Stuffing-Coated Chicken Legs

I like to make what I call “stuffed” chicken legs. I remove the skin, and I coat them in chicken broth instead of melted butter (if using no-salt-added broth, spice it up with some garlic or curry). Then I roll the legs in crushed stuffing mix before baking. The result is not as rich as when you use butter, but it’s still very tasty. Pat F., Stratford, Connecticut