Stuffed boneless chicken in the oven

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Let's prepare the food: boil the eggs, wash the chicken well

2. STEP 2

   

   Let's start freeing our chicken from the bones - everything is not as difficult as it seems at first glance. You need to start from the back, gradually separating the meat from the bones and cutting the joints of the thigh and wing.

3. STEP 3

   

   We take out the femur, as if turning the meat inside out, leaving the drumsticks

4. STEP 4

   

   We do the same with the second half of the chicken.

5. STEP 5

   

   We continue to carefully pry the meat in the direction of the dorsal bones, leave the chicken fillet on the skin, and remove the dorsal bone

6. STEP 6

   

   This is how the chicken rests in a relaxed state)

7. STEP 7

   

   Let's salt, pepper, add your favorite spices, I sprinkled a little with Provençal herbs and add a little vegetable oil. Let's leave the chicken alone for a while to marinate.

8. STEP 8

   

   Fry the onion in vegetable oil (you can use butter) until golden brown.

9. STEP 9

   

   Add buckwheat and fry everything together a little more

10. STEP 10

    

    Now let the buckwheat cook, add 200 ml of water and cook until done

11. STEP 11

    

    Fry the mushrooms. I still have frozen porcini mushrooms from the fall, but you can use any mushrooms - champignons, oyster mushrooms, etc. In any case it will be delicious. You can even do without them

12. STEP 12

    

    Grate the cheese on a coarse grater

13. STEP 13

    

    Prepare the filling - cheese, buckwheat, mix mushrooms, add a raw egg

14. STEP 14

    

    This is the filling I got. But there are a lot of options, it all depends on your mood, imagination and food in the refrigerator)

15. STEP 15

    

    Spread half the filling, boiled eggs on top

16. STEP 16

    

    Another layer of filling

17. STEP 17

    

    Carefully sew it up, grease the top with a little vegetable oil and put it in a preheated oven until done.

18. STEP 18

    

    What a beauty it turned out!!!

19. STEP 19

    

    And in the context

Comments on the recipe

Lesya

15.11.2023

4.9

I can only stuff chicken breasts. See the recipe.

Tatiana

15.11.2023

5

Hurray! Chicken, and most importantly buckwheat. My husband was delighted with this combination. And what I liked most was the idea that freeing a chicken from the bones is not so difficult (for me it’s still a circus act) But what can’t you do for BUCKWHEAT.

Natusik

15.11.2023

4.8

Natyushka, you are simply a GODDESS! Really, you're smart!

klava4

15.11.2023

4.9

Katerina

15.11.2023

4.5

I really liked the recipe! I will definitely make it! Sometimes I put chicken meat through a meat grinder, add salt and spices, and garlic to the minced meat. I put a layer of minced meat on the chicken skin, boiled eggs on top of it one by one and cover it again with minced meat. I shape it into a roll and sew it up or pin it with toothpicks .edges of the skin. I place the seam side down, grease with sour cream or mayonnaise to obtain a golden, golden brown crust. I bake at t-180-200 * about 40-45 minutes. When cut in the middle of the slice, there is a ring of egg and along the edges there is fragrant, tender chicken meat. It’s troublesome, of course, but it’s worth it. I usually make it on some special day or holiday. I cut it, put it on a beautiful elongated dish on lettuce leaves. I decorate it with cherry tomatoes, covering the entire length of the roll. It looks very beautiful and creates an appetite.

elena

15.11.2023

4.9

I've prepared everything, all I have to do is stuff it and sew it up...Girls, how long should I bake the chicken in the oven and at what temperature?