3–4 minutes, stirring occasionally. Remove from heat and let the mixture cool slightly. 5. Wash the drumsticks and dry them with paper towels. 6. Carefully separate the skin from the meat, pulling it down like a sleeve. Cut off the joint with the pulled skin attached. Remove the meat from the bones (the bones are no longer needed). Cut the chicken meat into small cubes. Grate the cheese on a medium grater and mix it with the chopped chicken. 7. Add the sautéed mushrooms and onions. 8. Season with salt, black pepper, paprika and dried garlic. Mix well. The filling is ready. 9. Stuff the drumsticks 10. Preheat the oven to 201°C / 395°F. 11. Fill the chicken skin tightly with the prepared filling. 12. Line a baking dish with foil or parchment and brush with the remaining vegetable oil. 13. Place the stuffed drumsticks in the dish and brush them with mayonnaise. 14. Optional: Add potatoes. Peel the potatoes and cut into large chunks or wedges. Toss with 1–2 tbsp vegetable oil, salt, pepper, paprika or herbs. Spread the potatoes around the chicken in the baking dish. 15. Bake in the preheated oven at 201°C / 395°F for 40–45 minutes, until the chicken is golden brown and the internal temperature reaches about 75°C / 165°F; potatoes are tender and slightly crispy. (The original 30–40 minutes may work for small drumsticks, but 40–45 minutes is usually more reliable, especially with filling and potatoes.) TIPS: - Do not overfill the chicken skin, or it may tear during baking. - If the skin opens, secure it with toothpicks or kitchen twine. - Let the sautéed mushrooms cool slightly before mixing with the chicken so the filling stays firm. - For extra flavor, add a little smoked paprika or dried herbs to the filling. - If the drumsticks brown too quickly, cover loosely with foil during the last part of baking. - Let the chicken rest for 5 minutes after baking so the filling sets and stays juicy. SERVING IDEAS: - Add a side of fresh vegetable salad (tomatoes, cucumbers, greens). - Pair with pickled vegetables such as cucumbers, cabbage, or tomatoes. - Serve with steamed rice, mashed potatoes, or buckwheat for a heartier meal. - Garnish with fresh parsley, dill, or green onions for color and freshness.

   1. GRILL - 160-180 degrees. C. (320 - 356 F) - 3/4 starter 2. GROUND MEAT - cottage cheese - chili - thyme - white pepper - salt - parsley leaves - garlic 3.CHICKEN - cut in half and unfold - beat off to 5-7 mm. flat hammer - place 4 bacon on the edge - put the minced meat in the center - sprinkle with grated cheese for gluing - roll into a roll 4.FRYING - put the pallet - place the rolls on indirect heat - add wood chips - set the upper damper to 50 percent. - fry for at least 1 hour - temperature inside 74 degrees. C. (165 F)