Stuffed chicken in the oven - recipes. Stuffed chicken - a godsend for the holiday table Stuffed chicken

It's no secret that chicken meat is considered a dietary product, which contains a maximum of beneficial vitamins with a minimum of calories. It is allowed to be eaten on various diets and with most types of allergies. In addition, properly cooked stuffed chicken has amazing taste. Another advantage of white meat is its price: chicken is much cheaper not only than red meat, but also turkey, and the difference in taste with the latter is small.

Stuffed chicken has long been considered a delicacy. It was always served at holidays, placed at the head of the table. Golden, rosy, juicy, aromatic, surrounded by herbs and vegetables, it always attracted attention. It is difficult to imagine the festive table of the Slavic peoples without this dish - remember any film about the king. And the more the housewife’s skill was valued, the more interesting, varied and unusual the filling of the bird was. Simply placing slices of apples and lemons into a carcass was already banal, but carefully cutting off the skin and stuffing it with meat and other products, as if you were looking at a whole chicken, was already an art.

Another reason for the popularity of this dish is its satiety. And if one chicken is unlikely to be enough to feed a whole family (and everyone knows how big families used to be), then a stuffed bird, and even with a side dish, will not leave anyone hungry.

This is a very festive and unusual dish. Soft raisins and rice combined with hard nuts give the filling an extraordinary piquancy. And the sweet and sour taste of dried grapes makes the traditional taste of white meat even more interesting. In addition, the chicken is baked in a sleeve, which makes it even more tender, and the rice, raisins and nuts, soaked in the juice, are truly tasty.

You will need:

• chicken – 1-1.2 kg;
• round grain rice – 1.5 tbsp;
• onion – 1 pc.;
• garlic – 3-4 cloves;
• peeled pine nuts – 3 tbsp. l.;
• raisins – 3 tbsp. l.;
• seasoning for chicken (any you wish) - 1 tbsp. l.;
• hot pepper to taste;
• olive oil 1 tbsp. l. plus oil for frying;
• salt to taste;
• baking bag.

Cooking stages.

1. Rinse the chicken carcass under running cold water and dry with a towel. Finely chop the peeled onion and garlic. Fry the chopped vegetables in hot olive oil.

2. Add washed rice and half a tablespoon of seasoning and mix everything well. Pour boiling water over and simmer until the rice is completely cooked.

3. Remove the neck from the chicken, if it has one. In a separate bowl, mix the remaining seasonings with the olive oil. Carefully coat the inside of the chicken belly with the mixture.

4. Divide the finished rice into 2 parts: for garnish and for stuffing (literally 4 tablespoons are enough).

5. In another frying pan, lightly fry the pine nuts in hot olive oil. When they just start to brown, add the raisins and fry it all for literally 5-10 seconds, stirring constantly.

6. Mix raisins and nuts with rice. Fill the skin in the neck area with the resulting minced meat and sew it up or pin it with toothpicks so that nothing spills out.

7. The remaining minced meat should be placed in the chicken’s belly and sewed up in the same way.

8. Rub the carcass on all sides with a mixture of seasonings and olive oil.

9. Place the chicken in a baking bag, tie it tightly and pierce it in several places with a toothpick or knife to circulate air.

10. Bake in the oven for about an hour at 180-190 degrees.

Juicy stuffed chicken with rice and raisins is ready. You can serve the dish hot, placing it on the rest of the side dish and garnishing with herbs.

You will need:

• chicken – 1 kg;
• onion – 2 heads;
• champignon mushrooms – 150 gr.;
• salt – 0.5 tsp;
• sour cream – 2 tbsp. l.;
• paprika – 0.5 tsp;
• thyme – 0.25 tsp;
• vegetable oil (can be sunflower or olive) – 2 tbsp. l.;
• a mixture of peppers to taste;
• greens to taste.

For the sauce you will need:

• salt – 1 tsp;
• estimate - 4 tbsp. l.;
• mustard – 1 tsp;
• paprika – 1 tsp;
• thyme – 0.5 tsp;
• a mixture of peppers to taste.

Cooking stages.

1. Peel the onion and cut into small cubes. Cut the washed mushrooms into pieces, chop the greens.

2. Chop the oil in a frying pan and fry the onions and mushrooms until half cooked.

3. Pour the finished mixture into a deep bowl and add sour cream, salt, herbs, paprika, pepper and thyme. Mix everything well and leave to brew under the lid.

4. Rinse the chicken carcass under cold water and dry with a paper towel.

5. In a separate bowl, mix all the ingredients for the sauce.

6. Pour a little oil into the bottom of the dish where you will bake the chicken and place the carcass there. Stuff with the prepared mixture.

7. To prevent anything from falling out during cooking, secure the pocket with toothpicks or sew it up. To prevent the bird's wings from getting burned, you can wrap them in foil.

8. Coat the chicken with sauce and bake in the oven at 180-190 degrees for about an hour.

Serve the dish hot with fresh vegetables and herbs. Stuffed chicken with champignons turns out very juicy and at the same time satisfying, don’t forget to put a little stuffing on everyone’s plate, it will become an excellent side dish. Garnish the dish with fresh vegetables and lettuce leaves. Bon appetit!

Stuffed chicken according to this recipe turns out to be quite spicy and very satisfying. The ingredients are all simple and available at any grocery store. The finished dish looks very festive due to the different colors of the filling, especially if decorated with herbs and bright vegetables.

You will need:

• chicken – 1-1.5 kg;
• canned white beans – 200 gr.;
• “Cherizo” sausage (can be replaced with any thin smoked sausage with fat) – 150 gr.;
• onion – 1 head;
• lemon – 0.5 pcs.;
• garlic – 2 cloves;
• olive oil 2 tbsp. l.;
• black pepper to taste;
• paprika to taste;
• Provençal herbs to taste;
• chili pepper to taste.

Cooking stages.

1. First, cut the sausage into small pieces.

2. Peel the onions and garlic. Cut the onion into quarter rings, crush the garlic with a knife and chop along with the chili pepper.

3. Fry the sausage in heated olive oil until the fat has evaporated. Add the onion and fry, stirring, until the onion is golden brown. Next you need to add Provençal herbs, garlic and chili pepper and mix everything well.

4. After just a couple of minutes, add the beans, reduce the heat and simmer for 3-5 minutes.

5. Rinse the chicken under cold water and pat dry with a paper towel. Stuff the chicken with fried vegetables and sausage very tightly, leaving a little room for half a lemon.

6. Place half a lemon in the belly of the bird and pin it with toothpicks or sew it with thread so that the filling does not spill out during cooking.

7. In a separate bowl, mix paprika and black pepper with olive oil. Rub the chicken thoroughly with the resulting mixture.

8. Place the chicken in a baking dish and pour a little water into the bottom of the dish. Cover the top with foil, the matte side facing out, and make several holes with a toothpick or needle.

9. Place the chicken in the refrigerator to marinate for 30-60 minutes. Preheat the oven to 180-190 degrees and bake the chicken for about an hour.

10. Remove the foil and bake for another 15-20 minutes to form a beautiful golden brown crust.

11. Squeeze the lemon juice from the chicken into a separate bowl (you can add pulp), pour in the juice that was released when the chicken was baked, add a little pepper and mix well.

