Stuffed chicken in the oven: recipes with photos

Chicken stuffed with buckwheat

An excellent recipe for baking whole chicken stuffed with buckwheat. A tasty and complete dish for lunch.

Chicken stuffed with buckwheat is a dish that is worthy of a festive table, despite its traditional execution. To prevent the inside of the chicken from being dry, add fried mushrooms and onions to the buckwheat. Also, in order to fit more filling inside the chicken, you should remove the skeleton. You can serve this chicken with pickles or fresh vegetables.

Ingredients:

Whole chicken - 1.5 kg.
Buckwheat - 1 cup
Fresh champignons – 150 g
Onions - 2 pcs.
Garlic - 1 head
Soy sauce - 4 tbsp. l.
Adjika - 1 tbsp. l.
Ground red pepper - 0.5 tsp.
Ground black pepper - 0.5 tsp.
Salt - 1 tsp.
Vegetable oil - 3 tbsp. l.

Step-by-step recipe with photos:

Cut the champignons into slices or cubes.

Cut the onion into half rings. Heat the oil in a frying pan and fry the onion until translucent, then add the mushrooms and fry together a little.

Boil buckwheat in salted water, add onions and mushrooms to it and stir.

Rinse the chicken under running water and dry with kitchen towels. Using a sharp knife, trim the skin on the back, cut the meat along the ridge carefully so as not to damage the skin. Gradually go deeper inside, cutting off the skin from the ridge in a circle.

Remove the backbone from the chicken.

This is what the chicken without the frame will look like.

Prepare the marinade for the chicken: mix adjika, soy sauce, pepper, squeeze the garlic using a press.

Grease the chicken well inside and out. Leave to marinate for 10-15 minutes.

Place the cooled filling inside the chicken.

Sew up the chicken with thick thread.

Also tie the wings and legs of the chicken with threads.

Place the chicken in a baking dish, breast side up, and baste with the remaining marinade.

Preheat the oven to 180 degrees and bake the chicken for 1-1.10 hours. If the top gets too brown, cover it with foil.

Check the readiness of the chicken by piercing the leg with a fork; if clear juice comes out, the chicken is ready. Prepare it for serving. Remove all threads, place on a plate and garnish with vegetables.

Bon appetit!

Remove the skin from the chicken for stuffing

I offer you a “photo answer” to the question of how to remove the skin from a whole chicken for stuffing! It always seemed to me that it was incredibly difficult to remove the skin from chicken, but after trying it just once, I realized that no incredible skills are needed here, and cooking stuffed chicken is very simple! If you have wondered how to remove the skin from a chicken, step-by-step photographs from my master class will help you!

Process:

So, the most important thing here is to initially buy a chicken that will be completely whole, without various “wounds” - the skin should be intact everywhere.
I deliberately leave the legs and wings - it seems to me that this way the stuffed chicken looks much more realistic, and how can you deprive yourself of the most delicious parts of the chicken?
We rinse it and wipe it with a napkin. We put it on the back.
We trim the fat, its tail and neck.
Using a knife, carefully lift the skin off the breast and separate it from the meat. This is done very easily.
Carefully break the legs of the chicken to separate the thigh. It is important to be careful here so as not to damage the skin.
We cut the tendons on the legs to separate the bones in the joint.
Turn the chicken over and, just like with the breast, carefully use a knife to separate the skin from the meat.
Next, remove the skin from the chicken like a T-shirt. We repeat the procedure of cutting the tendons, but with wings. And completely remove the skin.
The chicken is ready to be filled with the filling of your choice!

Happy cooking!
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How to cook chicken stuffed with buckwheat

Ingredients:

Chicken – 2kg
Buckwheat – 140g
Champignons – 140g
Onion – 130g
Garlic – 6 teeth.
Vegetable oil – 4 tbsp.
Salt - to taste
Black pepper - to taste
Assorted vegetables - optional

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Preparation:

If you marinate the chicken in advance, the total cooking time will be reduced by an hour, since I only allowed an hour for marinating. Rinse the buckwheat, pour boiling water over it (2 times its weight, approximately 280-300 grams), cover with a plate and let it swell. Since the void inside the chicken is smaller than I would like, I always choose the breast bone. I simply trim along the edge of the breast meat, along the bone, and then push through with my fingers, occasionally trimming with a knife, until I get all the bone out. This way I will gain a little more space for buckwheat.

