Oven-stuffed chicken is the queen of the everyday and festive table. If you want to please your loved ones and surprise guests, then prepare this dish. And our helpful tips and recipes will help you make your food unforgettably delicious.
Recipe content:
- Chicken stuffed with buckwheat with mushrooms - the subtleties of cooking
- Chicken stuffed with mushrooms in the oven
- Chicken stuffed with rice and mushrooms
- Chicken stuffed with potatoes and mushrooms
- Chicken stuffed with cheese mushrooms
- Chicken stuffed with mushrooms, boneless
- Video recipes
On the festive table, stuffed chicken is given one of the main places. This juicy and tender meat is always met with delight by the invited guests. The dish always turns out great, because there is nothing difficult in making it perfect. However, the hostess sometimes spends a lot of attention on its preparation, as she tries to surprise the guests with her new flavoring notes.
Many products are used for stuffing chicken. Of course, first of all, these are apples and dried fruits. However, no less tasty poultry is obtained with cereals, rice, buckwheat, potatoes, and, of course, with mushrooms. The combination of chicken with these products always gives an atmosphere of celebration and celebration.
Chicken stuffed with buckwheat with mushrooms - the subtleties of cooking
Only one kind of stuffed chicken with mushrooms makes you think that the hostess over the dish conjured for at least four hours, applying all her skill. Well, let the guests continue to think so, since in fact you will spend no more than half an hour on cooking, and the oven will do the rest for you. Well, to make the food really excellent, use our tips.
- Choose a medium-sized chicken for stuffing, because in large individuals, the meat is tougher and it bakes worse. The ideal chicken weight is 1.5 kg.
- Only bake fresh, chilled meat, as frozen food loses some of its taste. Use this for frying or cooking.
- You can use any mushrooms for the filling. These can be self-collected boletus and other forest species. But with them you need to be extremely careful in processing. The easiest oyster mushrooms and mushrooms to work.
- Also, mushrooms can be fresh, frozen or dried. The taste of the dish will not suffer from this.
- Dried mushrooms are soaked in boiled water before cooking, in warm temperature - half an hour, cool - an hour.
- If cereals and cereals are used for the filling, then they can be used raw or pre-boiled until half cooked. Using the first option, stuff the bird in 2/3 parts, because in the process of cooking, the cereals will increase in size.
- Before putting the filling in the chicken, wipe it inside with salt and spices so that the filling is not bland.
- To prevent the filling from falling out during baking, it is advisable to sew up the skin.
- The average roasting time of a broiler carcass is approximately 40 minutes per kg of body weight. If cooking poultry, increase the cooking time by half an hour.
- Readiness is checked by a puncture of the thigh. The juice should ooze light. If it is bloody, then bake some more.
- Remove fat layers from chicken, otherwise the dish will turn out to be very high in calories. This is especially true for the use of rice filling. Since rice actively absorbs liquid in itself, which means that it also takes away all the fat. Foil or a culinary sleeve will help preserve the juiciness of the bird.
- If you are worried that the meat will be tough, then use a sleeve. Then it is guaranteed to be tender and soft. It will be slightly drier in the foil.
- To make the white meat juicier, make small cuts in the poultry breast and put a piece of butter in it.
Chicken stuffed with mushrooms in the oven
Delight your family and friends with baked chicken with mushroom filling. This is a very tasty and unusual recipe that everyone will definitely like.
- Caloric content per 100 g - 129 kcal.
- Servings Per Container - 1 Carcass
- Cooking time - 1.5 hours
Ingredients:
- Chicken - 1 carcass
- Champignons - 600 g
- Bulgarian pepper - 2 pcs.
- Onions - 1 pc.
- Salt to taste
- Vegetable oil - for frying
- Ground pepper - to taste
Step by step cooking:
- Wash the chicken, wipe it with a paper towel and remove the internal fat.
- Wash the mushrooms and cut into slices.
- Peel and chop the onions in half rings.
- Cut the peppers in half, remove the seeds and place them in boiling water for 5 minutes, so that it is easier to separate the peels from them, which then do.
- Heat a frying pan with vegetable oil and fry the onion and mushrooms until almost cooked. Add the sliced peppers and stir.
- Fill the chicken with the mushrooms and sew up the skin. the filling is very small and may fall out during baking.
- Bake the poultry in the oven at 180 ° C for 40 minutes.
Chicken stuffed with rice and mushrooms
Rice is a hearty filling that goes well with baked tender meat. Well, the aroma of mushrooms gives the food a piquancy and amazing aroma. In addition, such a dish does not require a side dish. it will cook with the carcass.
Ingredients:
- Chicken - 1 bird
- Rice (dry) - 150 g
- Champignons - 250 g
- Bulb onions - 1-2 pcs.
- Olive oil - 2 tsp
- Vegetable oil - for frying
- Garlic - 2-3 cloves
- Salt to taste
- Broth - 2 tbsp.
- Freshly ground pepper - to taste
Step by step cooking:
- Wash the chicken and pat dry with a paper towel.
- Peel the garlic and pass through the garlic. In a bowl, combine the olive oil, garlic, salt, pepper and stir.
- With the resulting mixture, grate the chicken inside and out, tighten it with cling film, put in a bowl and leave to marinate for 3 hours.
