Stuffed Chicken – recipes step by step with a photo. How to cook and how to stuff a bird for baking in the oven

The content of the article

• How to Cook Stuffed Chicken
• How to stuff a bird
• How to Stuff Chicken
• Recipes
• With apples in the oven
• With pancakes
• With rice
• Whole oven
• With mushrooms
• Boneless
• With potato
• With vegetables
• With apples and prunes
• With rice and prunes
• In a slow cooker
• With cheese
• With buckwheat

Every housewife had experience cooking chicken, and each has its own signature recipe. You can come up with many different dishes, including whole baking. The chicken with the filling will be tastier, it’s good for her to take minced meat from cheese, mushrooms, cereals or vegetables.

How to Cook Stuffed Chicken

Stuffed with special minced meat, the bird does not cook too fast, so you should consider this when choosing treats for guests. To properly cook stuffed chicken, you need to start by choosing the right carcass. It is better to choose a chilled product that will be softer and softer than frozen. For stuffing, it is optimal to take a bird weighing no more than one and a half kilograms. If you are buying from a friend of the farmer, specify that she was not older than a year.

Stuffing chicken ideally has well-developed muscle tissue, a round breast without a protrusion of bones. His skin is even, pale yellowish with a pinkish tint, meat and fat have no spots. When the skin is gray, the meat is red and the fat is yellow, refuse to buy. Also, do not buy a bird that has an unpleasant odor..

How to cook stuffed chicken in the oven as a whole: peel the carcass of the skin, bones, stuff with a prepared mixture of vegetables, cereals and spices. It is recommended to sew up with a thick thread or fasten the hole with toothpicks, send to bake at 190 degrees. Count time like this: 40 minutes per kilogram. For a nice fried crust, you need to coat the carcass with a sauce of honey, soy sauce, mayonnaise or cream with spices. 10-15 minutes before the end is recommended to grill the carcass in grill mode.

How to stuff a bird

In order to deliciously stuff chicken, several useful recipes come in handy. There are a lot of options for making poultry, all of them differ in taste, aroma, notes of sweetness or pungency. It is good to make the stuffed chicken sour (lemon, herbs) or bake immediately with a ready-made side dish. Here are some ideas on how to stuff a bird:

• mushrooms, onions, garlic, cheese;
• rice, dried apricots, raisins, prunes;
• buckwheat, chicken liver, onions, carrots;
• apple, potato, carrot, onion;
• ham, cheese.

How to Stuff Chicken

There are two ways to stuff chicken. There are options to extract bones from it or cut along the spine. Here’s how to make a boneless carcass for stuffing, clean it with an open method:

• start cutting: cut the skin along the back, with a knife, begin to separate the meat with the skin from the skeleton, starting from the bottom, do not miss the slightest sections;
• first expose one side until you hit the joint of the femur and skeleton, break off the bones with your hands;
• break off the wings;
• cut the meat and veins in a circle, empty the thigh, do not break it, but continue to peel the meat to the joint;
• remove meat with skin, stocking, cut the lower joint;
• twist the leg, repeat on the other side;
• cut the ribs with scissors, remove the keel, fork-shaped bone.

The easiest option, how to gut the chicken for stuffing, comes down to the steps described in detail in the photo:

• turn the carcass over, make an incision along the spine;
• cut the spine and ribs, carefully cutting the meat with a knife;
• it is not necessary to cut through the pulp of the bird;
• rinse and stuff, send to bake in metal form.

Recipes

You can also use a suitable recipe for stuffed chicken according to which the bird is cooked in a slow cooker, and not only baked in the oven. According to him, the baked chicken is tender, juicy, retains its softness. The difference between a carcass prepared in a slow cooker and a baked carcass will be the absence of a pronounced fried crust. You can stuff it with buckwheat, rice, nuts or dried fruits..

With apples in the oven

• Cooking time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 140 kcal.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Chicken with apples in the oven belongs to the classic dishes that look equally good on the festive table or in the daily weekend menu. Stuffing the carcass is best done with sour fruits, which complement the tenderness of the meat. Sauce on the basis of honey, mustard and mayonnaise will add sophistication to the dish, with which the surface is smeared before baking in the oven.

Ingredients:

• broiler – 1500 g;
• apples – 5 pcs.;
• honey – 40 ml;
• mustard – 40 ml;
• garlic – half the head;
• prunes – 20 g.

