Delicious stuffed chicken. Recipes for stuffed chicken in the oven. Festive chicken stuffed with plums and apples

The luxurious look of the dish makes you think that the hostess conjured over it for at least four hours. And she put all her skill into it. Let your guests continue to think so, while you will spend no more than half an hour cooking. Your oven will do the rest.

Subtleties of food preparation

How delicious to stuff a chicken? There are no trifles in the question of how to cook stuffed chicken in the oven in whole or in parts. Here are the main secrets of the dish.

Choose a medium-sized carcass. Even if you expect a large company to visit, do not buy the largest chicken. Her meat always turns out to be tough, and the carcass is baked unevenly, it takes a long time to cook. Use a carcass of a large chicken or chicken weighing up to 1.5 kg. This will not cause trouble and will please with a delicate taste.
Use fresh meat. What is stored in your freezer, leave for boiling or frying. For the sumptuous taste of roasted poultry, buy fresh or chilled.
For stuffed chicken legs in the oven, buy drumsticks with perfectly whole skin. The fact is that the filling will fit exactly into it, and with the slightest damage, the “stocking” for stuffing will tear.
Stuffing for chicken in the oven is placed inside the carcass in cooked form. The only exception is rice, which can be boiled until half cooked. Other ingredients should be ready to eat.
Rub the inside of the carcass with spices and salt. And then add the stuffing. So the meat inside will not be fresh.
You can pre-marinate the chicken so that the meat gets a special taste and aroma.
After laying the filling, the skin must be sewn up or chipped with toothpicks so that the contents do not leak out.. This is especially important for juicy, vegetable and fruit fillings.
Bake the carcass according to its weight: 40 minutes per kilogram of weight. To cook a chicken of an ideal weight of 1.5 kg, 1 hour in the oven is enough. Check for readiness by piercing the thigh. If the juice is light, you can get the dish.

How to stuff chicken for baking in the oven? Here are some popular combinations:

mushrooms, onions, cheese;
rice with dried fruits (combine prunes, dried apricots, raisins);
potatoes with aromatic herbs, garlic;
apples, nuts;
buckwheat with chicken liver.

Stuffing the whole carcass

Which recipe for stuffed chicken in the oven to choose depends on your preferences. For example, for a family celebration in which children participate, use rice with dried fruits or apples with nuts. This has a sweetish taste, light and healthy. For an adult company, hearty options with buckwheat and potatoes are suitable. Much less high-calorie recipe with vegetables. We will tell you more about it.

With vegetables

Stuffed chicken with vegetables in the oven is a hearty, but light dish. Using onions, tomatoes, eggplants as part of the filling, you can not worry about harm to the figure. And choosing the most dietary part of the carcass breast, you can use it even during a diet.

You will need:

chicken carcass - 1 pc.;
bell pepper - 2 pcs.;
onions - 2 heads;
tomatoes - 2 fruits;
eggplant - 1 pc.;
mayonnaise - 2 tablespoons;
salt, pepper, aromatic herbs.

Cooking

Lubricate the carcass with mayonnaise, rub with salt, pepper, spices (basil, oregano, marjoram, rosemary to choose from). Leave for 2 hours.
Clean and cut the vegetables into medium pieces.
Fry them in a pan, salt, add pepper. Spread in the following sequence: onion, bell pepper, eggplant, tomato.
Place the filling inside the carcass, fasten the abdomen.
Put the chicken on a baking sheet, bake at 180 ° until cooked.

Eggplant in the finished dish can be bitter. To remove bitterness from them, put the vegetable cut into pieces in a bowl and pour salted water over it. Leave for 10 minutes, drain the water, dry the pieces. Drizzle them with vegetable oil before frying them so they don't absorb all the oil from the pan.

with potatoes

Chicken stuffed with potatoes in the oven is a win-win solution for a large company. It will also be suitable for a family dinner, because all the ingredients are familiar and beloved. But the appearance of the dish is sure to please the household.

You will need:

chicken carcass - 1 pc.;
potatoes - 600 g;
onion - 1 large head or 2 small ones;
garlic - 3 cloves;
mayonnaise - 3 tbsp. spoons;
salt pepper.

Cooking

Rub the carcass with a mixture of mayonnaise and garlic, leave for 2 hours.
Peel the potatoes, boil until tender.
Peel and chop the onion, fry until tender. Mix with potatoes, salt, add pepper.
Place the mixture inside the carcass, secure the skin with toothpicks.
Bake until done at 180°.

Depending on what kind of filling you want to get, boil the potatoes until half cooked or crumbly. The first in the finished dish will remain in pieces, the second will turn into mashed potatoes.

Stuffing the thighs with a photo

Not only the whole carcass, but also the stuffed chicken drumstick in the oven looks original and festive. Moreover, the shanks are always surprising, because in appearance they are no different from the usual legs. But inside... A mixture of delicious filling mixed with meat and without any bone makes you think about the magic of the hostess. And rightly so. Let's start tinkering!

You will need:

shins or thighs - 8 pcs.;
mushrooms (champignons, oyster mushrooms) - 200 g;
onion - 1 head;
egg - 1 pc.;
breadcrumbs - 100 g;
butter - 1 teaspoon;
salt pepper.

