Stuffed chicken in the oven almost always and according to any recipe turns out very tasty and aromatic. Moreover, you can use almost any filling of your choice: most often it is cereals, although many people also like fruits or mushrooms. We usually bake chicken stuffed with buckwheat and champignons. This recipe is also interesting because you get two dishes at once: juicy chicken meat and a fragrant side dish.
Place and date:
Moscow, December 31, 2015
Composition and budget of the dish:
— whole chicken (cold broiler chicken) — 1 piece (1,952 kg) — 218.62 rubles
— onion — 1 piece — 2.5 rubles
— carrots — 2 pcs — 6 rubles
— mushrooms (frozen champignons) — 150 g — 16.6 rubles
— buckwheat — 1 glass (200 g) — 15.6 rubles
TOTAL DISH BUDGET: 260 rubles
Place of purchase:
Dixie "Solntsevo"
Cooking time:
on average 2 hours
Number of servings:
8-10 servings
Ingredients:
— whole chicken (broiler chicken) — 1 pc.
— onion — 1 pc.
— carrots — 2 pcs.
– mushrooms (frozen champignons) – 150 g
– buckwheat – 1 cup (200 g)
- spices (salt, pepper, curry, chicken seasoning, dill), any at your discretion
Preparation:
Cooking is divided into two stages: the first - make the filling (buckwheat), the second - bake the chicken
Buckwheat can be prepared in different ways, either boiled or stewed with vegetables until half cooked. We usually do it using the second option, it’s more convenient.
So,
1. Heat a frying pan and add 2 tablespoons of oil
2. Finely chop the onion and fry it until golden brown (3-4 minutes)
3. Three carrots on a coarse grater and add to the onion, fry
4. Add champignons to the onions and carrots (we use chopped frozen ones, if not chopped, then cut into slices), fry for another 5 minutes
5. Now add a glass of buckwheat and fill everything with water, so that our buckwheat is completely covered with water
6. Simmer until half cooked for about 15 minutes
The filling is ready, simple and quick!!!
7. At this time, prepare the chicken: wash it, and then coat it with spices inside and outside
8. When our buckwheat is ready, let it cool a little and stuff the chicken with it, the more the better
9. We pierce the holes through which we stuffed with a toothpick.
10. We pour oil over our chicken, you can grease it with honey (it gives a very interesting taste) and put it in an oven preheated to 180 for an hour.
Buckwheat turns out very tasty and aromatic, as it is saturated with chicken juices, and there’s no point in even talking about chicken - it’s a simple and amazingly tasty culinary masterpiece for the New Year’s table!!!
Enjoy your meal!!!
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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””:
Nutritional and energy value:
Recipe for “Chicken stuffed with buckwheat “Secrets””:
Finely chop the onion and mushrooms into small pieces and place them in a frying pan with a little oil, add salt and pepper immediately. Cover the first 10 minutes over medium heat. Then remove the lid and another 5 minutes.
Mix mayonnaise, salt, pepper, and crushed garlic. Now we take the chicken and greedily coat it, practically giving it a massage! The most important thing is to carefully break through the small fasteners between the meat and the skin with your fingers, and we must leave at least half of all the mayonnaise under the skin! Just don't tear it! The more “under the skin” you apply, the juicier it will be! The chicken should lie for an hour, or better yet 2, at ROOM temperature! It is important! Don't put it in the refrigerator!
Boil the buckwheat until tender. IMPORTANT! When you cook it, IMMEDIATELY add a 50 gram piece of butter to it, straight into cold water, which, by the way, we immediately salt! Personally, I make porridge in a cartoon, it’s doubly convenient! Now combine it with the mushrooms and let it cool COMPLETELY! Before, I didn’t understand why if you add hot buckwheat to chicken, the taste is different. But then they explained to me that this has something to do with the fact that when COLD buckwheat is heated together with the chicken already in the oven, it absorbs more juices. Believe me, if you try this, you will really feel the difference!!
Now, as for stuffing: I do it like in the photo (I don’t even know how to describe it correctly in words), so let’s say, make an incision near the leg. And near the other leg, closer to the center, there is a small hole! This way we can stuff the chicken and then “close” it without any equipment. Let's stuff it!
This is what I wrote about! We put one leg behind the other and thread it through the hole! This, by the way, will also allow us to conveniently get the porridge later, so to speak “Effectively” without cutting the carcass itself, which is important on holidays. We love to bring something “beautiful” to the table! I hope you understood at least something from my explanations.
