Stuffed chicken baked in the oven. Whole chicken in the oven with stuffing. How to stuff chicken

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Mar 2 2017

Content

Every housewife has had experience in cooking chicken, and each has her own signature recipe. You can come up with many different dishes, including whole roasting. Chicken with stuffing will be tastier; for it, it is good to use minced cheese, mushrooms, cereals or vegetables.

How to cook stuffed chicken

Poultry stuffed with special minced meat does not cook too quickly, so you should take this into account when choosing a treat for guests. To properly prepare stuffed chicken, you need to start by choosing a suitable carcass. It is better to choose a chilled product, which will be more tender and softer than a frozen one. For stuffing, it is optimal to take a bird weighing no more than one and a half kilograms. If you buy from a farmer you know, make sure it is no older than a year.

Chicken for stuffing ideally has well-developed muscle tissue, a round breast without protruding bones. Its skin is smooth, pale yellowish with a pinkish tint, its meat and fat are free of spots. If the skin turns gray, the meat turns red, and the fat turns yellow, avoid purchasing. You should also not buy poultry that has an unpleasant odor.

How to cook a whole stuffed chicken in the oven: peel the carcass, remove the skin and bones, stuff with the prepared mixture of vegetables, cereals and spices. It is recommended to sew up with thick thread or secure the hole with toothpicks, and bake at 190 degrees. Calculate the time as follows: 40 minutes per kilogram. For a nice fried crust, you need to coat the carcass with a sauce of honey, soy sauce, mayonnaise or cream with spices. It is recommended to fry the carcass in grill mode 10-15 minutes before the end.

How to stuff a bird

To deliciously stuff chicken, several useful recipes will come in handy. There are a lot of options for making poultry, they all differ in taste, aroma, notes of sweetness or spiciness. It’s good to make the stuffed chicken sour (lemon, herbs) or bake it right away with a ready-made side dish. Here are some ideas for stuffing the bird:

mushrooms, onions, garlic, cheese;
rice, dried apricots, raisins, prunes;
buckwheat, chicken liver, onions, carrots;
apple, potato, carrot, onion;
ham, cheese.

How to stuff chicken

There are two ways to stuff chicken. There are options to remove the seeds from it or cut along the spine. Here's how to make a boneless carcass for stuffing, clean it using the open method:

start cutting: cut the skin along the back, use a knife to begin separating the meat with skin from the body, starting from the bottom, do not miss the slightest sections;
first expose one side until you hit the joint of the femur and the frame, break off the bones with your hands;
break off the wings;
trim the meat and sinews in a circle, free the thigh, do not break it, but continue to peel the meat back to the joint;
remove the meat with the skin with a stocking, cut the lower joint;
turn the leg out, repeat on the other side;
Use scissors to cut off the ribs, remove the keel and fork bone.

The simplest option for gutting a chicken for stuffing comes down to the steps described in detail in the photo:

turn the carcass over, make an incision along the spine;
cut out the spine and ribs, carefully trimming the meat with a knife;
there is no need to cut through the flesh of the bird;
rinse and stuff, bake in a metal pan.

Recipes

You can use a suitable recipe for stuffed chicken, one in which the bird is cooked in a slow cooker, and not just baked in the oven. According to him, the baked chicken turns out to be the most tender, juicy, and retains its softness. The difference between a carcass cooked in a slow cooker and a baked one will be the absence of a pronounced fried crust. You can fill it with buckwheat, rice, nuts or dried fruits.

With apples in the oven

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 140 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Chicken with apples in the oven is one of the classic dishes that looks equally great on a holiday table or on an everyday weekend menu. It is best to stuff a carcass with sour fruits, which will highlight the tenderness of the meat. A sauce based on honey, mustard and mayonnaise, with which the surface is coated before baking in the oven, will add sophistication to the dish.

Ingredients:

broiler – 1500 g;
apples – 5 pcs.;
honey – 40 ml;
mustard – 40 ml;
garlic - half a head;
prunes – 20 g.

Cooking method:

Wash the apples, cut into large pieces, and chop the prunes in the same way.
Peel the garlic, cut in half.
Rinse the carcass, dry it, rub it inside and out with the honey-mayonnaise mixture.
Rub with mustard, salt and ground pepper. Leave to marinate for 15 minutes.
Place apples, prunes, and some garlic inside.
Cut the skin, fill with garlic
Bake at 180 degrees for one and a half hours.
While baking, pour over the juice that is released; if it starts to burn, wrap it in foil.
Garnish with salad or rice.

With pancakes

Number of servings: 5 persons.
Calorie content of the dish: 168 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with pancakes is perfect for Maslenitsa week, when you need to treat your friends with thin pancakes. The dish is suitable for a second course, or you can serve it as a cold appetizer. You must first bake thin pancakes according to any recipe - yeast, custard or with fermented baked milk/milk. The appetizing delicacy looks beautiful when cut.

Ingredients:

chicken – 1500 g;
garlic – 3 cloves;
mayonnaise – 50 ml;
pancakes – 6 pcs.;
champignons – 175 g;
cheese – 100 g;
onion – 1 pc.;
eggs – 1 pc.;
butter – 40 g;
parsley – 30 grams.

Cooking method:

Rinse the carcass, dry it, try to gently tighten the skin with a stocking. Rub the outside and inside with salt and pepper, cut the legs, insert the garlic slices.
Fry the chopped onion until soft, add mushroom slices, cook until the liquid evaporates.
Separate the meat from the bones, grind in a meat grinder, add chopped parsley, crushed garlic, frying, and egg to the minced meat.
Stir, season with spices, place the filling on the pancake, sprinkle with grated cheese. Roll tightly and repeat with the rest of the pancakes.
Stuff the skin with pancakes, sew up the belly and throat, and brush with mayonnaise.
Place on an oiled baking sheet and make a couple of punctures.
Cook at 180 degrees for an hour.

Cooking time: 5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 149 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with rice is a dish that is perfect for your everyday diet. The filling, in addition to rice cereal, includes chicken liver and heart, and onion and mushroom frying. The secret to the juicy taste and soft meat is long-term marinating of the chicken carcass in a spicy dressing. It is better to marinate the bird longer - from three to six hours, so that the meat is saturated with aromas.

Ingredients:

chicken – 1500 g;
rice – 150 g;
broth – 400 ml;
champignons – 0.25 kg;
onions – 2 pcs.;
chicken giblets – 100 g;
butter – 10 g;
vegetable oil – 10 ml;
mayonnaise – 30 ml;
garlic – 2 cloves.

