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.

To surprise and treat guests, the hostesses prepare a lot. And sometimes incredible recipes are invented. So, a stuffed chicken can be filled with a mixture of vegetables, fruits, cereals, and minced meat.

Cooking time: 2-3 hours

Number of servings: 5-6

Oven time: 30-60 minutes at 180 °C

How much to cook, for how many servings

Sometimes culinary discoveries seem quite risky. But, having tried the food once, you can draw conclusions about the fallacy of your first impression. Stuffed chicken is a meal on its own. And you can eat it both hot and cold.

But it will take two to three hours to prepare five or six servings.

Components

For aromatic chicken crust stuffed with mushrooms and rice, use the following ingredients:

Preparing the food is not difficult. And it will decorate even the most solemn reception.

Step 1

Before cooking, the chicken is gutted, washed inside and outside, and excess moisture is removed. You can cut off layers of fat. The carcass is seasoned and refrigerated for at least three hours, eight hours at most.

It is advisable to start preparing the day before your appointment. Then the carcass will have time to soak in all the aromas, and the result will delight you with its juiciness and taste.

Step 2

Next is the turn of the filling. Wash the mushrooms and cut them into cubes. Finely chop the onion and press the garlic. Sauté the onion in oil until half cooked, adding mushrooms and garlic. After preparing the mushrooms, mix the filling with boiled rice and season with spices.

Step 3

After preparing the filling, they begin to stuff the carcass. The mass is placed inside the bird, in the abdominal slit, with a spoon. To preserve the integrity of the carcass, the cuts are fastened with toothpicks, tying the legs with thread, stronger.

Step 4

Simmer the chicken in the oven for an hour and a half at 180 degrees. After cooking is completed, the oven is turned off and the carcass is kept inside for another ten minutes. Then the food is served to the table whole or cut into pieces. No side dish needed. Decorate with herbs, lemon slices or chopped pickles.

Depending on the complexity of the filling, the complexity of preparing the food also changes. So, filling with vegetables and cereals is for beginners, and fruit mince is for experienced housewives.

The most difficult stage of preparing a bird is considered to be ridding the carcass of excess bones and giblets. To make the task easier, you can take the carcass already gutted. The meat must be washed and excess moisture removed with paper towels.

Chicken stuffed with fruit and nuts

Stuff the chicken with nuts and fruits. So, a mixture of prunes, apples and nuts gives piquancy and aroma.

Components

For treats take:

Cooking method

The carcass is washed, dried, gutted and bones removed. After loading the filling, the incision is sewn or secured with toothpicks.

Step 1

Apples are cut coarsely, mixed with prunes, halved, and almonds. The mass is placed in the bird, the cut is fixed.

Step 2

Pressed garlic, oil, spices are mixed separately, and the outside of the carcass is coated with the mixture. The delicacy is placed on a baking sheet covered with parchment and baked at 200 degrees. When serving, cut into a roll.

“As if” stuffed chicken

Why stuff a bird when you can make an imitation? And tasty, and impressive, and less fuss.

Take the following products:

Cooking method

Step 1

The carcass is freed from the skin, leaving it intact. The breast is separated from the skeleton, beaten, cut into smaller pieces, and seasoned with spices. Mix the meat with grated cheese.

Step 2

The skin is sewn together from the neck, stuffed, forming a carcass. Grease a baking sheet with oil and cook the chicken in the oven at 180 degrees for about fifty minutes. The carcass bakes perfectly, and the taste is incomparable.

Chicken stuffed with minced meat

If you have no ideas for filling, but still have a desire to experiment, then you can try minced meat.

Step-by-step cooking recipe

Step 1

Cut carrots into slices. The pieces are inserted into the holes made in the washed carcass. Chop the onion and finely chop the mushrooms. Champignons are fried in oil, adding spices. The finished mixture is supplemented with onions and tomatoes. The filling is set aside.