Now about baking. Some people love the sleeve, some just like it, but I love this method! Take 2 fairly large sheets of baking paper and thoroughly wet them under water! In a mold, I take a small one, with sides, and put one sheet. You see, even the droplets are visible!
A recipe for chicken stuffed with buckwheat is a budget option to deliciously feed the whole family and guests, and also a wide field for culinary imagination. You can endlessly complicate the dish by changing the composition of the filling to your taste. For example, add fried mushrooms or prunes, vegetables or apples to buckwheat, or marinate the bird in your favorite sauce, coat it with sour cream, mayonnaise, etc.
Today we have a basic version without additives - chicken stuffed with buckwheat in the oven. The recipe with step-by-step photos will help you understand all the details and subtleties of preparation. Although there is nothing complicated here, you need to prepare the filling, stuff the chicken and bake in the oven until cooked. You will get two dishes at once: juicy chicken meat and a fragrant side dish.
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.
How to cook chicken stuffed with buckwheat in the oven
- 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 thread, 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!
This dish has other benefits as well. It can be prepared for every day and safely served to children. Even kids who usually refuse buckwheat porridge will eat it with pleasure. You can serve this bird at the holiday table to provide a hearty and tasty meal for your guests.
The calorie content of chicken is low, and buckwheat, as you know, is included in the list of porridges for dietary nutrition. So everyone can eat the dish, without risk to their figure and with great surprise: “Well, how did she turn an ordinary chicken or leg and simple cereal into a culinary masterpiece?” Let's try!
Subtleties of cooking
Here we will talk about the nuances that are usually not included in the recipe for chicken in the oven with buckwheat. But the taste and attractive appearance of the final product depend on their compliance.
- Choose a fresh carcass. Steamed or chilled meat has a delicate texture that will remain in the finished dish. You should not expect such a result from a defrosted bird.
- Use a medium sized chicken. Large ones will be harsh and too greasy. And birds weighing up to 1.5 kg have an ideal balance of meat and fat, which creates a rich and harmonious taste.
- Remove excess fat from the carcass. It is located in the abdominal cavity and also in the tail. During cooking, it will melt and nourish the filling. To prevent this from happening, cut off the tail and carefully separate the fat layers from the meat.
- Marinate the carcass before stuffing. This way you will make not only the filling, to which spices are usually added, tasty, but also the meat itself. And your chicken stuffed with buckwheat in the oven will turn out perfect. As a marinade, use sour cream sauce with garlic, mayonnaise, vegetable oil with paprika, oregano, coriander, and other herbs. In each case, a new taste of meat is formed.
- Brush the chicken with salt just before stuffing.. The presence of salt in the marinade will make the carcass dry during baking. Don't forget to salt it inside too, so that the meat there doesn't turn out bland.
- Use a cooking sleeve, foil or cook in a special bag. Baking under the “lid” prevents evaporation of liquid. But the chicken turns out to be stewed, especially in the sleeve, in which it boils in its own juice. To dry it, cut the polyethylene 20 minutes before the carcass is ready. And to get exceptionally fried and crispy meat, do not cover it with anything.
- Stuff a whole chicken with stuffing if this is your first time.. There are recipes that recommend separating the carcass from the bones or putting buckwheat into the skin, mixing it with the fillet. This is not suitable for beginners! To keep the shell intact, you will have to practice.
Technique for removing the entire skin. Place the carcass on the cutting board with its belly facing you. Remove the fat, take a knife and carefully trim the skin near the edge. Here it is especially thick and will not tear. Push the knife deeper with the flat side of the knife to loosen the skin on the breast. Turn the carcass over and do the same on the back. Cut the chicken drumstick off at the joint and turn it inside out. The carcass will have the thigh and the drumstick covered in skin. Treat the other thigh in the same way. Begin to pull the skin upward, cutting the films with a knife. At the very top, separate the wings from the joints. You will get a whole skin with wings and legs inside.
Classic recipe
Despite the simplicity of preparation and the “no frills” ingredients, this chicken stuffed with buckwheat in the oven turns out amazingly tasty. Its crust will be crispy after cooking. To make it soft, just grease it with sour cream sauce. And thanks to the vegetables, the filling is much more interesting than ordinary porridge.
