Pancake chicken. Chicken stuffed with pancakes is an extraordinary dish for a festive table. Preparing the filling and stuffing

How to cook chicken with pancakes inside, a recipe with a photo - a complete description of the preparation so that the dish turns out very tasty and original.

Everyone is used to stuffing pancakes with various ingredients, including chicken. But you can do the opposite, namely, stuff the chicken with pancakes. Of course, in order to prepare this version of the dish, you need to work hard, but as a result you can get a beautiful and very tasty holiday treat. It can be used for almost any holiday and this dish will always be the main decoration of the table.

What components will be needed:

chicken carcass – 1 piece;
10 pieces of thin pancakes;
250 grams of porcini mushrooms (champignons);
2 onions;
one egg;
100 gram slice of hard cheese;
4 garlic cloves;
several sprigs of dill;
2 large spoons of butter;
mayonnaise – 60 grams;
a little salt;
Ground black pepper at your discretion.

The cooking process will take approximately 2-2.5 hours. Calorie content per 100 grams will be about 225 kcal.

How to cook chicken stuffed with mushrooms:

The chicken carcass needs to be thoroughly washed on top and inside. Wipe it thoroughly on all sides with a towel or paper napkins;
Place the carcass on a cutting board, breast side up. Using a knife with a sharp blade, we separate the skin from the carcass, while helping with our hands;
Then we turn it upside down, cut off the tail and also separate the skin;
We also remove the skin from the legs, then break them and cut them at the joint. We do the same with the other leg. We fill them inside;
We also remove the skin from the wings, then break them at the joint and cut them off with a knife;
When all the skin is separated from the pulp, remove it with a stocking with wings and legs;
Next, sprinkle the skin with salt and pepper on the outside and inside. Place in the refrigerator for several hours;
Then the meat must be separated from the bones. The bones can be used to make broth;
Chicken meat can be minced or ground in a blender;
Wash the mushrooms, cut into thin slices or small slices;
Place the butter in a frying pan, place on the fire and heat until completely melted;
Add the mushrooms to the butter, stir and fry until tender;
Next, peel the onions and cut them into small cubes;
Pour the onion into the oil in which the mushrooms were fried, fry until golden;
Rinse the dill, shake it and cut it into small pieces with a knife;
Peel the garlic and cut into thin slices or small pieces;
Place ground meat, pieces of mushrooms, fried onions, herbs, garlic into a cup and break one chicken egg;
Mix everything thoroughly with your hands. Add salt, spices and stir again;
Grind a slice of cheese on a grater with a fine grid;
Place the pancakes on the table, grease each pancake with the prepared minced meat, the layer thickness should be approximately 5 mm, and sprinkle the surface of the minced meat with grated cheese. Carefully roll the pancake into a tube;
Fold the rest of the pancakes in the same way;
Then remove the chicken skin with wings and legs from the refrigerator;
Stuff the skin with prepared pancakes;
The hole must be sewn up with thread;
We tie the wings and legs with thread so that the chicken retains its shape during baking;
The remaining garlic needs to be peeled and cut into small pieces. Place them in mayonnaise and mix;
Rub the prepared mixture onto the chicken on all sides;
Grease a baking sheet with vegetable oil and place the chicken and pancakes on it. We make punctures on the surface so that steam escapes during the baking process;
Preheat the oven to 180 degrees and bake there for 1-1.5 hours;
After that, take it out and leave it to stand so that the carcass cools down a little. Next, remove the threads and serve.

with ham and broccoli

We will prepare the following products for cooking:

one and a half kilograms of chicken carcass;
10 savory pancakes;
100 grams of broccoli;
200 grams of ham;
porcini mushrooms (champignons) – 100 grams;
garlic – 4 cloves;
3 large spoons of mayonnaise or sour cream for coating;
100 grams of butter for frying;
a little salt;
seasonings at your discretion.

Cooking time will be 2 hours. Calorie content per 100 grams – 255 kcal.