Stuffed chicken is ready to serve. Cut the bird along the belly and pour the resulting sauce over both the bird itself and the filling. The aroma will be simply amazing, it will be increasingly difficult for guests to cope with curiosity and hunger, so do not waste time, but immediately serve the dish on the festive table.

When preparing chicken with apples and lemons, you need the simplest ingredients, which are also inexpensive, and the result is amazing. The sweetness of apples and the acidity of lemon miraculously mix and permeate the poultry meat, making it savory, and the cooking process allows the chicken to remain juicy and tender.

You will need:

• chicken – 1.5 kg;
• apples – 3-4 pcs.;
• lemon – 1 pc.

For the marinade you will need:

• mayonnaise (can be replaced with sour cream) – 150 gr.;
• garlic – 3 cloves;
• salt – 1 tbsp. l. with top;
• ground coriander – 0.5 tbsp. l.;
• turmeric – 0.25 tbsp. l.;
• ground chili pepper to taste;
• black pepper to taste.

Cooking stages.

1. Wash the chicken under cold water and pat dry with a paper towel. In a separate bowl, mix mayonnaise, turmeric, coriander and pepper. Squeeze the garlic here and mix everything again.

2. Coat the chicken with the resulting marinade on all sides, including the inside.

3. Wash apples and lemons, dry and cut into small slices, mix with each other. Stuff the chicken with fruit and secure the seam with toothpicks or thread. You can also place fruit slices in the pocket at the neck.

4. Leave the chicken prepared for baking to marinate for several hours in the refrigerator. Preheat the oven to 280 degrees. Transfer the carcass to a baking dish. You can add any vegetables you like to the chicken. For example, zucchini, eggplant or potatoes. First roll them in the chicken marinade.

Bake the chicken for about an hour. Serve hot. Before placing the dish on the table, remove any toothpicks or threads that were used to hold the belly and neck area together.

To serve, place the chicken on a large platter, arrange the roasted vegetables and stuffing around it, and pour the roasting juices over the top. You can decorate with greenery. You will remember this amazing juicy stuffed chicken with apples for a long time.

This is a very simple and satisfying dish, where both meat and side dish are cooked at the same time. Buckwheat itself, mixed with fried vegetables, is very appetizing. Here it is also soaked in chicken juice, which makes its taste rich. And thanks to the bouquet of seasonings and the baking process, the stuffed chicken turns out very soft, juicy and aromatic.

You will need:

• chicken – 2 kg;
• onion – 1 head;
• carrots – 1 pc.;
• buckwheat – 0.75 cups;
• vegetable oil (sunflower or olive) for frying vegetables.

For the marinade:

• honey - 1 tbsp. l.;
• seasonings to taste;
• salt to taste.

Cooking steps:

1. Be sure to rinse the chicken under running water and pat dry with a paper towel. Mix all the seasonings for the marinade with honey and rub the resulting mixture onto the chicken.

2. Marinate the bird in the refrigerator overnight. Continue cooking the next day. Peel the onions and carrots. Cut the onion into small pieces and grate the carrots on a coarse grater.

3. Meanwhile, let the buckwheat cook. Don't forget to add salt. Fry the onions and carrots in hot oil until the onions are golden brown. In a separate bowl, mix buckwheat and fried vegetables.

4. Stuff the belly and neck area of ​​the chicken with the resulting mixture, pin with toothpicks or sew with threads so that the buckwheat and vegetables do not fall out during cooking.

5. Wrap the chicken in 2 layers of foil, shiny side facing down. The better you pack the bird, the more juice will be retained, which means the meat will be juicy and soft.

Bake the chicken at 180-200 degrees for about 1.5 hours. Then unwrap the carcass and bake for another half hour until a golden brown crust forms.

The dish is served hot. No additional side dish is required, but fresh vegetables and herbs will not be superfluous. This hearty chicken is suitable for both a holiday and a hearty family lunch on a weekend.

Like any dish where meat and a side dish are cooked at the same time, this chicken turns out amazing. Thanks to the spices and mushrooms used, the bird acquires an extraordinary aroma, and the filling, soaked in meat juice, becomes truly tasty. At the same time, the cooking process does not require anything supernatural from you - everything is very simple and accessible. And of course, this option for preparing stuffed chicken is a real gift for potato lovers.

You will need:

• chicken – 1.5 kg;
• potatoes – 400 gr.;
• champignon mushrooms – 250 gr.;
• onion – 1 pc.;
• sour cream – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• garlic – 3 cloves;
• vegetable oil (sunflower or olive is suitable) for frying;
• salt to taste;
• pepper to taste;
• seasonings to taste.

Cooking stages.

1. Rinse the chicken with cold water and pat dry with a paper towel. Remove the main bones from the carcass, leaving the legs and wings intact.

3. Peel the potatoes and onions, rinse the mushrooms. Cut the potatoes with mushrooms into small cubes, finely chop the onion.

4. Fry the potatoes in hot oil over medium-high heat until a crust forms. Transfer the potatoes to a separate bowl.

5. In the same frying pan, fry the onion until golden brown, and then add mushrooms to it, salt and pepper to taste and cook for about 5 minutes. Mix potatoes with mushrooms and onions.

6. Place the chicken in a baking dish and stuff it with the resulting filling. Secure the slit on the abdomen and neck area with toothpicks or threads.

7. In a separate bowl, mix sour cream, mayonnaise and crushed garlic. Spread this sauce over the chicken on all sides.

8. Send the chicken to bake for about 15 hours in an oven preheated to 180 degrees. During this time, you need to turn it over once and grease it at least twice with an additional mixture of sour cream, mayonnaise and garlic.

Serve the dish hot, garnished with herbs. Bon appetit!

Festive chicken stuffed with plums and apples - video recipe

As you can see, all the recipes are quite simple, and a set of products can be bought at the nearest supermarket. And if you and your loved ones love chicken, but you’ve run out of ideas on how to serve it deliciously and beautifully, prepare a stuffed bird according to one of these recipes - exclamations of admiration are guaranteed. Just a little effort of yours, and an original delicious dish will be on your table.

Has life thrown another test in the form of an unplanned Sabantui? It would be nice to have a chilled chicken carcass on hand. As a last resort - frozen. You can fry it, put it on a salad, or make a nice roll of tender meat. But the most spectacular option is whole stuffed chicken in the oven. The recipe with photos will show you how easy this dish is to prepare and how delicious it turns out in the end. I guarantee that you will not be excruciatingly painful for wasted food and time, because the chicken turns out to be incomparable. And the side dish is beyond praise.

For the marinade and filling, I chose the simplest and most affordable ingredients. After all, you shouldn’t run to the nearest food stall before your guests arrive to buy black truffles and grape seed oil?! But you, of course, can make your own changes to the recipe and list of ingredients. Chicken gets along well with most spices, dried fruits, cereals and vegetables I know. Therefore, moderate improvisation is even welcome!

