4 large free-range chicken legs
1 egg yolk and white lightly beaten
Pepper very little salt
½oz melted butter
Heat oven to 200°C/400°F/gas mark 6.
Skin and bone chicken legs.
Make the stuffing by processing the chopped flesh of one leg with the oysters egg yolk and white.
Spread out the other legs and flatten gently with a mallet. Season with lots of pepper and a little salt and divide the stuffing equally between the legs. Enclose each leg in a cylinder of buttered foil and bake until firm about 30 minutes on a rack over a baking tin with ½in of hot water covering the base.
Peel off the foil and carve. Serve on a bed of sweet pepper and bacon stew.