FIELD: preparation of stuffed products from poultry; may be used in public catering and at enterprises of poultry processing. SUBSTANCE: method involves separating skin from hen's leg and turning it inside staying it fixed on knee joint. Bones and tendons are extracted from uncovered flesh, and casing is formed from flesh. It is connected through knee joint with skin casing. Both casings are filled with minced meat, in so doing food product is made in the form of "bantik" (little bow), and then it is subjected to heat treatment. EFFECT: higher gustatory quality; original and aesthetic appearance. 8 cl
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