Cooking method:

Rinse the carcass, dry it, press the garlic through a garlic press.
Carefully remove the spine and sternum.
Combine mayonnaise with garlic, salt, pepper, coat the carcass inside and on top with the mixture.
Place the meat in a bowl, wrap it in cling film, and put it in the refrigerator for three hours.
Cut the onion into quarters of rings, the champignons into slices. Wash the giblets and cut into cubes.
Heat the oil, add the mushrooms, fry for six minutes. In another frying pan, fry the onion in butter, followed by the giblets. Mix the mixture with rice, fry for three minutes, pour in broth. Cook until the rice is half cooked.
Stuff the chicken with minced meat and secure the holes with toothpicks.
Tie the carcass with culinary thread and place it in a baking dish with the remaining filling.
Bake for 1.5 hours at 180 degrees. Remove, cover with foil and leave for 10 minutes.

Whole in the oven

Cooking time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 145 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

The whole stuffed chicken in the oven will turn out sweet and sour, for which you took the filling from prunes, apples and almonds. The combination of sour dried fruits and fruits with nut crumbs gives the meat a piquant taste and unusual aroma, and garlic and spices taken to taste add a slight spiciness to it. An easy option for a delicious lunch will appeal to all family members; it can also be made for a holiday.

Ingredients:

broiler – 1500 g;
prunes – 150 g;
almonds – 100 g;
apples – 3 pcs.;
olive oil – 30 ml;
garlic – 3 cloves.

Cooking method:

Cut the carcass lengthwise along the belly, remove the skeleton, cutting off the joint parts at the legs and wings. Secure the cuts with toothpicks or sew them shut.
Cut the apples into large pieces, mix with washed prunes and chopped nuts.
Stuff the bird and sew up the hole.
Coat the surface with a sauce of crushed garlic, oil, and spices. Fold belly down.
Bake for an hour at 220 degrees.
Serve as roll slices.

With mushrooms

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 147 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with mushrooms has a unique aroma that instantly whets your appetite. This is facilitated by the use of fresh champignons or porcini mushrooms. Instead of these varieties, you can choose frozen or dried oyster mushrooms, chanterelles, and honey mushrooms. The latter must be pre-soaked for softness, and the semi-finished product must be defrosted.

Ingredients:

chicken carcass – 1000 g;
onion – 200 g;
mushrooms – 0.3 kg;
garlic – 3 cloves;
vegetable oil – 60 ml.

Cooking method:

Chop the onions, mushrooms, pepper and salt.
Stuff the carcass with the mixture and seal the hole.
Coat the surface with oil mixed with crushed garlic and spices, place in a baking sleeve.
Cook for 1.5 hours at 180 degrees.

No bones

Cooking time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 151 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: difficult.

Stuffed boneless chicken is considered the pinnacle of culinary excellence because it turns out easy when cutting a ready-made dish. How to separate chicken from bones for stuffing is already known from the above materials, which clearly show this process. The appetizing filling is a mixture of green peas, onions, carrots and sweet peppers.

Ingredients:

chicken carcass – 1000 g;
champignons – 6 pcs.;
frozen green peas – 120 g;
onion – 1 pc.;
carrots – 1 pc.;
bell pepper – 1 pc.;
eggs – 2 pcs.;
cheese – 0.2 kg;
dill – 10 g;
parsley – 10 g;
olive oil – 20 ml.

Cooking method:

Clean the carcass from the bones and remove the meat.
Pass it through a meat grinder. Cut the mushrooms into slices, cheese and carrots into cubes, chop the onion, chop the sweet pepper into slices.
Chop the greens, mix with thawed peas, other vegetables, mushrooms and cheese.
Add minced chicken, eggs, season with spices, mix.
Stuff the carcass with stuffing, sew up the hole and tears.
Tuck the skin on the neck inside and place on a baking sheet.
Grease the surface with oil, sprinkle with spices, cover with foil.
Bake at 200 degrees for 20 minutes, repeat at 180 degrees.
Remove the foil and cook for 10 minutes. Remove the threads and serve.

With potato

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 173 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with potatoes in the oven turns out to be extremely filling, so don’t get carried away with it - one high-calorie portion is enough to satisfy your hunger. Stuffed chicken serves as both a main dish and a side dish, so there is no need to worry about what to serve it with. A bunch of herbs is enough to sprinkle the finished dish and give it a spicy aroma.

Ingredients:

chicken carcass – 1500 g;
potatoes – 600 g;
ketchup – 60 ml;
mayonnaise – 60 ml;
dried herbs – 20 g.

Cooking method:

Peel the potatoes, chop them finely or grate them on a coarse grater. Add salt and season with spices.
Rinse the chicken with running water, dry it, stuff it with potatoes, and sew it up.
Lubricate with a mixture of ketchup and mayonnaise. Place it in your sleeve.
Bake for 1.5 hours at 180 degrees.

With vegetables

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 117 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with vegetables, baked in the oven, is a light, low-calorie dish. It is healthier than fried. The recipe below will teach you how to prepare a bright delicacy in which tender meat is combined with juicy tomatoes, spicy onions, spicy bell peppers and eggplant. The mixture harmonizes well with any spices and seasonings.

Ingredients:

chicken carcass – 1500 g;
tomatoes – 2 pcs.;
onions – 2 pcs.;
bell pepper – 1 pc.;
eggplants – 1 pc.;
vegetable oil – 20 ml;
mayonnaise – 20 ml.

Cooking method:

Rinse the bird, dry it, rub it with spices.
Cut the vegetables into cubes.
Salt the eggplants and set aside for 10 minutes. Then rinse with cold water.
Fry the prepared vegetable until half cooked and add it to the carcass.
Sew up the belly, grease the surface with mayonnaise, and pour oil on the baking sheet.
Bake for 1.5 hours at 190 degrees, after half the time, turn the other side.

With apples and prunes

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 138 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Chicken stuffed with apples and prunes has a pleasant sour taste due to the dried fruits used. It is better to take sweet, honeyed fruits for the filling. A mixture of spices from cumin, rosemary and thyme is ideal for this dish; for sweetness, you can add a spoonful of natural flower honey mixed with a couple of drops of mustard.

Ingredients:

chicken carcass – 1000 g;
apples – 2 pcs.;
prunes – 50 g.

Cooking method:

Season the chicken with salt and pepper.
Cut the apples into quarters, cut out the core, stuff the chicken, alternating with washed prunes.
Sew up the hole, line a baking sheet with foil, and place the bird.
Cover with a double layer of foil and bake at 200 degrees for 60 minutes.
Remove the top layer, take out the bottom layer, pour in fat.
Cook for another 20 minutes.

With rice and prunes

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 143 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with rice and prunes in the oven has a more satisfying filling and a pleasant sweetish aroma in the form of dried fruits added to the cereal. To balance out the excessive sweetness, you can add onions, carrots, garlic, and dill to the minced meat. For the filling, long-grain steamed rice is optimal, which will not boil over during cooking, but will retain its structure.

Ingredients:

chicken - a small carcass;
rice – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 2 cloves;
prunes – 15 pcs.;
dill – 20 g;
sunflower oil – 30 ml.

