How to cook stuffed chicken in the oven. Whole chicken in the oven with stuffing. How to stuff chicken

It's no secret that chicken meat is considered a dietary product, which contains a maximum of beneficial vitamins with a minimum of calories. It is allowed to be eaten on various diets and with most types of allergies. In addition, properly cooked stuffed chicken has amazing taste. Another advantage of white meat is its price: chicken is much cheaper not only than red meat, but also turkey, and the difference in taste with the latter is small.

Stuffed chicken has long been considered a delicacy. It was always served at holidays, placed at the head of the table. Golden, rosy, juicy, aromatic, surrounded by herbs and vegetables, it always attracted attention. It is difficult to imagine the festive table of the Slavic peoples without this dish - remember any film about the king. And the more the housewife’s skill was valued, the more interesting, varied and unusual the filling of the bird was. Simply placing slices of apples and lemons into a carcass was already banal, but carefully cutting off the skin and stuffing it with meat and other products, as if you were looking at a whole chicken, was already an art.

Another reason for the popularity of this dish is its satiety. And if one chicken is unlikely to be enough to feed a whole family (and everyone knows how big families used to be), then a stuffed bird, and even with a side dish, will not leave anyone hungry.

This is a very festive and unusual dish. Soft raisins and rice combined with hard nuts give the filling an extraordinary piquancy. And the sweet and sour taste of dried grapes makes the traditional taste of white meat even more interesting. In addition, the chicken is baked in a sleeve, which makes it even more tender, and the rice, raisins and nuts, soaked in the juice, are truly tasty.

You will need:

chicken – 1-1.2 kg;
round grain rice – 1.5 tbsp;
onion – 1 pc.;
garlic – 3-4 cloves;
peeled pine nuts – 3 tbsp. l.;
raisins – 3 tbsp. l.;
seasoning for chicken (any you wish) - 1 tbsp. l.;
hot pepper to taste;
olive oil 1 tbsp. l. plus oil for frying;
salt to taste;
baking bag.

Cooking stages.

1. Rinse the chicken carcass under running cold water and dry with a towel. Finely chop the peeled onion and garlic. Fry the chopped vegetables in hot olive oil.

2. Add washed rice and half a tablespoon of seasoning and mix everything well. Pour boiling water over and simmer until the rice is completely cooked.

3. Remove the neck from the chicken, if it has one. In a separate bowl, mix the remaining seasonings with the olive oil. Carefully coat the inside of the chicken belly with the mixture.

4. Divide the finished rice into 2 parts: for garnish and for stuffing (literally 4 tablespoons are enough).

5. In another frying pan, lightly fry the pine nuts in hot olive oil. When they just start to brown, add the raisins and fry it all for literally 5-10 seconds, stirring constantly.

6. Mix raisins and nuts with rice. Fill the skin in the neck area with the resulting minced meat and sew it up or pin it with toothpicks so that nothing spills out.

7. The remaining minced meat should be placed in the chicken’s belly and sewed up in the same way.

8. Rub the carcass on all sides with a mixture of seasonings and olive oil.

9. Place the chicken in a baking bag, tie it tightly and pierce it in several places with a toothpick or knife to circulate air.

10. Bake in the oven for about an hour at 180-190 degrees.

Juicy stuffed chicken with rice and raisins is ready. You can serve the dish hot, placing it on the rest of the side dish and garnishing with herbs.

You will need:

chicken – 1 kg;
onion – 2 heads;
champignon mushrooms – 150 gr.;
salt – 0.5 tsp;
sour cream – 2 tbsp. l.;
paprika – 0.5 tsp;
thyme – 0.25 tsp;
vegetable oil (can be sunflower or olive) – 2 tbsp. l.;
a mixture of peppers to taste;
greens to taste.

For the sauce you will need:

salt – 1 tsp;
estimate - 4 tbsp. l.;
mustard – 1 tsp;
paprika – 1 tsp;
thyme – 0.5 tsp;
a mixture of peppers to taste.

Cooking stages.