In the same way as in the previous recipe, it is necessary to remove the skin from the chicken carcass. You should start with the breast, carefully separate the skin;

Next, turn it upside down, separate the skin from the back, cut the joints of the wings and legs and also separate the skin from these parts;

Remove the skin along with the wings and legs. Removing it should be like removing a stocking;

Sprinkle the skin, wings and legs with salt, seasonings and put in the refrigerator;

We separate the chicken meat from the bones; the bones can be left for making soup;

Place the broccoli in a saucepan, add water and boil until tender;

Meanwhile, cut the mushrooms into slices or small pieces;

Place a frying pan on the stove, add butter and melt. Add the mushrooms and fry until done;

Cut the ham into strips or small cubes;

Next, grind the chicken meat, broccoli, and 3 cloves of garlic in a blender until smooth;

After that, add fried mushrooms and pieces of ham to this mixture, season with salt, spices and stir;

Lay out the pancakes and place the filling on them in an even layer. Roll them up into rolls;

Remove the chicken skin with legs and wings from the refrigerator;

We stuff the skin with rolled up filled pancakes. The stuffing should be tight enough, then the hole is sewn up with thread;

We tie the wings and legs with thread so that the chicken retains its shape during baking;

Preheat the oven to 180 degrees and place the chicken there on a baking sheet. Pre-grease the baking sheet with vegetable oil or wrap the carcass in foil;

Leave to bake for 60 minutes;

About 15 minutes before the chicken is ready, grease the chicken with sour cream or mayonnaise and place it in the oven again. Leave to bake until done;

After that, take it out of the oven, cool, remove the threads and serve.

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to cut the skin, use a knife with a sharp blade, but be careful during this process, any wrong movement can ruin the entire filling mold;
The filling of pancakes can be different - from mushrooms, ham, potatoes, rice. You can supplement it with your favorite products.

Chicken stuffed with pancake filling is a rather difficult dish to prepare that requires great care and skill. But if you do everything right, you can end up preparing a wonderful holiday treat!

Maslenitsa is coming soon. I am sure that on your table there will be stacks of pancakes prepared according to your favorite recipe, golden-sunny, shiny, calling for a feast. Perhaps there will be a whole pancake cake. Or even two cakes with different designs. Have you forgotten about stuffed pancakes? What about chicken stuffed with pancakes? Don't forget, please.

Royal chicken, also known as chicken stuffed with pancakes and mushrooms, is a fairly well-known and popular dish. It's not just tasty. It is spectacular, elegant, masterly (requires sleight of hand), and therefore often found in Russian restaurants. Meanwhile, it is quite possible to cook chicken stuffed with pancakes at home; this mission is doable for the housewife, as you will see today by following the step-by-step recipe with photos.

There are several options for royal chicken. Very often, especially in restaurants, only the skin of the chicken is stuffed, and the chicken meat is used for other purposes. We will prepare the dish for ourselves, and therefore we will not save either food or effort. It is believed that this is how chicken was stuffed a hundred years ago. I won’t undertake to say this for sure, but I will note that my version in cross-section looks completely different from stuffed skin, and, of course, the taste is also different.

Cooking time 100 min. \Serves 6\ Frying pan, blender, oven

chicken 1 pc. (about 1200 g)
pancakes 5-7 pcs.
large mushrooms 5-6 pcs.
onion 1 pc.
parsley 0.5 bunch
vegetable oil 2 tbsp.
sea salt to taste
pepper h.m. to taste

How to cook chicken stuffed with pancakes

If the mushrooms are large, it is better to peel the caps of the mushrooms, so they will be more tender. I cut them into small cubes and fried them in vegetable oil along with onions, which took about 5 minutes. Added finely chopped herbs, salt and pepper to taste. Then let the mushroom filling cool - we will wrap it in pancakes.

