Soak the bread in milk, then squeeze it out.

Fry the chopped bacon in 1 teaspoon of oil until crisp. Add the chopped onions and sauté until translucent. Add the chopped garlic and fry it for a couple of seconds, then add the chopped mushrooms. Season with salt and pepper and cook the mushrooms until all the water evaporates and they shink in size. Let it cool down to room temperature.

With your fingers separate the skin from the meat to create a pocket for the stuffing.

Combine the soaked and squeezed bread with the mushroom-bacon mixture. Add the egg, the scraped liver, the chopped parsley and season with marjoram, ground caraway seeds, Vegeta, salt and pepper. Mix it thoroughly. Season the chicken meat under the skin with salt and pepper. Pour a little oil into a baking dish and sprinkle breadcrumbs over. Fill the stuffing between the meat and the skin and place the legs into the baking pan. Spread oil on top of each chicken leg and roast it uncovered in a preheated 375 F oven for approximately 55 minutes.