Poultry, smoked with filling

Category: Meat dishes
Kitchen: Belarusian
Poultry, smoked with filling

Ingredients

Chicken (duck, goose) 1.5 kg.
fresh pork lard without skin 200 gr.
buckwheat or pearl barley 1/2 tbsp.
bulb onions 2-3 pcs.
salt taste

Cooking method

  • Poultry, smoked with fillingBoil buckwheat or pearl barley porridge. I have buckwheat this time.
  • Poultry, smoked with fillingProcess the poultry carcass, rinse, rub with salt outside and inside
  • Poultry, smoked with fillingCut the bacon into cubes and fry until golden brown
  • Poultry, smoked with fillingFinely chop the onion and fry, mix with porridge and bacon
  • Poultry, smoked with fillingFill the carcass with the filling. If you cut open the breast, sew it back up. Place the carcass on a baking sheet with the back facing down and bake at 180-200C until tender (about 1.5 hours). Periodically pour the carcass with the fat that is formed during the baking process. Fat splashes and burns very hard, I cover the chicken with foil
  • Poultry, smoked with fillingCut the finished bird into pieces, remove, if necessary, the threads and serve with the filling.
  • Bon Appetit!

The dish is designed for

1 bird

Time for preparing:

2 hours

Cooking program:

stove, oven

Note

The poultry can also be stuffed with fresh, coreless apples, peeled from
peel and cut into 3-4 pieces.
I have cooked more than once, delicious, very satisfying, but, to be honest, there is quite a lot of lard for such an amount of cereal, as for me, it is not needed there, I cooked it with lard for the last time, so that I could lay out the original recipe, since they cooked on the Belarusian soil before.

ang-kay
It can't be tasteless!
Quote: V-tina
lard is quite a lot for such an amount of cereals
Well, no one forbids taking it less
V-tina
Quote: ang-kay
It can't be tasteless!
Thank you, Angela
Quote: ang-kay
Well, no one forbids taking it less
Naturally, especially since, for example, to my husband and a little of him, he said that it was just right. Well, yes, it is understandable that lard is a matter of taste
Florichka
With buckwheat, poultry is delicious. Made a duck. A bit wrong. Baked, removed from the bones and mixed with buckwheat. I'll try your recipe too.
V-tina
Florichka, thank you, I will be glad if you like this cooking method

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