Homemade stuffed chicken. Stuffed chicken - recipes step by step with photos

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 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 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.

Stuffed chicken baked in the oven can be called an independent dish, because it doesn’t need it (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 filled 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 preparing stuffed meat is removing the giblets and excess seeds. 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.

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 thoroughly, remove part of the legs 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 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 coarsely, mix 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. 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, seasoning 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, 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.

Bon appetit!

Stuffed chicken can be prepared in different ways. Let's look at 3 ways to bake it in the oven:

The easiest one is when only the bird’s belly is filled with stuffing.
When the skin is removed from the bird with a stocking and stuffed.
The most labor-intensive one involves removing all the bones from the carcass.

See also recipes, toppings and spices best suited for poultry.

Stuffed chicken is a gorgeous dish. Of course, you won’t cook it often; it’s a troublesome task. But for a chic holiday table, you can try and involve your household members to help.

First way. Stuffed chicken with bones

In this case, the bird first:

wash thoroughly;
from the abdomen, removing the remains of internal organs, films, fat;
wash again;
dry with a clean cloth or paper towels;
then stuffed with pre-prepared filling.

Recipe 1. Chicken stuffed with mushrooms and beef

Ingredients:

1 chicken carcass;
a glass of pickled mushrooms;
350 g beef meat;
150 g breadcrumbs;
1.2 packs of butter;
100 g 18% sour cream;
0.1 l cream;
6 potatoes;
2 carrots;
spices, salt.

Cooking method:

Lubricate the bird outside and inside with salt, a mixture of spices and sour cream.
For minced meat, chop the beef in a meat grinder, add grated carrots, breadcrumbs, finely chopped mushrooms, mix spices and salt in cream, mix everything.
Stuff the chicken with well-mixed minced meat and sew it up. Place in prepared baking dish or baking sheet.
Stuffed chicken is fried in the oven immediately with potatoes. During baking, do not forget to periodically baste it with the juice flowing from the chicken.

Beef can be replaced:

tongue;
minced meat from equal parts of chicken liver and ham;
minced chicken liver, sausages and white bread crumbs, pre-soaked in cognac (Farsi chicken).

Recipe 2. Chicken stuffed with mushrooms in sauce with pickles

Ingredients:

1 chicken carcass;
300 g mushrooms (salted, fried, pickled);
100 g butter;
2 pickled cucumbers;
a tablespoon of thick sour cream or mayonnaise and sugar;
large onion;
bouillon cube;
herbs, spices, salt.

Cooking method:

Chop the onion coarsely, then fry.
Stir in finely chopped mushrooms.
Wipe the inside and outside of the chicken carcass with salt, spices and stuff with a mixture of mushrooms and onions.
Sew up the belly, coat thickly with sour cream (or).
The prepared chicken is fried in a frying pan or baked in the oven.
Don’t forget to baste it with any leaking fat every 5 minutes while cooking.
Before serving, season the dish thoroughly with sauce.
For the sauce, finely chop the peeled pickles. Stir the bouillon cube in water with sugar (if you have ready-made meat broth, use it).
Mix all ingredients, boil and strain.
Pour over cooked chicken.

Second way. Chicken stuffed without bones

In this method, only the skin is removed from the bird and stuffed with any filling you like.

How to remove the skin from chicken quickly and without problems - watch the two-minute video.

The skin of the bird has been removed and prepared. Now it's time for the filling.

Fillings

The cut finished dish will look bright and appetizing if you use ingredients of different colors for the filling. Therefore, add to the filling:

ham;
sausage;
multi-colored bell pepper;
green;
beans;
mushrooms;
salted or pickled cucumbers;
tomato pieces;
pumpkin;
colorful apples;
plums;
dried apricots;
raisin;
dates.

You can make the filling by taking leftover chicken meat, boiling it, shredding it and mixing it with sautéed vegetables, canned green peas or corn.

You can even mix minced chicken with pieces of canned pineapple, season with spices and stuff the chicken.

Good for filling:

rice or buckwheat porridge;
potato;
pre-fried minced meat;
language;
chicken hearts or liver;
pancakes;
favorite mushrooms.

Add cheese to the filling. Experiment, mix the ingredients for the filling to your taste - you will get a delicious meal that will be the envy of everyone!