Cooking method:

Rinse the carcass, trim off the protruding parts of the wings and excess skin.
Rub with salt and pepper.
Soak the prunes for 20 minutes in hot water, cut into cubes. Chop the onion, grate the carrots, and fry.
Rinse the rice and boil until soft. Chop the garlic and dill.
Combine all the ingredients, stuff the chicken with them, and sew them up.
Grease the top with oil and place in the oven for 40 minutes at 190 degrees.
Water with juice every 10 minutes.

In a slow cooker

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 141 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Stuffed chicken in a slow cooker will turn out juicier compared to a dish made in the oven. It is characterized by the absence of an appetizing fried crust. The dish is distinguished by its tenderness and softness, and the original filling of nut kernels and bread adds piquancy to it. It has a delicate taste and goes well with crispy meat.

Ingredients:

chicken – 1500 g;
onion – 1 pc.;
walnuts – 100 g;
white bread – 3 slices;
butter – 50 g;
fresh parsley – 30 g;
eggs – 2 pcs.;
milk – 70 ml;
chicken broth - a glass.

Cooking method:

Pour milk over the bread crumb.
Grind the nuts in a mortar and chop the parsley very finely.
Chop the onion, fry until golden, turn on the “Baking” program, let cool.
Mix bread with nuts, parsley, onions, eggs. Add some salt and pepper.
Wash the chicken, dry it, stuff it, sew it up.
Place in a multicooker bowl, season with spices, and pour in broth.
Set the “Baking” mode for an hour. Let it warm up for another half hour.

With cheese

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 149 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with cheese, beautifully called galantine, contains, in addition to the main filling, ham and eggs. Making this delicious stuffed chicken is easy if you follow the step-by-step instructions. Galantine comes out with a pleasant aroma, appetizing taste, and has an attractive appearance when cut. It can be served chilled or straight from the oven.

Ingredients:

chicken – 1 kg;
mayonnaise – 30 ml;
ham – 100 g;
cheese – 100 g;
eggs – 2 pcs.;
cream – 40 ml;
white loaf – 4 pieces;
bell pepper – 1 pc.;
parsley - 4 stems.

Cooking method:

Rinse the carcass, remove the skin, leaving the legs and wings. Remove the meat, grind through a meat grinder or chop with a blender.
Fill the loaf with milk and let it swell. Cut the ham and pepper into cubes, grate the cheese, chop the herbs. Mix the ingredients and place inside the chicken.
Sew up the hole, lubricate, tie the legs and wings with thread.
Bake at 170 degrees for 1.5 hours, pouring fat. 10 minutes before the end, increase the temperature.

With buckwheat

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 142 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with buckwheat looks very attractive. It produces two dishes at once - a main meat dish and a juicy side dish with rich aromas of spices. What makes this stuffed chicken different is the fact that it is made from ground grains in a slow cooker. Due to this, the porridge turns out to be crumbly and of the correct consistency, and does not burn. You can prepare the filling in a saucepan if you don’t have a multicooker at hand.

Ingredients:

chicken – 1000 g;
buckwheat – 200 g;
carrots – 1 pc.;
onion – 1 pc.;
water – 0.4 l;
vegetable oil – 40 ml;
garlic – 2 cloves;
mayonnaise – 20 ml.

Cooking method:

Rinse the carcass, marinate in mayonnaise and spices, crushed garlic for an hour.

Brine for cucumbers per 1 liter of water

It's no secret that chicken meat is considered a dietary product, which contains a maximum of beneficial vitamins with a minimum of calories. It is allowed to be eaten on various diets and with most types of allergies. In addition, properly cooked stuffed chicken has amazing taste. Another advantage of white meat is its price: chicken is much cheaper not only than red meat, but also turkey, and the difference in taste with the latter is small.

Stuffed chicken has long been considered a delicacy. It was always served at holidays, placed at the head of the table. Golden, rosy, juicy, aromatic, surrounded by herbs and vegetables, it always attracted attention. It is difficult to imagine the festive table of the Slavic peoples without this dish - remember any film about the king. And the more the housewife’s skill was valued, the more interesting, varied and unusual the filling of the bird was. Simply placing slices of apples and lemons into a carcass was already banal, but carefully cutting off the skin and stuffing it with meat and other products, as if you were looking at a whole chicken, was already an art.

Another reason for the popularity of this dish is its satiety. And if one chicken is unlikely to be enough to feed a whole family (and everyone knows how big families used to be), then a stuffed bird, and even with a side dish, will not leave anyone hungry.

This is a very festive and unusual dish. Soft raisins and rice combined with hard nuts give the filling an extraordinary piquancy. And the sweet and sour taste of dried grapes makes the traditional taste of white meat even more interesting. In addition, the chicken is baked in a sleeve, which makes it even more tender, and the rice, raisins and nuts, soaked in the juice, are truly tasty.

You will need:

chicken – 1-1.2 kg;
round grain rice – 1.5 tbsp;
onion – 1 pc.;
garlic – 3-4 cloves;
peeled pine nuts – 3 tbsp. l.;
raisins – 3 tbsp. l.;
seasoning for chicken (any you wish) - 1 tbsp. l.;
hot pepper to taste;
olive oil 1 tbsp. l. plus oil for frying;
salt to taste;
baking bag.

Cooking stages.

1. Rinse the chicken carcass under running cold water and dry with a towel. Finely chop the peeled onion and garlic. Fry the chopped vegetables in hot olive oil.

2. Add washed rice and half a tablespoon of seasoning and mix everything well. Pour boiling water over and simmer until the rice is completely cooked.

3. Remove the neck from the chicken, if it has one. In a separate bowl, mix the remaining seasonings with the olive oil. Carefully coat the inside of the chicken belly with the mixture.

4. Divide the finished rice into 2 parts: for garnish and for stuffing (literally 4 tablespoons are enough).

5. In another frying pan, lightly fry the pine nuts in hot olive oil. When they just start to brown, add the raisins and fry it all for literally 5-10 seconds, stirring constantly.

6. Mix raisins and nuts with rice. Fill the skin in the neck area with the resulting minced meat and sew it up or pin it with toothpicks so that nothing spills out.

7. The remaining minced meat should be placed in the chicken’s belly and sewed up in the same way.

8. Rub the carcass on all sides with a mixture of seasonings and olive oil.

9. Place the chicken in a baking bag, tie it tightly and pierce it in several places with a toothpick or knife to circulate air.

10. Bake in the oven for about an hour at 180-190 degrees.

Juicy stuffed chicken with rice and raisins is ready. You can serve the dish hot, placing it on the rest of the side dish and garnishing with herbs.

You will need:

chicken – 1 kg;
onion – 2 heads;
champignon mushrooms – 150 gr.;
salt – 0.5 tsp;
sour cream – 2 tbsp. l.;
paprika – 0.5 tsp;
thyme – 0.25 tsp;
vegetable oil (can be sunflower or olive) – 2 tbsp. l.;
a mixture of peppers to taste;
greens to taste.