Cooking

Rinse the legs, dry, remove the skin from them.
Separate the meat from the bones, chop in a blender or meat grinder.
Finely chop the onion and mushrooms.
Fry the onion until golden brown, add the mushrooms, fry until tender.
Mix the mushroom filling with meat, salt, add pepper, mix.
Place the filling inside the "stockings" made of leather, form rounded legs, fix the skin.
Beat the egg, dip the leg in it, dip in breadcrumbs, place on a baking sheet. So bread all the drumsticks.
Bake for 25 minutes at 180°.

To separate the skin from the legs, start at the top of the legs. The skin is good there. Carefully cut off the films with a knife. When you reach the bend of the leg, be especially careful, as the skin fits snugly here. It is better to cut it with pieces of meat, which can then be removed. At the junction of the bone with the cartilage, lower the skin as far down as possible and chop off the bone. You should get a skin with cartilage, convenient for laying out the filling.

What will the stuffed chicken in the oven look like on your table? Try all our recipes and find the most delicious one!

It's no secret that chicken meat is considered a dietary product, which, with a minimum of calories, contains a maximum of useful vitamins. It is allowed to eat on all sorts of diets and with most types of allergies. In addition, properly cooked stuffed chicken has amazing taste. Another advantage of white meat is its price: chicken is much cheaper than not only red meat, but also turkey, and the difference in taste with the latter is small.

Stuffed chicken has long been considered a delicacy. She was always served at the feast, putting at the head of the table. Golden, ruddy, juicy, fragrant, surrounded by herbs and vegetables, it has always attracted attention. It is difficult to imagine the festive table of the Slavic peoples without this dish - remember any movie about the king. And the more the mastery of the hostess was appreciated, the more interesting, varied and unusual the filling of the bird was. Just putting slices of apples and lemons in the carcass was already banal, but carefully cutting off the skin, stuffing it with meat and other products, as if you had a whole chicken in front of you, is already an art.

Another reason for the popularity of this dish is its satiety. And if one chicken is hardly enough to feed a whole family (and everyone knows how big families used to be), then a stuffed bird, and even with a side dish, will not leave anyone hungry.

This is a very festive and unusual dish. Soft raisins and rice, combined with hard nuts, give the filling an extraordinary piquancy. And the sweet and sour taste of dried grapes makes the traditional taste of white meat even more interesting. In addition, the chicken is baked in the sleeve, which makes it even more tender, and the rice, raisins and nuts soaked in the released juice are really tasty.

You will need:

chicken - 1-1.2 kg;
round grain rice - 1.5 tbsp.;
onion - 1 pc.;
garlic - 3-4 teeth;
peeled pine nuts - 3 tbsp. l.;
raisins - 3 tbsp. l.;
seasoning for chicken (any of your choice) - 1 tbsp. l.;
hot pepper to taste;
olive oil 1 tbsp. l. plus oil for frying;
salt to taste;
baking bag.

Stages of preparation.

1. Rinse the chicken carcass under running cold water and pat dry with a towel. Finely chop the peeled onion and garlic. Fry chopped vegetables in hot olive oil.

2. Add washed rice and half a tablespoon of seasoning and mix everything well. Pour boiling water over and simmer until the rice is fully cooked.

3. Remove the neck from the chicken, if any. In a separate bowl, mix remaining seasonings with olive oil. Thoroughly coat the inside of the chicken belly with the resulting mixture.

4. Divide the finished rice into 2 parts: for garnish and for stuffing (literally 4 tablespoons are enough).

5. In another pan, lightly fry the pine nuts in hot olive oil. When they just start to brown, add the raisins and fry it all for literally 5-10 seconds, stirring constantly.

6. Mix raisins and nuts with rice. Fill the skin around the neck with the minced meat and sew or stab with toothpicks so that nothing spills out.

7. The remaining minced meat must be placed in the belly of the chicken and sewn up in the same way.

8. Wipe the carcass on all sides with a mixture of seasonings with olive oil.

9. Place the chicken in a roasting bag, tie it tightly and poke it in several places with a toothpick or knife to circulate air.

10. Bake in the oven for about an hour at a temperature of 180-190 degrees.

Juicy stuffed chicken with rice and raisins is ready. You can serve the dish hot, laying it on the rest of the side dish and garnishing with herbs.

You will need:

chicken - 1 kg;
onions - 2 heads;
champignon mushrooms - 150 gr.;
salt - 0.5 tsp;
sour cream - 2 tbsp. l.;
paprika - 0.5 tsp;
thyme - 0.25 tsp;
vegetable oil (can be sunflower or olive) - 2 tbsp. l.;
a mixture of peppers to taste;
greens to taste.

For the sauce you will need:

salt - 1 tsp;
estimate - 4 tbsp. l.;
mustard - 1 tsp;
paprika - 1 tsp;
thyme - 0.5 tsp;
a mixture of peppers to taste.

Stages of preparation.

1. Peel the onion and cut into small cubes. Cut the washed mushrooms into pieces, chop the greens.

2. Chop the butter in a frying pan and fry the onion and mushrooms until half cooked.

3. Pour the finished mixture into a deep bowl and add sour cream, salt, herbs, paprika, pepper and thyme. Mix everything well and leave to brew under the lid.