Ingredients:

Main products and marinade:

Filling:

How to prepare stuffed chicken baked whole in the oven (step-by-step recipe with photos):

I recommend starting with the filling, and while it cools, you will have time to prepare the chicken carcass for stuffing. Rinse the rice several times. Fill with clean water in a ratio of 1 to 1. Cook under the lid over medium heat until the liquid boils away (7-12 minutes). As a result, the cereal will be half cooked. If you bring it to full readiness, it will be overcooked during baking and the filling will turn out tasteless. And the slightly damp grains will just reach the right condition and will not stick together. Any mushrooms will do – fresh or frozen, wild or “cultivated”. They must be fried first. I had frozen mushrooms. They were cooked before freezing, so I thawed them, washed them, and threw them in a colander. When the water had drained, I put it on a dry frying pan. Waited for the liquid to evaporate. Added a couple of tablespoons of butter and cooked the mushrooms over medium heat until golden brown. Fresh wild mushrooms require pre-cooking. And you can put champignons/oyster mushrooms in the pan immediately after cutting. Place the fried mushroom slices in a bowl. Try to ensure that the maximum amount of fat remains in the frying pan, so that a minimum of additional calories get into the “minced meat”. By the way, see the culinary instructions for other ideas for tasty fillings.
Chop the onion into small cubes. Fry until translucent and light golden brown. Transfer to mushrooms.
When the water in the pan with rice has boiled, turn off the heat underneath it. Leave the cereal under the closed lid for 5 minutes. It will be crumbly, but a little hard.
Place rice, mushrooms, and onions in a deep bowl. Finely grate the garlic/pass through a press. Add salt and ground pepper and dried Provençal herbs there. Mix well. The filler is ready.
It will take literally a few minutes to prepare the chicken, because it is baked whole. Wash the chicken carcass thoroughly and remove any remaining feathers. It is better to cut off fatty deposits, especially in the inner part. Rice absorbs all liquids perfectly, and the filling may come out greasy. Wipe the surface of the chicken dry with paper towels. Prepare the marinade. Mix mustard with odorless vegetable oil. Add paprika, pepper, coriander. Pour in lemon juice (apple cider vinegar). Are you planning to immediately bake the stuffed chicken in the oven, without pre-marinating? Add fine salt. Are you going to let the bird “rest” before cooking? It is recommended to add salt last, before putting it in the oven. Stir the marinade until it becomes smooth and thick, like an emulsion. Brush the chicken inside and out with the mixture. Marinate for 2-3 hours in a cool place. Or start stuffing right away.
Fill the cavity inside the carcass with the prepared mixture. Sew the hole using strong kitchen thread/fasten the skin with toothpicks in several places so that the rice does not fall out during baking. Cover the tips of the legs and wings with aluminum foil to prevent them from burning. You can also make longitudinal cuts in the bottom of the breast. And “hide” the wings in the resulting “pockets”. Tie the legs together so that the stuffed chicken takes on a more compact shape. Place the bird in a heatproof dish. Place in the oven preheated to 180 degrees. Cook for 60-90 minutes. Periodically remove the chicken and baste the top with the rendered fat. Then the skin will be baked until golden brown and crispy. If the carcass is large (weighing more than 2 kg), it is advisable to place it in a special heat-resistant bag (sleeve) or strong foil before baking. And half an hour before the expected readiness, remove the film so that the top of the bird browns.
Check for doneness with a toothpick. Pierce the chicken in the thickest part (thigh/breast area). Did clear juice flow out of the hole? Ready! Before serving, remove foil from wings and drumsticks and trim string/remove toothpicks. Serve the aromatic mixture with which the chicken was stuffed as a side dish.

What else to stuff chicken with?

• Rice with dried fruits. Take 100 g of rice, 50 g of dried apricots, raisins, prunes and walnut kernels. Boil the rice until half cooked in salted water. Wash dried fruits. Pour boiling water over them to soften them. After 10 minutes, drain the liquid. Chop large dried fruits, put small ones into the chicken filling whole. Mix with rice and coarsely chopped nut kernels. Add a pinch of salt and pepper. Season with a pinch of ground cinnamon if desired. Stuff the bird and bake in the oven as described in the main recipe.
• Buckwheat with liver and champignons. You will need: buckwheat - 1/2 tbsp., 200 g chicken liver, 1-2 onions, 200 g champignons. Cook the buckwheat until al dente (the grain should remain a little raw). Chop the onion into cubes. Fry in a mixture of vegetable and butter until soft. Remove from the pan. Cut the mushrooms into small cubes. Fry. Wash the liver, dry it, divide it into small pieces. Fry over medium heat until golden brown. Mix all products, salt and pepper. Rub the chicken with marinade, fill the belly with minced meat, sew up the hole and place in the oven for 1-1.5 hours.
• Potato. For a chicken weighing 1.5 kg you will need 5-6 small potatoes, half a teaspoon of ground paprika, salt and pepper, 50 ml of vegetable oil and a large pinch of Provençal herbs. Cut the potatoes into wedges. Boil for 15 minutes. The slices will soften slightly, and the inside of the chicken will reach the desired condition. Mix potato slices with remaining ingredients. Stuff the bird. Next, follow the instructions described above.
• Cheese and ham. Nourishing and simple. Make sure you have 100 g of hard cheese, 100 g of ham, 100 g of white loaf, 50 ml of milk, 1 large chicken egg. Cut the crusts off the loaf. Soak in milk until swelling. Cut the ham and cheese into cubes. Mix all ingredients. Season and add salt to taste. Place the mixture into the chicken carcass. Bake in the oven.
• Apples with prunes. Cut 4-5 sweet and sour apples into slices, after removing the core. Soften 100 g of dried plums in boiling water, cut into 2-4 parts. Mix the ingredients and stuff the chicken with them. Chop 2 cloves of garlic into slices. Stuff the outside of the carcass. Spread mustard sauce (mayonnaise) on top. Spicy stuffed chicken is ready to bake in the oven! This dish can be served with a side dish of rice/boiled pasta.

Housewives sometimes invent very unusual recipes to surprise their loved ones. For example, stuffed chicken in the oven can be filled not only with a vegetable mixture, but also with apples, oranges, cereals and even minced meat. Many such culinary delights will seem wild, however, it is better to try such a delicacy once than to discuss the correct method of preparation.

Chicken with stuffing, baked in the oven, can be called an independent dish, because it does not need a side dish (it’s enough to get by with a light vegetable salad, fresh herbs or lettuce). Such a treat is received with a bang, both hot and cold.

Depending on what you stuff the chicken with, the degree of complexity of preparing the dish will change.

For example, novice cooks should use a recipe for whole oven-baked chicken stuffed with vegetables and cereals, while experienced housewives can pamper their loved ones with an unusual delicacy with minced fruit. Check out our recipes and try to prepare amazingly tasty and aromatic dishes for a family dinner.

The most difficult stage of cooking stuffed chicken in the oven is removing the giblets and excess bones. Although if you don’t want to spend a lot of time cooking, it’s better to buy a gutted carcass from the store. Before creating a culinary masterpiece, be sure to wash the meat and remove excess moisture with paper towels.

Recipe No. 1. Stuffed chicken in the oven with rice and mushrooms

Fragrant, delicious chicken with a golden brown crust and rice and mushroom filling will become a favorite dish at family dinners and holiday lunches. It's quite simple to prepare. You will need the following ingredients:

Before cooking chicken for baking in the oven, it is necessary to gut it, wash it thoroughly inside and out, and remove excess liquid with paper towels. If desired, you can cut off the fat layer and tail. After this, the carcass is treated on all sides with salt and spices and placed in the refrigerator for 3–8 hours.

It is better to prepare the meat a day before preparing the dish - this way it will have time to soak in the spices and salt, and the resulting product will be incredibly juicy and tasty.

