Tasty, tender, fragrant chicken with golden crust is a favorite festive dish in many families. For an ordinary lunch or dinner, the chicken is served with vegetables and cereals, the most popular of which is buckwheat. However, for the holiday, the combined version is more suitable - a chicken stuffed with buckwheat. This meat and garnish together, and in the process of baking, buckwheat is saturated with chicken fat and meat juice, which makes it much tastier.
Chicken stuffed with buckwheat, baked in the oven - so the meat will turn out soft and soft, more useful than when frying.
Tell you how to stuff a chicken with buckwheat. Rinse the chicken under cold water, gently dry it with a clean linen napkin, take a sharp knife and gently carve stones.
We start from the tail - carrying a knife along the ridge, we separate the meat from the spine. We make incisions along the hips and cut out the bones, leaving only the bones of the legs. In the thoracic part, too, cut the carcass from the inside as much as possible close to the bones, gradually taking them out. We leave the wings with bones, we can not cut out the neck. Pick up the "bag" marinuem.
Marinade for chicken stuffed with buckwheat
Ingredients:
- salt - 1 teaspoon with a slide;
- black pepper ground - ½ tsp;
- mixture of herbs for chicken or hops-suneli - 1 teaspoon;
- paprika - 1 teaspoon;
- white wine - 100 ml.
Preparation
We mix salt, pepper, paprika, dried herbs. We put the carcass of the chicken in a container, distribute the mixture of spices on the whole surface, fill it with wine and leave for 2-3 hours. Instead of wine, you can take a light beer without preservatives, and if you do not want to use alcohol, pour the chicken with a glass of kefir.
Chicken recipe stuffed with buckwheat baked in the oven
Ingredients:
- carcass of chicken (weight before extraction of bones of 1.6-1.8 kg) - 1 pc .;
- groats "Yadritsa" - 1 glass;
- butter - 30 g;
- vegetable oil - 2 tbsp. spoons;
- onions - 1 pc.
Preparation
We rinse the groats in cold water, pour it into a saucepan, fill it with 3 cups of boiling water, cover it and leave it for an hour and a half. We shall clean the onion, finely chop and fry in vegetable oil, stirring, until a pleasant golden hue. Swollen croup mixed with onions. We take the chicken out of the marinade, letting the liquid drain. If marinated in kefir, you can rinse, and then dry the carcass. With the help of a spoon, fill the meat "bag" with stuffing, chef's twine will draw the throat and sew a cut on the abdomen. We smash the carcass with melted butter (in principle, you can use vegetable), we put it on a baking tray and cook. This chicken is baked for about 1 hour 40-50 minutes. During cooking, the chicken should be periodically watered with grease that is heated from it, or sprinkled with beer or wine, depending on what was used for the marinade.
Chicken stuffed with buckwheat and mushrooms
Ingredients:
- carcass of chicken (weight before extraction of bones of 1.6-1.8 kg) - 1 pc .;
- mushrooms - 300 g;
- groats "Yadritsa" - 1 glass;
- butter - 30 g;
- vegetable oil - 2 tbsp. spoons;
- onions - 1 pc.
Preparation
Mushrooms we sorted, cleaned, carefully washed, cut into medium pieces and fried together with onions for 3-4 minutes, stirring intensively. Then add the mushrooms to the steamed buckwheat, mix it - the filling is ready. Stuff the chicken in your usual way and bake in the oven for 1 hour and 40 minutes, periodically pouring the juice that stands out from the chicken.
Now our chicken, stuffed with buckwheat, will get much tastier.