4. Rinse the chicken carcass under cold water and pat dry with paper towels.

5. In a separate bowl, mix all the ingredients for the sauce.

6. At the bottom of the dish where you will bake the chicken, pour a little oil and put the carcass there. Stuff with prepared mixture.

7. To prevent anything from falling out during cooking, secure the pocket with toothpicks or sew it up. To prevent the bird's wings from being burned, they can be wrapped in foil.

8. Coat the chicken with sauce and bake in the oven at 180-190 degrees for about an hour.

Serve hot with fresh vegetables and herbs. Stuffed chicken with champignons turns out to be very juicy and hearty at the same time, do not forget to put a little stuffing on a plate for everyone, it will be an excellent side dish. Garnish the dish with fresh vegetables and lettuce. Enjoy your meal!

Stuffed chicken according to this recipe is quite spicy and very satisfying. The ingredients are all simple, available at any grocery store. The finished dish looks very festive due to the different colors of the filling, especially if you decorate with herbs and bright vegetables.

You will need:

chicken - 1-1.5 kg;
canned white beans - 200 gr.;
Cherizo sausage (can be replaced with any thin smoked sausage with fat) - 150 gr.;
onions - 1 head;
lemon - 0.5 pcs.;
garlic - 2 teeth;
olive oil 2 tbsp. l.;
black pepper to taste;
paprika to taste;
Provencal herbs to taste;
chili pepper to taste.

Stages of preparation.

1. First, cut the sausage into small pieces.

2. Peel the onion and garlic. Cut the onion into quarter rings, and crush the garlic with a knife and chop together with chili peppers.

3. In heated olive oil, fry the sausage until the fat evaporates from it. Add the onion and fry, stirring, until the onion is golden brown. Next, you need to add Provence herbs, garlic and chili peppers and mix everything well.

4. Literally after a couple of minutes, add the beans, reduce the heat and simmer for 3-5 minutes.

5. Rinse chicken under cold water and pat dry with paper towel. Stuff the chicken with the sauteed vegetables and sausage very tightly, leaving a little room for half a lemon.

6. Place half a lemon in the bird's abdomen and stab with toothpicks or sew with thread so that the filling does not spill out during cooking.

7. In a separate bowl, mix paprika and black pepper with olive oil. Rub the chicken well with the mixture.

8. Put the chicken in a baking dish and pour a little water into the bottom of the dish. Cover with foil matte side out, poke a few holes with a toothpick or needle.

9. Send the chicken to marinate in the refrigerator for 30-60 minutes. Preheat the oven to 180-190 degrees and bake the chicken for about an hour.

10. Remove the foil and bake for another 15-20 minutes to form a beautiful golden crust.

11. Squeeze the lemon juice from the chicken into a separate bowl (you can add the pulp), pour in the juice released during the roasting of the chicken, add a little pepper and mix well.

Stuffed chicken is ready to serve. Cut the bird along the belly and pour the resulting sauce over both the bird and the filling. The aroma will be simply amazing, it will be more and more difficult for guests to cope with curiosity and hunger, so do not waste time, but immediately serve the dish on the festive table.

Chicken with apples and lemons requires the simplest ingredients, which, moreover, are inexpensive, and the result is amazing. The sweetness of the apples and the acidity of the lemon mix wonderfully and soak the poultry meat, making it savory, while the cooking process keeps the chicken juicy and tender.

You will need:

chicken - 1.5 kg;
apples - 3-4 pcs.;
lemon - 1 pc.

For the marinade you will need:

mayonnaise (can be replaced with sour cream) - 150 gr.;
garlic - 3 teeth;
salt - 1 tbsp. l. with top;
ground coriander - 0.5 tbsp. l.;
turmeric - 0.25 st. l.;
ground chili pepper to taste;
black pepper to taste.

Stages of preparation.

1. Wash the chicken under cold water and pat dry with paper towels. In a separate bowl, mix mayonnaise, turmeric, coriander and pepper. Squeeze the garlic here and mix everything again.

2. Coat the chicken with the resulting marinade on all sides, including the inside.

3. Wash apples and lemons, dry and cut into small slices, mix with each other. Stuff the chicken with fruit and fasten the seam with toothpicks or threads. In the pocket in place of the neck, you can also place fruit slices.

4. Leave the chicken prepared for baking to marinate for several hours in the refrigerator. Preheat the oven to 280 degrees. Transfer the carcass to a baking dish. You can add any vegetables you like to the chicken. For example, zucchini, eggplant or potatoes. Dip them in the chicken marinade first.

Roast the chicken for about an hour. Serve hot. Before putting the dish on the table, remove the toothpicks or threads that were used to fasten the abdomen and neck area.

To serve, place the chicken on a large platter, spread the baked vegetables and stuffing around, pour over the juices formed during baking. You can decorate with greenery. Amazing juicy stuffed chicken with apples will be remembered for a long time.