You will need:
- chicken carcass - 1 pc.;
- buckwheat - 1 glass;
- onion - 2 medium heads;
- garlic - 6 cloves;
- sour cream - 200 g;
- carrots - 1 pc.;
- greenery;
- salt pepper.
Preparation
- Boil the buckwheat until half cooked.
- Finely chop the onion and carrots. Chop 2 cloves of garlic, mix with vegetables, fry for 5 minutes.
- Mix buckwheat and vegetables.
- Mix sour cream with the remaining chopped garlic.
- Rub the carcass with salt and pepper, brush with sour cream sauce. Place the filling inside. Seal the skin.
- Bake for 1.5 hours at 180°.
Crumbly buckwheat is good for filling. This is obtained when using a 1:2 ratio, that is, for a glass of cereal we take two glasses of water. There is no need to boil it until it is completely cooked, since buckwheat itself reaches “standard” at high temperatures. This saves time, allowing you to assemble the chicken and filling together in literally 30 minutes.
Recipes with original fillings with photos
We offer solutions on how to cook chicken in the oven with buckwheat, with a richer filling. This dish can also be served at a festive table, because both its appearance and taste will be excellent. Mushrooms and chicken giblets can be used as an addition to cereal. Chicken liver goes perfectly with buckwheat.
With buckwheat and mushrooms
The original taste of the meat is formed by the marinade, in which you can keep the carcass longer. If possible, marinate it overnight. If not, wait at least a couple of hours.
You will need:
- chicken carcass - 1 pc.;
- mushrooms (oyster mushrooms, champignons) - 300 g;
- onion - 1 large head;
- buckwheat - ½ cup;
- garlic - 2 cloves;
- homemade mayonnaise - 5 tbsp. spoon;
- mustard - 1 teaspoon;
- soy sauce - 1.5 tbsp. spoons;
- spices (curry, turmeric, black pepper) - ½ teaspoon each;
- salt.
Preparation
- Mix mayonnaise, chopped garlic, soy sauce, mustard. Rub the carcass and leave to marinate.
- Boil the buckwheat, cool.
- Wash and chop the mushrooms.
- Chop the onion and mix with mushrooms.
- Fry until done, add spices and salt.
- Mix buckwheat with mushroom mass, place the filling inside the carcass. Secure it with toothpicks. Place the carcass in a roasting sleeve.
- Bake for 1 hour at 180°, cut the sleeve and bake for another 20 minutes.
You can bake chicken without a sleeve, but then the meat will turn out drier.
With liver
This recipe for stuffed chicken in the oven is especially satisfying and very tasty. Buckwheat filling with giblets can also be used as an independent dish, but it’s more interesting this way! It suggests peeling the skin from the carcass and placing the stuffing inside the skin. Then the cereal is also combined with the fillet, and during the meal there will not be a single bone in the dish. If you don’t have the time or desire to remove the skin, put the stuffing inside the whole chicken.
You will need:
- chicken carcass - 1 pc.;
- buckwheat - 1 glass;
- chicken liver - 600 g;
- carrots - 2 pcs.;
- onion - 2 heads;
- egg - 3 pcs.;
- garlic - 1 small head;
- ground coriander - 1 teaspoon;
- salt pepper.
Preparation
- Boil the buckwheat.
- Remove the skin from the chicken.
- Separate the meat from the bones and cut into cubes.
- Chop the garlic, mix with meat, add salt and pepper.
- Chop carrots, onions, fry. Add chopped liver, fry for 10 minutes. Add coriander, simmer covered for 20 minutes.
- Mix porridge, liver, meat. Add salt, 3 eggs, mix.
- Place it in the skin and sew it up with thread.
- Line the pan with parchment paper, place the chicken, and cover with foil. Pour in 2 glasses of water.
- Bake for 1.5 hours at 230°. Remove the foil and brown for 15 minutes.
If you are using a whole chicken rather than the skin for stuffing, first fry the meat in a frying pan and add garlic. And only then mix with porridge and liver. Baking temperature 180°, no need to add water.
The simplest ingredients, a minimum of preparation time, and your chicken with buckwheat in the oven will impress with its wonderful taste. Please your loved ones with them!
Step 1: prepare buckwheat porridge.
Place a paper towel on the kitchen table and pour buckwheat onto it. Distribute it evenly in a thin layer over the entire surface of the towel. Then we sort out the buckwheat by hand and set aside any pebbles or dry grass that may be in the grain.