In the next step, I filled the pancakes with mushroom preparation. Placed 1 heaping tablespoon of filling onto the pancake and rolled the pancake into a tube. I stuffed all the pancakes this way.

Then I moved on to the chicken. My task was to carefully remove the skin from the chicken carcass. I started with the abdomen. I trimmed the tail with a knife and then, with a very sharp knife, cut off the skin from the back to the middle of the carcass, including the thighs. I also cut off the skin from the breast. The drumstick was left on the skin, the thighs were cut off at the knee joint.

She transferred the thighs to a separate dish and continued to cut the skin from the carcass. Then the process became simpler. I cut the wings at the joint and left them “hanging” on the skin.

As a result, I got chicken skin with wings and drumsticks and, separately, a chicken breast and thighs removed from a chicken carcass.

From the meat part - from the same breast and thighs - I cut off all the meat and put it into a blender. The bones will come in handy; you can use them to make broth (you can put them in a bag and put them in the freezer).

I ground the trimmed chicken meat into minced meat, salted it, peppered it, and mixed it. If most of the minced meat is chicken fillet, you can add a little lard or bacon to it for fat content.

Now that both the stuffed pancakes, the minced meat, and the chicken for stuffing are ready, you can proceed to the most important stage.

The back was evenly laid out with a layer of minced meat.

The next layer was made of pancakes with mushroom filling. Since the pancakes were longer than I needed, I cut them off. Perhaps the latter will not be relevant for you.

To prevent the mushrooms from falling apart when slicing, I also placed a layer of minced meat on them.

Then again a layer of pancakes and another layer of minced meat. The last layer of minced meat should completely cover the pancakes on all sides. I shaped the carcass into a chicken shape, salted it and peppered it right on top. Chicken stuffed with pancakes is ready for baking.

I greased food foil with vegetable oil, wrapped the chicken in it, and twisted the edges.

Bake at 180 degrees in top and bottom heating mode for 25-30 minutes. After a while, I unrolled the foil, brushed the carcass with soy sauce for color using a silicone brush, and baked for another 30 minutes. Every 10 minutes I brushed the carcass with soy sauce mixed with the juice released from the chicken. Ready!

Serving chicken stuffed with pancakes is equally delicious either hot or cold. Bon appetit!

Today the culinary website Cook-s.ru is pleased to present you a recipe for chicken stuffed with pancakes. This festive dish will take center stage at any feast. Once you cook this chicken, be prepared to receive a barrage of enthusiastic praise from your guests! Of course, cooking chicken stuffed with pancakes is not a quick process, but at the same time it is not difficult! We hope our step-by-step photos of the entire cooking process will help you. Be patient, have a good mood and go ahead!

Ingredients To prepare chicken stuffed with pancakes:

chicken (carcass) – 1 pc.
thin pancakes – 8-10 pcs.
mushrooms (champignons) – 200-250 g
onions – 1-2 pcs.
egg – 1 pc.
hard cheese – 50-80 g
garlic – 4 cloves
dill greens - a couple of sprigs
butter – 1-2 tbsp.
mayonnaise (sour cream) – 1-2 tbsp.
salt, pepper - to taste

Recipe chicken stuffed with pancakes:

Rinse the chicken thoroughly with water, pat dry and place on a cutting board breast side up. Using a sharp knife, carefully separate the skin, helping yourself with your fingers.

Then turn the chicken upside down, cut off the “tail” and also separate the skin, carefully cutting off the layers of fat with a knife.

Remove the skin from the chicken legs, then break them and cut at the joint. Do the same with the second leg, tuck them inside.

Do the same with the wings: first remove the skin, then break them at the joint and cut them off with a knife.

When the skin is completely separated from the flesh, carefully remove the skin from the chicken with a “stocking”. Season the peeled skin with legs and wings with salt and pepper (the inside too), and put in the refrigerator.

Separate the chicken meat from the bones (the bones can then be used to make chicken broth).

Pass the chicken pulp through a meat grinder or simply grind it in a blender.