This is a very simple and satisfying dish, where both meat and a side dish are cooked at the same time. By itself, buckwheat mixed with fried vegetables is very appetizing. Here it is also soaked in chicken juice, which makes its taste rich. And thanks to the bouquet of seasonings and the baking process, the stuffed chicken turns out to be very soft, juicy and fragrant.

You will need:

chicken - 2 kg;
onions - 1 head;
carrots - 1 pc.;
buckwheat - 0.75 cups;
vegetable oil (sunflower or olive) for frying vegetables.

For marinade:

honey - 1 tbsp. l.;
seasonings to taste;
salt to taste.

Cooking steps:

1. Be sure to wash the chicken under running water and pat it dry with a paper towel. Mix all the marinade seasonings with honey and rub the chicken with the resulting mixture.

2. Send the bird to marinate overnight in the refrigerator. Continue cooking the next day. Peel onions and carrots. Cut the onion into small pieces, and grate the carrots on a coarse grater.

3. In the meantime, put the buckwheat to boil. Don't forget to salt. Fry the onion and carrot in hot oil until the onion is golden brown. In a separate bowl, mix buckwheat and fried vegetables.

4. Stuff the belly and neck area of the chicken with the resulting mixture, stab with toothpicks or sew with threads so that buckwheat with vegetables does not fall out during cooking.

5. Wrap the chicken in 2 layers of foil, shiny side in. The better you pack the bird, the more juice will be preserved, which means that the meat will turn out juicy and soft.

Bake the chicken at a temperature of 180-200 degrees for about 1.5 hours. Then unfold the carcass and bake for another half hour to form a golden crust.

The dish is served hot. Additional garnish is not required, but fresh vegetables and herbs will not be superfluous. Such a hearty chicken is suitable for both a holiday and a hearty family dinner on a day off.

Like any dish where meat and a side dish are cooked at the same time, such a chicken turns out to be amazing. Thanks to the spices and mushrooms used, the bird acquires an extraordinary aroma, and the filling, saturated with meat juice, becomes truly tasty. At the same time, the cooking process will not require anything supernatural from you - everything is very simple and affordable. And of course, this option for cooking stuffed chicken is a real gift for potato lovers.

You will need:

chicken - 1.5 kg;
potatoes - 400 gr.;
champignon mushrooms - 250 gr.;
onion - 1 pc.;
sour cream - 2 tbsp. l.;
mayonnaise - 2 tbsp. l.;
garlic - 3 teeth;
vegetable oil (sunflower or olive is suitable) for frying;
salt to taste;
pepper to taste;
seasonings to taste.

Stages of preparation.

1. Rinse chicken with cold water and pat dry with paper towel. Remove the main bones from the carcass, leaving the legs and wings intact.

3. Peel potatoes and onions, rinse mushrooms. Cut the potatoes with mushrooms into small cubes, finely chop the onion.

4. Fry the potatoes in hot oil over medium heat until crispy. Transfer potatoes to a separate bowl.

5. In the same pan, fry the onion until golden brown, and then add the mushrooms to it, salt and pepper to taste and cook for about 5 more minutes. Mix potatoes with mushrooms and onions.

6. Put the chicken in a baking dish and stuff with the stuffing. Fasten the slit on the abdomen and in the neck area with toothpicks or threads.

7. In a separate bowl, mix sour cream, mayonnaise and crushed garlic. Rub this sauce on all sides of the chicken.

8. Send the chicken to bake for about 15 hours in an oven preheated to 180 degrees. During this time, you need to turn it over once and grease it at least twice with a mixture of sour cream with mayonnaise and garlic.

Serve hot, garnished with herbs. Enjoy your meal!

Festive chicken stuffed with plums and apples - video recipe

As you can see, all the recipes are quite simple, and a set of products can be bought at the nearest supermarket. And if you and your loved ones love chicken, but you have run out of ideas on how to serve it deliciously and beautifully, cook stuffed poultry according to one of these recipes - admiring exclamations are guaranteed. Just a little of your efforts, and the original delicious dish is on your table.

Has life thrown another test in the form of an unplanned Sabantuy? It would be nice to have a chilled chicken carcass on hand. Worst case, frozen. You can fry it, put it on a salad, and make a nice roll of tender meat. But the most spectacular option is whole stuffed chicken in the oven. The recipe with a photo will show you how easy this dish is to prepare and how appetizing it turns out in the end. I guarantee you will not be excruciatingly hurt for wasted food and time, because the chicken turns out to be incomparable. And the garnish is beyond praise.

For the marinade and filling, I chose the simplest and most affordable ingredients. After all, before the arrival of guests, why not run for black truffles and grape seed oil at the nearest food stall?! But you, of course, can make your own changes to the recipe and the list of ingredients. Chicken gets along well with most spices, dried fruits, cereals and vegetables that I know. Therefore, moderate improvisation is even welcome!