Cooking method:

1. Rinse the apples, cut into large pieces, chop the prunes in the same way.
2. Peel the garlic, cut in half.
3. Wash the carcass, dry it, grate it inside and out with a honey-mayonnaise mixture.
4. Rub with mustard, salt, ground pepper. Leave to marinate for 15 minutes.
5. Inside, put apples, prunes, a piece of garlic.
6. Incise skin, fill with garlic
7. Bake at 180 degrees for an hour and a half.
8. During baking, pour over the juice that stands out, if it starts to burn, wrap it with foil.
9. Garnish with salad or rice.

With pancakes

• Cooking time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 168 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Pancake-stuffed chicken is perfect for Pancake week, when you need to treat friends with thin pancakes. The dish is suitable for the second, or you can serve it as a cold appetizer. You must first bake thin pancakes according to any recipe – yeast, custard or on fermented baked milk / milk. Appetizing delicacy looks beautiful in a cut.

Ingredients:

• chicken – 1500 g;
• garlic – 3 cloves;
• mayonnaise – 50 ml;
• pancakes – 6 pcs.;
• champignons – 175 g;
• cheese – 100 g;
• onion – 1 pc.;
• eggs – 1 pc.;
• butter – 40 g;
• parsley – 30 grams.

Cooking method:

1. Wash the carcass, dry it, try to gently pull off the skin with a stocking. Rub the inside and out with salt, pepper, cut the legs, insert the garlic plates.
2. Fry the chopped onion until soft, add the plate of mushrooms, cook until the liquid evaporates.
3. Separate meat from bones, grind in a meat grinder, add chopped parsley, crushed garlic, frying, egg to the minced meat.
4. Stir, season with spices, put the filling on the pancake, sprinkle with grated cheese. roll tight roll, repeat with the rest of the pancakes.
5. Stuff the skin with pancakes, sew the abdomen and throat, grease with mayonnaise.
6. Spread on oiled baking sheet, make a couple of punctures.
7. Cook at 180 degrees an hour.

With rice

• Cooking time: 5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 149 kcal.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Chicken stuffed with rice is a dish that is perfect for your daily diet. The filling, in addition to rice cereals, includes chicken liver and heart, onion and mushroom roasting. The secret of juicy taste and soft meat will be long marinating chicken carcasses in an island dressing. It’s better to pickle the bird for longer – from three to six hours, so that the meat is saturated with aromas.

Ingredients:

• chicken – 1500 g;
• rice – 150 g;
• broth – 400 ml;
• champignons – 0.25 kg;
• onion – 2 pcs.;
• offal of chicken – 100 g;
• butter – 10 g;
• vegetable oil – 10 ml;
• mayonnaise – 30 ml;
• garlic – 2 cloves.

Cooking method:

1. Wash the carcass, dry it, squeeze the garlic through the garlic press.
2. Carefully remove the spine and sternum..
3. Combine mayonnaise with garlic, salt, pepper, spread the mixture inside and on top of the carcass.
4. Put the meat in a bowl, wrap it with cling film, put in the refrigerator for three hours.
5. Cut the onion into quarters of the rings, the mushrooms into slices. Rinse offal, cut into cubes.
6. Heat oil, lay mushrooms, fry for six minutes. In a frying pan in butter, fry the onion, after it – offal. Mix the masses with rice, fry for three minutes, fill with broth. Cook until rice is cooked.
7. Stuff the chicken with minced meat, fasten the holes with toothpicks.
8. Tie the carcass with culinary thread, transfer to a baking dish with the remaining filling.
9. Bake 1.5 hours at 180 degrees. Remove, cover with foil, leave for 10 minutes.

Whole oven

• Cooking time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 145 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Sweet and sour will turn out the stuffed chicken in the whole oven, for which they took a filling of prunes, apples and almonds. The combination of sour dried fruits and fruits with nuts crumbs gives the meat a piquant taste and unusual aroma, and garlic with spices taken to taste adds lightness to it. An easy version of a delicious lunch will appeal to all family members, it can be done for the holiday.

Ingredients:

• broiler – 1500 g;
• prunes – 150 g;
• almonds – 100 g;
• apples – 3 pcs.;
• olive oil – 30 ml;
• garlic – 3 cloves.

Cooking method:

1. Cut the carcass along the abdomen, remove the skeleton, cutting off the articular parts at the legs and wings. Fasten incisions with toothpicks or sew.
2. Cut apples into large pieces, mix with washed prunes, chopped nuts.
3. Stuff the bird, sew a hole.
4. Coat the surface with crushed garlic sauce, oil, spices. Fold abdomen down.
5. Bake an hour at 220 degrees.
6. Serve in the form of slices of roll.