Step 2

The sauce is being prepared. You can take only sour cream, or you can mix it with mayonnaise. The carcass is stuffed, secured with toothpicks, and sauce is coated on top, sparing nothing. We did something similar when we were preparing.

Step 3

Place the food in the sleeve, tie it, leaving holes, place it on a baking sheet and bake at 180 degrees for two hours.

Chicken with orange-apple filling

How unusual is the chicken stuffed with oranges and apples! Six servings will require four hours and desire.

Components

Have to take:

How to cook

The bird turns out tender, with a crispy crust, with a slightly noticeable citrus flavor and rosemary aroma. The carcass is washed, dried, and the tail and skin on the neck are removed.

Step 1

Use a spoon to separate the breast skin and rub the carcass with coarse salt. A marinade is made from ginger, mustard, pepper, adjika, rosemary, seasonings, crushed garlic, soy sauce, and vegetable oil. They are mixed.

Step 2

Coat the bird with marinade on each side and from the inside too, don’t forget the breast under the skin. The carcass is left for at least a couple of hours, preferably overnight, to marinate.

Step 3

Cut apple and orange into slices. Place the chicken in a mold coated with oil. Butter, pieces, are placed under the skin of the breast.

Step 4

The bird is stuffed with fruits and “sewed up” with toothpicks. The legs are tied to prevent them from burning. They make pockets in the carcass with a knife and put the wings there.

Pour a little water into the mold and place the chicken in a preheated oven at 190 degrees. The juice is poured on the bird after two-thirds of an hour. Turn over and bake for another half hour.

Step 5

After pouring the juice over again, the bird is placed in the oven for ten minutes to crust. Turn it over and place it on the other side for crust. The size of the carcass depends on the cooking time.

Chicken with minced egg filling

For a dish stuffed with minced meat, eggs and cheese, take:

Bake at 180 degrees for half an hour. Remove toothpicks from the finished dish and place on a serving dish. Decorate with herbs and serve potatoes as a side dish.

It turns out both impressive and tasty. Suitable for any celebration. And you can stuff it with any filling, and serve it as an appetizer or with a side dish. Juicy, spicy, tender: easy to cut, and disappears from the table instantly.

The main time is to prepare. So for our dear guests this is the best option.

Chicken stuffed with buckwheat

And the buckwheat filling is healthy, tasty and doesn’t take that long. Makes six servings and takes an hour and a half to cook. But there is also marinating. It will take at least a couple of hours.

chicken stuffed with rice

Remove the carcass to marinate for two hours. The buckwheat is washed, filled with water, salted and set to cook. Fry the finely chopped onion in oil. Mix the desired amount of buckwheat with onions.

Step 2

The bird is laid out on a mold and the chicken is filled with buckwheat. The edges are secured with toothpicks and set at 200 degrees for an hour and a half.

The combination is classic and very tasty. This meat is suitable for any table. The cooking time is approximately equal to the weight of the carcass, so you should weigh it first.

Both guests and family simply will not be able to resist the aroma and amazing taste of chicken stuffed with even the most ordinary filling. Together they form such a tandem that the food turns into a gourmet temptation.

Stuffed chicken in the oven is a tasty, juicy, appetizing dish for the whole family, which can be used to decorate a holiday table or pamper your household on the weekend. The advantages of chicken are undeniable: tender meat, golden brown and crispy crust, subtle aroma of spices and garlic, and a minimum of calories, since excess fat comes out during baking. To make chicken your signature dish, you need to follow some cooking rules.

Stuffed chicken in the oven

Photo by Shutterstock

Poultry carcass selection

It is best to buy steamed or chilled chicken; unlike frozen, the meat of such poultry is more tender and nutritious, and has a rich taste and aroma. The best option is a young broiler chicken, weighing no more than 1.6 kg, with a well-developed breast, without protruding bones. You should be careful with a cheap product - sometimes it is so saturated with various drugs that there is practically no taste of the chicken left.