Ingredients:

Main products and marinade:

Filling:

How to cook stuffed chicken baked in the oven as a whole (step-by-step recipe with photo):

I recommend starting with the filling, and while it is cooling down, you will have time to prepare the chicken carcass for stuffing. Rinse rice several times. Pour clean water in a ratio of 1 to 1. Cook under a lid over medium heat until the liquid boils away (7-12 minutes). As a result, the cereal will turn out half cooked. If you bring it to full readiness, it will be digested during baking, and the filling will come out tasteless. And slightly damp grains will just reach the condition, and will not stick together. Any mushrooms will do - fresh or frozen, forest or "cultivated". They must first be fried. I had frozen mushrooms. Before freezing, they were cooked, so I thawed them, washed them, and threw them into a colander. When the glass was water, put it on a dry frying pan. Waiting for the liquid to evaporate. I added a couple of tablespoons of butter and brought the mushrooms over medium heat until golden brown. Fresh forest mushrooms require pre-cooking. And you can put champignons / oyster mushrooms in the pan immediately after cutting. Transfer the fried mushroom slices to a bowl. Try to keep the maximum amount of fat in the pan, respectively, a minimum of additional calories will get into the "minced meat". By the way, for other ideas of delicious fillers, see the cooking instructions.
Chop the onion into a small cube. Fry until translucent and light golden brown. Transfer to mushrooms.
When the water boils out of the pot of rice, turn off the fire under it. Leave the cereal under the closed lid for 5 minutes. It will turn out crumbly, but a little firm.
Put rice, mushrooms, onions in a deep bowl. Finely grate the garlic / pass through a press. Pour salt and ground pepper, dried Provence herbs there. Mix well. The filler is ready.
It will take just a few minutes to prepare the chicken, because it is baked whole. Thoroughly wash the chicken carcass, remove the remnants of feathers. Fat deposits, especially in the inner part, are best cut off. Rice perfectly absorbs all liquids, and the filling can come out greasy. Dry the surface of the chicken with paper towels. Prepare the marinade. Mix mustard with odorless vegetable oil. Add paprika, pepper, coriander. Pour in the lemon juice (apple cider vinegar). Do you plan to immediately put the stuffed chicken in the oven to bake, without pre-marinating? Add fine salt as well. Are you going to give the bird a "rest" before the next cooking? Salt is recommended as a last resort, before being sent to the oven. Stir the marinade until it becomes smooth and thick, like an emulsion. Brush the chicken inside and out with the mixture. Marinate 2-3 hours in a cold place. Or start stuffing right away.
Fill the cavity inside the carcass with the finished mixture. Sew the hole with strong kitchen string/fasten the skin with toothpicks in several places so that the rice does not fall out during the baking process. Cover the ends of the legs and wings with aluminum foil to prevent burning. You can also make longitudinal cuts in the lower part of the breast. And in the resulting "pockets" "hide" the wings. Tie the legs together so that the stuffed chicken takes a more compact shape. Lay the bird in a heat-resistant form. Place in oven preheated to 180 degrees. Cook 60-90 minutes. Take the chicken out periodically and baste the top of the chicken with rendered fat. Then the skin will be baked to a golden crisp. If the carcass is large (weighing from 2 kg), it is advisable to place it in a special heat-resistant bag (sleeve) or strong foil before baking. And half an hour before the expected readiness, remove the film so that the top of the bird is reddened.
Check for readiness with a toothpick. Pierce the chicken at its thickest point (thigh/breast area). Clear juice poured out of the hole? Ready! Before serving, remove foil from wings and drumsticks, cut string/remove toothpicks. Serve the aromatic mass with which the chicken was stuffed as a side dish.

What else to stuff chicken

Rice with dried fruits. Take 100 g of rice, 50 g of dried apricots, raisins, prunes and walnut kernels. Boil rice until half cooked in salted water. Wash dried fruits. Pour in boiling water to soften them. Drain the liquid after 10 minutes. Cut large dried fruits, small ones - put in the whole chicken stuffing. Mix with rice and coarsely chopped nut kernels. Sprinkle in a pinch of salt and pepper. Season with a pinch of ground cinnamon if desired. Stuff the bird and bake in the oven as described in the main recipe.
Buckwheat with liver and champignons. You will need: buckwheat - 1/2 tbsp., 200 g chicken liver, 1-2 onions, 200 g champignons. Boil buckwheat until al dente (groats should remain a little raw). Onion cut into cubes. Fry in a mixture of vegetable and butter until soft. Remove from pan. Mushrooms cut into small cubes. Fry. Wash the liver, dry, divide into small pieces. Fry over medium heat until golden brown. Mix all products, salt and pepper. Rub the chicken with marinade, fill the belly with minced meat, sew up the hole and send it to the oven for 1-1.5 hours.
Potato. For a chicken weighing 1.5 kg, you will need 5-6 small potatoes, an incomplete teaspoon of ground paprika, salt and pepper, 50 ml of vegetable oil and a large pinch of Provence herbs. Cut potatoes into wedges. Boil for 15 minutes. The slices will soften slightly, and inside the chicken will reach the desired condition. Mix potato slices with the rest of the ingredients. Start a bird. Then follow the instructions above.
Cheese and ham. Sweet and simple. Take care of the presence of 100 g of hard cheese, 100 g of ham, 100 g of a white loaf, 50 ml of milk, 1 large chicken egg. Cut off the crusts from the banana. Soak in milk until plump. Cut ham and cheese into cubes. Mix all ingredients. Season and salt to taste. Put the mass into the chicken carcass. Bake in the oven.
Apples with prunes. Cut 4-5 sweet and sour apples into slices, after removing the core. Soften dried plums in the amount of 100 g in boiling water, cut into 2-4 parts. Mix the ingredients and fill the chicken with them. Chop 2 garlic cloves into slices. Stuff the carcass on the outside. Top with mustard sauce (mayonnaise). Spicy stuffed chicken is ready to bake in the oven! Rice garnish / boiled pasta can be served with this dish.

