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 to be 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 the 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.

It's no secret that chicken meat is considered a dietary product, which contains a maximum of beneficial vitamins with a minimum of calories. It is allowed to be eaten on various diets and with most types of allergies. In addition, properly cooked stuffed chicken has amazing taste. Another advantage of white meat is its price: chicken is much cheaper not only than red meat, but also turkey, and the difference in taste with the latter is small.

Stuffed chicken has long been considered a delicacy. It was always served at holidays, placed at the head of the table. Golden, rosy, juicy, aromatic, surrounded by herbs and vegetables, it always attracted attention. It is difficult to imagine the festive table of the Slavic peoples without this dish - remember any film about the king. And the more the housewife’s skill was valued, the more interesting, varied and unusual the filling of the bird was. Simply placing slices of apples and lemons into a carcass was already banal, but carefully cutting off the skin and stuffing it with meat and other products, as if you were looking at a whole chicken, was already an art.

Another reason for the popularity of this dish is its satiety. And if one chicken is unlikely to be enough to feed a whole family (and everyone knows how big families used to be), then a stuffed bird, and even with a side dish, will not leave anyone hungry.

This is a very festive and unusual dish. Soft raisins and rice combined with hard nuts give the filling an extraordinary piquancy. And the sweet and sour taste of dried grapes makes the traditional taste of white meat even more interesting. In addition, the chicken is baked in a sleeve, which makes it even more tender, and the rice, raisins and nuts, soaked in the juice, are truly tasty.

You will need:

• chicken – 1-1.2 kg;
• round grain rice – 1.5 tbsp;
• onion – 1 pc.;
• garlic – 3-4 cloves;
• peeled pine nuts – 3 tbsp. l.;
• raisins – 3 tbsp. l.;
• seasoning for chicken (any you wish) - 1 tbsp. l.;
• hot pepper to taste;
• olive oil 1 tbsp. l. plus oil for frying;
• salt to taste;
• baking bag.

Cooking stages.

1. Rinse the chicken carcass under running cold water and dry with a towel. Finely chop the peeled onion and garlic. Fry the chopped vegetables in hot olive oil.

2. Add washed rice and half a tablespoon of seasoning and mix everything well. Pour boiling water over and simmer until the rice is completely cooked.

3. Remove the neck from the chicken, if it has one. In a separate bowl, mix the remaining seasonings with the olive oil. Carefully coat the inside of the chicken belly with the mixture.

4. Divide the finished rice into 2 parts: for garnish and for stuffing (literally 4 tablespoons are enough).

5. In another frying pan, lightly fry the pine nuts in hot olive oil. When they just start to brown, add the raisins and fry it all for literally 5-10 seconds, stirring constantly.

6. Mix raisins and nuts with rice. Fill the skin in the neck area with the resulting minced meat and sew it up or pin it with toothpicks so that nothing spills out.

7. The remaining minced meat should be placed in the chicken’s belly and sewed up in the same way.

8. Rub the carcass on all sides with a mixture of seasonings and olive oil.

9. Place the chicken in a baking bag, tie it tightly and pierce it in several places with a toothpick or knife to circulate air.

10. Bake in the oven for about an hour at 180-190 degrees.

Juicy stuffed chicken with rice and raisins is ready. You can serve the dish hot, placing it on the rest of the side dish and garnishing with herbs.

You will need:

• chicken – 1 kg;
• onion – 2 heads;
• champignon mushrooms – 150 gr.;
• salt – 0.5 tsp;
• sour cream – 2 tbsp. l.;
• paprika – 0.5 tsp;
• thyme – 0.25 tsp;
• vegetable oil (can be sunflower or olive) – 2 tbsp. l.;
• a mixture of peppers to taste;
• greens to taste.

For the sauce you will need:

• salt – 1 tsp;
• estimate - 4 tbsp. l.;
• mustard – 1 tsp;
• paprika – 1 tsp;
• thyme – 0.5 tsp;
• a mixture of peppers to taste.

Cooking stages.

