Chicken stuffed with buckwheat and mushrooms

Each dish has its secrets. Moreover, there are many of them when we talk about meat. It is important not only to cook well, but also to choose wisely. Pork, lamb, beef, chicken - each meat has its own quality criteria and cooking methods, so that it remains fragrant and juicy.

Today we will talk more about chicken meat. Housewives are popular dishes such as chicken stuffed with buckwheat or vegetables, or grilled chicken, chicken soups or pies with chicken. This can be attributed to the classics of the culinary genre.
But whatever you choose, first consider some of the secrets of its preparation. For example, if the chicken is fat, do not wash it under hot water, otherwise the taste will deteriorate. Only cold clean water.

To make the meat more tender, leave the chicken in kefir for several hours, and if your goal is a chicken stuffed with buckwheat, the recipe of which we will give below, then buckwheat should be left in the water for several hours.

If the chicken carcass is frozen, then thaw it at room temperature, but do not put it in warm water - the meat will quickly lose its shape.

Well, now we turn to the main action - a chicken stuffed with buckwheat.

Stuff chicken taken in Europe and the US, as well as turkey. In Russia, this tradition has also taken root, because the stuffing can be not only meat, but also vegetable, rice and other - everything that fantasy tells you.

Chicken, stuffed with buckwheat, is prepared, perhaps, simpler than other chicken variations. In addition to the chicken carcass we will need buckwheat in the amount of 1.5 cups, mushrooms - 300-400 grams, chicken giblets about half a kilogram or slightly less, a piece of butter, 2 tablespoons of mustard for taste, and also soy sauce in the same amount , Mayonnaise, pepper and salt. Not such a complex set of products, you will agree. Only we have another ingredient - mushrooms. That is, there will be a chicken stuffed with buckwheat and mushrooms, but you can exclude them if you want.

Now let's get down to cooking.

The carcass should be washed (under cold water), after that it must be dried, put on a napkin or towel, letting drain the liquid. Bone in the carcase must be disposed of, they remain only in the shins, wings and neck. On the outer side of the carcass rub soy sauce along with mayonnaise, mustard, seasoning and pepper, leave it for a while. Now it's buckwheat. It must be boiled in water with a pinch of salt. Add butter and cover the buckwheat with a lid. Mushrooms fry so that they get rid of excess moisture.

We rinse the chicken giblets and also fry them in a frying pan. Now mix everything - this will be the filling for the chicken. We fill the bird. Do not forget to wrap the chicken carcass in foil, so it will retain the shape and the juice from it will not flow out, that is, it will be juicy - just what we need. Chicken, stuffed with buckwheat, in the oven is cooked ideally at a temperature of 200 degrees, and the cooking time takes 60 minutes, sometimes longer - up to an hour and a half. It all depends on the size of the carcass and its fat content. If the filling is left, then it can be served as a side dish to the main course, or you can modify it somewhat, for example, mix it with stewed vegetables: paprika, onions, tomatoes - an excellent combination. After cooking, sprinkle on the carcass with a few drops of lemon juice for taste and you can serve.

In addition, the chicken, stuffed with buckwheat, is prepared using a sweet sauce, they need to be coated inside and outside the carcass and let it soak. The composition of this sauce includes honey, if you like sweetish meat, then try this recipe.

In buckwheat you can add and grated apple. Few dare to such a culinary experiment, but he, undoubtedly, deserves that you try. Apple with buckwheat is an unusual, but tasty combination.

Bon Appetit!