Stuffed chicken, which is properly prepared, can please with its excellent taste. Most often, whole stuffed chicken is cooked in the oven. Chicken meat itself is dietary and can be eaten with different types of dietary table. Not a little important aspect of chicken is its price, which is much lower than other types of meat. Chicken for cooking in the oven can be stuffed with various fillings.

Such a stuffed chicken cooked in the oven can be put at the head of the festive table as a main course. When she lies on a dish surrounded by herbs, lemon and vegetables, she will surely attract the attention of guests, and the hostess will receive approval and praise. Such a chicken, exuding aroma and attracting with its juiciness, will not leave indifferent any of the guests. Certainly no one will leave hungry when they eat a whole stuffed chicken cooked in the oven.

The bird is stuffed with various fillings to bake in the oven. Different fillings will give a variety of taste sensations and notes of aroma. You can make fillings so that the chicken turns out to be slightly spicy or sour, or you can bake it right away with a side dish.

Can be stuffed:

Mushrooms, garlic, rice, potatoes, pumpkin, zucchini, beans, onions, apples, lemon, cheese, prunes, carrots.

Beans and sausages;

Ham and cheese;

Potatoes and mushrooms;

Apples and lemon;

Etc.

Chicken can be stuffed with or without bones, or with partial removal of them. In fact, two methods of stuffing are used, removing the bones partially or not removing them at all. With the complete removal of bones, the cooking process increases many times and labor costs also increase.

The most important point in preparing chicken for stuffing and baking is the complete removal of the entrails remaining in the bird. It is also necessary to rinse the bird well.

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 at the same time, then the taste will turn out to 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 fragrant and will not leave anyone indifferent.

Everything is prepared quite simply and we do not need any supernatural powers. Products for this dish are also quite simple and are sold in any store or market.

Ingredients:	Quantity:
Chicken carcass (gutted) -	1.5 kilograms;
Potato -	0.4 kilograms;
Champignons -	0.25 kilograms;
Onion -	1 piece;
Sour cream -	2 tablespoons;
Mayonnaise -	2 tablespoons;
Garlic -	3 slices;
Sunflower oil -	for roasting;
Ground pepper and table salt -	taste;
Seasoning for chicken	optional.

🍴Cooking process:

1. We wash the carcass well in cold water. Especially well we wash everything from the carcass itself. You can also cut the chicken along the spine and remove the main bones except for the legs and wings, but not necessarily.

2. After washing the carcass, dry it a little with paper towels. Then it should be rubbed with salt, pepper seasonings inside and out.

3. Potatoes with onions are peeled and washed. We simply wash the mushrooms in cold water, preferably in running water. After everything is washed, cut everything into small cubes.

4. First, we need to fry the potatoes until golden brown in a hot frying pan and transfer to a separate bowl. Then, onion is sautéed in the same pan and when a golden color appears, add mushrooms. Salt and pepper a little, then cook over medium heat for at least 5 minutes. Then mix everything with potatoes.

5. We take a baking dish and put the chicken in it, after which we stuff it with the resulting filling. We need to sew up the cut on the abdomen or fasten it with toothpicks, and we also sew up the cut in the neck area.

6. To make the chicken ruddy and with a rich taste, we need to prepare the sauce. For the sauce, we mix sour cream, mayonnaise, and crushed or grated garlic in a bowl. Coat the whole chicken with the resulting sauce.

7. Preheat the oven to 180 degrees and put the chicken in it to bake for 1.5 hours. Flip the chicken at least once and brush with the sauce twice during the roasting process.

Chicken stuffed with potatoes and mushrooms is ready, we invite everyone to the table.

Enjoy your meal!

Chicken stuffed with buckwheat in the oven

Traditionally, buckwheat is served with meat, and in particular chicken. But today we will cook the chicken itself, but the side dish will already be inside. Of course, buckwheat will contain vegetables that will give it juiciness and a richer taste.

The meat will turn out juicy, as the juice of poultry and vegetables, mixed, will remain inside. Thanks to some additives, the aroma and taste of the dish will turn out to be simply delicious.

According to this recipe, you need to marinate the chicken in the sauce for 12 hours or overnight.

🍴For cooking you will need:

🍴Let's start cooking:

1. First of all, we wash the carcass well under cold water. Especially well we wash everything from the carcass itself. After the carcass is well washed, we need to dry it a little with paper towels. Mix in a separate bowl: honey, salt, pepper and seasoning, mix well and rub the whole chicken with the resulting sauce.

2. After the chicken is marinated, we need to leave it to marinate for 12 hours or overnight if you decide to cook it in the morning. When our chicken is marinated, we can continue cooking. Cut the onion into small cubes, and rub the carrots on a coarse grater.

