Stuffed chicken in dough

[Filling]

Stuffed chicken in dough

Category: Meat dishes

Ingredients
chicken carcass	1500-1600 grams
Filling
pork	400-500 grams
turnip onion	1 piece
garlic	3-4 teeth
peanut	50 grams
breadcrumbs	2 tbsp. spoons
cream	100 milliliters
small apple	1 piece
ground black pepper	taste
salt	taste
bacon	130-150 grams
Dough
wheat flour / grade	500 grams
water	250-280 grams
caraway	1/2 tsp
salt	1 tsp
-----	----
baking paper

Cooking method

• A hen
• My chicken, if any, then remove the remaining feathers. We dry it. Cut a bone between the chicken legs. We carefully cut the skeleton on one side and the other. We do everything carefully so as not to damage the integrity of the carcass.
• We reach the leg. We cut the first femoral joint, take out the bone. Turn the leg a little and release the first bone, cut it off. We don't touch anything else. The leg should remain with a small bone in the middle. We do the same on the other side. We release the skeleton from the side of the abdomen to the chest.
• 
• We turn the chicken on its stomach and very carefully trim the skin along the back, freeing the spine. There is almost no meat here, so you need to be careful not to damage the integrity of the skin. Cut to the neck. We turn the chicken over on its back. We take up the skeleton and take it out. If necessary, we cut it.
• We begin to trim the ribs, making our way to the wings. We reach the shoulder joint and cut out the bone. We perform the same operation on the other side.

• Trim the brisket to free the fillets. We take out the ribs with a thoracic septum and take out the thymus bone.

• Cut off the brushes of the wings and rump.

• As a result, we get a chicken carcass without a skeleton (bones remain in the legs and wings), without cuts.

• Salt and pepper the chicken from all sides and inside. We wrap and leave to marinate for at least 2 hours. I usually do this in the evening, wrap it in plastic and send it to the refrigerator until morning.

• Filling
• Fry peeled peanuts, let cool and chop.

• Peel and wash the onion and garlic.

• Peel the apples, remove the seeds and cut into cubes with sides of 5 millimeters.

• Wash the pork and cut into long thin strips. So the meat is immediately captured by the auger and does not wrinkle again.

• Pass the meat with onions and garlic through a meat grinder sieve.

• Add cold cream of any fat content, salt and pepper. Mix everything well and beat off the minced meat.

• Add nuts, apples and bread crumbs to the minced meat. They will not let the juices flow out. Mix.

• Dough

• Sift flour into the dishes, add salt and cumin. We mix everything.

• In the center we make a depression and pour water into it. We begin to knead.

• 
• As soon as the dough gathers into a coarse bun, transfer it to the table and continue kneading. Flour is no longer needed. The dough does not stick. If your dough sticks, add a little flour. Knead the dough until smooth. It shouldn't stick to your hands at all. Cover the dough with plastic wrap and let it rest for 20 minutes.
• Assembling and baking.
• Put the minced meat very tightly into the chicken carcass. Fasten the incisions with toothpicks.

• Dust the table well with flour. Roll out the dough into a 5 mm thick layer. The rectangle should be approximately 40 * 50.

• Cut the bacon into strips.

• Place the chicken in the center of the dough rectangle. Place the slices of bacon on both sides with a herringbone pattern on the breast.

• Wrap the chicken in the dough and seal the edges well so that there are no holes anywhere.

• Cover the baking sheet with baking paper and very carefully so that the dough does not break, transfer the chicken to it.

• Bake in an oven preheated to 180 degrees for 1.5 hours. Take out, let cool until warm and cut into portions.Do not forget to pull out the toothpicks.

• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

The recipe was once spied on one of the Ukrainian channels in a culinary show.
If I incorrectly named some parts of the chicken joints, then please do not pay attention to it. I am not a zoologist, not an anatomist, not a surgeon or a veterinarian. I do not claim this title. I hope that I told and showed everything available.
What to say? Tasty, juicy, festive. Recommend!

[Angela]

Angela, as always beautiful, tasty - a masterpiece
We ate so much meat over the holidays. I baked a duck, a turkey, a goose, and today quails. Tomorrow my student son is leaving, for the first time in 5 years she persuaded him to come for a 10-day January "vacation". There is a session ahead and I am trying to persuade me to come for the holidays, while

I am not a zoologist, not an anatomist, not a surgeon or a veterinarian.

you're just a Sorceress !!! such a delicious chicken! Just a masterpiece! Hand of the Master with a capital letter!
Thank you dear. the recipe for the bookmarks and for the nearest holiday table on the menu!

Angel, cool as always !!! Such a beautiful kusmanchik lies on a platter.
I love to free the chicken from Shkeletik according to Manin's method, I feel myself as a surgeon

[Angela]

Angela, how beautiful! And what a cool photo of it you can even go to an exhibition, even to a magazine!
The technique of freeing a chicken from a skeleton is so interesting, everything is easy with you as always

[Angela]

Angela, as always ! Another masterpiece! Thanks for MK!

[Girls,]

Girls, thanks for stopping by the chicken. Help yourself.

the nearest festive table on the menu!

Irishkina, I will be glad.

I feel myself as a surgeon

Tanyulya, yes, I have been butchering a chicken like Manya for 15 years or more. It's a little different here, because you need to leave everything intact.

We ate so much meat for the holidays

Albinaand we're just getting started. The post was. If I could still afford something, then my husband is fasting very strictly and nothing will break him. Here's the first time I cooked it for Christmas. We ignore the New Year. We sleep well and do not cook anything. Everything is like a normal day.

everything is easy

Alla, I try to make everything clear. Hope it works)

for MK!

Svetochka, hopefully useful)

[Angela]

If I could still afford something, then my husband is fasting very strictly and nothing will break him.

Angela, we are now so cold that I'm afraid my men would eat me instead of meat. I tried to introduce fast days somehow, but gave up this venture: my own dear. And I didn't learn to cook for myself (and there is one)

I used to fast alone and cook for myself separately. Now the opposite is true. And you have to cook separately again.