Poultry stuffed using the second method has a little secret. When you stuff the skin, there will be air underneath it and the skin will definitely burst during cooking. Therefore, be sure to pierce the chicken prepared for frying in many places with a toothpick.

Recipe 3. Chicken stuffed with minced meat and green peas

I also prepared an interesting video recipe for you.

Third way. Stuffed boneless chicken in the oven

For stuffing, it is better to take a medium-sized broiler chicken, then it will be easier to cut and it will bake well in the oven.

First you need to carefully remove the bones from the bird so that only the skin with the chicken fillet inside remains.

How to remove bones from chicken - step by step instructions

Let's go through the bone removal process step by step. It's done like this.

Step 1. Wash the chicken well, dry it with a paper towel, and place it on a cutting board, back up. We take a thin, sharp knife (preferably with a short blade) and begin the execution.

Step 2. First of all, we cut off the outermost part of the wings and the ends of the legs so that they do not interfere with the removal of the bones.

Step 3. We cut the skin along the spine from the base of the neck to the tail, cut off the tail from the inside from the spine and leave it in the carcass. All bones will be removed through this incision.

Step 4. We begin to move inside, carefully cutting and pushing the meat to the sides, twisting and removing the bones.

Step 5. Work with a knife, scissors, or a saw blade. Be careful not to damage the chicken skin. We also remove the bones from the wings and legs piece by piece through the incision. For convenience and beauty, we place the finished boneless legs and wings inside the bird, giving it a rounded shape.

We have prepared the chicken, now we will stuff it. I offer you a recipe for a delicious and satisfying dish.

Recipe 4. Chicken stuffed with rice and mushrooms

Ingredients:

one kilo chicken;
400 grams of fresh mushrooms, you can take non-acidic canned ones, you can soak dried ones overnight;
large carrot;
grated cheese – 100 g;
rice - half a glass;
onion4
sesame seeds for sprinkling. You can take flax seed - Slavic sesame, which has been undeservedly forgotten;
a mixture of 2 teaspoons of soy sauce with a tablespoon of honey, 1 teaspoon of lemon juice, 3 teaspoons of mustard;
vegetable oil;
salty spices for poultry.

Cooking method:

Boil the rice until half cooked, rinse and dry it in a colander.
Stew the carrots in a large amount of vegetable oil for about 5 minutes, add the onions, and then the mushrooms. Vegetables impart vitamins and nutrients to the oil and acquire an appetizing aroma.
Mix rice, vegetables with seasonings and cheese.
We sew up 2/3 of the chicken carcass with white thread and stuff it with the prepared mixture. Then we sew up the rest of the back.
Grease the baking dish with oil. Coat the chicken with the honey mixture, put it in a mold and put it in the refrigerator for an hour.
Add a glass of water to the pan with the bird soaked in spices, wrap the top of the pan with baking foil and place the dish in the oven.
Cook the chicken for one and a half hours at 200 degrees. We periodically look in and check that the bird is not burnt (if necessary, reduce the temperature). About 20 minutes before the end of cooking, remove the foil and let the dish dry and brown.
Don’t forget to cut and free the chicken meat from the threads with which you sewed it up, and sprinkle the bird with sesame or flaxseed.

Ruddy chicken with delicious filling is ready to take pride of place in the center of the festive table.

Recipe 5. Chicken with oranges

Here's an interesting video recipe: boneless chicken stuffed with oranges, baked in the oven. Here you will see another way to remove bones from chicken - you can take note of it.

Filling

Poultry meat goes well with many products, so there are fillings for this method of stuffing to suit every taste.

If you are an experienced housewife, then you probably do not follow recipes exactly, but constantly make your own adjustments and experiment with products. You know exactly the tastes and food preferences of your loved ones, you are familiar with a good combination of products, and you yourself can perfectly assemble any interesting and delicious filling.

For less experienced housewives, I give advice.

The simplest and most traditional way to stuff a bird is with fruits, primarily apples, lemon, prunes, oranges, and raisins.
The next one is porridge (buckwheat, rice) with the addition of pate, giblets, liver, liver.
Next come any vegetables and nuts.

mushrooms;
brains;
nuts with paprika;
chestnuts;
grapes with ginger;
crackers;
cottage cheese;
pork;
beef;
smoked meats;
olives;
pineapple;
mango;
soybean sprouts with herbs, you can’t count them all.