1. Peel the onion and cut into small cubes. Cut the washed mushrooms into pieces, chop the greens.

2. Chop the oil in a frying pan and fry the onions and mushrooms until half cooked.

3. Pour the finished mixture into a deep bowl and add sour cream, salt, herbs, paprika, pepper and thyme. Mix everything well and leave to brew under the lid.

4. Rinse the chicken carcass under cold water and dry with a paper towel.

5. In a separate bowl, mix all the ingredients for the sauce.

6. Pour a little oil into the bottom of the dish where you will bake the chicken and place the carcass there. Stuff with the prepared mixture.

7. To prevent anything from falling out during cooking, secure the pocket with toothpicks or sew it up. To prevent the bird's wings from getting burned, you can wrap them in foil.

8. Coat the chicken with sauce and bake in the oven at 180-190 degrees for about an hour.

Serve the dish hot with fresh vegetables and herbs. Stuffed chicken with champignons turns out very juicy and at the same time satisfying, don’t forget to put a little stuffing on everyone’s plate, it will become an excellent side dish. Garnish the dish with fresh vegetables and lettuce leaves. Bon appetit!

Stuffed chicken according to this recipe turns out to be quite spicy and very satisfying. The ingredients are all simple and available at any grocery store. The finished dish looks very festive due to the different colors of the filling, especially if decorated with herbs and bright vegetables.

You will need:

• chicken – 1-1.5 kg;
• canned white beans – 200 gr.;
• “Cherizo” sausage (can be replaced with any thin smoked sausage with fat) – 150 gr.;
• onion – 1 head;
• lemon – 0.5 pcs.;
• garlic – 2 cloves;
• olive oil 2 tbsp. l.;
• black pepper to taste;
• paprika to taste;
• Provençal herbs to taste;
• chili pepper to taste.

Cooking stages.

1. First, cut the sausage into small pieces.

2. Peel the onions and garlic. Cut the onion into quarter rings, crush the garlic with a knife and chop along with the chili pepper.

3. Fry the sausage in heated olive oil until the fat has evaporated. Add the onion and fry, stirring, until the onion is golden brown. Next you need to add Provençal herbs, garlic and chili pepper and mix everything well.

4. After just a couple of minutes, add the beans, reduce the heat and simmer for 3-5 minutes.

5. Rinse the chicken under cold water and pat dry with a paper towel. Stuff the chicken with fried vegetables and sausage very tightly, leaving a little room for half a lemon.

6. Place half a lemon in the belly of the bird and pin it with toothpicks or sew it with thread so that the filling does not spill out during cooking.

7. In a separate bowl, mix paprika and black pepper with olive oil. Rub the chicken thoroughly with the resulting mixture.

8. Place the chicken in a baking dish and pour a little water into the bottom of the dish. Cover the top with foil, the matte side facing out, and make several holes with a toothpick or needle.

9. Place the chicken in the refrigerator to marinate for 30-60 minutes. Preheat the oven to 180-190 degrees and bake the chicken for about an hour.

10. Remove the foil and bake for another 15-20 minutes to form a beautiful golden brown crust.

11. Squeeze the lemon juice from the chicken into a separate bowl (you can add pulp), pour in the juice that was released when the chicken was baked, add a little pepper and mix well.

Stuffed chicken is ready to serve. Cut the bird along the belly and pour the resulting sauce over both the bird itself and the filling. The aroma will be simply amazing, it will be increasingly difficult for guests to cope with curiosity and hunger, so do not waste time, but immediately serve the dish on the festive table.

When preparing chicken with apples and lemons, you need the simplest ingredients, which are also inexpensive, and the result is amazing. The sweetness of apples and the acidity of lemon miraculously mix and permeate the poultry meat, making it savory, and the cooking process allows the chicken to remain juicy and tender.

You will need:

• chicken – 1.5 kg;
• apples – 3-4 pcs.;
• lemon – 1 pc.

