There are many ways to cook delicious chicken at home. It can be fried, cooked and baked. But special attention should be paid to stuffed chicken cooked without bones. Baked in the oven, it turns out to be very tender, but at the same time satisfying. This dish is suitable for quiet family evenings, and for noisy feasts.
Oven-stuffed chicken in the oven
To prepare this dish, certain ingredients are required. These include:
- Chicken carcass (large) - 2 kilograms.
- Cheese "Sbrinz" - 150 grams.
- Ceps - 200 grams.
- Refined oil - 100 milliliters.
- Salt - 1 dessert spoon.
- Eggs - 5 pieces.
- A mixture of Provencal herbs - 1 teaspoon.
- Buckwheat - 150 grams.
- Ground pepper - 1/4 teaspoon.
- Onion - 1 head.
Cooking process
Cooking stuffed chicken without bones in the oven, you will certainly have to spend some time, but believe me, all efforts are offset by the end result. You can offer your loved ones a dish that they will love. Such an oven-baked stuffed chicken without bones can be safely prepared for friends to come to the festive table.
Step One: Carcass Preparation
Be sure to thoroughly wash and dry the chicken carcass first. Then it must gradually be freed from the bones. It may seem that this is a very complex and long process, but in reality everything is quite simple. The main thing is to follow the sequence indicated in the recipe with a photo of stuffed chicken without bones in the oven.
Begin necessarily with one half of the back, carefully separate the flesh from the bone and at the same time cut the joints in the thigh and wing. Slowly removing the femur, it is necessary to turn the flesh inside out, as it were, but you don’t need to touch the legs.
Further, according to the recipe for stuffed chicken without bones in the oven, the same procedure should be done on the second half of the carcass. Then pry the flesh in the direction of the spinal bones, leaving the fillet on the skin, and slowly remove the back of the skeleton. Sprinkle the inside of the chicken carcass sprinkled with salt, Provencal herbs and ground pepper. Leave the meat to marinate for twenty minutes. And during this time, you need to cook the stuffing for stuffed chicken without bones in the oven.
Step Two: Preparing the Filling
Pour oil into the stewpan and fry onion cubes on it until a little golden. Add washed buckwheat and continue to fry them together for about ten minutes. Then pour three hundred milliliters of boiling water and cook until cereal is ready. Separately, fry the prepared mushrooms in a pan and grate Sbrinz cheese.
After that, cooked buckwheat, fried mushrooms, grated cheese and two raw eggs, add a little salt, pepper and stir. It remains only to boil hard-boiled three chicken eggs for eight minutes, cool and peel them.
Step Three: Stuffing
Now you need to put about half the cooked filling on the pickled chicken carcass. On top of it lay three whole boiled eggs and cover them with the rest of the filling. Then carefully sew the chicken skin with thread and lightly grease the whole carcass with refined oil.
Step Four: Bake
Place the chicken in a greased, heat-resistant dish and put it in an oven heated to 175 degrees for one hour and thirty minutes. The last 15 minutes, raise the temperature to 220 degrees, so that the chicken becomes golden brown.
It can be served immediately after cooking, or it can be cooled. Whole-stuffed chicken without bones turns out to be very tasty and satisfying.
Chicken stuffed with prunes, meat and nuts
List of ingredients:
- Mayonnaise - 150 grams.
- A whole chicken (weighing 2.5 kilograms) - 1 piece.
- Prunes - 300 grams.
- Pork Belly - 600 grams.
- Garlic - 2 cloves.
- Dill - 0.5 bunches.
- Salt - 1 teaspoon.
- Allspice - 1 teaspoon.
- Sour cream - 150 grams.
- Walnuts - 100 grams.
- Onion - 1 head.
- Dried Basil - 1 teaspoon.
- Cream - 3 tablespoons.
- Parsley - 0.5 bunch.
- Eggs - 2 pieces.
- Oranges - 1 piece.
An entire boneless chicken in the oven is usually cooked solely for special occasions and is an indicator of the culinary skills of the hostess. Initially, the process requires painstaking and phased butchering of the chicken, since it is possible to put more filling into the carcass correctly separated from the bones, it is easier to cut into portions, and it looks more aesthetically pleasing and elegant.
When cooking stuffed chicken without bones in the oven for the first time, you must follow the selected recipe exactly.
Step One: Chicken
You should be patient, as the process is quite time-consuming. But then the finished dish, combining meat, prunes, spices and nuts, turns out to be satisfying, with a rich unique taste. In the future, having gained some experience, you can experiment with the filling and seasonings. In the meantime, it is necessary to prepare the carcass itself, which must be washed and must be dried using towels or napkins.
It is advisable to remove the tail, or rather the full tail, since there are sebaceous glands that can give the chicken not very pleasant taste and smell when cooking.
Next, you must carefully, trying not to violate the integrity, to separate the skin from the breast first. Then turn the carcass upside down and continue the process already on the back. Since here the skin adheres more strongly to the meat, it is necessary to trim it carefully with a knife.
Next release the chicken legs. Next, cut the thigh directly on the chicken, trying to carefully trim it throughout the joint. At the same time leave shin. Then carefully turn the legs out of the skin and remove the bone. Now you need to go to the wings. They remain almost untouched. They only need to be cut through the joints and gently remove the skin in the direction of the neck.
Blot all separated skin from the chicken carcass with napkins in order to remove all moisture from it. After the process of skin separation and bone removal is over, you need to go to the preparation of the filling.
Step Two: Filling
Finely chop the walnut kernels with a knife or a blender. Put dried prunes in a colander, scald it with boiling water and cut into slices. Then thoroughly rinse under a stream of water fresh parsley and dill. Then chop them finely. Then grind the pork breast into minced meat along with a clove of garlic and a head of onion. Add nuts, herbs and prunes to them. Also beat eggs, pour in cream, sprinkle to taste with salt and ground pepper, and mix everything. The filling is ready.
Step Three: Stuffing Chicken
Before filling the chicken carcass cleared of bones, it is necessary to suture the skin in the neck area to prevent the filling from falling out. Then stuff it with the cooked mass, but in no case do not ram the chicken too much, since when baking, the skin can break and the whole look of the dish will be irreparably damaged. Next, sew up the ends of the skin, preferably with a white thread, and prepare the chicken marinade.
Step Four: Preparing the Marinade
In one bowl, combine garlic clove peeled and pressed through a press, mayonnaise, salt, sour cream, basil and ground pepper. Squeeze the juice of one orange here. Mix all the components of the marinade and rub them with the whole stuffed chicken carcass. Then place it in a special sleeve designed for baking. Put in the refrigerator for ten hours. When the carcass stands in the marinade for the required amount of time, it must be removed from the sleeve and put into shape.
Step Five: Chicken Baking
Next, you need to bake it. A boneless stuffed chicken prepared in a oven is cooked in a oven for about 60 minutes, at a temperature of 220 degrees. In order for the chicken to be covered with a golden brown crust and to be juicy, it must be baked with juice draining from it to the bottom of the mold approximately every 15 minutes.
Serve at your discretion, vegetables or herbs. Such a beautiful, hearty and very tasty dish will be an excellent decoration of any table and celebration.