In a word, stuff it with what you love and prefer.

If these are meat products, pre-fry or boil (or other heat treatment).
Fry the vegetables.
Add fresh, medium-cut fruits.
Boil the cereals.

Spices for chicken

Don't forget to coat the top of the chicken with your choice:

sour cream;
mayonnaise;
mustard;
oil;
soy sauce;
honey;
lemon juice;
oils.

You can make a mixture of them in different combinations.

Chicken meat is bland and needs spices to improve its taste. Your bird will not refuse:

ginger;
basilica;
thyme;
rosemary;
marjoram;
thyme;
sage;
garlic.

The main thing is not to overdo it.

Bottom line: we looked at how stuffed chicken is prepared in three ways. If you like these recipes, get started and remember that the kitchen is a chemical laboratory in which we are the almighty creators of deliciousness. Good luck with your experiments!

Also look at baked recipes, 6 types with tricks and secrets for wrapping them, delicious and interesting things with chicken.

The luxurious appearance of the dish makes you think that the hostess conjured it for at least four hours. And she used all her skill. Let your guests continue to think this way, while you spend no more than half an hour preparing. And your oven will do the rest.

Subtleties of product preparation

How to stuff chicken deliciously? There are no trifles in the question of how to cook stuffed chicken in the oven, whole or in parts. Here are the main secrets of the dish.

Choose a medium-sized carcass. Even if you are expecting a large company to visit, do not buy the largest chicken. Its meat always turns out to be tough, and the carcass bakes unevenly and takes a long time to cook. Use a large chicken carcass or chicken weighing up to 1.5 kg. This will not cause any trouble and will delight you with its delicate taste.
Use fresh meat. Leave whatever is in your freezer for boiling or frying. For a luxurious roasted bird taste, buy fresh or chilled.
For stuffed chicken legs in the oven, buy drumsticks with perfectly intact skin. The fact is that the filling will fit exactly into it, and if the “stockings” for stuffing are damaged at the slightest, they will tear.
Stuffing for chicken in the oven is placed inside the carcass in cooked form.. The only exception is rice, which can be boiled until half cooked. Other ingredients should be ready to use.
Rub the inside of the carcass with spices and salt. And only then add the filling. This way the meat inside will not be bland.
You can pre-marinate the chicken so that the meat gets a special taste and aroma.
After placing the filling, the skin must be sewn up or pinned with toothpicks so that the contents do not leak out.. This is especially important for juicy, vegetable and fruit fillings.
Roast the carcass according to its weight: 40 minutes per kilogram of weight. To cook a chicken of ideal weight of 1.5 kg, 1 hour in the oven is enough. Check for doneness by piercing the thigh. If the juice is light, you can take out the dish.

How to stuff chicken for baking in the oven? Here are some popular combinations:

mushrooms, onions, cheese;
rice with dried fruits (prunes, dried apricots, raisins are combined);
potatoes with aromatic herbs, garlic;
apples, nuts;
buckwheat with chicken liver.

Stuffing the whole carcass

Which recipe for stuffed chicken in the oven to choose depends on your preferences. For example, for a family celebration with children, use a filling of rice with dried fruits or apples and nuts. This one has a sweetish taste, is light and healthy. For an adult company, hearty options with buckwheat and potatoes are suitable. A much lower calorie recipe with vegetables. We will tell you more about it.

With vegetables

Chicken stuffed with vegetables in the oven is a hearty but light dish. Using onions, tomatoes, and eggplants in the filling, you don’t have to worry about harm to your figure. And by choosing the most dietary part of the carcass, the breast, you can eat it even during a diet.

You will need:

chicken carcass - 1 pc.;
bell pepper - 2 pcs.;
onion - 2 heads;
tomatoes - 2 fruits;
eggplant - 1 pc.;
mayonnaise - 2 spoons;
salt, pepper, aromatic herbs.