It is important to pay attention to the freshness of the meat. The chicken should be pale pink, with a yellowish tint, the fat and meat should be of an even tone, without spots or unevenness. Bright yellow fat, a grayish tint to the skin, an unpleasant odor, the smell of spices or vinegar should alert you, it is better to refuse such a purchase.

Baking method

You can bake chicken in the oven in a special dish, on the grill or on a wire rack. The best utensils for baking are ceramic or cast iron; thanks to uniform heating, the chicken will not burn and will bake evenly. Glass or metal dishes are also suitable, but require constant monitoring of the baking process. If you bake chicken often, you can purchase a special deep pan with a high cone in the central part.

You can simply bake the chicken on a baking sheet, in which case it should be constantly basted with the juices that are released, otherwise the meat will be tender at the bottom and dry at the top. To ensure that the crust turns out evenly crispy and golden brown, you should try cooking the chicken on a wire rack in the oven or on a broiler, with a baking tray underneath to allow the juices to drain.

Preparing the chicken

The chicken carcass should be rinsed well and dried by blotting with a paper towel. To make the meat more tender, you can soak it in a saline solution (70 g of salt per liter of water), leaving it in the refrigerator for 1–5 hours. After the procedure, you need to rinse the carcass again and dry it.

If the chicken has not been pre-soaked, it should be well rubbed with salt, ground pepper, chopped herbs and other spices. You can make small cuts in the skin and fill them with pieces of garlic, onions, carrots - they will absorb excess fat and make the taste richer. To get a golden brown crust, the chicken can be greased with a thin layer of sour cream and melted honey. You should not use mayonnaise - the chicken will be golden brown, but fattier, and there will be an unpleasant smell of vinegar.

Stuffing chicken

The fillings can be very different; chicken goes well with many fruits, cereals, vegetables, meat by-products, and mushrooms. Since the chicken itself is a rather fatty bird, it is better if the filling is a little dry: it will absorb the juices of the roasting meat.

The most popular combinations in the filling: - mushrooms with potatoes; - rice with apples and raisins; - stuffed pancakes; - cheese and nuts; - mushrooms with cabbage; - zucchini with cheese and tomatoes.

The filling should be prepared in advance - boil cereals or vegetables, fry onions, carrots, mushrooms, cut fruits, for example, apples, lemons, oranges. Mix the filling and fill the inner cavity of the chicken. Some cooks also fill the subcutaneous space by making several cuts in the skin.

When skinning chicken, you can't do without sharp knives with a short blade.

There is also another way to stuff chicken that requires more preparation. To do this, you need to carefully remove the skin from the chicken carcass, leaving the wings and legs intact, starting from the drumstick. It is important not to damage the integrity of the skin; it is better to trim along the meat. As a result, you will get a kind of leather bag with a thin layer of meat, which can be stuffed with any filling, and all the holes can be sewn up with thread.

Temperature

To check readiness using a thermometer, you need to insert it into the middle of the thigh, the temperature should be at least 85 degrees.

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!

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:

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 other ideas for tasty fillings at the very bottom of the culinary instructions.

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.

menu-doma.ru

Whole stuffed chicken in the oven

Winter holidays are a great occasion to cook something unusual and surprise guests and family with a new original dish. For example, don’t just bake the chicken in the oven, but stuff it with rice, dates, raisins, apples and generously season it with spices in an oriental style. You can rest assured that the success of the appetizing rosy chicken is guaranteed, and you will have to hand out the recipe all evening and tell you in detail how to cook it so that it turns out just as delicious! As a snack, be sure to prepare these champignons stuffed with chicken and cheese.

The recipe uses many spices, all of which are available and sold in any supermarket or market. You can take spices according to the recipe or create your own bouquet, cook the chicken not very spicy, or vice versa - add some spice if there are “fire eaters” among your guests. According to the recipe, the chicken will not be very spicy, and the filling will be sweet and sour, slightly hot due to ground chili pepper. If you don’t have dates, you can replace them with other dried fruits - dried apricots, prunes, but then increase the amount of sugar to balance the taste of the filling. I am sure you will like my whole stuffed chicken in the oven, see the recipe with photos below.