- Prepare the filling by this time. Peel the onion and chop finely.
- Wash the champignons and cut into slices.
- Heat vegetable oil in a skillet and add mushrooms. Season them with salt and fry for 5-7 minutes until all the liquid has evaporated. Transfer them to a bowl.
- Send the onion to the pan and fry it over low heat until soft. Transfer to the mushrooms.
- Put well-washed rice in a frying pan and fry a little, 2-3 minutes.
- Pour the broth (chicken or vegetable) into the rice and cook until the liquid evaporates. Season with salt and pepper.
- Stuff the chicken with the rice filling and seal the hole with toothpicks or stitching together.
- Place it on a baking sheet and bake for 1.5 hours in a preheated oven to 180 ° C.
- Remove the finished bird from the oven and let stand for 10 minutes. When serving the filling, place it around the bird and garnish with fresh herbs.
Chicken stuffed with potatoes and mushrooms
We often bake potatoes with chicken drumsticks in the oven. So why not try to cook the whole bird by stuffing it with tubers. Learns a wonderful potato side dish with meat.
Ingredients:
- Chicken - 1 pc.
- Potatoes - 5 pcs.
- Onions - 3 pcs.
- Oyster mushrooms - 200 g
- Sour cream - 2 tablespoons
- Salt to taste
- Vegetable oil - for frying
- Ground black pepper - to taste
Step by step cooking:
- Wash the chicken and pat dry with a paper towel.
- Wash the potatoes and cut into 2-4 slices. Young tubers can be stuffed in the skins, and old ones can be peeled. Although, if desired, winter varieties can also be baked in the peel.
- Peel the onion and chop.
- Cut the oyster mushrooms into cubes.
- Heat vegetable oil in a skillet and put onions to fry. Bring it to transparency and add oyster mushrooms to it. They will give off liquid, so heat it up to evaporate faster.
- Pour sour cream into the pan and stir.
- Stuff the chicken, alternating between potatoes and mushrooms and onions.
- Fill in the entire carcass and sew up the skin.
- Brush the poultry with sour cream, sprinkle with chicken seasoning, salt and pepper.
- Send the carcass to a heated oven to 180-200 degrees for 1.5 hours.
Chicken stuffed with cheese mushrooms
Chicken stuffed with cheese mushrooms will help surprise guests. This dish deserves attention and can decorate a festive table with dignity.
Ingredients:
- Chicken - 1 bird
- Dried porcini mushrooms - 100 g
- Onions - 2 pcs.
- Garlic - 2 wedges
- Cheese - 200 g
- Salt to taste
- Vegetable oil - for frying
- Ground pepper - to taste
- Mustard - 2 tablespoons
- Olive oil - 3 tablespoons
- Table vinegar - 1 tablespoon
Step by step cooking:
- Prepare the marinade. To do this, combine mustard with olive oil and vinegar. Add minced garlic, salt and ground pepper.
- Wash and dry the chicken. Spread it on all sides and inside with the prepared mixture. Leave it on for an hour.
- Pour boiling water over the mushrooms and leave to infuse for half an hour. Discard them on a strainer to drain the water. Then cut into medium slices.
- Peel the onion and chop it into half rings. Heat the oil in a skillet and fry them until transparent.
- Add mushrooms to the onion and continue to fry until golden brown.
- Grate the cheese on a coarse grater and add to the pan.
- Season the mushrooms with salt and pepper, stir and turn off the stove.
- Stuff the chicken with mushrooms and seal the skin with toothpicks.
- Put the carcass on a baking sheet and bake at 200 ° C for 1.5 hours.
Chicken stuffed with mushrooms, boneless
Such a rosy and juicy chicken is worthy of the most exquisite solemn feast. Guests will not suffer with bones, since they simply are not in this delicate dish. This interesting method of stuffing is very popular today, since the boneless chicken carcass turns out to be very beautifully formed.
Ingredients:
- Chicken - 1 carcass
- Champignons - 300 g
- Oyster mushrooms - 200 g
- Onion - 1 pc.
- Cheese - 50 g
- Butter - 50 g
- Eggs - 1 pc.
- Vegetable oil - for frying
- Salt to taste
- Ground pepper - to taste
Step by step cooking:
- Wash the chicken and remove all the bones. To do this, cut the carcass along the vertebra. Separate the femur, winglet joints from the spine and ribs. Do the same for the second half of the carcass. Trim the adhesive part and remove the small bones from the neck. Remove the thigh, leaving only part of the lower leg. It is needed to make the finished dish look beautiful.
- Salt and pepper the finished carcass. Leave it on for 1 hour.
- Remove any meat that remains on the bones.
- Cut the champignons and oyster mushrooms and fry in a frying pan in vegetable oil.
- When all the liquid has evaporated from the pan, add the chopped onion.
- Fry food until golden brown.
- Put the mushrooms and onions in a bowl and add the grated cheese and chopped herbs.
- Add the grated butter and beat in the egg.
- Season with salt, pepper and any spices.
- Stir and fill the inside of the chicken with the mixture.
- Sew the skin of the bird, sewing up all the holes.
- Give it its original chicken look with light pats.
- Place it on a baking sheet with the back facing down and send it to bake in a heated oven to 180 ° C for 45 minutes.
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