We transfer the sorted buckwheat into a saucepan and pour regular water into it. Then carefully drain the water and repeat this several times in order to rinse the ingredient well. Pour the water and cereal from the pan into a sieve and let the water drain.
Then transfer buckwheat into a clean saucepan using a tablespoon from a sieve and fill it with water at room temperature. It is important to maintain the proportions of cereal and water. They have to match 1:2, that is, for 200 grams of buckwheat you need to take 400 milliliters of water.
So, put the pan with the component on high heat and wait for the water to start boiling. After this, turn the heat to less than medium, add a little salt to taste to the container and mix everything well with a tablespoon. Cook buckwheat covered within 15 minutes until the amount of water is reduced by half. Then turn the heat to low and cook the cereal for another 5 minutes until all the liquid has evaporated.
After the allotted time has passed, turn off the burner and wrap the pan with buckwheat porridge in a cloth towel for 20 minutes so that she can resist well.
Attention: Since we will add fried onions and mushrooms to buckwheat porridge, there is no need to season the buckwheat ingredient with butter. Step 2: prepare the onion.
We peel the onion using a knife, rinse it under running water and chop it with the same equipment into small squares, placing it on a cutting board in advance. After this, transfer the finely chopped vegetable to an empty plate. Step 3: prepare the mushrooms.
We wash the mushrooms under running water, and then place them on a paper towel and dry them. Afterwards, we transfer the ingredient to a cutting board and, using a knife, cut them into small pieces, then transfer them to a clean plate. Step 4: prepare the porridge dressing.
Place the chopped onion in a frying pan with vegetable oil and over medium heat, stirring it with a spoon, let it brown a little, and then transfer the mushrooms into the same container with the onions. Using a tablespoon, mix the two ingredients and fry until golden brown. Step 5: prepare the buckwheat filling.
Using a tablespoon, transfer the vegetable dressing into the pan with buckwheat porridge. Lightly salt and pepper and mix everything well. Attention: You need to pepper and salt the filling a little, since we will lubricate the chicken carcass with the same ingredients. Step 6: prepare the garlic.
Place the garlic cloves on a cutting board. Using the handle of a knife, press on them and separate the husks. Next, using a knife, finely chop the garlic ingredient and transfer to a plate. Step 7: Prepare the chicken for baking.
We rinse the gutted chicken inside and out well under running water and place it on a paper towel, back up, so that the water from the inner cavity flows out through the hole onto the towel. Then place the chicken carcass on a cutting board, back down, and use a toothpick to secure its neck.
Through the hole, manually coat the inside of the chicken evenly with salt, ground black pepper, thyme and chopped garlic. If the chicken cut is a little too small for your hand to fit through, we can make it larger by slightly cutting it with a knife. Then brush the outside of the chicken on all sides with the same spices. Using a tablespoon, transfer the buckwheat filling inside the chicken through the cut and compact it into the cavity of the carcass using the same cutlery.
Using a needle and regular thread, sew up the hole. Then we tie the legs with the same thread.
Since the chicken may increase in volume during baking, and a regular thread may break, we will tie it lengthwise and crosswise with twine. Thus, the buckwheat mince will not be able to come out. Step 8: prepare chicken stuffed with buckwheat.
Using a pastry brush, distribute the vegetable oil evenly over the entire surface of the container, having first poured it into the mold. Then transfer the chicken carcass to a baking sheet and place in a preheated oven up to 180°C for 1-1.5 hours. At the expiration of 15 minutes When the chicken begins to bake slightly, pour the dish with a tablespoon of fat that formed as a result of baking the carcass. We do this several times, as the meat will be better saturated with the oily liquid and become juicier. Bake the chicken until golden brown. To check the readiness of the dish, just pierce the chicken meat in the thigh area with a toothpick. If a clear liquid flows out of the cut, the meat is ready. Step 9: Serve the chicken stuffed with buckwheat.
Place the slightly cooled chicken on a cutting board and use a knife to remove the threads. Afterwards, place the baked chicken on a serving dish. Cut the meat into small portions, and place the buckwheat mince in a mound in the middle of the dish. Enjoy your meal! - – To prepare the dish, it is best to take broiler chicken, as it has more tender meat and it bakes faster in time.
- – To prepare a dressing for buckwheat porridge, you can use any mushrooms and spices to your taste.
- – In order for the dish to be 100% golden brown and crispy, you can coat the chicken well with mayonnaise for 20 minutes before baking and let it soak a little in this sauce and additional spices and salt.
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