Now you need to start making the filling. Wash the mushrooms thoroughly, remove some of the stems and skin if desired, and cut into small cubes. The onion is finely chopped, and the garlic is passed through a press. Then saute the onion mass in a frying pan treated with vegetable oil until half cooked, add mushrooms and garlic to it. When the champignons are ready, the future filling is mixed with pre-boiled rice. If desired, you can add spices, pepper and salt.

When the filling for the chicken in the oven is ready, proceed to stuffing the carcass. The rice and mushroom mass is carefully folded into the slot on the abdomen using a spoon. To prevent the carcass from falling apart during baking, it is worth connecting the cut with toothpicks; the legs can be tied tightly with thread.

The stuffed chicken will simmer in the oven for about an hour and a half at a temperature of 160–180 degrees. As soon as the dish is ready, turn off the stove and leave the carcass in it for another 10 minutes. Only after this can you serve the delicious treat stuffed with rice and mushrooms on the table.

This dish can be served either whole or pre-divided into portions. In most cases, a side dish is not required - just garnish the meat with fresh herbs, lemon slices or beautifully sliced ​​pickles.

Recipe No. 2. Dish with nut and fruit mince

You can also stuff the chicken with a sweet filling, for example, a mixture of nuts, apples and prunes. The meat itself will be saturated with the taste and aroma of fresh fruit, and nuts and spices will add piquancy to the dish. To prepare the treat you will need:

Before cooking, the carcass must be washed, dried, gutted, excess bones removed, and the resulting cut secured with toothpicks or sewn with silk thread. Chop the apples coarsely and mix them in a bowl with prunes (they can also be cut into halves) and almonds. The resulting mass is generously stuffed into the chicken and the cut is secured. In a separate bowl, make a sauce from oil, pressed with garlic, and spices, and thoroughly coat the outside of the carcass with it. After this, place the future delicacy on a baking sheet covered with parchment and send it to bake in the oven at 200 degrees. Before serving, it is better to cut the dish into a roll.

Recipe No. 3. Imitation stuffed chicken

Many housewives do not stop at the culinary heights they have achieved, coming up with more and more new and unusual recipes for stuffed chicken in the oven. You can see one such example below. Ingredients:

Carefully remove the skin from a well-washed carcass, being careful not to damage it. The breast is separated from the skeleton, beaten, finely chopped and seasoned with spices. The meat is mixed with coarsely grated cheese. The skin is sewn together, starting from the neck, stuffed with cheese and meat mass, forming something like a carcass. Grease the baking tray well with oil, place the dish in it and put it in the oven for 40–50 minutes. During this time, at 180 degrees, the chicken will be well baked, and the filling will simply drive your family crazy.

Recipe No. 4. Dish with vegetable filling

For those who don’t know what to stuff the chicken with, but don’t want to experiment with minced meat, we can advise you to stick with the usual vegetables. You will need:

All components of the dish are thoroughly washed, carrots and onions are peeled, and the earthy part of the mushroom stem is removed. The carrots are cut into small slices, several holes are made in the carcass and carrot pieces are inserted into them. The onions are chopped, the mushrooms are finely chopped, and then they are sent to fry in a frying pan, flavoring the ingredients with spices. When the champignons are ready, add onion and finely chopped tomato. The finished filling is left to rest for a while.

Now you need to prepare the sour cream sauce. You can get by with sour cream alone or mix it in a bowl with natural or low-fat mayonnaise. Add spices and salt to the mixture and mix everything well. The carcass is stuffed with vegetable filling, the cut is secured with toothpicks, and the top is generously coated with sauce using a brush.

The future dish is placed in a baking sleeve, tied, several holes are made, the carcass is placed on a baking sheet or frying pan with a thick bottom and baked in the oven at 180 degrees for 2 hours.

Do you want to please your guests with a delicious chicken dish? Stuffed chicken in the oven is what you need! We offer several delicious recipes for preparing this dish.

Chicken stuffed with pancakes

Ingredients:

• 1 chicken
• 6 pancakes
• 200 gr. champignons
• 1 onion
• 100 gr. hard cheese
• 1 egg
• 2 cloves garlic
• sour cream
• butter
• pepper, salt

Cooking method:

The recipe for stuffed chicken with pancakes begins by rinsing the chicken and drying it with a paper towel. Then use a sharp knife to separate the skin from the pulp. To do this, place the chicken breast side up, separate the skin, and then turn it over and remove the tail. The legs are freed from the skin by breaking and cutting them at the joints, and then you need to tuck them inside. Do the same with the wings. After this, carefully “pull” the resulting skin bag from the chicken. Place the chicken skin in the refrigerator after rubbing it with salt and pepper.

To prepare the filling, separate the meat from the bones and then pass through a meat grinder. Peel and chop the onion. Wash the mushrooms and chop finely. In a frying pan with butter, fry the onion, pepper, pepper and place in a bowl. In the same frying pan, fry the mushrooms, also add pepper and salt. Fry until done. Add onions and mushrooms to the minced chicken, beat in the egg and season with salt and pepper again. To stir thoroughly. Place the finished filling on the pancakes, sprinkle with grated cheese on top, and then roll them into rolls. Then place the pancake rolls into the prepared chicken skin. Pinch the belly and neck with toothpicks or sew up with thread. In order for the chicken to acquire a compact shape, the wings and legs must be tied with thread. Mix the sour cream and garlic minced through a meat grinder, and then brush the resulting mixture onto the chicken. Grease a baking sheet with butter and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. After the chicken is baked, it must be removed from the oven, placed on a dish, and a plate with pressure placed on top. Place the chicken in the refrigerator for 5 hours. Then release the chicken from oppression and cut it into pieces. Chicken stuffed with pancakes is ready.

Bon appetit!

Chicken stuffed with rice

Ingredients:

• 1 chicken
• 250 gr. rice
• 250 gr. frozen vegetables
• 1 onion
• 100 gr. hard cheese
• 3 cloves garlic
• 1 bunch of dill
• 1 bunch of parsley
• vegetable oil
• butter
• mayonnaise (to taste)
• pepper, salt

Cooking method:

Cooking chicken stuffed with vegetables and rice begins by rinsing the chicken and drying it with a paper towel. Then use a sharp knife to separate the skin from the pulp. To do this, place the chicken breast side up, separate the skin, and then turn it over and remove the tail. The legs are freed from the skin by breaking and cutting them at the joints, and then you need to tuck them inside. Do the same with the wings. After this, carefully “pull” the resulting skin bag from the chicken. Place the chicken skin in the refrigerator after rubbing it with salt and pepper.

Meanwhile, prepare the filling. To do this, the meat must be separated from the bones and passed through a meat grinder. Peel the onion, chop finely, and then fry in a frying pan with the addition of vegetable oil. Then add minced chicken to the onion, pepper, salt and fry for 10-15 minutes. Pass the cooled minced meat and onions through the meat grinder again. Rinse the rice and boil in lightly salted water. Fry frozen vegetables in a frying pan with vegetable oil. Add a small amount of butter there, and then add rice. Grate the cheese on a fine grater. Finely chop the cheese. Pass the garlic through a garlic press. Then combine rice, vegetables with rice, garlic, minced meat, cheese, herbs, mayonnaise and a small amount of butter. Mix everything thoroughly and add salt if necessary. Then put the filling into the prepared chicken skin. Pinch the belly and neck with toothpicks or sew up with thread. Grease a baking sheet with butter and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with rice in the oven is ready.