1. Peel the onion and cut into small cubes. Cut the washed mushrooms into pieces, chop the greens.

2. Chop the oil in a frying pan and fry the onions and mushrooms until half cooked.

3. Pour the finished mixture into a deep bowl and add sour cream, salt, herbs, paprika, pepper and thyme. Mix everything well and leave to brew under the lid.

4. Rinse the chicken carcass under cold water and dry with a paper towel.

5. In a separate bowl, mix all the ingredients for the sauce.

6. Pour a little oil into the bottom of the dish where you will bake the chicken and place the carcass there. Stuff with the prepared mixture.

7. To prevent anything from falling out during cooking, secure the pocket with toothpicks or sew it up. To prevent the bird's wings from getting burned, you can wrap them in foil.

8. Coat the chicken with sauce and bake in the oven at 180-190 degrees for about an hour.

Serve the dish hot with fresh vegetables and herbs. Stuffed chicken with champignons turns out very juicy and at the same time satisfying, don’t forget to put a little stuffing on everyone’s plate, it will become an excellent side dish. Garnish the dish with fresh vegetables and lettuce leaves. Bon appetit!

Stuffed chicken according to this recipe turns out to be quite spicy and very satisfying. The ingredients are all simple and available at any grocery store. The finished dish looks very festive due to the different colors of the filling, especially if decorated with herbs and bright vegetables.

You will need:

chicken – 1-1.5 kg;
canned white beans – 200 gr.;
“Cherizo” sausage (can be replaced with any thin smoked sausage with fat) – 150 gr.;
onion – 1 head;
lemon – 0.5 pcs.;
garlic – 2 cloves;
olive oil 2 tbsp. l.;
black pepper to taste;
paprika to taste;
Provençal herbs to taste;
chili pepper to taste.

Cooking stages.

1. First, cut the sausage into small pieces.

2. Peel the onions and garlic. Cut the onion into quarter rings, crush the garlic with a knife and chop along with the chili pepper.

3. Fry the sausage in heated olive oil until the fat has evaporated. Add the onion and fry, stirring, until the onion is golden brown. Next you need to add Provençal herbs, garlic and chili pepper and mix everything well.

4. After just a couple of minutes, add the beans, reduce the heat and simmer for 3-5 minutes.

5. Rinse the chicken under cold water and pat dry with a paper towel. Stuff the chicken with fried vegetables and sausage very tightly, leaving a little room for half a lemon.

6. Place half a lemon in the belly of the bird and pin it with toothpicks or sew it with thread so that the filling does not spill out during cooking.

7. In a separate bowl, mix paprika and black pepper with olive oil. Rub the chicken thoroughly with the resulting mixture.

8. Place the chicken in a baking dish and pour a little water into the bottom of the dish. Cover the top with foil, the matte side facing out, and make several holes with a toothpick or needle.

9. Place the chicken in the refrigerator to marinate for 30-60 minutes. Preheat the oven to 180-190 degrees and bake the chicken for about an hour.

10. Remove the foil and bake for another 15-20 minutes to form a beautiful golden brown crust.

11. Squeeze the lemon juice from the chicken into a separate bowl (you can add pulp), pour in the juice that was released when the chicken was baked, add a little pepper and mix well.

Stuffed chicken is ready to serve. Cut the bird along the belly and pour the resulting sauce over both the bird itself and the filling. The aroma will be simply amazing, it will be increasingly difficult for guests to cope with curiosity and hunger, so do not waste time, but immediately serve the dish on the festive table.

When preparing chicken with apples and lemons, you need the simplest ingredients, which are also inexpensive, and the result is amazing. The sweetness of apples and the acidity of lemon miraculously mix and permeate the poultry meat, making it savory, and the cooking process allows the chicken to remain juicy and tender.

You will need:

chicken – 1.5 kg;
apples – 3-4 pcs.;
lemon – 1 pc.

For the marinade you will need:

mayonnaise (can be replaced with sour cream) – 150 gr.;
garlic – 3 cloves;
salt – 1 tbsp. l. with top;
ground coriander – 0.5 tbsp. l.;
turmeric – 0.25 tbsp. l.;
ground chili pepper to taste;
black pepper to taste.

Cooking stages.