For the marinade you will need:

• mayonnaise (can be replaced with sour cream) – 150 gr.;
• garlic – 3 cloves;
• salt – 1 tbsp. l. with top;
• ground coriander – 0.5 tbsp. l.;
• turmeric – 0.25 tbsp. l.;
• ground chili pepper to taste;
• black pepper to taste.

Cooking stages.

1. Wash the chicken under cold water and pat dry with a paper towel. In a separate bowl, mix mayonnaise, turmeric, coriander and pepper. Squeeze the garlic here and mix everything again.

2. Coat the chicken with the resulting marinade on all sides, including the inside.

3. Wash apples and lemons, dry and cut into small slices, mix with each other. Stuff the chicken with fruit and secure the seam with toothpicks or thread. You can also place fruit slices in the pocket at the neck.

4. Leave the chicken prepared for baking to marinate for several hours in the refrigerator. Preheat the oven to 280 degrees. Transfer the carcass to a baking dish. You can add any vegetables you like to the chicken. For example, zucchini, eggplant or potatoes. First roll them in the chicken marinade.

Bake the chicken for about an hour. Serve hot. Before placing the dish on the table, remove any toothpicks or threads that were used to hold the belly and neck area together.

To serve, place the chicken on a large platter, arrange the roasted vegetables and stuffing around it, and pour the roasting juices over the top. You can decorate with greenery. You will remember this amazing juicy stuffed chicken with apples for a long time.

This is a very simple and satisfying dish, where both meat and side dish are cooked at the same time. Buckwheat itself, mixed with fried vegetables, is very appetizing. Here it is also soaked in chicken juice, which makes its taste rich. And thanks to the bouquet of seasonings and the baking process, the stuffed chicken turns out very soft, juicy and aromatic.

You will need:

• chicken – 2 kg;
• onion – 1 head;
• carrots – 1 pc.;
• buckwheat – 0.75 cups;
• vegetable oil (sunflower or olive) for frying vegetables.

For the marinade:

• honey - 1 tbsp. l.;
• seasonings to taste;
• salt to taste.

Cooking steps:

1. Be sure to rinse the chicken under running water and pat dry with a paper towel. Mix all the seasonings for the marinade with honey and rub the resulting mixture onto the chicken.

2. Marinate the bird in the refrigerator overnight. Continue cooking the next day. Peel the onions and carrots. Cut the onion into small pieces and grate the carrots on a coarse grater.

3. Meanwhile, let the buckwheat cook. Don't forget to add salt. Fry the onions and carrots in hot oil until the onions are golden brown. In a separate bowl, mix buckwheat and fried vegetables.

4. Stuff the belly and neck area of ​​the chicken with the resulting mixture, pin with toothpicks or sew with threads so that the buckwheat and vegetables do not fall out during cooking.

5. Wrap the chicken in 2 layers of foil, shiny side facing down. The better you pack the bird, the more juice will be retained, which means the meat will be juicy and soft.

Bake the chicken at 180-200 degrees for about 1.5 hours. Then unwrap the carcass and bake for another half hour until a golden brown crust forms.

The dish is served hot. No additional side dish is required, but fresh vegetables and herbs will not be superfluous. This hearty chicken is suitable for both a holiday and a hearty family lunch on a weekend.

Like any dish where meat and a side dish are cooked at the same time, this chicken turns out amazing. Thanks to the spices and mushrooms used, the bird acquires an extraordinary aroma, and the filling, soaked in meat juice, becomes truly tasty. At the same time, the cooking process does not require anything supernatural from you - everything is very simple and accessible. And of course, this option for preparing stuffed chicken is a real gift for potato lovers.

You will need:

• chicken – 1.5 kg;
• potatoes – 400 gr.;
• champignon mushrooms – 250 gr.;
• onion – 1 pc.;
• sour cream – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• garlic – 3 cloves;
• vegetable oil (sunflower or olive is suitable) for frying;
• salt to taste;
• pepper to taste;
• seasonings to taste.

Cooking stages.

1. Rinse the chicken with cold water and pat dry with a paper towel. Remove the main bones from the carcass, leaving the legs and wings intact.

