Stuffed chickens will decorate absolutely any table, whether it is festive or everyday. And what a flight of fantasy the hostess will have when she chooses the ingredients for the filling! There are a lot of recipes for such chicken, here are some of them.
Stuffed Chicken Legs
Remembering stuffed chickens, first of all, whole carcasses stuffed with various vegetables or cereals come to mind, but in reality you can stuff only a part of the chicken, for example, chicken legs.
Rinse three legs well with water and wipe with napkins. Now it is necessary to cut out each bone, it is better to do this with a very sharp knife, separating the chicken meat with it, at the base of the leg, the bone can simply be broken. Such peculiar pockets will turn out.
Slightly beat off the legs, separated from the bones, grate on the outside and inside with salt.
Filling. Boil half a glass of rice. 150 grams of champignons (not canned) and diced onions, grate carrots on a coarse grater, fry mushrooms and vegetables in oil, then combine with rice, salt and add seasoning to taste.
Stuff the legs with the prepared filling , grease them with mayonnaise or any other sauce on the outside. Put the meat in the oven and bake for 40 minutes.
Boneless chicken
And one more proof that stuffed chicken can not always be cooked in a standard way.
Take a whole chicken weighing about 1.5 kilograms, and now you need to remove the skin from it. Start with the legs, for convenience, you can twist them, the main thing is to try so that the skin does not tear. Films and cartilage cut with kitchen scissors. Leave the wings on the skin, just gently pull them out, twisting the joints.
Separate the fillet from the seeds and chop finely and finely. Grate five potatoes on a coarse grater, fry two grated carrots and one chopped onion in vegetable oil. Mix all the ingredients of the filling, salt, add seasoning and a raw egg.
Now gently stuff the skin with filling, distributing with your hand over the body and legs. After you sew up the chicken, and if the skin is not damaged badly, then you can do with simple toothpicks.
Put the chicken on a baking sheet and grease it with a mixture of garlic and mayonnaise. Bake for an hour, constantly pouring juice secreted.
Honey Stuffed Chicken
Filling. Pour 2/3 cup walnuts with 150 ml of dry white wine, let stand for 15 minutes, then pour the wine into another bowl. Add the chopped bunch of basil and cilantro to the nuts, add salt, pepper and mix the mixture. Next, fill it with chicken, and sew up the hole or stab with a toothpick.
Outside, rub the chicken first with salt, then with butter, and then cover with a thin layer of honey.
Put the carcass in the oven, after 15 minutes, take out and pour the wine remaining on the nuts, then bake another 20 minutes.
Another boneless recipe
Wash the large chicken, make an incision on the back and carefully remove the skin, being careful not to tear. Separate the meat from the bones and turn it through the meat grinder twice, do it the second time with a couple of slices of white bread soaked in milk. Add two eggs to the minced meat, 100 grams of melted butter, a couple of tablespoons of flour, half a glass of milk left over from soaking the bread, pepper, nutmeg, salt, mix everything.
Sew the skin, so far without filling, along the notch line, leaving the neck free, and fill the carcass through it, and then sew the neck too.
If desired, you can grease the outside of the chicken with any sauce: ketchup, mayonnaise, mustard.
Place the carcass in the oven and fry for 1.5 hours, while every 15 minutes it is necessary to water the chicken with the juice formed on the baking sheet.
Stuffed chickens are always delicious and very juicy!
Enjoy your meal!