Cut the mushrooms into small slices and fry in a frying pan in butter. Cool.

Peel the onions, rinse, cut into small cubes and also fry in a frying pan.

Rinse fresh dill with water, dry and finely chop with a knife.

In a large bowl, combine minced chicken, fried mushrooms and onions, chopped fresh herbs, beat in an egg, and add a couple of cloves of chopped garlic.

Mix everything well with your hands, add salt, pepper and other spices to taste, stir thoroughly again.

Place thin pancakes on a dry table surface, spread them evenly with the prepared minced meat in a layer of approximately 3-5 mm, and sprinkle with grated cheese on top.

Carefully roll the pancake into a tube.

Thus, as shown in the photo, prepare all the pancakes.

Remove the chicken skin from the refrigerator and stuff it with the prepared pancakes (they should not lie too tightly and tightly, otherwise the chicken skin may burst during baking).

Secure the skin with toothpicks (or sew it up with thread), tie the chicken legs and wings with thread so that the chicken holds its shape when baking.

Peel and chop the remaining couple of cloves of garlic and mix them with mayonnaise. Coat the prepared chicken with it on all sides. Place the chicken on a greased baking sheet (or on a baking sheet with a wire rack), make several punctures in the skin with a toothpick in different places to allow steam to escape.

Bake chicken stuffed with pancakes at 180 degrees for 1-1.5 hours, depending on the size of the chicken.

Before serving, cool the finished chicken, remove threads and toothpicks, and cut. Chicken stuffed with pancakes is ready!

Chicken stuffed with pancakes

Recipe for holiday chicken stuffed with spring rolls. If you want to surprise your guests with a very tasty and festive dish, then this recipe is for you. An appetizing chicken served on the table will not surprise anyone at first, but after cutting, you will see delight and real surprise on the faces of the guests - it always works. Our chicken consists of a very “rich” tasting filling - champignons, pancakes, chicken fillet, cheese and aromatic seasonings. And the skin itself looks ruddy and quite appetizing.

This dish is actually prepared very quickly, despite the apparent complexity of preparation. You can choose the filling for stuffing pancakes according to your taste, and the pancakes themselves are prepared from any pancake dough.

Chicken stuffed with pancakes

– 1 can of canned champignons (425 ml.);

– 1.5 teaspoons of chicken seasoning;

– salt, black and red pepper to taste;

– 3 – 4 tbsp. spoons of vegetable oil;

– fresh herbs for decoration.

Chicken stuffed with pancakes

In order to start stuffing the chicken, you need to separate the skin from the carcass. Store-bought chicken is very suitable for this procedure, because... their skin comes off easily. Rinse the selected carcass thoroughly and dry. Prepare a small, sharp knife in advance. Place the chicken on its back, grab the skin from below and begin to slightly pull it up, while using a knife to trim the internal connections (films). When you make the cut, put your hand under the skin and slowly tear off all the ligaments that get in the way. The breast has already been separated, now using a knife, cut off both drumsticks at the joint. Turn the chicken onto the breast. Take the tail with one hand, and with the other hand, using a knife, trim the skin from the back. The skin is held quite tightly at this point, so work carefully. Cut the wings at the joints and remove the skin - all the skin is separated from the chicken.

Chicken stuffed with pancakes

Using a meat grinder, grind the chicken meat. Set aside.

Chicken stuffed with pancakes

Peel the onion and cut into small cubes. Wash one carrot, peel and grate on a coarse grater. Pour a couple of tablespoons of vegetable oil into a preheated frying pan and fry the onion first, and then add the carrots. Simmer the vegetables until golden brown.

Chicken stuffed with pancakes

Prepare the pancake filling. Place shredded chicken meat in a cup and add chopped champignons.

Chicken stuffed with pancakes

Then place the fried vegetables in the minced meat, add salt to taste, season with red and black ground pepper and add a little chicken seasoning.