Bon appetit!

Chicken stuffed with mushrooms

Ingredients:

• 1 chicken
• 500 gr. champignons
• 100 gr. hard cheese
• 1 sweet pepper
• 1 onion
• 1 bunch of parsley
• vegetable oil
• pepper, salt

Cooking method:

To prepare chicken stuffed with mushrooms, you need to rinse the chicken and dry it with a paper towel. Then place it on the board breast side down, and then make a longitudinal cut from the neck and carefully trim the meat from the bones, being careful not to damage the skin and fillet. Separate the backbone, ribs and keel from the meat. Trim the tendons. Remove the bones from the wings and legs. The result will be chicken with meat, but without bones. Place the chicken on a board, pepper and salt.

Then prepare the filling. To do this, wash the mushrooms and cut into slices. Peel the onion and cut into half rings. Remove seeds from sweet peppers, place in boiling water for a few minutes and remove the skin. Finely chop the cooled pepper. In a frying pan, with the addition of vegetable oil, fry the chopped onions, and then add mushrooms and peppers and finely chopped herbs to it. Pepper and salt to taste. Grate the cheese on a fine grater and add to the filling. Fill the chicken with the resulting cooled filling. Secure the open edges with toothpicks or sew them up. Grease a baking sheet with vegetable oil and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with mushrooms and cheese is ready.

Bon appetit!

Chicken stuffed with buckwheat

Ingredients:

• 1 chicken
• 250 gr. buckwheat
• 1 onion
• 1 carrot
• 4 cloves garlic
• 2 tbsp. spoons of soy sauce
• 1 teaspoon honey
• 1 bunch of dill
• 4 tbsp. spoons of mayonnaise
• vegetable oil
• pepper, salt

Cooking method:

To prepare chicken stuffed with buckwheat, you need to wash and dry the chicken. Boil buckwheat in lightly salted water. In a frying pan, with the addition of vegetable oil, fry the peeled, finely chopped onions. Peel the carrots and grate them on a fine grater, and then add them to the onions. After the vegetables are browned, add buckwheat to them and mix thoroughly. Pepper and salt to taste. Mix soy sauce and mayonnaise. Pass the garlic through a garlic press and add to the mayonnaise and garlic sauce. Coat the chicken with half of the prepared sauce and leave for 2 hours. Combine the second half of the sauce with honey.

Stuff the marinated chicken carcass with buckwheat filling. Secure the open edges with toothpicks or sew them up. Grease a baking sheet with vegetable oil and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Before serving, garnish the chicken with herbs. Chicken stuffed with buckwheat in the oven is ready.

Bon appetit!

Chicken stuffed with apples

Ingredients:

• 1 chicken
• 6 apples
• vegetable oil
• pepper, salt

Cooking method:

Rinse the chicken and pat dry with a paper towel, then season with pepper and salt. Wash the apples, peel and cut into cubes. Stuff the washed chicken with apples and secure the hole with toothpicks or sew it up. Grease a baking sheet with vegetable oil and place the chicken on it, then put in the oven for 1 hour and bake at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Before serving, garnish the chicken with herbs if desired. Chicken stuffed with apples is ready.

Bon appetit!

Chicken stuffed with cheese

Ingredients:

• 1 chicken
• 100 gr. hard cheese
• 100 gr. ham
• 2 eggs
• 3 pieces of loaf
• 1 sweet pepper
• milk
• vegetable oil
• pepper, salt

Cooking method:

Rinse the chicken and dry it with a paper towel. Then use a sharp knife to separate the skin from the pulp. To do this, place the chicken breast side up, separate the skin, and then turn it over and remove the tail. The legs are freed from the skin by breaking and cutting them at the joints, and then you need to tuck them inside. Do the same with the wings. After this, carefully “pull” the resulting skin bag from the chicken. Place the chicken skin in the refrigerator after rubbing it with salt and pepper.

To prepare the filling, separate the meat from the bones and then pass through a meat grinder. Pour milk over the loaf and leave to swell for a few minutes. Grate the cheese on a fine grater. Cut the ham into cubes. Remove seeds from pepper and cut into cubes. Then mix the minced meat, sweet pepper, softened loaf, cheese, ham and eggs. Pepper and salt. Fill the chicken with the resulting filling. Secure the open edges with toothpicks or sew them up. Grease a baking sheet with vegetable oil and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with mushrooms and cheese is ready. Chicken stuffed with cheese can be prepared without adding mushrooms.

Bon appetit!

Chicken stuffed with potatoes

Ingredients:

• 1 chicken
• 500 gr. potatoes
• 1 onion
• 3 cloves garlic
• 3 tbsp. spoons of mayonnaise
• vegetable oil
• pepper, salt

Cooking method:

Rinse the chicken and dry it. Peel the potatoes and boil in salted water until tender, and then mash. In a frying pan with the addition of vegetable oil, fry the chopped onions. Combine potatoes and onions in a bowl, then season with pepper and salt to taste. Stuff the chicken belly with the resulting mixture, and seal the hole with toothpicks or sew it up. Pass the garlic through a garlic press, combine with mayonnaise and grate the chicken. Grease a baking sheet with a small amount of vegetable oil and place the chicken on it. Bake the chicken at 180 degrees for 1 hour until cooked. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with potatoes is ready.

Bon appetit!

Chicken stuffed with prunes

Ingredients:

• 1 chicken
• 700 gr. prunes
• 4 tbsp. spoons of mayonnaise
• basil (to taste)
• curry (to taste)
• pepper, salt

Cooking method:

How to cook stuffed chicken with prunes? To do this, the chicken must be washed well and then dried. Combine pepper, salt and seasonings in a bowl, then rub the mixture over the chicken. The chicken is rubbed both inside and outside. Rinse the prunes well (if there are seeds, remove them), and then cut into small pieces. Stuff the chicken belly with prunes. Secure the hole with toothpicks or sew it up. Then coat the chicken with mayonnaise and place on a baking sheet. Bake the chicken at 180 degrees for 1 hour until cooked. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with prunes is ready.

Bon appetit!

Chicken stuffed with pineapples

Ingredients:

• 1 chicken
• 1 can of canned pineapple
• 4-5 cloves of garlic
• 1 lemon
• 3 tbsp. spoons of sour cream
• 1 teaspoon ginger
• vegetable oil
• pepper, salt

Cooking method:

Cooking chicken stuffed with pineapples begins by washing the chicken and drying it with a paper towel. Combine pepper and salt in a bowl, then rub the mixture over the chicken. The chicken is rubbed both inside and outside. Squeeze the juice out of the lemon, add ginger to it, garlic pressed through a garlic press and marinate the chicken in the resulting marinade. Leave for 1 hour. During marinating, the chicken must be turned over so that it is properly soaked. After an hour, add sour cream to the marinade and leave for the same time. Cut the pineapples into cubes and stuff the chicken belly with them. Secure the hole with toothpicks or sew it up. Then place the chicken on a baking sheet and place in the oven for 1 hour. Bake at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Chicken stuffed with pineapples is ready.

Bon appetit!

