Stuffed boneless chicken in the oven - juicy and tender, stuffed with fried mushrooms and vegetables. Your guests will not have to get their hands dirty, this dish is eaten with a knife and fork - there are no stones inside! You will have to tinker a bit at the initial stage, but over time, experience will come. Chicken bones do not throw away! Send the bones to the pan add spices, roots, pour water and cook the broth. Chicken broth is a by-product of this recipe, it is always useful in the household - cook sauce or a delicious soup.
- Cooking time: 2 hours
- Servings: 8
Ingredients for boneless stuffed chicken
- 1 chicken (1.7-2 kg);
- 250 g of champignons;
- 300 g onions;
- 180 g carrots;
- 150 grams of white bread;
- 100 ml of cream;
- 100 ml of dry white wine;
- 50 g butter;
- soy sauce, pepper, paprika, dried herbs, rosemary, thyme, salt, vegetable oil.
Method of cooking stuffed boneless chicken in the oven
Rinse the chicken carcass with cold water, put it on the chopping board with the breast down, cut the skin along the back. We cut the skin with a sharply sharpened knife, carefully remove from the carcass, leave the wings. The legs can also be left, but I prefer to leave a minimum of bones.
The skin removed from the hen is thoroughly washed, such a nice “jumpsuit” for stuffed chicken turns out, now we will work on its stuffing.
With a small knife, cut off the meat from the bones.
Chicken meat and skin put in a deep bowl, pour sweet paprika, black pepper, dried herbs. Add a tablespoon of soy sauce, pour dry white wine, add fresh rosemary and thyme. Mix, leave the meat for the stuffed chicken in the marinade for 1 hour.
In about an hour, we get the skin on the wings, and pass the meat twice through a meat grinder or turn it into mincemeat using a blender.
Chop fresh champignons finely. Lubricate the pan with vegetable oil, then put the butter, melt. Fry the mushrooms in melted butter for a few minutes, cool, add to the mince.
In the same pan, fry 10 minutes finely chopped onions (1 onion leave for roasting) and grated carrot. Cooled vegetables mixed with meat and mushrooms. White bread is soaked in fat cream, add to the rest of the ingredients of stuffed chicken.
At this stage, salt the filling, mix thoroughly.
Put the skin on the board, tie up the legs with a rope or a culinary thread, fill with minced meat.
Attach a stuffed chicken to a stuffed chicken shape, sew an incision with a culinary thread, or put skin overlap.
Lubricate the form with vegetable oil, put onion sliced into large rings at the bottom of the form.
Grease the stuffed chicken carcass with vegetable oil, rub it with paprika, put it into the mold, add a sprig of rosemary and thyme.
Heat the oven to a temperature of 180 degrees Celsius. Cover the chicken with a sheet of parchment, bake 50 minutes under the paper. Then we remove the sheet of parchment, pour the chicken with the released juice, increase the temperature to 200 degrees, bake another 20-25 minutes.
A boneless stuffed chicken can be served both hot and cold. Enjoy your meal!