1. Wash the chicken under cold water and pat dry with a paper towel. In a separate bowl, mix mayonnaise, turmeric, coriander and pepper. Squeeze the garlic here and mix everything again.

2. Coat the chicken with the resulting marinade on all sides, including the inside.

3. Wash apples and lemons, dry and cut into small slices, mix with each other. Stuff the chicken with fruit and secure the seam with toothpicks or thread. You can also place fruit slices in the pocket at the neck.

4. Leave the chicken prepared for baking to marinate for several hours in the refrigerator. Preheat the oven to 280 degrees. Transfer the carcass to a baking dish. You can add any vegetables you like to the chicken. For example, zucchini, eggplant or potatoes. Pre-coat them in the chicken marinade.

Bake the chicken for about an hour. Serve hot. Before placing the dish on the table, remove any toothpicks or threads that were used to hold the belly and neck area together.

To serve, place the chicken on a large platter, arrange the roasted vegetables and stuffing around it, and pour the roasting juices over the top. You can decorate with greenery. You will remember this amazing juicy stuffed chicken with apples for a long time.

This is a very simple and satisfying dish, where both meat and side dish are cooked at the same time. Buckwheat itself, mixed with fried vegetables, is very appetizing. Here it is also soaked in chicken juice, which makes its taste rich. And thanks to the bouquet of seasonings and the baking process, the stuffed chicken turns out very soft, juicy and aromatic.

You will need:

chicken – 2 kg;
onion – 1 head;
carrots – 1 pc.;
buckwheat – 0.75 cups;
vegetable oil (sunflower or olive) for frying vegetables.

For the marinade:

honey - 1 tbsp. l.;
seasonings to taste;
salt to taste.

Cooking steps:

1. Be sure to rinse the chicken under running water and pat dry with a paper towel. Mix all the seasonings for the marinade with honey and rub the resulting mixture onto the chicken.

2. Marinate the bird in the refrigerator overnight. Continue cooking the next day. Peel the onions and carrots. Cut the onion into small pieces and grate the carrots on a coarse grater.

3. Meanwhile, let the buckwheat cook. Don't forget to add salt. Fry the onions and carrots in hot oil until the onions are golden brown. In a separate bowl, mix buckwheat and fried vegetables.

4. Stuff the belly and neck area of the chicken with the resulting mixture, pin with toothpicks or sew with threads so that the buckwheat and vegetables do not fall out during cooking.

5. Wrap the chicken in 2 layers of foil, shiny side facing down. The better you pack the bird, the more juice will be retained, which means the meat will be juicy and soft.

Bake the chicken at 180-200 degrees for about 1.5 hours. Then unwrap the carcass and bake for another half hour until a golden brown crust forms.

The dish is served hot. No additional side dish is required, but fresh vegetables and herbs will not be superfluous. This hearty chicken is suitable for both a holiday and a hearty family lunch on a weekend.

Like any dish where meat and a side dish are cooked at the same time, this chicken turns out amazing. Thanks to the spices and mushrooms used, the bird acquires an extraordinary aroma, and the filling, soaked in meat juice, becomes truly tasty. At the same time, the cooking process does not require anything supernatural from you - everything is very simple and accessible. And of course, this option for preparing stuffed chicken is a real gift for potato lovers.

You will need:

chicken – 1.5 kg;
potatoes – 400 gr.;
champignon mushrooms – 250 gr.;
onion – 1 pc.;
sour cream – 2 tbsp. l.;
mayonnaise – 2 tbsp. l.;
garlic – 3 cloves;
vegetable oil (sunflower or olive is suitable) for frying;
salt to taste;
pepper to taste;
seasonings to taste.

Cooking stages.

1. Rinse the chicken with cold water and pat dry with a paper towel. Remove the main bones from the carcass, leaving the legs and wings intact.

3. Peel the potatoes and onions, rinse the mushrooms. Cut the potatoes with mushrooms into small cubes, finely chop the onion.

4. Fry the potatoes in hot oil over medium-high heat until a crust forms. Transfer the potatoes to a separate bowl.

5. In the same frying pan, fry the onion until golden brown, and then add mushrooms to it, salt and pepper to taste and cook for about 5 minutes. Mix potatoes with mushrooms and onions.