Chicken stuffed with eggs

Ingredients:

• 1 chicken
• 2 onions
• 3 pieces of loaf
• milk
• 3 cloves garlic
• 2 eggs
• 1 carrot
• butter
• pepper, salt

Cooking method:

Rinse the chicken and dry it with a paper towel. Then use a sharp knife to separate the skin from the pulp. To do this, place the chicken breast side up, separate the skin, and then turn it over and remove the tail. The legs are freed from the skin by breaking and cutting them at the joints, and then you need to tuck them inside. Do the same with the wings. After this, carefully “pull” the resulting skin bag from the chicken. Place the chicken skin in the refrigerator after rubbing it with salt and pepper.

Separate the meat from the bones and pass it through a meat grinder. Soak the loaf in a small amount of milk and, together with garlic and onions, also pass through a meat grinder. Finely chop the carrots and combine with the prepared minced meat. Pepper and salt to taste. Boil and peel the eggs. Stuff the chicken skin with minced meat and put eggs in the middle. Pinch the belly and neck with toothpicks or sew up with thread. In order for the chicken to acquire a compact shape, the wings and legs must be tied with thread. Grease a baking sheet with butter and place the chicken on it. Using skewers or a fork, poke several holes in the chicken. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. Cool the finished chicken and then cut into pieces. Stuffed chicken in the oven will be an undoubted decoration of any holiday table. Chicken stuffed with eggs is ready.

Bon appetit!

Chicken stuffed with lemon

Ingredients:

• 1 chicken
• 1 lemon
• 50 ml. lemon juice
• vegetable oil
• pepper, salt

Cooking method:

Rinse the chicken and dry with a paper towel. In a bowl, combine pepper and salt, then rub the chicken with the resulting mixture, sprinkle with lemon juice, and then brush with mayonnaise. Rub the chicken with pepper and salt both inside and outside. Wash the lemon and make longitudinal cuts on it, but this must be done so that it remains intact. Place the chicken on a baking sheet, not forgetting to put lemon in its belly. Sew up the hole with thread or pin it with toothpicks. Place the baking sheet in the oven for 1 hour and bake the chicken at 180 degrees. Chicken stuffed with lemon is ready.

Bon appetit!

Chicken stuffed with oranges

Ingredients:

• 1 chicken
• 3 oranges
• 5 tbsp. spoons of mayonnaise
• paprika (to taste)
• vegetable oil
• pepper, salt

Cooking method:

Rinse the chicken and pat dry with a paper towel, then season with pepper and salt. Peel the oranges and divide into slices. Stuff the washed chicken with orange slices and secure the hole with toothpicks or sew it up. Then grease the chicken with a mixture of mayonnaise and paprika, wrap it in foil and place it on a baking sheet. After that, put it in the oven for 1 hour and bake at 180 degrees. After the chicken is baked, remove the threads and leave to cool. Before serving, garnish the chicken with orange slices, if desired. Chicken stuffed with oranges is ready.

Bon appetit!

Chicken stuffed with dried apricots

Ingredients:

• 1 chicken
• 150 gr. dried apricots
• 3 apples
• 1 piece of loaf
• vegetable oil
• pepper, salt

Cooking method:

The recipe for stuffed chicken in the oven with dried apricots begins with the fact that the chicken must be washed and dried with a paper towel, and then cut into 2 halves along the breast. Cut out the spine. The result will be two pieces of chicken and a backbone. Remove bones from half of each chicken. Rinse the dried apricots well and pass through a meat grinder. Combine softened butter with dried apricots. The pulp of the loaf is also passed through a meat grinder and added to the dried apricots.

Carefully separate the skin from the chicken, leaving it attached only at the edges. A pocket should form inside, which is then stuffed with dried apricot filling and distributed evenly. Do this with both halves of the chicken. Pepper and salt. Wash the apples, cut into circles and place on a baking sheet pre-greased with butter. Place the chicken halves on top of the apples. Use toothpicks to secure the skin to the meat. This is necessary so that the skin does not “shrink” during frying. Brush the top of the chicken with vegetable oil, cover with foil and place the pan in the oven for 40 minutes. Bake at 220 degrees. 5 minutes before removing the chicken, remove the foil. Chicken stuffed with dried apricots is ready.

Everyone's favorite stuffed chicken with rice, apples, prunes, potatoes, mushrooms, cheese! Delicious!

• Whole chicken - 1 piece (2 kg)
• Rice - 150 g
• French mustard - 1 tbsp
• Vegetable oil - 2 tbsp
• Garlic - 1 clove
• Herbes de Provence spices
• Salt, pepper - to taste

Rinse the rice well with running water until the water in which the rice is no longer cloudy.

Then put the rice into a saucepan, fill it with 0.5 liters of water and put it on medium heat. Add 0.5 tbsp salt, mix and cook for 7-10 minutes when half cooked.

Before cooking the rice, prepare the marinade by mixing vegetable oil with mustard, a pinch of salt, a pinch of Provençal herbs, chopped garlic clove and pepper. Stir until a homogeneous mixture is formed.

We coat the carcass on all sides with the prepared marinade, including putting a little marinade inside. After this, leave the meat to marinate for 1 hour.

When all the ingredients are ready, put the chicken in a baking dish, greased with a small amount of vegetable oil, and stuff it with rice, placing it tightly inside the carcass.

Now all that remains is to sew up the belly with threads or pin it with toothpicks so that the whole structure does not fall apart and send the form to the oven, preheated to 180 degrees for 2 hours.

It’s better to sew the belly together, as the rice will swell and the toothpicks won’t hold it.

During the cooking process, you need to open the oven door 5-6 times and pour the released juice over the meat so that it does not dry out.

You can check readiness by piercing the meat with a toothpick in several places: if clear meat juice oozes from the hole, and not a reddish liquid, then the chicken is ready.

Recipe 2, step by step: stuffed chicken in the oven

The whole baked chicken will turn out festive, juicy and incredibly aromatic if it is stuffed with mushrooms, rice, carrots and onions with the addition of garlic and parsley. To make the chicken with a large amount of filling, we remove almost all the bones from the carcass.

• Chicken 1.5 kg.
• Champignons 250 gr.
• Carrot 1 pc.
• Rice 200 gr.
• Onion 1 pc.
• Garlic 3 cloves
• Parsley
• Vegetable oil
• Spices and salt to taste

Wash the chicken carcass well and dry it with paper napkins. Turn the chicken breast side up, use a sharp knife to cut the breast in the middle and carefully remove the meat from the bones.

If possible, leave the skin in the neck area untouched. We do not cut out the bones on the wings and legs. Sprinkle with ground pepper and salt and place in the refrigerator while you prepare the filling.

Boil the rice not until fully cooked (it should turn out a little raw) and place in a colander.

Fry the chopped onion in oil for 4-5 minutes. Wash the mushrooms, cut into slices, add to the onion and fry over medium heat until the liquid has evaporated.

Add ground pepper, salt, chopped garlic, diced carrots to the mushrooms and onions, add water (1/3 cup) and simmer for 8-10 minutes until the carrots become soft. Place the prepared rice and chopped parsley into the pan and stir. Taste for salt and cool.

Carefully sew the skin of the chicken down to the middle with thick threads. We put the prepared filling inside in portions, and as we fill, we sew the skin to the end so that the filling is held tightly inside. Rub the top of the stuffed carcass with chicken spices, place it in a greased pan, tie the legs and place in a preheated oven at 180 degrees for 1.5 hours. If the chicken starts to burn, cover with foil.