Peel and chop the garlic. Rinse the chicken thoroughly and rub the carcass inside and out with garlic, salt and pepper. Just let it sit in the kitchen; it marinates faster in the warmth. Peel and finely chop the onion. Heat a frying pan, add 2 tablespoons of oil and onion. Fry, stirring, for about 3-4 minutes. During this time, wash and cut the champignons into pieces. Drain the remaining water from the buckwheat.

Add the mushrooms to the onions and fry them over high heat for a few more minutes. The mushrooms will decrease in volume. Add buckwheat. Season everything with a little salt and pepper. The filling is ready. Simple and fast.

If you were very careful to pick out the bone carefully, you may not have broken the skin. If you didn’t try very hard (like me), then fasten the skin with toothpicks, leaving the bottom open - through it we will stuff the carcass with buckwheat. Also pin the neck with a toothpick or tie it with thread.

Cool the buckwheat to such a state that you do not get burned. Stuff the carcass with buckwheat and prick the hole with a toothpick. Place the chicken in a mold, pour a little oil on it (a couple of tablespoons) and chop off the legs (optional). Place in the oven for about 1 hour at 180″.

About 20 minutes before the end, I throw some assorted vegetables into the mold. This time it's zucchini and bell peppers. I pre-salted and peppered them. Serve everything, pouring the sauce formed in the mold. Bon appetit!

Fragrant chicken with rice

Compound:

1 chicken carcass;
200 g rice;
200 g vegetable mixture;
1 onion;
100 g grated cheese;
2 cloves of garlic;
sunflower oil;
greenery;
mayonnaise;
spices, salt.

Preparation:

First, you need to wash the chicken thoroughly, then dry it, removing excess moisture with paper napkins.
Separate the skin with a very sharp knife. To do this, turn the chicken breast side up, then separate the skin on this part, then turn it over again and remove the tail.
To free the legs, you need to break them slightly, then cut them right near the joints.
When the skin is removed, they need to be tucked back in. This procedure is done with wings. All that remains is to carefully pull off the resulting leather case.
Rub the skin thoroughly with salt and seasonings and put it in the refrigerator.
To make the filling, you first need to remove all the bones from the meat, then pass the resulting fillet through a meat grinder.
Then you need to cut the onion into small cubes and fry it in a frying pan.
Combine the minced meat with onions, add salt and season the resulting mass. Everything should be cooked in a frying pan for 10 minutes. When the minced meat has cooled, you need to pass the mass through the meat grinder again.
Rinse the rice well, boil it, not forgetting to salt the water.
Fry the vegetables by adding a little sunflower oil.
Add rice to the vegetables in the pan.
Chop the garlic cloves.
Combine the filling (rice with minced meat, garlic, chopped herbs, grated cheese), seasoning everything with mayonnaise. Mix the mixture thoroughly and add salt if necessary. Then put the filling into the skin. Sew up the neckline with the belly or pin it with regular toothpicks.
Grease a hot baking sheet with oil. Then lay out the stuffed carcass, making a couple of punctures in it in advance.
Chicken stuffed with rice is cooked in the oven for an hour at 170 degrees.
When it is ready, you need to remove the threads or remove the toothpicks, leaving it to cool.

Chicken stuffed with buckwheat in the oven with egg

Soft and juicy due to marinating, the chicken filled with buckwheat and eggs will be a complete meal for a large family.

You need to prepare:

1 young chicken up to 1.5 kg;
150 ml mayonnaise sauce;
1 tsp. finely ground salt;
a pinch of pepper powder;
150 g buckwheat;
2 hard boiled eggs.

Step-by-step cooking of chicken stuffed with eggs and buckwheat in the oven:

Wash and dry the bird carcass from water.
Coat the bird with mayonnaise on all sides, rub with salt and pepper. Also coat the inside of the chicken. Leave to marinate for 2 hours to 24 hours.
Boil buckwheat in a saucepan or slow cooker until soft and crumbly. Salt the porridge during the process.
Mix with boiled eggs, cut into small cubes.
Stuff the chicken tightly with the buckwheat-egg mixture.
Sew up the chicken with thread and tie the legs.
Place the bird in a baking sleeve and cook the dish at 170℃ for 50 minutes. At the end of cooking, cut the sleeve so that the crust turns out fried and golden brown.

Serve the treat on a wide plate, using a spoon to remove the grain from the chicken.

Before serving, be sure to check the dish to ensure that there are no threads left in the carcass, as the seam on the finished chicken looks unaesthetic.

How to skin a chicken: examples with photos

Poultry meat is not only a dietary product, from which quite tasty various dishes are obtained. Sometimes the housewife asks the question: how to remove the skin from chicken for cooking according to certain recipes? Some people do this to protect their health. Let's look at all the methods.