For the sauce you will need:

salt – 1 tsp;
estimate - 4 tbsp. l.;
mustard – 1 tsp;
paprika – 1 tsp;
thyme – 0.5 tsp;
a mixture of peppers to taste.

Cooking stages.

1. Peel the onion and cut into small cubes. Cut the washed mushrooms into pieces, chop the greens.

2. Chop the oil in a frying pan and fry the onions and mushrooms until half cooked.

3. Pour the finished mixture into a deep bowl and add sour cream, salt, herbs, paprika, pepper and thyme. Mix everything well and leave to brew under the lid.

4. Rinse the chicken carcass under cold water and dry with a paper towel.

5. In a separate bowl, mix all the ingredients for the sauce.

6. Pour a little oil into the bottom of the dish where you will bake the chicken and place the carcass there. Stuff with the prepared mixture.

7. To prevent anything from falling out during cooking, secure the pocket with toothpicks or sew it up. To prevent the bird's wings from getting burned, you can wrap them in foil.

8. Coat the chicken with sauce and bake in the oven at 180-190 degrees for about an hour.

Serve the dish hot with fresh vegetables and herbs. Stuffed chicken with champignons turns out very juicy and at the same time satisfying, don’t forget to put a little stuffing on everyone’s plate, it will become an excellent side dish. Garnish the dish with fresh vegetables and lettuce leaves. Bon appetit!

Stuffed chicken according to this recipe turns out to be quite spicy and very satisfying. The ingredients are all simple and available at any grocery store. The finished dish looks very festive due to the different colors of the filling, especially if decorated with herbs and bright vegetables.

You will need:

chicken – 1-1.5 kg;
canned white beans – 200 gr.;
“Cherizo” sausage (can be replaced with any thin smoked sausage with fat) – 150 gr.;
onion – 1 head;
lemon – 0.5 pcs.;
garlic – 2 cloves;
olive oil 2 tbsp. l.;
black pepper to taste;
paprika to taste;
Provençal herbs to taste;
chili pepper to taste.

Cooking stages.

1. First, cut the sausage into small pieces.

2. Peel the onions and garlic. Cut the onion into quarter rings, crush the garlic with a knife and chop along with the chili pepper.

3. Fry the sausage in heated olive oil until the fat has evaporated. Add the onion and fry, stirring, until the onion is golden brown. Next you need to add Provençal herbs, garlic and chili pepper and mix everything well.

4. After just a couple of minutes, add the beans, reduce the heat and simmer for 3-5 minutes.

5. Rinse the chicken under cold water and pat dry with a paper towel. Stuff the chicken with fried vegetables and sausage very tightly, leaving a little room for half a lemon.

6. Place half a lemon in the belly of the bird and pin it with toothpicks or sew it with thread so that the filling does not spill out during cooking.

7. In a separate bowl, mix paprika and black pepper with olive oil. Rub the chicken thoroughly with the resulting mixture.

8. Place the chicken in a baking dish and pour a little water into the bottom of the dish. Cover the top with foil, the matte side facing out, and make several holes with a toothpick or needle.

9. Place the chicken in the refrigerator to marinate for 30-60 minutes. Preheat the oven to 180-190 degrees and bake the chicken for about an hour.

10. Remove the foil and bake for another 15-20 minutes to form a beautiful golden brown crust.

11. Squeeze the lemon juice from the chicken into a separate bowl (you can add pulp), pour in the juice that was released when the chicken was baked, add a little pepper and mix well.

Stuffed chicken is ready to serve. Cut the bird along the belly and pour the resulting sauce over both the bird itself and the filling. The aroma will be simply amazing, it will be increasingly difficult for guests to cope with curiosity and hunger, so do not waste time, but immediately serve the dish on the festive table.

When preparing chicken with apples and lemons, you need the simplest ingredients, which are also inexpensive, and the result is amazing. The sweetness of apples and the acidity of lemon miraculously mix and permeate the poultry meat, making it savory, and the cooking process allows the chicken to remain juicy and tender.

You will need:

chicken – 1.5 kg;
apples – 3-4 pcs.;
lemon – 1 pc.

For the marinade you will need:

mayonnaise (can be replaced with sour cream) – 150 gr.;
garlic – 3 cloves;
salt – 1 tbsp. l. with top;
ground coriander – 0.5 tbsp. l.;
turmeric – 0.25 tbsp. l.;
ground chili pepper to taste;
black pepper to taste.

Cooking stages.

1. Wash the chicken under cold water and pat dry with a paper towel. In a separate bowl, mix mayonnaise, turmeric, coriander and pepper. Squeeze the garlic here and mix everything again.

2. Coat the chicken with the resulting marinade on all sides, including the inside.

3. Wash apples and lemons, dry and cut into small slices, mix with each other. Stuff the chicken with fruit and secure the seam with toothpicks or thread. You can also place fruit slices in the pocket at the neck.

4. Leave the chicken prepared for baking to marinate for several hours in the refrigerator. Preheat the oven to 280 degrees. Transfer the carcass to a baking dish. You can add any vegetables you like to the chicken. For example, zucchini, eggplant or potatoes. First roll them in the chicken marinade.

Bake the chicken for about an hour. Serve hot. Before placing the dish on the table, remove any toothpicks or threads that were used to hold the belly and neck area together.

To serve, place the chicken on a large platter, arrange the roasted vegetables and stuffing around it, and pour the roasting juices over the top. You can decorate with greenery. You will remember this amazing juicy stuffed chicken with apples for a long time.

This is a very simple and satisfying dish, where both meat and side dish are cooked at the same time. Buckwheat itself, mixed with fried vegetables, is very appetizing. Here it is also soaked in chicken juice, which makes its taste rich. And thanks to the bouquet of seasonings and the baking process, the stuffed chicken turns out very soft, juicy and aromatic.

You will need:

chicken – 2 kg;
onion – 1 head;
carrots – 1 pc.;
buckwheat – 0.75 cups;
vegetable oil (sunflower or olive) for frying vegetables.

For the marinade:

honey - 1 tbsp. l.;
seasonings to taste;
salt to taste.

Cooking steps:

1. Be sure to rinse the chicken under running water and pat dry with a paper towel. Mix all the seasonings for the marinade with honey and rub the resulting mixture onto the chicken.

2. Marinate the bird in the refrigerator overnight. Continue cooking the next day. Peel the onions and carrots. Cut the onion into small pieces and grate the carrots on a coarse grater.

3. Meanwhile, let the buckwheat cook. Don't forget to add salt. Fry the onions and carrots in hot oil until the onions are golden brown. In a separate bowl, mix buckwheat and fried vegetables.

4. Stuff the belly and neck area of the chicken with the resulting mixture, pin with toothpicks or sew with threads so that the buckwheat and vegetables do not fall out during cooking.