Chicken stuffed with pancakes

Mix the finished filling.

Chicken stuffed with pancakes

Place a couple of spoons of filling on the pancake prepared in advance and spread with a spoon over the entire surface.

Chicken stuffed with pancakes

Roll the pancake into a tight roll and prepare the rest of the pancakes in this way. It took me 7 pancake rolls for a medium-sized carcass, the quantity directly depends on the size of the pancakes. The remaining minced meat will be used for greasing and fastening the rolls in the carcass itself.

Chicken stuffed with pancakes

Now start stuffing the chicken. Place 4 pancake rolls on the bottom layer.

Chicken stuffed with pancakes

Grate the cheese on a fine grater. To ensure that the filling does not crumble when slicing, it must be additionally secured with the remaining minced meat and grated cheese. Apply the remaining minced meat onto the pancake layer by hand and spread over the entire surface. Spread half of the grated cheese on top using your hand.

Chicken stuffed with pancakes

Lay out the second row of three pancakes and spread the remaining cheese on top.

Chicken stuffed with pancakes

The carcass is almost ready, now you need to sew up the seam. To do this, take a simple thread and needle and simply sew up the cut. Flatten the breast with your hands so that the pancakes are not noticeable, and the breast turns out even and smooth.

Chicken stuffed with pancakes

Preheat the oven to 170 - 180 degrees.

Since the skin of the chicken is very thin and tender, it is best to stew it on a layer of vegetables - carrots, onions, etc. Wash the carrots, peel and cut into thin circles. Place carrot mugs on a baking dish in the place where the carcass will be located. Drizzle lightly with vegetable oil. To prevent the chicken from falling apart during baking, tie it with twine. Wrap the tail first, then fasten the legs and move towards the wings. Press the wings tightly to the carcass and secure. The carcass should be dense and collected.

Chicken stuffed with pancakes

Prepare the glaze mixture. Mix together one teaspoon of chicken seasoning, add a pinch of salt, pepper and 1 - 2 tablespoons of vegetable oil. Coat the carcass with this mixture and place it on carrot mugs.

Bake the chicken in the preheated oven for about 80 - 90 minutes. If the chicken starts to burn while baking, cover it with foil. During baking, you can remove the chicken from the oven a couple of times and pour the rendered juice over it, this will give an additional ruddy color and shine to the skin.

Chicken stuffed with pancakes

When the time is up, remove the chicken from the oven, pour more juice over it and place it on a serving platter decorated with fresh herbs.

Chicken stuffed with pancakes

This is what our chicken stuffed with pancakes looks like in cross section. As you can see, all the ingredients are located tightly to each other and nothing falls apart.

Chicken stuffed with pancakes

Let it be chicken stuffed with pancakes. not the fastest recipe, but terribly tasty and festive - for sure.

Such a beauty was prepared for my name day (Tatiana's Day), and the guests were simply delighted! Of course, - chicken baked in the oven with mayonnaise stuffed with pancakes with such a tasty filling... Mmmm...

I recommend serving dry red wine with this chicken!

1 chicken (I had a chicken weighing 1.5 kg)
200 g champignons
150 g hard cheese
2 onions
1 carrot
Greenery
Bay leaf
Black peppercorns
1 chicken egg
9-10 pancakes

We fry pancakes, the recipe can be seen here.

Boil the chicken flesh until tender in salted water, add black peppercorns and bay leaves to make the chicken aromatic.

Spread the skin of the chicken with salt and black pepper and leave for 1-2 hours.

Separate the finished, boiled meat from the bones.

Pass through a meat grinder.

Finely chop the onion and fry in a frying pan until golden brown. Add carrots, grated on a coarse grater.

Clean and wash the champignons.

Add to carrots and onions, add salt and black pepper.

Fry until done.

Add twisted chicken meat, stir, cover and turn off.

Add finely chopped greens to the cooled filling.

