Stuffed chicken

Stuffed chicken

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Stuffed Chicken Ingredients

  1. Chicken (chilled) 1 kilogram.
  2. Fresh champignons 200 grams.
  3. Sweet bell pepper (better to take red) 1 piece
  4. Pitted olives 10 pieces.
  5. Pitted olives 10 pieces.
  6. Onions 1 piece.
  7. Dill Greens 100 grams.
  8. Vegetable oil 3 tablespoons.
  9. Pistachios 50 grams.
  10. Kitchen salt to taste.
  11. Ground red pepper to taste ...
  • Main ingredients: Onion, Chicken, Mushrooms
  • Serving 4-6
  • World Cuisine


Vegetable knife, Sharpened narrow meat knife, Wooden cutting board, Large pan, Wide pan, Skimmer, Table spoon, Needle with thread, Paper towels, Wooden spatula for turning, Kitchen stove, Oven, Baking tray with large sides or a pan, Serving dish

Cooking Stuffed Chicken:

Step 1: remove the bones from the chicken.

One of the most difficult moments in the preparation of absolutely any bird is the removal of bones from it. Exists 2 cutting methods: open and closed. So, the closed method will require a lot of professionalism from you, in addition, you can simply tear the skin on the chicken carcass. Therefore, I immediately advise you to use it in an open way as the most simple and easier. We take the chicken, wash it thoroughly under running water and dry it. Now we lay our chicken on a wooden cutting board with the chicken breast down. Then, using a knife, make a deep incision along the body right up to the ridge. Carefully cut the meat from the spinal bones, being careful not to damage the chicken skin and the fillet itself. If you will be doing this operation for the first time, then do not rush. The final result will largely depend on success at this stage. Next, with a knife, we separate the entire ridge from the meat, namely the keel bone and all the connecting ribs. With the help of a hand, we lift the entire skeleton, and at the same time, with the help of a knife, we cut off all the remaining tendons. Now delete them.

Step 2: remove the bones from the legs and wings.

To do this, using a narrow knife, with light circular and at the same time pecking movements, we separate the bones from the flesh itself, cut the tendons and all kinds of cartilage that connect the bone itself to the meat, and then remove the meat shell from the bone itself, like a glove, and cut off from the muscle - the head of the bone.

Step 3: pickle the meat.

Now we spread the chicken on a wooden cutting board. With a knife, slightly cut the fillet so as to close the voids obtained during cutting of the chicken in it. To do this, you will need to make a couple of shallow cuts on the entire surface of the chicken fillet crosswise. Then we pour everything with salt and pepper, and with the help of circular movements from our palms, we rub all the spices into the meat itself so that it is soaked as best as possible. Put the chicken in a large bowl or pan. While our meat is pickled, we will probably take up the preparation of minced meat for it.

Step 4: prepare the minced meat.

So, take sweet bell pepper and cut it in half lengthwise. By careful smooth movements of the knife, we try not to damage the flesh of pepper, we remove all the seeds and the stem from the inside. To do this, you need to give the halves of our pepper such a convenient shape that they can be comfortably laid out on the wooden plane of the board, that is, you need to almost completely remove the entire base of the cone from our pepper. We take a wide pan and pour a small amount of water there. We put the pan on a big fire and boil the water and, when it boils, slightly reduce the fire in it. Then we lower all the pre-processed bell peppers into it. In this way, our pepper in this boiling water should be blanched for 1 minutes. Using a slotted spoon, we remove the pepper from the boiling water and carefully remove the skin from it with a knife. If the peel of the pepper does not fit well, then it needs to be slightly scraped with the same knife. Berm and wash the mushrooms with onions, then blot them with paper towels and finely chop on the board. Dill greens are also washed, dried and chopped, and you can chop it together with all the thick parts from the stems - they will give, then an additional smell. But it is recommended to use them only with a little heat treatment afterwards. With all the cutting of dill in the form of a salad, all its thick parts of the stems are better, of course, to throw away. Warm up in a pan 2 tablespoons vegetable oil, put finely chopped mushrooms and onions in our pan, fry, regularly everything, stirring with a spatula to turn over, over 7 minutes. Per 2 minutes before the end of the roasting process, add our dill cut earlier. The minced meat is a little salt and pepper, then set aside from the heat to cool slightly.

Step 5: fill the chicken with the filling.

First, we lay on the chicken fillet peeled plates of red pepper, gently crush them with them so that they fit as tightly as possible to the meat itself. Then, with a neat slide, spread the minced meat on top. Then we fill with the whole meat the chicken legs and wings. On top of the minced meat we spread the rows of olives and olives washed in advance. Next, add a few pistachios, laying them out in the same way as the olives themselves before. Now, with careful movements, we wrap all our chicken and wrap it up. For this, ordinary cotton thread is the best fit. Only you should take not too thick or thin. You will need to take the needle as authentic as possible (cyan). Sew chicken in neat stitches with a length of 2-3 centimeters with each such stitch, it is as if diving with a needle under the thread itself, making it so that there are intermediate nodes. Even if your thread nevertheless breaks during baking in the oven in any section, the seam can still hold everything.

Step 6: bake the chicken.

Abundantly smear all our chicken with vegetable oil on top. Next, preheat the oven to 200-210 degrees. When it warms up, lay the chicken on a well-oiled baking sheet with large sides or on a cast-iron frying pan with the seam down to the bottom. We bake the chicken, periodically while pouring it on top of the juice that is formed during such heat treatment. The total baking time is approximately 30 minutes. An indirect sign of our chicken’s readiness will be the formation of a golden crust.

Step 7: serve the stuffed chicken.

At the end of cooking, remove the chicken from the oven, then remove the thread from it, cut the chicken with a sharp knife into portion pieces, put everything on a serving dish and serve it on the table. Enjoy your meal!

Recipe Tips:

- - if your chicken is small, then you can not take out the bones from the wings themselves. This is quite inconvenient and not so necessary.

- - So you can cook not only chicken. It is possible in this way to stuff quail. Ready to use, it is the size of a small cam. Guests can serve them at once a few pieces.

- - Americans have such a tradition on Thanksgiving, they serve stuffed turkey on the table. So eight people will not be able to eat it. And the cooking technology is the same. The maximum that differs is the filling itself.

- - duck, using this technology, you can very deliciously stuff small slices of potatoes, and then salt and pepper slightly. You can serve the finished duck on the table with soaked lingonberries or cabbage. You can also use any egg noodles as a filling, which should be mixed with a small amount of fried liver, onions, chanterelles and then seasoned with fairly hot red pepper and any greens. All proportions here are selected solely to taste.

- - croutons from any white bread, previously soaked in a mixture of chicken eggs and cream, are considered to be a very refined filling. Which are then quickly fried and mixed with pine nuts. This filling is just perfect for very small chickens, which can be served in 1-2 pieces per serving.