Stuffed chicken: recipes for a festive table

Stuffed chicken is a beautiful dish for a festive table. Poultry stuffing can be made from buckwheat or rice porridge, mushrooms, cabbage, apples and oranges.

Stuffed chicken without bones with champignons and minced meat

A hearty festive dish is served with sliced ​​fresh vegetables and green salad leaves. The treat is well combined with tomato and cheese sauce.

  • chicken - 1 piece;
  • minced beef and pork mince - 300 g;
  • Fresh mushrooms - 250 g;
  • onions - 1 pc .;
  • pistachios - 60 g;
  • mustard - 60 g;
  • black ground pepper and salt - to taste.
  1. Make 2 deep incisions along the back, then take out the backbone and the goose. Cut the central thoracic bone, cut off the joints on the wings and legs. Cut out the ribs, carefully separating the meat from them. Unfold the carcass. If desired, you can remove the bones from the hips and wings.
  2. Rub the carcass with salt and spices.
  3. Mix the minced meat with chopped onion and fried mushrooms. Add pistachios, ground pepper and salt.
  4. Sew a chicken with a culinary thread from the tail to the breast. Fill the carcass with stuffing. Sew incision, tie the legs and wings. Place the bird suture down on the baking sheet covered with parchment. Lubricate the peel with mustard.
  5. Bake chicken for 1 hour at 190 ° C.
You can serve as a main course or a cold snack.

Stuffed chicken fillet in puff pastry

The original dish can be prepared for a dinner party, a party or a picnic. It is served with mustard or cream sauce.

  • thigh fillet - 6 pcs .;
  • puff pastry - 2 leaves;
  • Basmati rice - 180 g;
  • dried tomatoes - 100 g;
  • walnuts - 90 g;
  • egg of chicken - 1 piece;
  • fresh parsley - 0.5 bunch;
  • salt and pepper - to taste.
How to cook:
  1. Boil rice until half cooked, flip it over a colander and rinse under running water. Add salt and spices. Mix the rump with crushed nuts and chopped parsley.
  2. Beat the fillet with a hammer on both sides. Rub the meat with salt and pepper. Lay the rice and tomatoes on the billets, roll the rolls.
  3. Roll the dough to a thickness of 3-4 mm, then cut the sheets into strips 2 cm wide. Wrap the chicken rolls with strips, lay them on parchment and grease with beaten egg.
  4. Bake the dish at a temperature of 200 ° C for 35-40 minutes.
Rolls are served hot, but in a cooled form they remain very tasty.

Stuffed chicken with buckwheat in the sleeve

Juicy meat is perfectly combined with crumbly porridge and fried mushrooms. The dish is quite simple, so it can be prepared for a holiday or on a normal day.

  • chicken - 1,8 kg;
  • forest mushrooms or champignons - 200 g;
  • buckwheat - 160 g;
  • vegetable oil - 90 g;
  • onions - 1 pc .;
  • seasonings for poultry and salt - to taste.
Sequence of preparation:
  1. Rub the carcass with spices and salt, put it in a deep bowl and cover with a food film. Send the harvest marinated in the refrigerator for 3-4 hours.
  2. Boil the croup until half cooked. Chop the onions and mushrooms, fry the products until golden in vegetable oil. Mix the prepared ingredients.
  3. Fill the chicken with minced meat, sew a hole or chop it with toothpicks. Place the carcass in the baking sleeve, tie the edges and make holes for the steam exit.
  4. Send the workpiece to a preheated oven to 200 ° C for 1 hour. 15 minutes before cooking, cut and open the bag to brown the skin.
Serve with stewed cabbage, mashed potatoes or vegetable salad.

Prepare a stuffed chicken according to the proposed recipes. Tell us about your impressions in the comments, share photos of ready meals!
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