Prep. time: 20 minutes
Cooking time: 15 minutes + time for the broth

1. Soak the morels.
2. Bone the chicken legs; use the bones to make a chicken stock (or use canned or dehydrated chicken stock);
3. grind the veal neck and chicken breast; season with salt and pepper.
4. to this stuffing add 50 ml (3 tbsp.) cream and a splash of Port;
5. stuff  the chicken legs, placing 2 whole morels in each leg; season with salt and pepper. The stuffing takes the place of the bone.
6. wrap the legs individually in plastic wrap. 
7. Cook the rice.
8. Steam the legs for 15 minutes in a steamer or couscous maker. 

Making the sauce

1. Reduce the chicken stock and cream (550 ml / 2 1/4 cups); correct the seasoning. 
2. Add the remaining morels and purée everything.
3. Add some butter to the rice and mold it in the center of each plate. 
4. Place a chicken leg on the plate and spoon on some of the sauce.