Before moving on to the simplest and most popular boneless chicken recipes stuffed with any filling, we will tell you how to properly separate the meat from the bones. Having tried at least once, you can easily learn how to peel the peel and bake stuffed chicken in the oven.
How to remove bones from a chicken?
Our actions are as follows:
- First of all, it is necessary to rinse the carcass under running water, dry it thoroughly with a paper towel and make a small incision on the breast.
- Then we turn the bird over and begin to cut the fat layer to the neck.
- Free the legs from the skin and cut the meat.
- Using special scissors we remove the chicken legs.
- Carefully remove the remaining skin.
- We turn it on the other side and cut off the remnants of adipose tissue.
- Now we remove the skin either in the refrigerator, or immerse it in a bowl of cold water.
It is best to use a store chicken, since it peels off much easier and faster than with poultry.
Boneless Chicken Recipe with Veal and Fruit
Required Products:
- veal - 300 grams;
- a hen;
- sour cream 20% - 50 grams;
- dried herbs;
- salt;
- ground black pepper;
- oregano;
- dry white wine - 100 grams;
- dried apricots - 75 grams;
- prunes - 50 grams;
- apples - 2 pcs.;
- cognac - 25 grams.
Before proceeding to cooking, you need to separate the skin from the bones.
Step-by-step process
Cooking boneless chicken:
- In a separate bowl we combine sour cream and white wine.
- Rub the carcass with spices and pickle in the resulting sauce for about half an hour.
- Cut the veal into small pieces, fry in a pan until golden brown.
- Sprinkle apples with boiling water and peel.
- Cut the fruit in half and core with the seeds.
- Cut apples into thin slices.
- Soak the prunes in cold water and remove them to the side.
- Dried apricots shred small straws.
- Drain excess liquid from prunes and cut it into two equal parts.
- We mix fruits and veal, and then we stuff our chicken with the resulting filling.
- Gently sew the holes.
- We place the chicken in the baking sleeve and send it to the oven for 40-50 minutes, depending on the size of the bird.
Such a meat dish must be served on the table in combination with boiled or baked potatoes with garlic. You can decorate it with fresh herbs and chives. We also recommend adding sesame seeds, flax and sunflower seeds.
Boneless Stuffed Chicken Recipe
Ingredients:
- chicken - 1 pc;
- bulgur - 200 grams;
- onions - 1 pc;
- carrot - 1 pc.;
- cinnamon - a small pinch;
- salt;
- paprika;
- Italian herbs
- chicken egg - 1 pc.;
- soy sauce - 125 grams;
- sunflower oil - 50 grams.
As an additional filling, we will use olives, but you can take olives, pickled mushrooms, and prunes.
Step cooking
How to bake chicken without bones:
- After we have chopped the chicken, boil it in cold water.
- We wash bulgur and cook according to the instructions on the package.
- We clean the carrots, wash and rub on a small grater.
- Then chop the onion into half rings.
- We heat the pan and fry the vegetables until golden brown.
- Drain the broth from the chicken meat and pass the chicken through a meat grinder.
- Following the meat, we grind the finished bulgur.
- Once the vegetables have cooled, add them to the capacity of the meat grinder and twist until smooth.
- We combine all the products in a deep bowl, add the chicken egg and spices.
- Wet the resulting mass with wet hands and add the olives.
- Stir the filling again and fill the chicken carcass with it.
- Gently sew the cuts and shift the carcass into a mold pre-lubricated with vegetable oil.
- Bake for about half an hour until cooked.
Before serving, boneless chicken can be garnished with a sprig of basil, arugula, or lemon slices.
Stuffed chicken with mushrooms
Ingredients:
- chicken - 1 pc.;
- champignons - 350 grams;
- rice - 150 grams;
- nonfat cream - 125 grams;
- chicken egg - 2 pcs.
For this recipe we will use champignons, but you can take oyster mushrooms or porcini mushrooms instead.
Cooking method
How to bake chicken without bones in the oven:
- Boil the eggs, cool and clean.
- We rinse the rice under cold water until the water becomes clear.
- Cook the grits until tender.
- Cut the eggs into small cubes.
- Wash the mushrooms, dry them and divide into thin plates.
- Fry in sunflower oil until half ready.
- We cut the carcass and cook the remaining meat.
- In a separate bowl we combine eggs, mushrooms and rice.
- Add spices and meat divided into fibers.
- Pour the cream and mix the resulting mass.
- Gently straighten the skin of the chicken and stuff it with eggs, mushrooms and rice.
- Sew all the holes and rub the carcass with seasonings.
- We shift it into a mold with high sides, preheat the oven and send it to bake until cooked.
Cooking time directly depends on the size of the bird and the power of your oven. Therefore, we periodically check the dish. As soon as the chicken is covered with a rosy and mouth-watering crust, it is ready.
For a side dish, we recommend making mashed potatoes or a light vegetable salad seasoned with wine vinegar and sour cream.