Preparation

Lubricate the carcass with mayonnaise, rub with salt, pepper, spices (basil, oregano, marjoram, rosemary to choose from). Leave for 2 hours.
Peel and cut the vegetables into medium pieces.
Fry them in a frying pan, add salt and pepper. Place in the following order: onion, bell pepper, eggplant, tomato.
Place the filling inside the carcass and seal the belly.
Place the chicken on a baking sheet and bake at 180° until done.

Eggplants in the finished dish may taste bitter. To remove the bitterness from them, place the chopped vegetable into pieces in a bowl and cover with salted water. Leave for 10 minutes, drain the water, and dry the pieces. Before frying, sprinkle them with vegetable oil so that they do not absorb all the oil from the pan.

With potatoes

Chicken stuffed with potatoes in the oven is a win-win solution for a large company. It will also be suitable for a family dinner, because all the ingredients are familiar and loved. But the appearance of the dish will definitely please the household.

You will need:

chicken carcass - 1 pc.;
potatoes - 600 g;
onion - 1 large head or 2 small ones;
garlic - 3 cloves;
mayonnaise - 3 tbsp. spoons;
salt, pepper

Preparation

Rub the carcass with a mixture of mayonnaise and garlic, leave for 2 hours.
Peel the potatoes and boil until tender.
Peel and chop the onion, fry until tender. Mix with potatoes, add salt and pepper.
Place the mixture inside the carcass and secure the skin with toothpicks.
Bake until done at 180°.

Depending on what kind of filling you want, boil the potatoes until half cooked or crumbly. The first one will remain in pieces in the finished dish, the second one will turn into puree.

Stuffing thighs with photos

Not only the whole carcass, but also the stuffed chicken drumstick in the oven looks original and festive. Moreover, shanks always cause surprise, because in appearance they are no different from the usual legs. But inside... The mixture of delicious filling mixed with meat and without any bone makes you think about the magic of the hostess. And rightly so. Let's start doing magic!

You will need:

drumsticks or thighs - 8 pcs.;
mushrooms (champignons, oyster mushrooms) - 200 g;
onion - 1 head;
egg - 1 pc.;
breadcrumbs - 100 g;
butter - 1 teaspoon;
salt, pepper

Preparation

Wash the legs, dry them, remove the skin.
Separate the meat from the bones and grind in a blender or meat grinder.
Finely chop the onion and mushrooms.
Fry the onion until golden brown, add the mushrooms and fry until tender.
Mix the mushroom filling with the meat, add salt, pepper, and stir.
Place the filling inside the leather “stockings”, form rounded legs, and secure the skin.
Beat the egg, dip the leg in it, dip it in breadcrumbs, and place on a baking sheet. Bread all the shanks this way.
Bake for 25 minutes at 180°.

To separate the skin from the legs, start at the top. There the skin comes off well. Use a knife to carefully cut off the films. When you reach the fold of the leg, be especially careful, as this is where the skin fits tightly. It is better to cut it with pieces of meat, which can be removed later. At the junction of the bone and cartilage, pull the skin down as far as possible and cut off the bone. You should end up with a skin with cartilage that is convenient for laying out the filling.

What will stuffed chicken look like in the oven on your table? Try all our recipes and find the most delicious one!

Stuffed chicken - general description

At first acquaintance, stuffed chicken can plunge even the most experienced gourmet into gastronomic shock. Whatever recipe you use, it will be crispy and brutally beautiful, so much so that you can’t even imagine that such a miracle can be created with your own hands.

The aura of complexity and the almost impossibility of preparing it with a simple human action will dissipate immediately as soon as you finally decide to cook it. There are so many recipes for preparing stuffing filling that even a person who has picked up a culinary knife for the first time and an experienced chef can find a suitable option for themselves.

And there is no point in arguing about the benefits of chicken meat - this is a long-known fact, it successfully replaces pork, lamb and, partially, beef. With a low calorie content, it contains a sufficient amount of protein and amino acids, iron, potassium, phosphorus, glutamic acid, and essential oils. Namely, nitrogen-containing substances give the chicken such a pleasant chicken smell that cannot be confused with anything else.

Stuffed chicken - preparing dishes

To cut a chicken, first of all, you need well-sharpened knives, so try to take care of this before starting the procedure. Today we will need a large cutting board to cut the whole carcass. Just in case, let's prepare a large frying pan or duck pot, a saucepan for cooking the filling components, a slotted spoon and also a thread and a needle for sewing and holding the contents.