Beat the egg lightly - you need to coat each pancake with it so that the pancakes stick together and the filling does not fall apart :)

We put the filling on the pancake, wrap it, and put it in the chicken.

We do this with all the pancakes, coating each pancake with an egg. DO NOT add too many pancakes, otherwise the skin may burst during baking.

We fasten the skin near the tail and neck with toothpicks (can be sewn with thread)

Preheat the oven together with the baking sheet to 180 C. Generously grease the baking sheet with sunflower oil, it should warm up well. Only then add the chicken. (You can put baking paper under the chicken).

Bake for 25 minutes, then grease with mayonnaise and bake for another 10 minutes. Then, turn off the oven and let the chicken rest for another 10 minutes.

Can be served either warm or cold.
Rating 4.4 Votes: 11

Recipe chicken stuffed with pancakes:

Rinse the chicken thoroughly with water, pat dry and place on a cutting board breast side up. Using a sharp knife, carefully separate the skin, helping yourself with your fingers.

Then turn the chicken upside down, cut off the “tail” and also separate the skin, carefully cutting off the layers of fat with a knife.

Remove the skin from the chicken legs, then break them and cut at the joint. Do the same with the second leg, tuck them inside.

Do the same with the wings: first remove the skin, then break them at the joint and cut them off with a knife.

Separate the chicken meat from the bones (the bones can then be used to make chicken broth).

Pass the chicken pulp through a meat grinder or simply grind it in a blender.

Cut the mushrooms into small slices and fry in a frying pan in butter. Cool.

Peel the onions, rinse, cut into small cubes and also fry in a frying pan.

Rinse fresh dill with water, dry and finely chop with a knife.

In a large bowl, combine minced chicken, fried mushrooms and onions, chopped fresh herbs, beat in an egg, and add a couple of cloves of chopped garlic.

Mix everything well with your hands, add salt, pepper and other spices to taste, stir thoroughly again.

Place thin pancakes on a dry table surface, spread them evenly with the prepared minced meat in a layer of approximately 3-5 mm, and sprinkle with grated cheese on top.

Carefully roll the pancake into a tube.

Thus, as shown in the photo, prepare all the pancakes.

Remove the chicken skin from the refrigerator and stuff it with the prepared pancakes (they should not lie too tightly and tightly, otherwise the chicken skin may burst during baking).

Secure the skin with toothpicks (or sew it up with thread), tie the chicken legs and wings with thread so that the chicken holds its shape when baking.

Bake chicken stuffed with pancakes at 180 degrees for 1-1.5 hours, depending on the size of the chicken.

Before serving, cool the finished chicken, remove threads and toothpicks, and cut. Chicken stuffed with pancakes is ready!

How to cook chicken stuffed with pancakes, a step-by-step recipe with photos - a complete description of the preparation so that the dish turns out very tasty and original.

– 1 can of canned champignons (425 ml.);

– 1.5 teaspoons of chicken seasoning;

– salt, black and red pepper to taste;

– 3 – 4 tbsp. spoons of vegetable oil;

– fresh herbs for decoration.

Chicken stuffed with pancakes

Using a meat grinder, grind the chicken meat. Set aside.

Chicken stuffed with pancakes

Prepare the pancake filling. Place shredded chicken meat in a cup and add chopped champignons.

Chicken stuffed with pancakes

Then place the fried vegetables in the minced meat, add salt to taste, season with red and black ground pepper and add a little chicken seasoning.

Chicken stuffed with pancakes

Mix the finished filling.

Chicken stuffed with pancakes

Place a couple of spoons of filling on the pancake prepared in advance and spread with a spoon over the entire surface.

Chicken stuffed with pancakes

Now start stuffing the chicken. Place 4 pancake rolls on the bottom layer.

Chicken stuffed with pancakes

Lay out the second row of three pancakes and spread the remaining cheese on top.

Chicken stuffed with pancakes

Preheat the oven to 170 - 180 degrees.