5. Wrap the chicken in 2 layers of foil, shiny side facing down. The better you pack the bird, the more juice will be retained, which means the meat will be juicy and soft.

Bake the chicken at 180-200 degrees for about 1.5 hours. Then unwrap the carcass and bake for another half hour until a golden brown crust forms.

The dish is served hot. No additional side dish is required, but fresh vegetables and herbs will not be superfluous. This hearty chicken is suitable for both a holiday and a hearty family lunch on a weekend.

Like any dish where meat and a side dish are cooked at the same time, this chicken turns out amazing. Thanks to the spices and mushrooms used, the bird acquires an extraordinary aroma, and the filling, soaked in meat juice, becomes truly tasty. At the same time, the cooking process does not require anything supernatural from you - everything is very simple and accessible. And of course, this option for preparing stuffed chicken is a real gift for potato lovers.

You will need:

chicken – 1.5 kg;
potatoes – 400 gr.;
champignon mushrooms – 250 gr.;
onion – 1 pc.;
sour cream – 2 tbsp. l.;
mayonnaise – 2 tbsp. l.;
garlic – 3 cloves;
vegetable oil (sunflower or olive is suitable) for frying;
salt to taste;
pepper to taste;
seasonings to taste.

Cooking stages.

1. Rinse the chicken with cold water and pat dry with a paper towel. Remove the main bones from the carcass, leaving the legs and wings intact.

3. Peel the potatoes and onions, rinse the mushrooms. Cut the potatoes with mushrooms into small cubes, finely chop the onion.

4. Fry the potatoes in hot oil over medium-high heat until a crust forms. Transfer the potatoes to a separate bowl.

5. In the same frying pan, fry the onion until golden brown, and then add mushrooms to it, salt and pepper to taste and cook for about 5 minutes. Mix potatoes with mushrooms and onions.

6. Place the chicken in a baking dish and stuff it with the resulting filling. Secure the slit on the abdomen and neck area with toothpicks or threads.

7. In a separate bowl, mix sour cream, mayonnaise and crushed garlic. Spread this sauce over the chicken on all sides.

8. Send the chicken to bake for about 15 hours in an oven preheated to 180 degrees. During this time, you need to turn it over once and grease it at least twice with an additional mixture of sour cream, mayonnaise and garlic.

Serve the dish hot, garnished with herbs. Bon appetit!

Festive chicken stuffed with plums and apples - video recipe

As you can see, all the recipes are quite simple, and a set of products can be bought at the nearest supermarket. And if you and your loved ones love chicken, but you’ve run out of ideas on how to serve it deliciously and beautifully, prepare a stuffed bird according to one of these recipes - exclamations of admiration are guaranteed. Just a little effort of yours, and an original delicious dish will be on your table.

Good afternoon. As planned, I picked up recipes for stuffed chicken today. They are a little more complicated than the simple ones, but the results are definitely worth it. The dishes turn out beautiful in appearance, and the filling, such as rice or buckwheat, is soaked in meat juice and becomes very tasty and aromatic.

It is not surprising that such dishes can more often be found on the festive table, and not on the daily menu.

And I want to correct this situation by showing several not the most difficult, but awesome options for stuffing and baking chicken in the oven.

The presented recipes are universal. This means that you can take the marinade from one and the filling from another and invent your own signature recipe with which you will surprise your guests.

Photo recipe for chicken stuffed with rice

One of the simplest ways. Ideal for “testing the pen”.

Ingredients:

Whole chicken – 1 piece (2 kg)
Rice - 150 g
French mustard - 1 tbsp
Vegetable oil - 2 tbsp
Garlic - 1 clove
Herbes de Provence spices
Salt, pepper - to taste

Preparation:

1. Rinse the rice well with running water until the water in which the rice is no longer cloudy.

Then put the rice into a saucepan, fill it with 0.5 liters of water and put it on medium heat. Add 0.5 tbsp salt, mix and cook for 7-10 minutes when half cooked.

Half-cooked rice is a state when it is already soft on the outside but not yet soft on the inside.

2. Before cooking the rice, prepare the marinade by mixing vegetable oil with mustard, a pinch of salt, a pinch of Provençal herbs, chopped garlic clove and pepper. Stir until a homogeneous mixture is formed.

3. Coat the carcass on all sides with the prepared marinade, including putting a little marinade inside. After this, leave the meat to marinate for 1 hour.

4. When all the ingredients are ready, put the chicken in a baking dish, greased with a small amount of vegetable oil, and stuff it with rice, placing it tightly inside the carcass.

5. Now all that remains is to sew up the belly with threads or pin it with toothpicks so that the whole structure does not fall apart and send the form to the oven, preheated to 180 degrees for 2 hours.

It’s better to sew the belly together, as the rice will swell and the toothpicks won’t hold it.

6. During the cooking process, you need to open the oven door 5-6 times and pour the released juice over the meat so that it does not dry out.

You can check readiness by piercing the meat with a toothpick in several places: if clear meat juice oozes from the hole, and not a reddish liquid, then the chicken is ready.

Bon appetit!

How to bake a bird stuffed with buckwheat

And another fairly simple cooking method with minimal preliminary preparation. Stuffed chicken with buckwheat porridge.

Ingredients:

Chicken carcass – 1.5 kg
Buckwheat – 500 g
Sour cream - 5 tbsp
Salt pepper

Preparation:

1. We sort out the buckwheat and wash it. Then we put it in a saucepan, add water so that it is 1.5 cm above the level of the cereal, add salt and cook over high heat, stirring occasionally, until the water boils to the level of the buckwheat. Now reduce the heat to low, cover the pan with a lid and cook for another 10 minutes.

2. Add a teaspoon of salt to the sour cream, pepper to taste and coat the chicken carcass with the resulting mixture. We coat both the outside and the inside, trying not to leave untreated folds.

3. Then we stuff the bird tightly with buckwheat porridge and prick the belly with toothpicks so that it doesn’t fall out.

5. Place the mold in the oven, preheated to 200 degrees for 45 minutes. 10 minutes before the end of baking, remove the foil so that the skin browns and becomes crispy.

Ready. Bon appetit!

Video on how to stuff boneless chicken

Let's see how you can cook boneless meat. The process of cutting a carcass is quite meticulous, so I suggest you watch a video on this topic. This recipe uses mushrooms and cheese as fillings.

Step-by-step preparation of potato and mushroom filling

If there are no cereal lovers, then you can put potatoes with mushrooms inside. Or maybe just potatoes. Or just mushrooms. The beauty is that you can make any filling you like.

Ingredients:

Chicken - 1 piece
Potatoes - 400 g
Mushrooms (champignons) – 250 g
Onion - 1 piece
Vegetable oil (for frying)
Salt, pepper and chicken seasoning - to taste

For the sauce:

Sour cream - 2 tbsp
Mayonnaise - 2 tbsp
Garlic - 3 cloves

Preparation:

1. Wash the carcass, dry it with a paper towel and rub it with a mixture of salt, pepper and spices and put it aside for now.

