Stuffed chicken

Category: Meat dishes
Stuffed chicken

Ingredients

a hen 1 PC
pork 400 g
White mushrooms 50 g
salt
pepper
spice
olive oil

Cooking method

  • I decided to cook stuffed chicken. Actually, this is a very successful dish for a festive table. The most important thing is to choose the filling that suits the occasion, since there are a lot of them. It all depends on the taste and imagination of the hostess.
  • I was thinking about what filling to take and decided to stuff it with finely chopped pork, actually chicken and porcini mushrooms. It turned out very tasty and satisfying.
  • In fact, this is the men's version of stuffed chicken!
  • How to cook.
  • Take a chicken carcass, rinse, separate the chicken meat from the bones.
  • Stuffed chicken
  • Blot the chicken with a paper towel.
  • Prepare minced meat. I have about 400g of pork (tenderloin), a large handful of dried porcini mushrooms, pre-cooked, chicken meat, a lot of spices (who likes what!), Naturally salt, pepper.
  • Stuffed chicken
  • Stuffed chicken
  • Fill the chicken with minced meat and secure the hole. I did it with a toothpick
  • Stuffed chicken
  • Place the chicken in a suitable mold
  • Stuffed chicken
  • drizzle with olive oil
  • Stuffed chicken
  • and bake until tender.
  • Stuffed chicken
  • If necessary, pour over the marinade and the juice formed during frying.

The dish is designed for

1 piece

Time for preparing:

1 hour 30 min (depending on the oven)

Cooking program:

baking

Note

Bon Appetit!

Tumanchik
Thank you! always treated with respect the hostesses who know how to "skin" the poultry for stuffing. I cooked everything, but I don't dare to approach this
mur_myau
tumanofaaaa,
Usually I use a tablespoon for this.
We start from the bottom of the carcass. I slip it between the skin and the meat and separate it, then the skin is carefully removed with a sheath "to the shoulder blades."
Then the same from the side of the neck - separate the skin in the back with a spoon.
Cut the joints with scissors so that the wings and legs from the shin remain with the skin, and pull the rest through the bottom.
Then free this carcass without the skin from the bones.
I wrote for a long time, but in reality everything is pretty fast.

I know there are craftsmen who free the legs from bones, but I have not tried it.
Tumanchik
Quote: mur_myau

tumanofaaaa,
Usually I use a tablespoon for this.
We start from the bottom of the carcass. I slip it between the skin and the meat and separate it, then the skin is carefully removed with a sheath "to the shoulder blades."
Then the same from the side of the neck - separate the skin in the back with a spoon.
Cut the joints with scissors so that the wings and legs from the shin remain with the skin, and pull the rest through the bottom.
Then free this carcass without the skin from the bones.
I wrote for a long time, but in reality everything is pretty fast.

I know there are craftsmen who free the legs from bones, but I have not tried it.

afraid
SchuMakher
tumanofaaaa, you can try So
Tumanchik
Quote: ShuMakher

tumanofaaaa, you can try So
My mom, you have to study for such an operation for 6 years. My eldest still has 5 left - I will hope for him.
SchuMakher
there is something to strive for ... let him study the video))))
mur_myau
Quote: ShuMakher
you can try like this
But I don't cut the back and I don't take out the wings with my shins.
By the way, then there are no cuts, so you can tamp the filling lightly and bake the chicken without sewing. To guarantee a couple of toothpicks, that's all.
Meri klarissa
Girls, thank you all very much for the pleasant feedback and attention to the recipe. All the bones were extracted from me except 2 small ones in the wings, the first one was also extracted. It's actually very simple. and don't be afraid. You need to start from the bottom through the hole that any purchased chicken has. First, release the thigh bone, then the shins on one side.In this case, the chicken is turned inside out. Then also on the other. With the help of a knife, remove the back, and then separate both the sternum and the first bones of the wings. If necessary, you can also get the second All. We turn the chicken out "there". Nothing breaks, everything is great for everyone. Try it!

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