Chicken stuffed with pancakes

When the time is up, remove the chicken from the oven, pour more juice over it and place it on a serving platter decorated with fresh herbs.

Chicken stuffed with pancakes

This is what our chicken stuffed with pancakes looks like in cross section. As you can see, all the ingredients are located tightly to each other and nothing falls apart.

Chicken stuffed with pancakes

Let it be chicken stuffed with pancakes. not the fastest recipe, but terribly tasty and festive - for sure.

I recommend serving dry red wine with this chicken!

1 chicken (I had a chicken weighing 1.5 kg)
200 g champignons
150 g hard cheese
2 onions
1 carrot
Greenery
Bay leaf
Black peppercorns
1 chicken egg
9-10 pancakes

We fry pancakes, the recipe can be seen here.

Boil the chicken flesh until tender in salted water, add black peppercorns and bay leaves to make the chicken aromatic.

Spread the skin of the chicken with salt and black pepper and leave for 1-2 hours.

Separate the finished, boiled meat from the bones.

Pass through a meat grinder.

Finely chop the onion and fry in a frying pan until golden brown. Add carrots, grated on a coarse grater.

Clean and wash the champignons.

Add to carrots and onions, add salt and black pepper.

Fry until done.

Add twisted chicken meat, stir, cover and turn off.

Add finely chopped greens to the cooled filling.

Beat the egg lightly - you need to coat each pancake with it so that the pancakes stick together and the filling does not fall apart :)

We put the filling on the pancake, wrap it, and put it in the chicken.

We do this with all the pancakes, coating each pancake with an egg. DO NOT add too many pancakes, otherwise the skin may burst during baking.

We fasten the skin near the tail and neck with toothpicks (can be sewn with thread)

Bake for 25 minutes, then grease with mayonnaise and bake for another 10 minutes. Then, turn off the oven and let the chicken rest for another 10 minutes.

Can be served either warm or cold.

And, of course, with your favorite side dish!

Bon appetit!

How to stuff chicken with pancakes

What components will be needed:

chicken carcass – 1 piece;
10 pieces of thin pancakes;
250 grams of porcini mushrooms (champignons);
2 onions;
one egg;
100 gram slice of hard cheese;
4 garlic cloves;
several sprigs of dill;
2 large spoons of butter;
mayonnaise – 60 grams;
a little salt;
Ground black pepper at your discretion.

The cooking process will take approximately 2-2.5 hours. Calorie content per 100 grams will be about 225 kcal.

How to cook chicken stuffed with mushrooms:

The chicken carcass needs to be thoroughly washed on top and inside. Wipe it thoroughly on all sides with a towel or paper napkins;
Place the carcass on a cutting board, breast side up. Using a knife with a sharp blade, we separate the skin from the carcass, while helping with our hands;
Then we turn it upside down, cut off the tail and also separate the skin;
We also remove the skin from the legs, then break them and cut them at the joint. We do the same with the other leg. We fill them inside;
We also remove the skin from the wings, then break them at the joint and cut them off with a knife;
When all the skin is separated from the pulp, remove it with a stocking with wings and legs;
Next, sprinkle the skin with salt and pepper on the outside and inside. Place in the refrigerator for several hours;
Then the meat must be separated from the bones. The bones can be used to make broth;
Chicken meat can be minced or ground in a blender;
Wash the mushrooms, cut into thin slices or small slices;
Place the butter in a frying pan, place on the fire and heat until completely melted;
Add the mushrooms to the butter, stir and fry until tender;
Next, peel the onions and cut them into small cubes;
Pour the onion into the oil in which the mushrooms were fried, fry until golden;
Rinse the dill, shake it and cut it into small pieces with a knife;
Peel the garlic and cut into thin slices or small pieces;
Place ground meat, pieces of mushrooms, fried onions, herbs, garlic into a cup and break one chicken egg;
Mix everything thoroughly with your hands. Add salt, spices and stir again;
Grind a slice of cheese on a grater with a fine grid;
Place the pancakes on the table, grease each pancake with the prepared minced meat, the layer thickness should be approximately 5 mm, and sprinkle the surface of the minced meat with grated cheese. Carefully roll the pancake into a tube;
Fold the rest of the pancakes in the same way;
Then remove the chicken skin with wings and legs from the refrigerator;
Stuff the skin with prepared pancakes;
The hole must be sewn up with thread;
We tie the wings and legs with thread so that the chicken retains its shape during baking;
The remaining garlic needs to be peeled and cut into small pieces. Place them in mayonnaise and mix;
Rub the prepared mixture onto the chicken on all sides;
Grease a baking sheet with vegetable oil and place the chicken and pancakes on it. We make punctures on the surface so that steam escapes during the baking process;
Preheat the oven to 180 degrees and bake there for 1-1.5 hours;
After that, take it out and leave it to stand so that the carcass cools down a little. Next, remove the threads and serve.