Recipe 3: chicken stuffed with mushrooms (step by step)

Chicken is probably the most common dish; it is prepared whole or in parts :) Today we will cook whole chicken, baked with mushrooms and rubbed with olive oil.

• Chicken 1 piece (1.3 kg)
• Onions 2 pieces
• Champignons 500 grams
• Olive oil 5 tbsp. spoons
• Garlic 2 cloves
• Potatoes 800 grams
• Salt, pepper to taste

Peel the onion and cut into half rings.

First fry the onion in a frying pan until golden brown and add the chopped mushrooms. Fry for 5-10 minutes, add salt and pepper.

Wash our chicken and stuff it with onion and mushroom filling.

Secure the seam with a toothpick and place the chicken in a greased pan.

Mix olive oil, chopped garlic, salt and pepper. Rub the chicken with this mixture.

Peel the potatoes and cut them into large slices, place them next to the chicken and put them in the oven for 45-50 minutes at 180 degrees. We check readiness with a toothpick, when the juice from the chicken becomes clear - everything is ready.

This chicken is a wonderful delicacy for a holiday or just for dinner. Delicious, flavorful crust with country-style potatoes. Bon appetit.

Recipe 4: stuffed chicken with pancakes

If you want to surprise your guests with your culinary skills, then this recipe will definitely come in handy. I recommend preparing a very tasty and beautiful dish for the holiday table - chicken stuffed with pancakes. This dish is often called “Royal Chicken”.

• Chicken – 2 kg
• Eggs - 5 pcs.
• Milk – 900 ml
• Flour - 250 g
• Sugar - 2 tbsp
• Vegetable oil – 80 ml
• Onion - 1 pc.
• Mushrooms – 500 g
• Cream 15% – 250 ml
• Salt - to taste
• Ground black pepper - to taste

How to cook chicken stuffed with pancakes or royal chicken: first you need to fry the pancakes. To do this, break 3 eggs into a deep bowl, add salt (a pinch), add vegetable oil (45 g), sugar and 150 g of milk. Beat with a mixer.

Add flour and beat. Pour in another 650 g of milk and beat again.

Grease a frying pan with vegetable oil and pour in a little batter. Fry the pancake on one side for 40 seconds.

Flip and cook for another 15 seconds. Fry all the pancakes this way.

Carefully separate the chicken skin from the meat, trying to leave it as intact as possible. We will need the skin for stuffing.

Disassemble the chicken, remove all bones.

Grind the meat through a meat grinder.

Cut onions and mushrooms into cubes.

Fry the onion in vegetable oil.

Then add mushrooms.

After 5 minutes, add minced chicken. Fry until cooked for about another 10 minutes, add salt and pepper, add 50 g of flour.

Pour in the cream and simmer for a few minutes. Then cool the minced meat to room temperature. Add 1 egg to the cooled minced meat and mix.

Wrap the minced meat in prepared pancakes.

For 2 kg of chicken you will need 9 pancakes filled with chicken and mushrooms. Tuck the edges of two pancakes.

Then, separately in a bowl, mix 1 egg with 100 ml of milk. Stir with a whisk.

Dip the finished stuffed pancakes in the egg and milk.

Stuff the chicken skin with prepared pancakes.

Sew open areas in the skin with a thread or skewer. Pierce the chicken skin in several places with a toothpick. Bake chicken stuffed with pancakes for one hour at 180 degrees.

The royal chicken is ready!

This is what chicken stuffed with pancakes looks like, cut into pieces. Bon Appetit everyone!

Recipe 5: Whole stuffed chicken (with photo)

This chicken will serve as a decoration for the holiday table.

• Chicken 2 kg
• Chicken fillet 700 g
• Red bell pepper 400 g
• Dutch cheese 300 g
• Salt, pepper, nutmeg spices for chicken to taste
• Champignons 7-8 pcs.
• Onion 1 pc.
• Butter 30 g

Cut the belly of the chicken and remove the skin, leaving only the wings.

Cut the meat into large pieces, season with spices, nutmeg, pepper. Add half of the finely grated cheese to the meat. Coarsely chop the bell pepper.

Fry the onion in oil, add sliced ​​mushrooms. Cool and combine with half of the finely grated cheese.

Let's start assembling. Place half of the meat on the back. Mushrooms on the meat, peppers on the mushrooms and meat again on top. Sew it up. Lubricate with spices, maybe a little olive oil.

Bake the chicken for 1 hour 15 minutes at a temperature of 180*, covering with foil, then remove the foil and bake until golden brown. While baking, pour over the released juice.

Recipe 6: Chicken breast stuffed with cheese

Today, I want to bring to your attention chicken breasts stuffed with cheese and creamy garlic sauce. This is delicious! You can use any cheese you like. If you stuff the breast with blue cheese, you can add a little of it to the sauce.

• Chicken breast - 2 pcs
• Hard cheese (slices) - 2 pcs.
• Butter - 2 tbsp. l.
• Olive oil - 1 tbsp. l.
• Milk (you can use 20% cream) - 3 tbsp. l.
• Garlic - 2 teeth.
• Cinnamon - 0.5 tsp.
• Salt (to taste)
• Black pepper (to taste)
• Wheat flour / Flour (to taste)

Here is our chicken fillet. We cut each chicken fillet not completely along the thicker long side so that the meat can be opened like a book.

Salt and pepper the breasts outside and inside. Place a slice of cheese on one half of the piece per cut, cover with the other half and pin with toothpicks.

In a frying pan (I immediately used a baking dish), melt butter (I used country butter) 1 tbsp. l. along with olive. Dredge our breasts in flour, shake off excess and place the meat in hot oil. Fry over medium heat for 2 minutes on each side, then put in the oven preheated to 180-200 degrees for 10 minutes.

While our breasts are baking, prepare the sauce.

Melt 1 tbsp butter in a bowl. l. and squeeze the garlic into it through a press. Simmer over low heat for 2 minutes and add milk (or cream) (I used country butter, so I added milk instead of cream so it wasn’t too fatty). Bring to a low boil, cook for 3 minutes. Add salt and cinnamon.

We put our stuffed chicken breasts with a side dish (any) on plates, pour over the sauce. The dish is ready!

Recipe 7: Whole chicken stuffed with potatoes

Chicken is a dish that has already become traditional on the holiday table. The simplicity of its preparation makes this product desirable on the everyday table. Cooking chicken in the oven does not take much time, and besides, you can cook it in two stages: marinate the carcass in the morning and bake it in the evening, after a hard day, or prepare it in the evening and bake it the next day. You just need to remember that you need to store marinated meat in a cool place.

The chicken prepared in this way can be stuffed immediately before baking. Chicken stuffed with potatoes is an opportunity to cook both meat and side dish at once. Potatoes cooked in this way are saturated with meat juices, aromas of spices, seasonings and garlic. Chicken meat has high taste properties, nutritional value and, when boiled or stewed, is considered dietary.

• Chicken – 1250 gr.,
• potatoes – 5-6 pieces,
• mayonnaise – 200 gr.,
• garlic – 5-6 cloves,
• salt, spices, pepper.

Wash the chicken, remove any remaining feathers and membranes.

Let's peel the garlic.