– long rice – 1 cup;

– sweet and sour apples – 2 small;

– dates – 10-12 pcs.;

– salt – 2 tsp. (taste);

– curry seasoning for chicken – 1 tsp;

– paprika, ground chili pepper – 1 tsp each;

– ground cinnamon – 0.5 tsp;

– cloves – 6-8 pcs.;

– nutmeg – to taste;

– black peppercorns – 0.5 tsp;

– white peppercorns – a third of a teaspoon;

– coriander (seeds) – 1 tsp;

– lemon juice – 1.5 tbsp;

– vegetable oil – grease the mold.

every-holiday.ru

Whole chicken stuffed in the oven recipe

Baking a whole chicken in the oven is a pleasure, because this dish is quite simple to prepare, but it turns out very tasty and substantial. In this article we will talk about how to bake a whole chicken in the oven.

Most often, such chicken is prepared for the holidays, because... it’s simple, convenient, quick, and turns out festive, so it’s a wonderful option for a New Year’s table or a feast on the occasion of another holiday!

For whole cooking, it is better to use chilled rather than frozen carcasses, this eliminates the risk that the dish will turn out tasteless. Of course, a whole chicken should be gutted, the bottom cut off, and cleaned of everything unnecessary, but today stores, as a rule, sell already fully prepared and cleaned carcasses.

The most important thing that determines the taste of a whole chicken cooked in the oven is a good marinade. How juicy and tasty your chicken will be depends on marinating, and if this is not done correctly or not done at all, the dish may turn out to be dry and not very tasty. It is better to marinate the chicken for several hours to a day in the refrigerator.

If the marinade does not completely cover the chicken, turn it periodically.

Having prepared the chicken and kept it in the marinade, you need to decide: how will you bake it? Options: in a sleeve (baking bag), in foil, in a mold or on a baking sheet. All methods have their own characteristics. In a sleeve or foil, the chicken turns out to be very juicy; when cooking it in a mold, you need to take a mold made of cast iron or ceramics so that it heats up gradually; when cooking on a baking sheet, you should take into account that you will have to wash it later. As a rule, every more or less experienced cook has his own favorite method of baking a whole chicken, but if you don’t have it yet, then try one of the recipes proposed below and you can decide.

When baking a whole chicken in the oven, you can, of course, stuff it, but preparing stuffed chicken has its own nuances.

Recipe for roasting whole chicken in the oven

You will need: 1 chicken carcass 1.5 kg, 4 cloves of garlic, 2 tbsp. olive oil, 2 tsp. salt, ground paprika, 1 tsp. dried basil, 0.5 tsp. ground black pepper.

How to bake a whole chicken in the oven. Rinse and dry chicken with paper towels. Prepare the marinade: pass the garlic through a press and mix with basil, paprika, salt and pepper, pour in olive oil and stir. 2 tsp Use the marinade to rub the inside of the chicken. In a baking dish greased with vegetable oil, place the chicken breast side down, brush with marinade and turn it breast side up, rub the top with marinade as well. Give the chicken an hour to marinate, then put it in an oven preheated to 180 degrees and bake for 60-90 minutes until cooked and golden brown.

The chicken according to this recipe turns out to be very tender, the meat itself falls off the bones. But you can use any other marinade you like.

As already noted, there can be a lot of options for the marinade, including very interesting recipes that use ingenious tricks to give the chicken an original taste (in the following recipe it is a citrus taste).

Recipe for cooking whole chicken in the oven with lemon

You will need: 1 chicken carcass weighing 1.5 kg, 1 lemon, lemon zest, thyme, black pepper, salt.

How to bake lemon chicken in the oven. Make 8 deep cuts in the lemon with a thin knife - the juice will come out, but the lemon should remain intact. Wash and dry the chicken, mix the finely grated lemon zest with thyme, pepper and salt and grate it inside and out. Place a cut lemon in the belly, sew it up or leave it open - as desired. Bake the chicken with lemon in an oven preheated to 200 degrees, pouring over the juices, until cooked.

