It is very easy to bake chicken stuffed with buckwheat. The most ordinary products, cooked in an unusual way, make this simple dish desired on any table. An appetizing bird with a crispy crust and a fragrant filling soaked in juice will not leave anyone indifferent! Even small children who usually do not want to eat porridge eat this treat with pleasure. The dish can be prepared for everyday family dinners, or it can be served with a festive feast and surprise guests with a delicious and healthy treat. Calories in chicken are small, and buckwheat is on the list of the most useful foods for dietary nutrition, so everyone can eat this dish!
Useful Tips
In order for a chicken stuffed with buckwheat to turn out tasty the first time, it is necessary to take into account several nuances of cooking.
Choose a medium-sized carcass; a bird weighing approximately 1.6 kg has a good ratio of meat and fat. Smaller chicken will be too bony, and too large - oily and stiff.
Remove excess fat. As a rule, they are located in the back and on the abdomen. In the oven, the fat will melt and soak the porridge, making it not very tasty as a result. To avoid this, before stuffing, remove the tail, lift the skin and carefully cut off the fat layer.
Before stuffing, it is advisable to marinate the chicken so that the meat becomes fragrant and juicy. Marinade can be anything: garlic, sour cream, mayonnaise, you can use vegetable oil and a set of favorite spices. Depending on the marinade, the taste of the finished dish will turn out different.
Salt the meat just before baking. Do not use salt for pickling: the chicken will let the juice and as a result become dry.
Try baking buckwheat-stuffed chicken in foil or sleeve. In this case, the dish will turn out more juicy. To make a golden crust, open the sleeve 20 minutes before the end of cooking and turn on the "Grill" mode.
To make loose buckwheat porridge, use the ratio of water to cereal 1: 2, in other words, 1 liter of buckwheat will need 0.5 liters of water.
Basic recipe: ingredients
Baked chicken made according to this recipe always turns out to be tasty and is liked by everyone, without exception. The following components will be required:
- whole chicken weighing 1.5-1.7 kg;
- onions - 170 g;
- garlic - 6 cloves;
- carrots - 170 g;
- sour cream with a fat content of 10-20% - 220 ml;
- greens to choose from, you can use dill or parsley - 7-8 branches;
- salt, black pepper;
- buckwheat - 170 g.
How to cook
The recipe for chicken stuffed with buckwheat is surprisingly simple. Pour water into a saucepan, add buckwheat and cook porridge until half cooked.
Cut the onions and carrots with a knife, quickly fry in butter until soft and combine with buckwheat, mix. Rub the bird with salt and pepper on all sides, including the inside. Grind greens and cloves of garlic, combine with sour cream and coat the carcass. Put the filling inside with a spoon. Do not tamp! Bake the bird for 90 minutes at 180 degrees Celsius.
Buckwheat Chicken and Mushrooms
With mushrooms, the recipe for chicken stuffed with buckwheat in the oven becomes even more interesting. Champignons fried in butter give the treat a special aroma.
The combination of mushrooms, juicy chicken with crispy crust and crumbly buckwheat porridge makes the treat absolutely fantastic. Such products will be required:
- a hen;
- fresh mushrooms - 325 g, you can use champignons, oyster mushrooms, ceps;
- onions - 120 g;
- soy sauce - 30 ml;
- mayonnaise - 125 ml;
- mustard - 5 ml;
- garlic - 2 prongs;
- black pepper, salt;
- buckwheat - 85 g.
How to bake chicken with buckwheat and mushrooms
Cook the buckwheat until half cooked. Combine mayonnaise, mustard, soy sauce and chopped garlic, mix and spread chicken on all sides. Chop onions and mushrooms, fry in butter until golden brown, add pepper and salt, and then mix with buckwheat. Place the filling in the chicken. Bake the treat for 90 minutes at a temperature of 180 degrees.
Buckwheat and liver chicken: ingredients
The dish according to this recipe turns out to be especially satisfying and rich, but you have to tinker a bit. For baking, you will need these products:
- chicken - 1 pc.;
- chicken liver - 320 g;
- carrots - 100 g;
- onions - 100 g;
- buckwheat - 80 g.
How to cook chicken with buckwheat and liver
Cook the buckwheat porridge. Grind onions and carrots and fry until soft. Rinse the liver, dry and cut into small pieces. Transfer to a pan to vegetables and fry together for 10 minutes, sometimes stirring occasionally. Combine buckwheat and fried liver, mix, salt to taste, add pepper or other spices that you like. Place the filling inside the chicken carcass. Bake 90-100 minutes at a temperature of 180 degrees.
Even a photo of chicken stuffed with buckwheat looks so appetizing! For each of these recipes, chicken can be baked directly on a baking sheet, greased with vegetable oil or covered with parchment. Also, the carcass can be tightly wrapped with aluminum foil, then the dish will become more juicy. Another great cooking method is baking in the sleeve. After stuffing, the carcass must be placed in a sleeve and sealed on both sides. Place the chicken packed in this way on a baking sheet and place in the oven in the middle position. When baking, make sure that the polyethylene does not touch the hot walls of the oven.
To prevent the treats from bothering, vary the spices to your taste: try adding a little curry, Provence or Italian herbs, suneli hops, a mixture of peppers, a mixture of honey and fresh ginger, grated on a fine grater, or a special seasoning for Chicken. If you like spicy foods, use garam masala or regular red pepper. You can also add vegetables and aromatic herbs to the filling.