Stuffed chicken - 44 cooking recipes

The most important rule that applies to any recipe for stuffed chicken in this section is: the bird carcass should be meaty and moderately large. Broilers are ideal. If you plan to make the filling from pancakes, you will only need the skin of the chicken. Therefore, in this particular case, the bird is selected based on the quality of its skin. It should be pink and whole.

You can stuff not only a whole chicken carcass, but also its individual parts: legs, thighs, breasts. This process can be more complex, but any beginner can handle it the first time. In addition, the recipe for stuffed chicken usually describes the entire process in detail.

If you plan to fill the entire chicken with filling, you should start with preparation: remove all excess, clean inside and outside, trim off the not-so-pleasant pieces (on the tail, on the wings). Bearing in mind the fact that when baking in the oven (as stuffed chicken is most often prepared), the thinner parts of the bird will begin to burn first. What may affect the appearance of the dish?

The skin is not removed from the bird - it is the skin, when browned, that will give the food an appetizing appearance. If necessary, the chicken can be tarred. Before filling the chicken with filling, you can coat it with oil or some sauce and keep it in the marinade for some time. She will be more tender. The filling selected according to the recipe is placed tightly into the chicken, without air pockets. And so that it does not fall out, the skin at the place of filling is sewn together (remove the thread after baking).

You can stuff chicken with anything: apples, pears, quinces, pineapples, oranges, rice, buckwheat, minced meat, mushrooms, potatoes, any other vegetables, fruits, dried fruits, herbs, nuts, cheese. And then bake with or without sauce, in the oven, slow cooker, steamer, microwave, or grill.