6. Place the chicken in a baking dish and stuff it with the resulting filling. Secure the slit on the abdomen and neck area with toothpicks or threads.

7. In a separate bowl, mix sour cream, mayonnaise and crushed garlic. Spread this sauce over the chicken on all sides.

8. Send the chicken to bake for about 15 hours in an oven preheated to 180 degrees. During this time, you need to turn it over once and grease it at least twice with an additional mixture of sour cream, mayonnaise and garlic.

Serve the dish hot, garnished with herbs. Bon appetit!

Festive chicken stuffed with plums and apples - video recipe

As you can see, all the recipes are quite simple, and a set of products can be bought at the nearest supermarket. And if you and your loved ones love chicken, but you’ve run out of ideas on how to serve it deliciously and beautifully, prepare a stuffed bird according to one of these recipes - exclamations of admiration are guaranteed. Just a little effort of yours, and an original delicious dish will be on your table.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Mar 2 2017

Content

Every housewife has had experience in cooking chicken, and each has her own signature recipe. You can come up with many different dishes, including whole roasting. Chicken with stuffing will be tastier; for it, it is good to use minced cheese, mushrooms, cereals or vegetables.

How to cook stuffed chicken

Poultry stuffed with special minced meat does not cook too quickly, so you should take this into account when choosing a treat for guests. To properly prepare stuffed chicken, you need to start by choosing a suitable carcass. It is better to choose a chilled product, which will be more tender and softer than a frozen one. For stuffing, it is optimal to take a bird weighing no more than one and a half kilograms. If you buy from a farmer you know, make sure it is no older than a year.

Chicken for stuffing ideally has well-developed muscle tissue, a round breast without protruding bones. Its skin is smooth, pale yellowish with a pinkish tint, its meat and fat are free of spots. If the skin turns gray, the meat turns red, and the fat turns yellow, avoid purchasing. You should also not buy poultry that has an unpleasant odor.

How to cook a whole stuffed chicken in the oven: peel the carcass, remove the skin and bones, stuff with the prepared mixture of vegetables, cereals and spices. It is recommended to sew up with thick thread or secure the hole with toothpicks, and bake at 190 degrees. Calculate the time as follows: 40 minutes per kilogram. For a nice fried crust, you need to coat the carcass with a sauce of honey, soy sauce, mayonnaise or cream with spices. It is recommended to fry the carcass in grill mode 10-15 minutes before the end.

How to stuff a bird

To deliciously stuff chicken, several useful recipes will come in handy. There are a lot of options for making poultry, they all differ in taste, aroma, notes of sweetness or spiciness. It’s good to make the stuffed chicken sour (lemon, herbs) or bake it right away with a ready-made side dish. Here are some ideas for stuffing the bird:

mushrooms, onions, garlic, cheese;
rice, dried apricots, raisins, prunes;
buckwheat, chicken liver, onions, carrots;
apple, potato, carrot, onion;
ham, cheese.

How to stuff chicken

There are two ways to stuff chicken. There are options to remove the seeds from it or cut along the spine. Here's how to make a boneless carcass for stuffing, clean it using the open method:

start cutting: cut the skin along the back, use a knife to begin separating the meat with skin from the body, starting from the bottom, do not miss the slightest sections;
first expose one side until you hit the joint of the femur and the frame, break off the bones with your hands;
break off the wings;
trim the meat and sinews in a circle, free the thigh, do not break it, but continue to peel the meat off to the joint;
remove the meat with the skin with a stocking, cut the lower joint;
turn the leg out, repeat on the other side;
Use scissors to cut off the ribs, remove the keel and fork bone.

The simplest option for gutting a chicken for stuffing comes down to the steps described in detail in the photo:

turn the carcass over, make an incision along the spine;
cut out the spine and ribs, carefully trimming the meat with a knife;
there is no need to cut through the flesh of the bird;
rinse and stuff, bake in a metal pan.