3. Peel the potatoes and onions, rinse the mushrooms. Cut the potatoes with mushrooms into small cubes, finely chop the onion.

4. Fry the potatoes in hot oil over medium-high heat until a crust forms. Transfer the potatoes to a separate bowl.

5. In the same frying pan, fry the onion until golden brown, and then add mushrooms to it, salt and pepper to taste and cook for about 5 minutes. Mix potatoes with mushrooms and onions.

6. Place the chicken in a baking dish and stuff it with the resulting filling. Secure the slit on the abdomen and neck area with toothpicks or threads.

7. In a separate bowl, mix sour cream, mayonnaise and crushed garlic. Spread this sauce over the chicken on all sides.

8. Send the chicken to bake for about 15 hours in an oven preheated to 180 degrees. During this time, you need to turn it over once and grease it at least twice with an additional mixture of sour cream, mayonnaise and garlic.

Serve the dish hot, garnished with herbs. Bon appetit!

Festive chicken stuffed with plums and apples - video recipe

As you can see, all the recipes are quite simple, and a set of products can be bought at the nearest supermarket. And if you and your loved ones love chicken, but you’ve run out of ideas on how to serve it deliciously and beautifully, prepare a stuffed bird according to one of these recipes - exclamations of admiration are guaranteed. Just a little effort of yours, and an original delicious dish will be on your table.

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

1. The easiest one is when only the bird’s belly is filled with stuffing.
2. When the skin is removed from the bird with a stocking and stuffed.
3. 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:

1. wash thoroughly;
2. from the abdomen, removing the remains of internal organs, films, fat;
3. wash again;
4. dry with a clean cloth or paper towels;
5. 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:

1. Lubricate the bird outside and inside with salt, a mixture of spices and sour cream.
2. 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.
3. Stuff the chicken with well-mixed minced meat and sew it up. Place in prepared baking dish or baking sheet.
4. 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:

1. tongue;
2. minced meat from equal parts of chicken liver and ham;
3. 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:

1. Chop the onion coarsely, then fry.
2. Stir in finely chopped mushrooms.
3. Wipe the inside and outside of the chicken carcass with salt, spices and stuff with a mixture of mushrooms and onions.
4. Sew up the belly, coat thickly with sour cream (or).
5. The prepared chicken is fried in a frying pan or baked in the oven.
6. Don’t forget to baste it with any leaking fat every 5 minutes while cooking.
7. Before serving, season the dish thoroughly with sauce.
8. 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).
9. Mix all ingredients, boil and strain.
10. 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;
• greenery;
• 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:

1. Boil the rice until half cooked, rinse and dry it in a colander.
2. 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.
3. Mix rice, vegetables with seasonings and cheese.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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 guided by 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.

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, flavoring 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!

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 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 as part of 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

1. Lubricate the carcass with mayonnaise, rub with salt, pepper, spices (basil, oregano, marjoram, rosemary to choose from). Leave for 2 hours.
2. Peel and cut the vegetables into medium pieces.
3. Fry them in a frying pan, add salt and pepper. Place in the following order: onion, bell pepper, eggplant, tomato.
4. Place the filling inside the carcass and seal the belly.
5. 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

1. Rub the carcass with a mixture of mayonnaise and garlic, leave for 2 hours.
2. Peel the potatoes and boil until tender.
3. Peel and chop the onion, fry until tender. Mix with potatoes, add salt and pepper.
4. Place the mixture inside the carcass and secure the skin with toothpicks.
5. 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

1. Wash the legs, dry them, remove the skin.
2. Separate the meat from the bones and grind in a blender or meat grinder.
3. Finely chop the onion and mushrooms.
4. Fry the onion until golden brown, add the mushrooms and fry until tender.
5. Mix the mushroom filling with the meat, add salt, pepper, and stir.
6. Place the filling inside the leather “stockings”, form rounded legs, and secure the skin.
7. Beat the egg, dip the leg in it, dip it in breadcrumbs, and place on a baking sheet. Bread all the shanks this way.
8. 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!