With mushrooms

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 147 kcal.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

The chicken stuffed with mushrooms has a unique aroma that instantly causes appetite. This is facilitated by the use of fresh champignons or porcini mushrooms. Instead of these varieties, it is allowed to choose frozen or dried oyster mushrooms, chanterelles, and honey mushrooms. The latter must be pre-soaked for softness, and the semifinished product must be thawed.

Ingredients:

• chicken carcass – 1000 g;
• onions – 200 g;
• mushrooms – 0.3 kg;
• garlic – 3 cloves;
• vegetable oil – 60 ml.

Cooking method:

1. Grind onions, mushrooms, pepper, salt.
2. Stuff the mixture with the mixture, fasten the hole.
3. Coat the surface with oil mixed with crushed garlic and spices, fold in a baking sleeve.
4. Cook 1.5 hours at 180 degrees.

Boneless

• Cooking time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 151 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: difficult.

Stuffed boneless chicken is considered the height of culinary excellence, because it turns out easy when cutting ready-made dishes. How to separate the chicken from the bones for stuffing, it is already known from the above materials, which show this process clearly. A delicious filling is a mixture of green peas, onions, carrots and sweet pepper.

Ingredients:

• chicken carcass – 1000 g;
• champignons – 6 pcs.;
• frozen green peas – 120 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• bell pepper – 1 pc.;
• eggs – 2 pcs.;
• cheese – 0.2 kg;
• dill – 10 g;
• parsley – 10 g;
• olive oil – 20 ml.

Cooking method:

1. Peel the carcass from the bones, remove the meat.
2. Pass it through the meat grinder. Cut the mushrooms into slices, cheese and carrot into cubes, chop the onion, chop the sweet pepper into slices.
3. Grind greens, mix with thawed peas, other vegetables, mushrooms and cheese.
4. Add the minced chicken, eggs, season with spices, mix.
5. Stuff the carcass with stuffing, sew a hole and tears.
6. Fill the skin on the neck, put on a baking sheet.
7. Oil the surface, sprinkle with spices, cover with foil.
8. Bake at 200 degrees for 20 minutes, repeat at 180 degrees.
9. Remove foil, cook for 10 minutes. Remove the threads, bring to the table.

With potato

• Cooking time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 173 kcal.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

A chicken stuffed with potatoes in the oven comes out to be extremely satisfying, so don’t get carried away with it – just one high-calorie serving is enough to satisfy your hunger. Stuffed chicken at the same time serves as the main dish and side dish, so you do not need to worry about what to serve with. Enough of a bunch of greens to sprinkle the finished dish and give it a spicy flavor.

Ingredients:

• chicken carcass – 1500 g;
• potatoes – 600 g;
• ketchup – 60 ml;
• mayonnaise – 60 ml;
• dried herbs – 20 g.

Cooking method:

1. Peel the potatoes, finely chop or rub on a coarse grater. Salt, season with spices.
2. Rinse the chicken with running water, dry, stuff with potatoes, sew.
3. Lubricate with a mixture of ketchup and mayonnaise. Put in a sleeve.
4. Bake 1.5 hours at 180 degrees.

With vegetables

• Cooking time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 117 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Oven-baked chicken, baked in the oven, is a light meal with a low calorie content. It is more healthy than fried. The recipe below will teach you how to cook a bright treat, in which tender meat is combined with juicy tomatoes, peeled onions, piquant bell peppers and eggplant. The mixture is in harmony with any spices and seasonings..

Ingredients:

• chicken carcass – 1500 g;
• tomatoes – 2 pcs.;
• onion – 2 pcs.;
• bell pepper – 1 pc.;
• eggplant – 1 pc.;
• vegetable oil – 20 ml;
• mayonnaise – 20 ml.

Cooking method:

1. Wash, dry, rub the bird with spices.
2. Dice vegetables.
3. Salt eggplant, set aside for 10 minutes. Then rinse with cold water.
4. Fry the vegetable preparation until half ready, put in the carcass.
5. Sew in the abdomen, grease the surface with mayonnaise, oil the baking sheet.
6. Bake 1.5 hours at 190 degrees; after half the time, turn the other side.

With apples and prunes

• Cooking time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 138 kcal.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Chicken stuffed with apples and prunes tastes good with pleasant acidity due to the used dried fruits. Fruits for the filling is better to take sweet, honey. A mixture of spices from caraway, rosemary and thyme is optimal for this dish. For sweetness, you can add a spoonful of natural floral honey mixed with a couple of drops of mustard.

Ingredients:

• chicken carcass – 1000 g;
• apples – 2 pcs.;
• prunes – 50 g.