Ideally, you should remove the breast bone from the chicken through the neck. But it is very difficult and requires certain skills. It takes training and practice. I will leave a video on this topic at the end of the article.

2. Cut potatoes, onions and mushrooms into small cubes.

3. Then they need to be fried one by one. First, fry the potatoes, lightly salting them, in a frying pan with a small amount of vegetable oil. There is no need to fry completely, just until golden brown.

4. Then lay out the potatoes and add onions and mushrooms to the frying pan. We also fry them until golden brown, then mix them with potatoes.

5. Place the resulting filling tightly into the chicken.

6. When the filling is inside, sew up the belly and neck with threads, put the carcass in a baking dish and send it to the oven, preheated to 180 degrees for 1.5 hours.

7. Every 20 minutes, the chicken should be turned over and brushed with a sauce made from mixed sour cream, mayonnaise and finely chopped garlic.

Ready. Bon appetit!

Chicken stuffed with pancakes recipe

I simply don’t have enough words to describe the process of removing the skin from a carcass without damaging it. And this is the main condition in preparing such an original dish.

I found a video in which, in my opinion, the whole action is shown most thoroughly.

How to properly cook chicken with apples

We smoothly move on to fruity notes. Here, for example, is a fairly traditional recipe for chicken with apples.

Ingredients:

Chicken weighing 1.5 kg
2 medium onions
5 cloves garlic
1 kg sweet and sour apples
Thyme and oregano - 1 tsp each
Barbecue sauce

Preparation:

1. Cut the apples into quarters and cut off the core. We also cut the onion into quarters.

2. Mix barbecue sauce (or regular ketchup) with spices in the desired proportions and with garlic, squeezed through a garlic press or grated on a fine grater.

3. Place the chicken in a baking dish. Place onions and apples alternately in the belly. We don’t put everything, but as much as will fit.

I advise you to take sweet and sour apples, as they give the meat an interesting taste, reminiscent of game.

4. Coat the carcass on all sides with the prepared sauce, cover the outside with the remaining onions and apples. Place the apples underneath so that the meat lies on them and does not come into contact with the mold.

5. Bake at 180 degrees for 1.5 hours and you’re done. Bon appetit!

Poultry baked in oranges

A similar recipe, but instead of apples we take oranges. And let's make some small changes. A great option for a diet menu.

Ingredients:

Chicken - 1 piece
Oranges – 4 pcs.
Vegetable oil - 2 tbsp
Soy sauce - 1 tbsp
Ground ginger - 1 tsp
Honey - 1 tbsp
Greens - 1 bunch
Salt pepper

Preparation:

1. Cut the orange (one piece) into slices along with the peel and stuff the belly with them.

2. Place the chicken in a baking dish, sprinkle salt and pepper on top. Then pour 2 tablespoons of vegetable oil over the back of the carcass, and pour the juice squeezed from the 3 remaining oranges into the mold itself.

Place the mold in the oven, preheated to 180 degrees for 30 minutes.

3. While the meat is baking, prepare the sauce by mixing soy honey, ginger, chopped herbs and soy sauce.

4. After 30 minutes, take out the chicken, turn it over on its back and coat the belly with half of the prepared sauce. Then bake again for another 30 minutes.

5. Then we take it out again, turn it over again and grease the back with the remaining sauce. And bake again for 30 minutes.

6. As a result, after 1.5 hours in total, the chicken is ready. Bon appetit!

How to Remove Bones from a Whole Chicken

As promised, I am attaching a master class on removing bones from a whole carcass. This is the simplest way I've come across.

Thank you for your attention.

Do you want to please your guests with a delicious chicken dish? Stuffed chicken in the oven is what you need! We offer several delicious recipes for preparing this dish.

Chicken stuffed with pancakes

Ingredients:

1 chicken
6 pancakes
200 gr. champignons
1 onion
100 gr. hard cheese
1 egg
2 cloves garlic
sour cream
butter
pepper, salt

Cooking method:

The recipe for stuffed chicken with pancakes begins by rinsing the chicken and drying it with a paper towel. Then use a sharp knife to separate the skin from the pulp. To do this, place the chicken breast side up, separate the skin, and then turn it over and remove the tail. The legs are freed from the skin by breaking and cutting them at the joints, and then you need to tuck them inside. Do the same with the wings. After this, carefully “pull” the resulting skin bag from the chicken. Place the chicken skin in the refrigerator after rubbing it with salt and pepper.

To prepare the filling, separate the meat from the bones and then pass through a meat grinder. Peel and chop the onion. Wash the mushrooms and chop finely. In a frying pan with butter, fry the onion, pepper, pepper and place in a bowl. In the same frying pan, fry the mushrooms, also add pepper and salt. Fry until done. Add onions and mushrooms to the minced chicken, beat in the egg and season with salt and pepper again. To stir thoroughly. Place the finished filling on the pancakes, sprinkle with grated cheese on top, and then roll them into rolls. Then place the pancake rolls into the prepared chicken skin. Pinch the belly and neck with toothpicks or sew up with thread. In order for the chicken to acquire a compact shape, the wings and legs must be tied with thread. Mix the sour cream and garlic minced through a meat grinder, and then brush the resulting mixture onto the chicken. Grease a baking sheet with butter and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. After the chicken is baked, it must be removed from the oven, placed on a dish, and a plate with pressure placed on top. Place the chicken in the refrigerator for 5 hours. Then release the chicken from oppression and cut it into pieces. Chicken stuffed with pancakes is ready.

Bon appetit!

Chicken stuffed with rice

Ingredients:

1 chicken
250 gr. rice
250 gr. frozen vegetables
1 onion
100 gr. hard cheese
3 cloves garlic
1 bunch of dill
1 bunch of parsley
vegetable oil
butter
mayonnaise (to taste)
pepper, salt

Cooking method:

Cooking chicken stuffed with vegetables and rice begins by rinsing the chicken and drying it with a paper towel. Then use a sharp knife to separate the skin from the pulp. To do this, place the chicken breast side up, separate the skin, and then turn it over and remove the tail. The legs are freed from the skin by breaking and cutting them at the joints, and then you need to tuck them inside. Do the same with the wings. After this, carefully “pull” the resulting skin bag from the chicken. Place the chicken skin in the refrigerator after rubbing it with salt and pepper.