3. While we are working on vegetables, you can put buckwheat to boil. We cook buckwheat so that it turns out friable. Saute onions and carrots in a hot frying pan in sunflower oil. Then boiled buckwheat is mixed with fried onions and carrots in a bowl.

4. The filling that we got is stuffed with chicken and sewed up incisions in the abdomen and necks.

5. Wrap stuffed chicken with buckwheat in foil in two layers. Be sure to glossy side to the chicken, if the foil is one-sided.

With this wrapping, more juice is retained, and the chicken is more tender.

6. Preheat the oven to 190 degrees and put the baking sheet with the bird to bake for 1.5 hours. After the allotted time, we need to remove the foil and bake for another half hour to get a golden and crispy crust.

The dish is best served hot, and as an addition, make a salad of fresh vegetables. Perfect for a holiday or just a weekend getaway.

Enjoy your meal!

Video, chicken stuffed with apples and plums, in the oven

Another great combination is the filling of apples and plums. The meat will turn out slightly sweet with wonderful fruit flavors. I advise you to try this recipe, you and your guests will definitely be satisfied.

Chicken stuffed according to this recipe will turn out spicy and very satisfying. This dish is especially well perceived by men who work hard. For dinner, it perfectly restores strength and gives satiety.

If such a dish is on the table for dinner or a day off, then the man will only praise the hostess and make a compliment. Cook it on the weekend in the morning and the male part of the household will purr like kittens all day.

🍴To prepare you will need:

Ingredients:	Quantity:
	1.3-1.5 kilograms;
Canned beans -	200 grams;
Spicy sausages (garlic, hunting) -	150 grams;
yellow onion -	1 piece;
Lemon -	half;
Garlic -	2 slices;
Sunflower oil -	2 tablespoons;
Ground black pepper -	taste;
ground paprika -	taste;
Dried herbs of Provence	taste;
Chilli" -	to taste (do not take too much).

🍴Cooking process:

We wash the carcass well both outside and inside.
Cut the sausages into small cubes.
Peel the onion and garlic. Cut the onion into half rings, and then divide in half to make quarter rings. Crush the garlic and chop finely with chili pepper.
Fry the sausages in hot oil until the moisture evaporates and add the onion. Saute with onion until golden brown. Then add garlic with chili pepper and Provence herbs. Mix everything well and fry for 2 minutes.
Reduce the heat and add the beans, after which we simmer everything for 5 minutes.
Cut half a lemon into several pieces.
We stuff the bird with the resulting filling and also add lemon slices during stuffing. Sew up the incisions in the abdomen and around the neck. You can use toothpicks, but for example, I prefer threads.
We take a small bowl and mix paprika with ground black pepper in it, and add sunflower oil. We beat everything well.
Rub the resulting sauce well over the entire chicken.
We take a baking sheet or a baking dish for stuffed poultry and pour a little water on the bottom. We put the carcass in the form and tear with foil, glossy side inwards.
We remove the chicken in this form in the refrigerator to marinate for 40 minutes. Before removing the chicken from the refrigerator, preheat the oven to 190 degrees.
We take the chicken out of the refrigerator, make several punctures in the foil and send it to the oven to bake for 1 hour.
After the allotted time, remove the foil and bake for another 15 minutes until golden brown.

Before serving, such a chicken can be poured with sauce, which is prepared from: lemon juice, a teaspoon of honey. as well as the juice that will stand out from the chicken during the cooking process.

Enjoy your meal!

To prepare such a stuffed chicken, we need the simplest ingredients that can be easily obtained. In this dish, the sweet taste of apples and the sourness of lemon are wonderfully mixed, thereby giving the meat a piquant taste.

The chicken will turn out juicy and extremely tasty with tender meat.

🍴To prepare you will need:

Ingredients:	Quantity:
	1.5 kilograms;
Sweet apples -	4 pieces;
Lemon -	1 piece;
Mayonnaise -	150 grams;
Garlic -	3 slices;
Salt -	1 tablespoon (with a slide);
ground coriander -	half a tablespoon;
Turmeric -	half a tablespoon;
ground chili pepper -	to taste;
Ground black pepper -	taste;

🍴Cooking process

As always, the first thing we need to do is wash the chicken well in cold water.
In a small bowl, mix mayonnaise, ground coriander, turmeric and pepper, and also squeeze the garlic here.
After stirring, we got a spicy marinade, with which we coat the whole chicken, including inside.
Wash apples and lemons and cut into small pieces. Slightly dry the fruit on paper towels.
We mix the apple and lemon and stuff the chicken, after which we sew up the cuts.
We put the chicken in the refrigerator for 2 hours to marinate, after wrapping it with cling film.
Put the stuffed chicken in a baking dish and put in an oven preheated to 280 degrees. We bake the bird for an hour, after which it is served hot on the table.

This chicken with fruit goes well with mashed potatoes. You can also decorate the chicken before serving with herbs.

Enjoy your meal!

Stuffed Chicken - General Description

At the first meeting, stuffed chicken can plunge even the most experienced gourmet into a gastronomic shock. Whatever recipe you use, it will be fried and cruelly beautiful, so much so that you can’t even imagine that you can create such a miracle with your own hands.

