Cooking stuffed chicken

Stuffed chicken will become an ornament of absolutely any table, whether it's festive or everyday. And what a fantasy flight to the hostess, when she will choose the ingredients for the filling! There are a lot of recipes for such a hen, here are some of them.

Stuffed chicken legs

Remembering stuffed chicken, in the first place come to mind whole carcasses, stuffed with various vegetables or cereals, but in fact you can stuff and only a portion of the chicken, for example, the whole leg.

Wash the three legs thoroughly with water and wipe with napkins. Now it is necessary to cut out each bone, do it better with a very sharp knife, separating the chicken meat from them, at the base of the leg the bone can simply be broken. It turns out such peculiar pockets.

Separate the legs from the bones slightly, beat the outside and inside with salt.

Filling. Boil half a glass of rice. 150 grams of champignons (not canned) and the onion cut into cubes, grate carrots on a large grater, mushrooms and vegetables fry in oil, then combine with rice, season with salt and add seasonings to taste.

Prepared stuffing stuffed with a whole leg, grease them with mayonnaise or any other sauce. Put the meat in the oven and bake for 40 minutes.

Stuffed chicken without bones

And one more proof that stuffed chickens can not always be prepared in a standard way.

Take a whole chicken weighing about 1.5 kilograms, and now you need to take off her skin. Begin with the legs, for convenience, you can twist them, most importantly, try to keep the skin from tearing. Cut the film and cartilage with kitchen scissors. Wings leave on the skin, just gently pry them out, twisting the joints.

Separate the fillets from the bones and chop finely and finely. Five potatoes grate on a large grater, fry in vegetable oil two grated carrots and one chopped onion. Mix all the ingredients of the filling, salt, add seasoning and raw egg.

Now gently stuff the skin stuffing, distributing the hand on the body and legs. After sew a chicken, and if the skin is not severely damaged, then you can do with simple toothpicks.

Put the chicken on a baking tray and grease it with a mixture of garlic and mayonnaise. Bake for an hour, constantly watering with the allocated juice.

Chicken stuffed in honey

Filling. 2/3 cups of walnuts pour 150 ml of white dry wine, allow to stand for 15 minutes, then drain the wine into another dish. To nuts add a crushed bunch of basil and cilantro, salt, pepper and mix the mixture. Next, fill it with chicken, and sew a hole with a toothpick.

From the outside, the chicken is first rubbed with salt, then with butter, and then covered with a thin layer of honey.

Put the carcass in the oven, after 15 minutes, get and pour the remaining wine from the nuts, then bake for another 20 minutes.

Another recipe without bones

A large chicken should be washed, an incision made on the back, and gently skinned, trying not to tear. Separate the meat from the bones and turn them twice through the meat grinder, the second time to do this together with the slices of white bread soaked in milk. Add two eggs to the stuffing, 100 grams of melted butter, a couple of tablespoons of flour, half a glass of milk, left from the soaking of bread, pepper, nutmeg, salt, mix everything.

Skin, while that without the filling, sew up the incision line, leaving the neck free, through it and stuff the carcass, and then the neck, too, sew up.

If desired, you can grease the outside of the chicken with any sauce: ketchup, mayonnaise, mustard.

Place the carcass in the oven and fry for 1.5 hours, with each minute 15 watering the chicken formed on the baking juice.

Stuffed chickens always turn out delicious and very juicy!

Bon Appetit!