Squeeze it through a garlic press and mix with mayonnaise.

Salt the chicken, sprinkle with pepper, spices, and salt. Coat all sides and inside with garlic mixture and mayonnaise. Place in a cool place to marinate for at least an hour.

Peel the potatoes and cut them into small pieces - large ones may remain raw. Mix the potatoes with mayonnaise, garlic, salt and place inside the chicken.

Place the chicken and the filling in a preheated oven and bake for about 1-1.5 minutes, depending on the size of the chicken. A chicken weighing up to a kilogram is baked for about an hour, weighing about 1.5 kg. – about 1.5 hours.

Recipe 8: Boneless Stuffed Chicken in the Oven

Today we have on the menu boneless stuffed chicken baked in the oven. Before stuffing a chicken carcass, first you need to properly cut it. At first it may seem quite difficult, but with some skill it can be done quickly and easily.

We will stuff the chilled chicken with traditional Russian buckwheat and mushrooms. To fry the onions, we’ll take butter, and for baking, instead of beer, today we came across some low-alcohol “Yelakha” with rye malt and honey. And so, let's start cooking.

• Buckwheat,
• Mushrooms,
• Chicken,
• Light beer
• Butter,
• Salt,
• Spices for chicken

First, let's prepare the filling - it still needs to cool. You can make the filling in a frying pan or in a cauldron, but it is more convenient and technologically advanced to use a multicooker.

Sauté finely diced onion in butter.

We cut fresh champignons into plastic pieces. You can take dried ones and pre-wash and soak them, or frozen ones - they need to be crushed in a semi-thawed state.

After 10 minutes of frying under the lid, the onion will become transparent. Place the mushrooms on it, close the lid, leave for about five minutes, stir and fry for another 10 minutes. Total - approximately 25 minutes.

The mushrooms and onions are almost ready, and during the stewing process quite a lot of aromatic mushroom juice was released.

Pour a glass of buckwheat into the bowl.

Add salt, sugar, a mixture of dried vegetables and roots, and pepper if desired. Pour in about a glass of boiling water and simmer until the buckwheat is ready with the lid closed.

It turned out to be quite a lot of minced meat; using the usual method, we can tamp no more than a quarter into the chicken belly. But if we take the bones out of the chicken, then all the minced meat will fit in and after baking we will have a stuffed chicken without bones, but with a side dish inside, in just the right proportion.

How to cut boneless chicken: before cutting, do not wash the chicken, but blot it and dry it with paper towels. We place it with its back up and, with a sharp knife, make an incision along the spine from the neck to the tail.

Trim and remove the meat from the frame, separate the shoulder and hip joints.

Scrape the meat from the leg, moving from the hip joint down. At the same time, we pull the bone so that the meat and skin are turned out with the stocking.

On the drumstick, we scrape the meat from the bone to the joint, which we chop off using a strong knife and a hammer or a meat hatchet, and remove the femur with the knee joint. We turn the leg back, skin out, and it looks like a normal limb, only inside there is not a bone, but a cavity into which minced meat can be pushed.

If we have a large bird in front of us (swan goose, turkey or some other pheasant), it makes sense to remove the bones from the wings. We work in exactly the same way: we pull the bone, twist the limb with a “stocking” and scrape off the meat. Only in the case of a wing there is no need to chop anything, it is enough to cut the last joint, because the very tip of the wing is always left for beauty and shape.

Once the bones are removed from the limbs, scraping the meat from the frame is quite simple. The only thing is that you need to very carefully separate the edge of the keel bone where it is adjacent directly to the skin.

As a result, we got a bare body, bones from the thighs and legs, and a fairly capacious meat-skin bag with wings. Now the bird can be rinsed with cold water and dried with napkins.

We just have to decide - cut off or leave the tail? In large birds, it is customary to leave the tail; in chickens, it is often removed. After that, armed with a thick needle and cotton or linen thread, let's start sewing. We start stitching with the abdominal (factory) incision. Then we close the hole from the removed tail.

Turn the bird upside down. We trim the small fillet, and with these petals we line the places near the abdominal seam, where there is no meat layer on the skin.

Salt and pepper the inside of the bird, season it with suitable spices and begin stuffing.

How to stuff boneless chicken: with First, the cavities from the bones in the limbs are stuffed with minced meat, then it is evenly distributed inside the body. In fact, the minced meat in this bird could fit 1.5 - 2 times more; the elasticity of the bird's skin allows this.

We sew up the bird completely. If the carcass had a long neck with intact skin, then the neck can also be filled with minced meat. Now the bird looks exactly like a real one, only it blurs out like a jellyfish.

Carefully transfer the stuffed chicken to a tray and pour boiling water over it, let sit for a couple of minutes, turn the other side up and water again.

The chicken skin shrinks and tightens right before your eyes, and the bird itself takes on a clear shape.

Next, put the bird in a convection oven (or in the oven), at the bottom of which a low-alcohol drink has already been poured, sprinkle with salt and spices and bake, turning it over to the other side in the middle of baking and pouring the same low-alcohol drink from time to time.

By the way, boneless stuffed chicken bakes faster and more evenly than “boneless” chicken. At first glance, we have before us the most ordinary oven-baked bird, rosy and fragrant.

But the very first cut brings delight: no matter in which direction we cut our bird, each piece is certainly covered on the outside with a crispy golden brown crust, under which is a layer of tender meat, and inside - a good portion of filling-garnish!

All that remains is to place the portions of stuffed chicken on plates, accompany them with a suitable sauce, fresh herbs - and no swan geese are needed!

Stuffed boneless chicken is an excellent option for a stand-alone main course or a hot appetizer for any occasion. Cook quickly, eat delicious!

Recipe 9: Chicken with apples in honey marinade

Chicken with apples, whole baked in the oven, is an excellent option for a formal dish, allowing you to save precious meat juice, and the center of attention of any dinner, regardless of the menu. Moreover, to prepare it, the hostess will only need a honey marinade and a minimum of culinary knowledge.

Curry powder will enhance the color of the golden crispy skin. Colored papillots, placed on the legs and wings, will give the bird a festive look, create a mood and allow you to keep your hands clean. Apples soaked in chicken fat are so tasty that some guests prefer them to meat.

• chicken 1 pc.
• apples 1 kg
• salt to taste
• ground black pepper to taste

• mustard 1.5 tsp.
• honey 2 tsp.
• vegetable oil 3 tbsp. l.
• ground paprika 1.5 tsp.
• granulated garlic 1 tsp.
• curry 1 tsp.

First, prepare the marinade in which to marinate the chicken. Pour oil into a deep bowl, add mustard and honey. Stir.

Add paprika, garlic and curry. Stir. A large amount of paprika will give the finished chicken a more golden brown crust.

Now prepare a fresh chicken carcass. It needs to be washed well outside and inside, cleaned of any remaining feathers and dried well with a paper towel. Rub it with salt and ground pepper.

Brush with prepared marinade on all sides. Let the chicken marinate for at least 1 hour. Reserve some of the marinade for subsequent steps.

Rinse the apples. Dry and remove the center with seeds. Cut into 4-6 pieces.

Stuff the marinated poultry with peeled apples. Save some of the apples for later.

To keep the apples inside, secure with toothpicks. Wrap the tops of the legs and wings in foil to prevent burning. Connect the legs and tie with thread.