Meanwhile, prepare the filling. To do this, the meat must be separated from the bones and passed through a meat grinder. Peel the onion, chop finely, and then fry in a frying pan with the addition of vegetable oil. Then add minced chicken to the onion, pepper, salt and fry for 10-15 minutes. Pass the cooled minced meat and onions through the meat grinder again. Rinse the rice and boil in lightly salted water. Fry frozen vegetables in a frying pan with vegetable oil. Add a small amount of butter there, and then add rice. Grate the cheese on a fine grater. Finely chop the cheese. Pass the garlic through a garlic press. Then combine rice, vegetables with rice, garlic, minced meat, cheese, herbs, mayonnaise and a small amount of butter. Mix everything thoroughly and add salt if necessary. Then put the filling into the prepared chicken skin. Pinch the belly and neck with toothpicks or sew up with thread. Grease a baking sheet with butter and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with rice in the oven is ready.

Bon appetit!

Chicken stuffed with mushrooms

Ingredients:

1 chicken
500 gr. champignons
100 gr. hard cheese
1 sweet pepper
1 onion
1 bunch of parsley
vegetable oil
pepper, salt

Cooking method:

To prepare chicken stuffed with mushrooms, you need to rinse the chicken and dry it with a paper towel. Then place it on the board breast side down, and then make a longitudinal cut from the neck and carefully trim the meat from the bones, being careful not to damage the skin and fillet. Separate the backbone, ribs and keel from the meat. Trim the tendons. Remove the bones from the wings and legs. The result will be chicken with meat, but without bones. Place the chicken on a board, pepper and salt.

Then prepare the filling. To do this, wash the mushrooms and cut into slices. Peel the onion and cut into half rings. Remove seeds from sweet peppers, place in boiling water for a few minutes and remove the skin. Finely chop the cooled pepper. In a frying pan, with the addition of vegetable oil, fry the chopped onions, and then add mushrooms and peppers and finely chopped herbs to it. Pepper and salt to taste. Grate the cheese on a fine grater and add to the filling. Fill the chicken with the resulting cooled filling. Secure the open edges with toothpicks or sew them up. Grease a baking sheet with vegetable oil and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with mushrooms and cheese is ready.

Bon appetit!

Chicken stuffed with buckwheat

Ingredients:

1 chicken
250 gr. buckwheat
1 onion
1 carrot
4 cloves garlic
2 tbsp. spoons of soy sauce
1 teaspoon honey
1 bunch of dill
4 tbsp. spoons of mayonnaise
vegetable oil
pepper, salt

Cooking method:

To prepare chicken stuffed with buckwheat, you need to wash and dry the chicken. Boil buckwheat in lightly salted water. In a frying pan, with the addition of vegetable oil, fry the peeled, finely chopped onions. Peel the carrots and grate them on a fine grater, and then add them to the onions. After the vegetables are browned, add buckwheat to them and mix thoroughly. Pepper and salt to taste. Mix soy sauce and mayonnaise. Pass the garlic through a garlic press and add to the mayonnaise and garlic sauce. Coat the chicken with half of the prepared sauce and leave for 2 hours. Combine the second half of the sauce with honey.

Stuff the marinated chicken carcass with buckwheat filling. Secure the open edges with toothpicks or sew them up. Grease a baking sheet with vegetable oil and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Before serving, garnish the chicken with herbs. Chicken stuffed with buckwheat in the oven is ready.

Bon appetit!

Chicken stuffed with apples

Ingredients:

1 chicken
6 apples
vegetable oil
pepper, salt

Cooking method:

Rinse the chicken and pat dry with a paper towel, then season with pepper and salt. Wash the apples, peel and cut into cubes. Stuff the washed chicken with apples and secure the hole with toothpicks or sew it up. Grease a baking sheet with vegetable oil and place the chicken on it, then put in the oven for 1 hour and bake at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Before serving, garnish the chicken with herbs if desired. Chicken stuffed with apples is ready.

Bon appetit!

Chicken stuffed with cheese

Ingredients:

1 chicken
100 gr. hard cheese
100 gr. ham
2 eggs
3 pieces of loaf
1 sweet pepper
milk
vegetable oil
pepper, salt

Cooking method:

Rinse the chicken and dry it with a paper towel. Then use a sharp knife to separate the skin from the pulp. To do this, place the chicken breast side up, separate the skin, and then turn it over and remove the tail. The legs are freed from the skin by breaking and cutting them at the joints, and then you need to tuck them inside. Do the same with the wings. After this, carefully “pull” the resulting skin bag from the chicken. Place the chicken skin in the refrigerator after rubbing it with salt and pepper.

To prepare the filling, separate the meat from the bones and then pass through a meat grinder. Pour milk over the loaf and leave to swell for a few minutes. Grate the cheese on a fine grater. Cut the ham into cubes. Remove seeds from pepper and cut into cubes. Then mix the minced meat, sweet pepper, softened loaf, cheese, ham and eggs. Pepper and salt. Fill the chicken with the resulting filling. Secure the open edges with toothpicks or sew them up. Grease a baking sheet with vegetable oil and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with mushrooms and cheese is ready. Chicken stuffed with cheese can be prepared without adding mushrooms.

Bon appetit!

Chicken stuffed with potatoes

Ingredients:

1 chicken
500 gr. potatoes
1 onion
3 cloves garlic
3 tbsp. spoons of mayonnaise
vegetable oil
pepper, salt

Cooking method:

Rinse the chicken and dry it. Peel the potatoes and boil in salted water until tender, and then mash. In a frying pan with the addition of vegetable oil, fry the chopped onions. Combine potatoes and onions in a bowl, then season with pepper and salt to taste. Stuff the chicken belly with the resulting mixture, and seal the hole with toothpicks or sew it up. Pass the garlic through a garlic press, combine with mayonnaise and grate the chicken. Grease a baking sheet with a small amount of vegetable oil and place the chicken on it. Bake the chicken at 180 degrees for 1 hour until cooked. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with potatoes is ready.

Bon appetit!

Chicken stuffed with prunes

Ingredients:

1 chicken
700 gr. prunes
4 tbsp. spoons of mayonnaise
basil (to taste)
curry (to taste)
pepper, salt

Cooking method:

How to cook stuffed chicken with prunes? To do this, the chicken must be washed well and then dried. Combine pepper, salt and seasonings in a bowl, then rub the mixture over the chicken. The chicken is rubbed both inside and outside. Rinse the prunes well (if there are seeds, remove them), and then cut into small pieces. Stuff the chicken belly with prunes. Secure the hole with toothpicks or sew it up. Then coat the chicken with mayonnaise and place on a baking sheet. Bake the chicken at 180 degrees for 1 hour until cooked. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with prunes is ready.

Bon appetit!

Chicken stuffed with pineapples

Ingredients:

1 chicken
1 can of canned pineapple
4-5 cloves of garlic
1 lemon
3 tbsp. spoons of sour cream
1 teaspoon ginger
vegetable oil
pepper, salt

Cooking method:

Cooking chicken stuffed with pineapples begins by washing the chicken and drying it with a paper towel. Combine pepper and salt in a bowl, then rub the mixture over the chicken. The chicken is rubbed both inside and outside. Squeeze the juice out of the lemon, add ginger to it, garlic pressed through a garlic press and marinate the chicken in the resulting marinade. Leave for 1 hour. During marinating, the chicken must be turned over so that it is properly soaked. After an hour, add sour cream to the marinade and leave for the same time. Cut the pineapples into cubes and stuff the chicken belly with them. Secure the hole with toothpicks or sew it up. Then place the chicken on a baking sheet and place in the oven for 1 hour. Bake at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with pineapples is ready.