Preparation

When you go to the store to purchase a carcass, pay attention to the following points:

Buy only refrigerated food, since a previously frozen product may have gone through this procedure several times and been defrosted incorrectly. This leads to damage to the integrity of the skin. Yes, and it will not be possible to examine it properly.
Don't take homemade chicken. Its skin is thick and difficult to tear off.
Check that there is no damage to the surface of the bird.
Before removing the skin from the chicken, rinse it well and dry it with a towel so that your hands do not slip while working.
You will need 2 sharp knives (small and long).
Use a wooden cutting board to avoid catching the carcass on the table.

Choose a recipe that determines how you work.

Method 1: for roll

This option is more suitable for rolls. Here we will figure out how to remove the skin from a chicken along with the meat, while removing all the bones. The resulting carcass will be easy to stuff, roll and prepare a cold appetizer.

We remove the neck from the bird and place it on its back. Using a small knife, cut on both sides along the bone on the stomach. When the breast is separated, the carcass begins to open. We find the connection with the wing near the neck and break it off.

Now comes the hard part. You need to remove the meat and skin from the back without damaging the skin. Carefully pull back the skeleton and use gentle movements to scrape everything off the bones. Don't forget that the spine is the thinnest place, so pay special attention to it. Look at the photo of how to remove the skin from chicken for stuffing here.

Next, we separate the leg by breaking off the cartilage. There is also little pulp here, try not to damage the skin. Now at the end we cut off the tail, and what remains is the breast, 2 legs and 2 wings.

We stick a knife into the chicken leg and run it along the bone on both sides so that it becomes bare. We do the same with the other ham.

We clean only the first phalanx of the wings and remove the rest. All is ready.

Method 2: for stuffing

It is used if the skin is needed whole. Let's look at how to remove the skin from chicken for stuffing.

Just like in the first case, we place the bird on its back and begin to separate the skin from the breast. Here it is attached more in the center and in the place of evisceration. We begin to move from the bottom up, periodically cutting the thin ligaments with a knife. You can make more movements with your hands than with a tool, because the skin here is easily removed.

When we reach the center of the breast, we put the knife aside and stick our hands into the pockets, separating the skin from the meat, and then trim the ligaments. Next, we free the knee joints by carefully breaking and cutting. We leave the drumstick inside the skin, like the wings. This will help maintain the shape of the bird in the future.

Separate the thighs on both sides. Turn the chicken backside up. Next, we begin to remove the skin from the spine, cutting off the butt first. Here the skin is attached very tightly. Therefore, try not to damage it. Also movements go from bottom to top. We release the shoulder joints and neck.

Now you have learned how to skin a chicken. All this takes from 5 to 10 minutes. Depends on experience.

Adviсe

If you are preparing for the holiday and have begun the process of skinning chicken for the first time to prepare a dish, then it is better to practice in advance. For example, try making a roll.

If you accidentally cut the skin, you can sew it up or secure it with toothpicks. But it’s better to do everything carefully and slowly.

If the chicken is at room temperature, then put it in the refrigerator for a while so that the meat becomes less soft, then it will come away from the skin more easily.

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Chicken in soy sauce, stuffed with buckwheat, in the oven

Ingredients:

chicken 1 pc.
mixture of ground peppers 0.5 tsp.
garlic 1 tooth.
ground sweet paprika 1 tsp.
soy sauce 2 tbsp. l.
tomato paste 0.5 tbsp. l.
vegetable oil 0.5 tbsp. l.
lemon juice 1 tbsp. l.

For filling

buckwheat 1 tbsp.
water 2 tbsp.
salt 0.5 tsp.
butter 20 g
sunflower oil 2 tbsp. l.
onions 1 pc.
carrots 1 pc.

Preparation:

First you need to marinate the bird. If you have frozen, defrost it in the refrigerator or at room temperature (but not in water!). I have a large chicken weighing 2 kg, the meat is chilled, so I just washed the carcass and dried it with a paper towel. In the tail area, I removed the coccygeal gland - it can give off an unpleasant odor when baked.
For the marinade, I combined soy sauce, tomato paste, lemon juice and vegetable oil, added garlic, passed through a press (no need to add salt, since soy sauce itself is quite salty). Rub the chicken thoroughly on all sides and set aside to marinate at room temperature. If you don’t have any of the ingredients or don’t have enough time to prepare a complex marinade for chicken, you can simply rub it on all sides with salt, pepper and grease with sour cream or homemade mayonnaise
While the meat is marinating, it's time to prepare the filling. First I cooked buckwheat porridge. I sorted through and washed the cereal, poured it into boiling, lightly salted water. Cooked for 20 minutes until fully cooked. I added a small piece of butter to the prepared buckwheat porridge for flavor and crispness.
I prepared the frying separately. Sauteed diced onions in vegetable oil. Then I added carrots, chopped on a coarse grater, to the pan and fried for another 5-7 minutes until golden brown.
I combined and mixed the buckwheat porridge and roast, and adjusted the amount of salt to taste. The result was a crumbly filling.
All that's left is to stuff the chicken. I stuffed it quite tightly, since the porridge is already completely prepared and will not swell during baking. For a 2-kilogram chicken, all the filling was used, without any residue.
I sewed up the hole with a needle and thread - you can use a special culinary needle, or you can use regular white thread.
Place it in a heat-resistant form with the breast side up. Covered the top with foil in case the chicken stuffed with buckwheat starts to brown too much in the oven. I brushed the top with the remaining marinade. I sent it to bake at 180 degrees for 1 hour and 30 minutes - the cooking time directly depends on the weight of the carcass. Readiness is checked simply: you need to pierce it with a knife to the bone, if clear meat juice is released, then the bird is ready.
Then I removed the foil, poured over the juice and baked for another 15 minutes until the chicken was nicely browned (I only wrapped the wings so they wouldn’t burn).
Appetizing, juicy and very tasty chicken stuffed with buckwheat is ready. All that remains is to remove the threads, and you can serve it to the table immediately in the heat of the heat with fresh vegetables and herbs. It turned out to be a two-in-one dish, as promised: meat and side dish at the same time. Bon appetit!

How to skin a chicken

Place the bird breast side down on a cutting board and, using a sharp knife, begin to remove the skin from around the neck of the chicken.

Peel the skin towards one of the chicken wings inside the chicken.

Continue working until you free the wing to the first joint, then carefully cut the wing at the first joint, releasing the part of the bone with meat through the “neck”.

Depending on the recipe you plan to use the skin in, you can stop at any wing joint (and leave the rest of the wing untouched for a better look). Repeat the same process with the other wing.

Once you're done with the wings, take a tablespoon and run the handle between the chicken skin and the meat around the chest, thigh and back areas.

To avoid tearing the skin, where it is easy to separate it from the meat, use only a spoon, and where it is difficult, carefully trim it with a knife. So, on the back of the back it is difficult to separate the skin with a spoon; you will have to carefully trim it with a knife.

Trim the skin around the bottom of each chicken drumstick.

Next, separate the skin from the meat around the thigh and shank area - all the way to the cut at the bottom of the shin.

Find the thigh joint and separate the chicken leg exactly at the joint.

Remove the leg from the chicken skin by turning it inside out.

Repeat the same procedure for the second thigh and shin.

After this, begin to remove the skin from the entire chicken, lifting it up like a tank top. Help yourself with a knife if some areas of the skin are still attached to the chicken.

Continue by releasing the cut wings.

Now you have a whole chicken skin with wing halves but no legs, ready to stuff.

Rinse it and dry it with napkins, remove excess fat from it and start creating a festive stuffed chicken. Good luck!

recipe-duhovka.ru

Chicken stuffed with buckwheat in the oven in a sleeve

Chicken stuffed with buckwheat in the oven, the recipe for which will be presented below, is cooked in a sleeve, which makes it especially juicy. The ideas from previous recipes are also applicable in this case: the filling will be tastier and richer with fried vegetables, mushrooms and onions or dried fruits.

Ingredients:

chicken – 1 pc.;
buckwheat – 100 g;
oil – 2 tbsp. spoons;
tomato paste, mustard and honey for sauce - 1 teaspoon each;
mustard and honey - 1 tbsp. spoon;
salt and pepper.

Preparation

Rub the carcass with salt, pepper, and a mixture of mustard and honey.
Fill the bird with buckwheat and sew it together.
After the chicken stuffed with buckwheat in a sleeve has been baked for an hour, it is removed onto a baking sheet and coated with a sauce of tomato paste, honey and mustard.
Place the dish in the oven for another 30 minutes.

Baked buckwheat in a pot with chicken

It is believed that buckwheat in a pot in the oven with chicken is an option for the lazy, because this dish is much easier to prepare than stuffing a bird, although the ingredients required are similar. However, even such a simple dish has a very interesting and original look.