Cooking method:

1. Rub chicken with salt and pepper.
2. Cut the apples into quarters, cut the core, stuff the chicken, alternating with washed prunes.
3. Sew the hole, line the baking sheet with foil, lay out the bird.
4. Cover with a double layer of foil, bake at 200 degrees for 60 minutes.
5. Remove the top layer, remove the bottom, grease.
6. Cook another 20 minutes.

With rice and prunes

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 143 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Chicken stuffed with rice and prunes in the oven is characterized by a more hearty filling, a pleasant sweetish aroma in the form of complemented cereals with dried fruits. To balance excessive cloying, you can put onion, carrots, garlic, dill to the minced meat. For the filling, long-grain steamed rice is optimal, which will not decompose during cooking, but retain its structure.

Ingredients:

• chicken is a small carcass;
• rice – 300 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• prunes – 15 pcs.;
• dill – 20 g;
• sunflower oil – 30 ml.

Cooking method:

1. Rinse the carcass, cut off the protruding parts of the wings, excess skin.
2. Rub with salt and pepper.
3. Soak the prunes for 20 minutes in hot water, cut into cubes. Chop the onion head, rub the carrots, fry.
4. Rinse, boil until soft. Chop garlic with dill.
5. Combine all components, stuff chicken with them, sew.
6. Lubricate the top, put in the oven for 40 minutes at 190 degrees.
7. Water with juice every 10 minutes.

In a slow cooker

• Cooking time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 141 kcal.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Stuffed chicken in a slow cooker will turn out more juicy compared to a dish made in the oven. It is characterized by the absence of a delicious fried crust. The dish is distinguished by tenderness and softness, and the original filling from the kernels of nuts and bread adds piquancy to it. It has a delicate taste, goes well with fried meat.

Ingredients:

• chicken – 1500 g;
• onion – 1 pc.;
• walnuts – 100 g;
• white bread – 3 slices;
• butter – 50 g;
• fresh parsley – 30 g;
• eggs – 2 pcs.;
• milk – 70 ml;
• chicken stock – a glass.

Cooking method:

1. Pour the crumb of bread with milk.
2. Mash nuts in a mortar, chop parsley very finely.
3. Chop the onion, fry until golden, turning on the “Baking” program, let cool.
4. Mix bread with nuts, parsley, onions, eggs. Add salt and pepper.
5. Rinse the chicken, dry, stuff, sew.
6. Put in the bowl of the crock-pot, season with spices, pour in the broth.
7. Set the “Baking” mode for an hour. Set to warm up for another half hour.

With cheese

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 149 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Chicken stuffed with cheese, beautifully called galantine, contains, in addition to the main filling, ham and eggs. Cooking such a delicious stuffed chicken is easy if you follow the step by step instructions. Galantine comes with a pleasant aroma, mouth-watering taste, has an attractive sectional view. It can be served chilled or directly from the oven..

Ingredients:

• chicken – 1 kg;
• mayonnaise – 30 ml;
• ham – 100 g;
• cheese – 100 g;
• eggs – 2 pcs.;
• cream – 40 ml;
• white loaf – 4 pieces;
• bell pepper – 1 pc.;
• parsley – 4 stalks.

Cooking method:

1. Rinse the carcass, remove the skin, leaving legs and wings. Remove meat, twist through a meat grinder or chop with a blender.
2. Baton pour milk, let swell. Cut the ham and pepper into cubes, rub the cheese, chop the greens. Mix the ingredients, put the chicken inside.
3. Sew a hole, grease, tie the legs and wings with thread.
4. Bake at 170 degrees for 1.5 hours, dousing with fat. 10 minutes before the end, increase the temperature.

With buckwheat

• Cooking time: 3 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 142 kcal.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Chicken stuffed with buckwheat looks very attractive. Two dishes come out of it at once – the main meat and juicy side dish with rich smells of spices. This stuffed chicken is distinguished by the manufacture of minced cereal in a slow cooker. Due to this, porridge turns out to be friable and of proper consistency, it does not burn. You can prepare the filling in the pan, if the multicooker is not at hand.

Ingredients:

• chicken – 1000 g;
• buckwheat groats – 200 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• water – 0.4 l;
• vegetable oil – 40 ml;
• garlic – 2 cloves;
• mayonnaise – 20 ml.

Cooking method:

1. Rinse the carcass, marinate in mayonnaise and spices, crushed garlic for an hour.
2. Rub the carrots coarsely, cut the onions into small cubes, fry in the multicooker bowl, turning on the corresponding mode. After 15 minutes, pour the washed buckwheat, pour in salt water. Cook in the “Cereals” mode for 50 minutes.
3. Stuff the chicken, sew a hole, lay the baking dish.
4. Cook 1.5 hours at 180 degrees.