Stuffed chicken - food preparation

Without a doubt, the most delicious meat is the meat of young chickens; no other meat can compare with it in terms of tenderness and richness in minerals and vitamins. It goes especially well with vegetables, which is why you can find so many recipes for stuffed chicken with vegetables; they facilitate the digestion and absorption of meat and even normalize acidity.

Let's try to prepare a boneless chicken for the recipe, for this we will need to place it on a board and cut it correctly along the ridge. First, on the left side of the breast, then on the right, separate the meat from the skin. Gently pry off the skin with a knife, and with some slight effort it separates from the chicken fillet. You can leave the legs and wings untouched; separate the meat in the area of the joints. Try to kind of turn the chicken inside out and lay it out on the table.

Recipe 1: Stuffed Boneless Chicken

They say that cooking boneless chicken requires strong nerves, like those of a real Jewish servant. Russian enthusiasts immediately responded in their own way and reworked this recipe so that it could be used for a whole chicken or, if necessary, for individual parts with skin.

Ingredients:

Chicken, 1-2 slices of white stale bread, milk (300 g), semolina (2-3 tbsp), 4 eggs, seasonings (nutmeg, dill, salt, black pepper).

Cooking method:

We remove the skin in parts and cut off the wings. The meat removed from the bones must be passed through a meat grinder and the ingredients added. Pre-soak the bread in milk, beat the whites separately and pour into the minced meat. In an oval cake pan, previously lined with film for baking meat, put the skin, then the minced meat, and finish with the skin again. We cover the entire structure tightly with film and put it in the oven. (220 C). Don't forget to put a baking sheet with water in the oven, baking time is 90 minutes. The same recipe is quite applicable to chicken legs.
The chicken can be stored in the refrigerator; it will only infuse for several days, while its taste will intensify, so that all you can do is lick your fingers and roll your eyes upward with pleasure.

Recipe 2: Festive stuffed chicken

This chicken will become a real decoration for the holiday table; your family and guests will be very pleased. First you need to wash it, dry it with a towel and sprinkle with salt.

Ingredients:

Medium-sized chicken, rice (200 grams), butter (100 grams), chicken giblets, eggs (2 pcs), sweet and sour apples (2 pcs), a can of champignons, salt, spices.

Cooking method:

Boil the chicken giblets with seasoning in a small amount of water and pass through a meat grinder. Separately, cook the rice until half cooked, add butter to it. Mix diced apples and champignons with rice and minced giblets, add seasonings and a little broth (you can use the leftovers from cooking the giblets). Our minced meat is ready! We stuff the chicken, sew up the hole and place it in a deep baking tray or roasting pan. The stuffed beauty will have to spend an hour and a half in the oven, and all this time we must pay attention to it - turn it over, periodically baste it with juice, grease it with fat at the end and cover it on top at the end so that it is well fried. We will serve it to the table, garnished with greens. Our chicken will be a real highlight of the program; eating it without a glass of red wine would be simply a crime.

Recipe 3: Stuffed chicken with cognac

Those who love the thrill can cook this chicken on the grill; if you wish, you can change the cooking method and bake it in the sleeve.

Ingredients:

Chicken - 1.5 kg, minced pork 600 g, cream 70 ml, dried apricots 100 g, cognac 4 tbsp, salt, pepper, nutmeg, 3 chicken eggs, 2 tbsp. l. sour cream.

Cooking method:

Soak the dried apricots in water, and in the meantime separate the chicken meat from the bones.
For minced meat, mix chicken and pork, add eggs, cream and cognac, nutmeg and pepper. Stuff the chicken with minced meat until it looks like a fat turkey. Mix a spoonful of cognac with sour cream, add spices - you get a wonderful sauce. Place the chicken on the grill, coat it with sauce and put it in the oven.

Stuffed chicken - useful tips from experienced chefs

— You can make baked potatoes as a side dish for chicken. To do this, coat the peeled tubers with the same sauce and sprinkle with sesame seeds. Bake in the oven.

— If you don’t have enough chicken skin for stuffing, you can use thin pieces of lard or bacon - it will also be beautiful and tasty.