Stuffed Chicken Quarters

This recipe was inspired by Jewish dish called Helzel. The chicken skin is stuffed with fried in schmaltz onion and bread crumbs or matzo meal. This was a laborious dish but well received for Seder. I call it a cholesterol bomb, but I think everything is allowed in moderation, especially if it is only cooked once a year.
I removed skin of the chicken quarters, and extra chunk of fat that are always present on the quarters and set both aside. Then I took the bones out, creating one large rolled out piece of meat. The chicken fat was melted down in the  frying pan and one large chopped onion was fried in the oil. To it then about a cup of coarse matzo meal and matzo crumbs added. Not during Passover bread crumbs and ground corn flakes work really well. Once the crumbs got well coated in oil and mixed well with onion little water can be added to a consistency of cooked oatmeal. Salt, pepper, Mrs Dash or other your favorite spices can be added at this time. Once the stuffing is ready at 1-2 tblsp of it is placed in the inside part of the chicken. Then meat is folded and placed back inside the chicken skin, like in a sock. The seam is then pinned together with one or two toothpicks. Chicken quarters are placed seam down in a baking sheet and placed in the oven uncovered and baked at 350F for about 45 min or longer, that the skin turns golden brown and crispy.
10-12 chicken leg quarters
1 large onion
1-11/2 c coarse matzo meal and matzo crumbs or bread crumbs and ground corn flakes
about 1 c water