For some reason, there is a perception that the stuffed chicken should be cooked only for some kind of holiday. I can’t agree with this, because I always want to eat, the more tasty it is, none of us can refuse any day of the year. Yes, and there is not much tasty! After all, we are not waiting for a holiday to please our loved ones with cakes or puddings? Then why not cook a stuffed chicken on any weekday, especially since there are many recipes for cooking it.
In principle, the process of cooking such a dish is not at all complicated and even an aspiring cook can handle it without special difficulties. As a result, you get a tasty and satisfying dish, which instantly turns weekdays into holidays, uplifting every member of your family and decorates your dining table beautifully. Chicken meat is considered to be delicious, especially dietary. And for this reason, it is not worth refusing him even to those who strictly watch their figure.
Today we will introduce you to the technology of cooking chicken stuffed with rice. We will try to add to the mince various ingredients that will help diversify the taste of the finished product. We will also learn useful, especially for beginner culinary experts, recommendations of leading culinary specialists, learn some secrets of cooking this truly delicious dish.
Recipe 1: Chicken stuffed with rice
To facilitate the process of cooking chicken according to this recipe, you can not even remove the bones of the prepared carcass and immediately fill it with the prepared filling. But, to make the filling more, and the chicken seemed juicier, I still recommend that you remove at least the chest bones. Ingredients Required:
- chicken - 1.5 kg;
- onions - 2 pcs .;
- rice - 1 glass;
- carrots - 2 pcs .;
- mayonnaise - 2-3 tbsp .;
- Spices for chicken - 1 tbsp.
Preparation:
First we need to prepare the filling, which we will fill the cavity of the chicken. Boil rice. Peel the onions and carrots and cut them into small cubes. Carrots, you can grate. Pour some vegetable oil into the wok pan, in which we will fry the prepared ingredients over low heat. When the carrot is soft, add to them boiled rice and spices, gently mix and set aside.
Get down to the chicken. Wash it under the tap, dry it with a towel and place it on the table with the breast up. Cut the carcass along the ridge with a sharp knife and cut out the bones of the breast. Carefully break the joints that hold the legs and wings. That's it, the chicken is prepared, and now we need to sew up the incision with threads right up to the neck. Begin to fill the chicken through the neck opening. Tightly we tamp and completely sew. Mayonnaise mixed with spices for chicken. In principle, you can add your favorite spices, not necessarily those that are listed in the recipe. Carefully rub the chicken with the prepared mixture and leave it to the side so that it gets a little soaked until our oven warms up. Set the temperature in the oven - 180 * C. Bake the chicken for exactly 1 hour. Your tasty meal is ready !!! Good appetite!!!
Recipe 2: Chicken stuffed with rice and mushrooms
Ingredients Required:
- chicken - 1.5 kg;
- parsley, basil and dill - 100 g;
- butter - 150g;
- spices for chicken,
- salt and pepper ground.
For filler:
- rice - 1 glass;
- Onions - 1 pc .;
- champignons - 250g;
- sour cream - 2-3 st.l.; - pepper and salt.
Preparation:
First, we take up the preparation of the filling. Boil rice. While the rice is being cooked in a pan until al-dente, we will clean the onion and chop it into small cubes. Mushrooms cut into larger cubes, so they felt in the filling. Pour vegetable oil into a wok pan and fry them until ready. Season with salt and pepper. Mix the mushrooms with rice, season with sour cream and mix. We set aside the ready stuffing to the side.
Prepare green oil. Butter soften at room temperature. Finely chop greens and mix with oil. You can do this in a blender so that the greens are well distributed in oil. From the resulting mass we roll the roller and send it to the freezer for 20 minutes.
Get down to the chicken. Washed and dried carcass smear the inside with pepper and salt. Garlic clove cut into strips. In the meat of chicken under the skin, we make small cuts with a knife edge and insert garlic into them.
From the freezer choose the oil and cut it into rings. Using a teaspoon, separate the skin of the chicken from the meat in several places and push the circles of green oil into these pockets. Fill the chicken with prepared minced meat and seal the hole with toothpicks. Rub chicken over the top with salt and pepper. Optionally, you can rub it with red pepper, which will give the dish a more palatable ruddy look.
We set the oven temperature to 180 degrees and for 1 hour we will send the chicken to be baked.
Put the finished chicken on a beautiful dish and serve it to the table entirely, decorating it with the remaining green oil.
Recipe 3: Chicken stuffed with rice, prunes and apples
Ingredients Required:
- chicken - 2 kg;
- prunes - 15-17;
- an Apple;
- rice - 150 g;
- spices for chicken,
- pepper and salt.
Preparation: First, as in the previous recipes, boil rice. Pour warm water into a saucer and dip plum fruit into it for 15 minutes. As soon as they swell, dry them with a towel. If your prunes are covered with stones, remove them and cut them into 2 or 4 pieces, depending on its size. Cut into slices apple. Boiled rice mix with apples and prunes, season with spices. You can add a little fresh chopped greens in the filling. Fill the chicken with the prepared filling. The hole can be stitched with threads or fastened with toothpicks.
Rub the chicken on top with salt and pepper and place it in a baking sleeve. We will tie the hands along the edges, and make several punctures from above. Preheat the oven to 180 * C and send the stuffed chicken to be baked for 1 hour. An hour later, we cut the sleeve from the top and another 10 minutes prepare the chicken so that it will get a beautiful ruddy look.
Serve the finished chicken on a wide dish, laying it with a pillow of green lettuce leaves. Decorate with pomegranate seeds, and woo-ala !!!
Chicken stuffed with rice - secrets and useful tips from the best chefs
- For cooking stuffed chicken you need to pick up only a young bird.
- In the process of cooking chicken filler, pay attention to the fact that your rice does not boil soft. Otherwise, after baking, your filling runs the risk of acquiring a type of porridge.
- To make the chicken crust look more appetizing, you can rub the chicken with red pepper. In the event that the chicken is not cooked in the sleeve, then 10-15 minutes before readiness, brush the upper part of the chicken with liquid honey - the effect is remarkable.