Bon appetit!

Chicken stuffed with eggs

Ingredients:

1 chicken
2 onions
3 pieces of loaf
milk
3 cloves garlic
2 eggs
1 carrot
butter
pepper, salt

Cooking method:

Separate the meat from the bones and pass it through a meat grinder. Soak the loaf in a small amount of milk and, together with garlic and onions, also pass through a meat grinder. Finely chop the carrots and combine with the prepared minced meat. Pepper and salt to taste. Boil and peel the eggs. Stuff the chicken skin with minced meat and put eggs in the middle. Pinch the belly and neck with toothpicks or sew up with thread. In order for the chicken to acquire a compact shape, the wings and legs must be tied with thread. Grease a baking sheet with butter and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. Cool the finished chicken and then cut into pieces. Stuffed chicken in the oven will be an undoubted decoration of any holiday table. Chicken stuffed with eggs is ready.

Bon appetit!

Chicken stuffed with lemon

Ingredients:

1 chicken
1 lemon
50 ml. lemon juice
vegetable oil
pepper, salt

Cooking method:

Rinse the chicken and dry with a paper towel. In a bowl, combine pepper and salt, then rub the chicken with the resulting mixture, sprinkle with lemon juice, and then brush with mayonnaise. Rub the chicken with pepper and salt both inside and outside. Wash the lemon and make longitudinal cuts on it, but this must be done so that it remains intact. Place the chicken on a baking sheet, not forgetting to put lemon in its belly. Sew up the hole with thread or pin it with toothpicks. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. Chicken stuffed with lemon is ready.

Bon appetit!

Chicken stuffed with oranges

Ingredients:

1 chicken
3 oranges
5 tbsp. spoons of mayonnaise
paprika (to taste)
vegetable oil
pepper, salt

Cooking method:

Rinse the chicken and pat dry with a paper towel, then season with pepper and salt. Peel the oranges and divide into slices. Stuff the washed chicken with orange slices and secure the hole with toothpicks or sew it up. Then grease the chicken with a mixture of mayonnaise and paprika, wrap it in foil and place it on a baking sheet. After that, put it in the oven for 1 hour and bake at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Before serving, garnish the chicken with orange slices, if desired. Chicken stuffed with oranges is ready.

Bon appetit!

Chicken stuffed with dried apricots

Ingredients:

1 chicken
150 gr. dried apricots
3 apples
1 piece of loaf
vegetable oil
pepper, salt

Cooking method:

The recipe for stuffed chicken in the oven with dried apricots begins with the fact that the chicken must be washed and dried with a paper towel, and then cut into 2 halves along the breast. Cut out the spine. The result will be two pieces of chicken and a backbone. Remove bones from half of each chicken. Rinse the dried apricots well and pass through a meat grinder. Combine softened butter with dried apricots. The pulp of the loaf is also passed through a meat grinder and added to the dried apricots.

Carefully separate the skin from the chicken, leaving it attached only at the edges. A pocket should form inside, which is then stuffed with dried apricot filling and distributed evenly. Do this with both halves of the chicken. Pepper and salt. Wash the apples, cut into circles and place on a baking sheet pre-greased with butter. Place the chicken halves on top of the apples. Use toothpicks to secure the skin to the meat. This is necessary so that the skin does not “shrink” during frying. Brush the top of the chicken with vegetable oil, cover with foil and place the pan in the oven for 40 minutes. Bake at 220 degrees. 5 minutes before removing the chicken, remove the foil. Chicken stuffed with dried apricots is ready.

Bon appetit!

Chicken meat and dishes made from it are always welcome guests on the table of any family. For a regular meal, you can prepare pieces of fillet or ham, fried in a frying pan, but for a holiday dinner and a large number of guests, fully cooked chicken is best. And if you want to surprise everyone with your culinary skills, we recommend baking a stuffed bird.

You can stuff chicken with almost anything. Most often they use buckwheat, rice, vegetables, mushrooms or fruits.

Preparing food and utensils for preparing stuffed chicken

For such a delicious dish, you should take a responsible approach to the choice of products. It is best to buy poultry fresh rather than frozen - this way you can objectively assess its quality. It should be medium in size, about 1.5 kg.
Before cooking, the carcass must be gutted and rinsed well under water. After this, dry it with paper, then it will fry better.

The chicken is baked in the oven, so you will need a special large baking sheet. Sometimes recipes require the use of special foil or a roasting bag. You will also need a frying pan to pre-process the filling or a saucepan if you want to stuff the bird with rice or buckwheat. To prevent the filling from falling out during cooking, it would be better to sew the chicken up. To do this, use white threads and a large needle or toothpicks.

Chicken stuffed with vegetables

Ingredients:

chicken – 1 pc.;
bell pepper – 1 pc.;
eggplant – 1 pc.;
tomato – 2 pcs.;
onions – 2 pcs.;
mayonnaise;
pepper, salt, other seasonings.

Cooking method:

Rub the carcass with salt, pepper and other spices on all sides.
We process the vegetables and cut them into small cubes. Fry with vegetable oil in a frying pan until half cooked. Let it cool a little.
We cut the chicken along the breast and stuff it with cooked vegetables. We sew up the skin.
Grease a baking tray with oil or line it with foil. Place the bird on top. Lubricate it with mayonnaise, ketchup or sour cream.
Bake in an oven preheated to 200 degrees for 1-1.5 hours.

Chicken stuffed with rice and dried fruits

For this dish we will need the following ingredients:

chicken – 1 pc.;
prunes – 50 g;
rice – 0.5 cups;
raisins – 50 g;
dried apricots – 50 g;
cinnamon – 1 tbsp. spoon;
salt, pepper, spices.

Prepare as follows:

Cook the rice until half cooked.
Wash dried apricots, raisins and prunes and pour boiling water for half an hour.
The chicken must be stuffed with mixed ingredients.
Bake for 1 hour.

Chicken with potatoes and mushrooms

We take:

potatoes – 3 pcs.;
chicken – 1 pc.;
champignons – 300 g;
onions – 2 pcs.;
garlic – 3 cloves;
seasonings

This dish is prepared like this:

Cut the potatoes into small pieces, finely chop the onion, and cut the mushrooms into thin slices.
Fry the onion in a frying pan until golden brown, then add the mushrooms and potatoes. Salt and season. Cook until all the liquid has evaporated.
Chop the garlic and coat the stuffed carcass with it along with the spices.
Cooking for one hour.