Preparation:

First, the chicken is cut into portions.
Then they are placed in pots, sprinkled with various seasonings, and salted.
After this, you need to finely chop the onion and place it on top of the chicken.
Everyone falls asleep with 2/3 tbsp. buckwheat
You need to pour 2 tbsp into the pot. water, seasoning everything with salt and bay leaf. The pots need to be covered, placed in the oven and cooked at 170 degrees.

Chicken stuffed with buckwheat and prunes

If you want to get a more refined and original dish, it’s time to cook the bird according to the following recipe. Chicken stuffed with buckwheat and prunes in the oven is imbued with the aroma of dried fruit and turns out incredibly tasty. If desired, the composition can be supplemented with dried apricots and seedless raisins.

Ingredients:

chicken – 1 pc.;
buckwheat – 100 g;
prunes – 10 pcs.;
oil – 2 tbsp. spoons;
mayonnaise – 1 tbsp. spoon;
thyme, oregano and basil - a pinch each;
garlic – 2 cloves;
curry, salt and pepper.

Preparation

Mix mayonnaise with garlic, curry, salt, pepper and herbs, rub the mixture on the bird.
Boiled buckwheat is mixed with prunes and the carcass is stuffed with the filling.
Send the chicken to bake at 180 degrees.
In 1.5 hours, the chicken stuffed with buckwheat will be ready.

Step-by-step preparation of potato and mushroom filling

If there are no cereal lovers, then you can put potatoes with mushrooms inside. Or maybe just potatoes. Or just mushrooms. The beauty is that you can make any filling you like.

Ingredients:

Chicken - 1 piece
Potatoes - 400 g
Mushrooms (champignons) – 250 g
Onion - 1 pc.
Vegetable oil (for frying)
Salt, pepper and chicken seasoning - to taste

Sour cream - 2 tbsp
Mayonnaise - 2 tbsp
Garlic - 3 cloves

Preparation:

1. Wash the carcass, dry it with a paper towel and rub it with a mixture of salt, pepper and spices and put it aside for now.

Ideally, you should remove the breast bone from the chicken through the neck. But it is very difficult and requires certain skills. It takes training and practice. I will leave a video on this topic at the end of the article.

2. Cut potatoes, onions and mushrooms into small cubes.

3. Then they need to be fried one by one. First, fry the potatoes, lightly salting them, in a frying pan with a small amount of vegetable oil. There is no need to fry completely, just until golden brown.

4. Then lay out the potatoes and add onions and mushrooms to the frying pan. We also fry them until golden brown, then mix them with potatoes.

5. Place the resulting filling tightly into the chicken.

6. When the filling is inside, sew up the belly and neck with threads, put the carcass in a baking dish and send it to the oven, preheated to 180 degrees for 1.5 hours.

7. Every 20 minutes, the chicken should be turned over and brushed with a sauce made from mixed sour cream, mayonnaise and finely chopped garlic.

Ready. Bon appetit!

Chicken stuffed with buckwheat “Secrets”

I love this dish very much and cook it often. But my friends often ask why my chicken turns out so juicy, especially the white meat, and why the buckwheat is so crumbly, but not dry. Therefore, I decided to post the recipe here, writing a few tips and secrets that perhaps someone does not know. Although everything is elementary - simple! Do not judge strictly.

Ingredients for “Chicken stuffed with buckwheat “Secrets””:

Chicken - 1 piece
Buckwheat (ready) - 1 cup.
Onion (small) - 1 pc.
Champignons – 6 pcs
Garlic - 3 teeth.
Mayonnaise - 3 tbsp. l.
Spices - 1 tsp.

Cooking time: 120 minutes

Number of servings: 8

Cooking tips

If you cook stuffed chicken according to these recipes, it will turn out incredibly tasty, juicy and tender. In addition, the spectacular appearance of the dish, decorated with herbs and side dishes (for example, baked potatoes or grilled vegetables), will become the highlight of any festive feast and will make guests sweep every last piece off their plates with appetite. Use our recommendations and you will see that preparing stuffed chicken is quite simple, and the result will exceed even your wildest expectations. Bon appetit!

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Chicken stuffed with potatoes and mushrooms

Here we will cook the chicken along with the side dish at the same time. Naturally, if you stuff the chicken with a side dish and cook it at the same time, the taste will be simply delicious, since all the ingredients will be saturated with each other’s taste. The juices of the products will mix and the dish will be aromatic and will not leave anyone indifferent.

Everything is prepared quite simply and we don’t need any supernatural powers. The ingredients for this dish are also quite simple and are sold in any store or market.