The aura of complexity and almost impossibility of its preparation by a simple human action will dissipate immediately, as soon as you finally decide to cook it. There are so many recipes for making stuffing for stuffing that even a person who first picked up a culinary knife and an experienced chef can find a suitable option for themselves.

And it’s not worth arguing about the benefits of chicken meat - this is a long and well-known fact, it successfully replaces pork, lamb and, in part, beef. With a low calorie content, it contains a sufficient amount of protein and amino acids, iron, potassium, phosphorus, glutamic acid, and essential oils. Namely, nitrogen-containing substances give the chicken such a pleasant chicken smell that cannot be confused with anything.

Stuffed chicken - preparing dishes

For cutting a chicken, first of all, well-sharpened knives are needed, so try to take care of this before starting the procedure. Today we need a large cutting board to cut a whole carcass. Just in case, we will prepare a large frying pan or ducklings, a pan for cooking the filling components, a slotted spoon and also a thread with a needle for sewing and holding the contents.

Stuffed Chicken - Food Preparation

Without a doubt, the most delicious is the meat of young chickens, no other meat can be compared with it in terms of tenderness and saturation with minerals and vitamins. It goes especially well with vegetables, which is why there are so many recipes for stuffed chicken with vegetables, they facilitate the digestion and assimilation of meat and even normalize acidity.

Let's try to prepare a chicken for a boneless recipe, for this we need to lay it on a board and cut it correctly along the ridge. First, on the left side of the breast, then on the right, we separate the meat from the skin. Carefully pry off the skin with a knife, and with some little effort it is separated from the chicken fillet. You can not touch the legs and wings, separate the meat in the area of \u200b\u200bthe joints. Try to turn the chicken inside out and lay it out on the table.

Recipe 1: Stuffed Boneless Chicken

It is said that the preparation of boneless chicken requires strong nerves, like a real Jewish servant. Russian enthusiasts immediately reacted in their own way and redesigned this recipe so that it can be used for a whole chicken or, if necessary, for individual parts that have a skin.

Ingredients:

Chicken, 1-2 slices of white stale bread, milk (300 gr), semolina (2-3 tablespoons), 4 eggs, spices (nutmeg, dill, salt, black pepper).

Cooking method:

Remove the skin and cut off the wings. The meat removed from the bones must be passed through a meat grinder and the ingredients added. We pre-soak the bread in milk, beat the whites separately and pour into the minced meat. In an oval cake pan, pre-lined with a film for baking meat, lay out the skin, then the minced meat, and finish again with the skin. We cover the entire structure tightly with a film and put it in the oven. (220 C). Do not forget to put a baking sheet with water in the oven, the baking time is 90 minutes. The same recipe is quite applicable to chicken legs.
Chicken can be stored in the refrigerator, it will only infuse for several days, while its taste will intensify, so you just have to lick your fingers and roll your eyes up in pleasure.

Recipe 2: Festive Stuffed Chicken

This chicken will become a real decoration of the festive table, your family and guests will be just very pleased. First you need to wash it, dry it with a towel and sprinkle with salt.

Ingredients:

Medium-sized chicken, rice (200 grams), butter (100 grams), chicken offal, eggs (2 pcs), sweet and sour apples (2 pcs), a can of champignons, salt, spices.

Cooking method:

Boil chicken offal with seasoning in a small amount of water and pass through a meat grinder. Separately, cook rice until half cooked, add butter to it. Mix diced apples and champignons with rice and minced offal, add seasonings and a little broth (can be left over from cooking offal). Our stuffing is ready! We start the chicken, sew up the hole and put it in a deep baking sheet or ducklings. The stuffed beauty will have to spend an hour and a half in the oven, and all this time we must pay attention to her - turn over, pour juice periodically, grease at the end with fat and at the end cover from above so that she is well fried. We will serve it to the table, decorating it with greenery. Our chicken will become a real highlight of the program, eating it without a glass of red wine would be just a crime.

Recipe 3: Stuffed Chicken with Cognac

Thrill-seekers can cook this chicken on the grill, if you wish, you can change the cooking method and bake it in the sleeve.

Ingredients:

Chicken - 1.5 kg, minced pork 600 gr, cream 70 ml, dried apricots 100 gr, cognac 4 tablespoons, salt, pepper, nutmeg, 3 chicken eggs, 2 tbsp. l. sour cream.

Cooking method:

Soak dried apricots in water, and in the meantime, separate the chicken meat from the bones.
For minced meat, mix chicken and pork meat, add eggs, cream and cognac, nutmeg and pepper. We stuff the chicken with minced meat so that it looks like a fat turkey. We mix a spoonful of cognac with sour cream, add spices - we get a wonderful sauce. We spread the chicken on the grill, coat with sauce and send it to the oven.

Stuffed Chicken - Useful Tips from Experienced Cooks

- You can cook baked potatoes as a side dish for chicken. To do this, coat the peeled tubers with the same sauce and sprinkle with sesame seeds. We bake in the oven.

- If there is not enough chicken skin for stuffing, you can use thin pieces of lard or bacon - it will also be beautiful and tasty.