If you don't use lemon zest to rub on the chicken, the citrus flavor will be less strong.

Recipe for roasting whole chicken in a sleeve or baking bag

You will need: 1 small chicken carcass, 3 tbsp. sour cream/mayonnaise, vegetable oil, black pepper, spices to taste, salt.

How to cook a whole chicken in a roasting bag. Rub the chicken with spices, pepper and salt inside and out, then coat with sour cream or mayonnaise. Place the chicken in a bag/sleeve, make several punctures in the top so that excess air can escape and the bag does not burst. Place the chicken in the sleeve on a baking sheet, bake in an oven preheated to 200 degrees for 40-60 minutes until cooked, 10-15 minutes before the end of baking, tear the bag on top so that the chicken browns.

Recipe for roasting whole chicken in foil

You will need: chicken weighing 1.5-2 kg, 2-5 cloves of garlic, 4 tbsp. sour cream/mayonnaise, 0.5-1 tsp. ground paprika and curry powder, ground black pepper, salt.

How to bake a whole chicken in foil in the oven. Pass half the garlic through a press, mix with ground black pepper and salt, and rub the inside of the chicken. Thinly slice the remaining garlic and stuff the chicken (make slits with a sharp knife and insert pieces of garlic into them). Or you can mix the remaining garlic with sour cream and rub the chicken, also adding curry and paprika, pepper and salt to the sauce. Wrap the chicken in foil so that all seams are facing up, and place on a dry baking sheet. Bake the chicken in an oven preheated to 200 degrees until cooked. 20-30 minutes before the end of baking, unwrap the foil and brown the chicken.

Increasingly, cooks are trying to prepare familiar dishes in a device such as a multicooker. You can bake a whole chicken in it.

Recipe for roasting whole chicken in a slow cooker

You will need: 1 medium chicken carcass, 5 cloves of garlic, 1 tbsp. vegetable oil, 0.5 tsp. salt and spices to taste.

How to bake a whole chicken in a slow cooker. Rinse and dry the chicken, rub with a mixture of salt, seasonings and pressed garlic, also adding a little oil to the marinade. Coat the MV bowl with oil, place the chicken, cook on the “Baking” mode until done, turning over after half the time.

If you marinate the chicken before cooking in a slow cooker, it will turn out even more tender and juicy.

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Crispy-skinned whole chicken baked in the oven, stuffed with onions and garlic

Stuffed chicken with a crispy crust is the perfect dish for a holiday table. Today I will tell you how you can bake a whole chicken so that a crispy crust forms on top and the meat remains very juicy. My recipe will be more visual, because it is accompanied by step-by-step photos taken.

I will bake 2 small broiler chicken carcasses, each weighing 1 kilogram. But, you can cook a whole large chicken in the same way.

How to bake a whole stuffed chicken in the oven

Wash the chickens inside and out, plucking the places where parts of the feathers remain.

While excess liquid is draining from the chicken, let's start with the spices. In a plate, mix 1 tablespoon of salt, 1 teaspoon of curry seasoning, 1 teaspoon of sweet paprika.

Add 4 tablespoons of vegetable oil to the spices and mix everything thoroughly.

Lubricate the dried chicken carcasses with an oil mixture.

For the filling, cut 1 large onion into cubes.

Crush with the flat side of a knife and chop 3 large cloves of garlic.

In a plate with the remaining spices, mix the onion and garlic.

Stuff the chicken carcasses with onion and garlic stuffing.

The chicken legs now need to be fastened together. I do this with a regular wire. You can tie it with thread or a special silicone flagellum.

Place the chicken in the oven for 1.5 hours, setting the temperature to 200ºC. Everyone's oven bakes differently, so after an hour you can begin to control the cooking process by opening the door slightly.