Chicken stuffed with pancakes, ham and broccoli

We will prepare the following products for cooking:

one and a half kilograms of chicken carcass;
10 savory pancakes;
100 grams of broccoli;
200 grams of ham;
porcini mushrooms (champignons) – 100 grams;
garlic – 4 cloves;
3 large spoons of mayonnaise or sour cream for coating;
100 grams of butter for frying;
a little salt;
seasonings at your discretion.

Cooking time will be 2 hours. Calorie content per 100 grams – 255 kcal.

In the same way as in the previous recipe, it is necessary to remove the skin from the chicken carcass. You should start with the breast, carefully separate the skin;

Next, turn it upside down, separate the skin from the back, cut the joints of the wings and legs and also separate the skin from these parts;

Remove the skin along with the wings and legs. Removing it should be like removing a stocking;

Sprinkle the skin, wings and legs with salt, seasonings and put in the refrigerator;

We separate the chicken meat from the bones; the bones can be left for making soup;

Place the broccoli in a saucepan, add water and boil until tender;

Meanwhile, cut the mushrooms into slices or small pieces;

Place a frying pan on the stove, add butter and melt. Add the mushrooms and fry until done;

Cut the ham into strips or small cubes;

Next, grind the chicken meat, broccoli, and 3 cloves of garlic in a blender until smooth;

After that, add fried mushrooms and pieces of ham to this mixture, season with salt, spices and stir;

Lay out the pancakes and place the filling on them in an even layer. Roll them up into rolls;

Remove the chicken skin with legs and wings from the refrigerator;

We stuff the skin with rolled up filled pancakes. The stuffing should be tight enough, then the hole is sewn up with thread;

We tie the wings and legs with thread so that the chicken retains its shape during baking;

Preheat the oven to 180 degrees and place the chicken there on a baking sheet. Pre-grease the baking sheet with vegetable oil or wrap the carcass in foil;

Leave to bake for 60 minutes;

About 15 minutes before the chicken is ready, grease the chicken with sour cream or mayonnaise and place it in the oven again. Leave to bake until done;

After that, take it out of the oven, cool, remove the threads and serve.

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to cut the skin, use a knife with a sharp blade, but be careful during this process, any wrong movement can ruin the entire filling mold;
The filling of pancakes can be different - from mushrooms, ham, potatoes, rice. You can supplement it with your favorite products.

Chicken stuffed with pancake filling is a rather difficult dish to prepare that requires great care and skill. But if you do everything right, you can end up preparing a wonderful holiday treat!

Ingredients To prepare chicken stuffed with pancakes:

chicken (carcass) – 1 pc.
thin pancakes – 8-10 pcs.
mushrooms (champignons) – 200-250 g
onions – 1-2 pcs.
egg – 1 pc.
hard cheese – 50-80 g
garlic – 4 cloves
dill greens - a couple of sprigs
butter – 1-2 tbsp.
mayonnaise (sour cream) – 1-2 tbsp.
salt, pepper - to taste