Recipes

You can use a suitable recipe for stuffed chicken, one in which the bird is cooked in a slow cooker, and not just baked in the oven. According to him, the baked chicken turns out to be the most tender, juicy, and retains its softness. The difference between a carcass cooked in a slow cooker and a baked one will be the absence of a pronounced fried crust. You can fill it with buckwheat, rice, nuts or dried fruits.

With apples in the oven

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 140 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Chicken with apples in the oven is one of the classic dishes that looks equally great on a holiday table or on an everyday weekend menu. It is best to stuff a carcass with sour fruits, which will highlight the tenderness of the meat. A sauce based on honey, mustard and mayonnaise, with which the surface is coated before baking in the oven, will add sophistication to the dish.

Ingredients:

broiler – 1500 g;
apples – 5 pcs.;
honey – 40 ml;
mustard – 40 ml;
garlic - half a head;
prunes – 20 g.

Cooking method:

Wash the apples, cut into large pieces, and chop the prunes in the same way.
Peel the garlic, cut in half.
Rinse the carcass, dry it, rub it inside and out with the honey-mayonnaise mixture.
Rub with mustard, salt and ground pepper. Leave to marinate for 15 minutes.
Place apples, prunes, and some garlic inside.
Cut the skin, fill with garlic
Bake at 180 degrees for one and a half hours.
While baking, pour over the juice that is released; if it starts to burn, wrap it in foil.
Garnish with salad or rice.

With pancakes

Number of servings: 5 persons.
Calorie content of the dish: 168 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with pancakes is perfect for Maslenitsa week, when you need to treat your friends with thin pancakes. The dish is suitable for a second course, or you can serve it as a cold appetizer. You must first bake thin pancakes according to any recipe - yeast, custard or with fermented baked milk/milk. The appetizing delicacy looks beautiful when cut.

Ingredients:

chicken – 1500 g;
garlic – 3 cloves;
mayonnaise – 50 ml;
pancakes – 6 pcs.;
champignons – 175 g;
cheese – 100 g;
onion – 1 pc.;
eggs – 1 pc.;
butter – 40 g;
parsley – 30 grams.

Cooking method:

Rinse the carcass, dry it, try to gently tighten the skin with a stocking. Rub the outside and inside with salt and pepper, cut the legs, insert the garlic slices.
Fry the chopped onion until soft, add mushroom slices, cook until the liquid evaporates.
Separate the meat from the bones, grind in a meat grinder, add chopped parsley, crushed garlic, frying, and egg to the minced meat.
Stir, season with spices, place the filling on the pancake, sprinkle with grated cheese. Roll tightly and repeat with the rest of the pancakes.
Stuff the skin with pancakes, sew up the belly and throat, and brush with mayonnaise.
Place on an oiled baking sheet and make a couple of punctures.
Cook at 180 degrees for an hour.

Cooking time: 5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 149 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with rice is a dish that is perfect for your everyday diet. The filling, in addition to rice cereal, includes chicken liver and heart, and onion and mushroom frying. The secret to the juicy taste and soft meat is long-term marinating of the chicken carcass in a spicy dressing. It is better to marinate the bird longer - from three to six hours, so that the meat is saturated with aromas.

Ingredients:

chicken – 1500 g;
rice – 150 g;
broth – 400 ml;
champignons – 0.25 kg;
onions – 2 pcs.;
chicken giblets – 100 g;
butter – 10 g;
vegetable oil – 10 ml;
mayonnaise – 30 ml;
garlic – 2 cloves.

Cooking method:

Rinse the carcass, dry it, press the garlic through a garlic press.
Carefully remove the spine and sternum.
Combine mayonnaise with garlic, salt, pepper, coat the carcass inside and on top with the mixture.
Place the meat in a bowl, wrap it in cling film, and put it in the refrigerator for three hours.
Cut the onion into quarters of rings, the champignons into slices. Wash the giblets and cut into cubes.
Heat the oil, add the mushrooms, fry for six minutes. In another frying pan, fry the onion in butter, followed by the giblets. Mix the mixture with rice, fry for three minutes, pour in broth. Cook until the rice is half cooked.
Stuff the chicken with minced meat and secure the holes with toothpicks.
Tie the carcass with culinary thread and place it in a baking dish with the remaining filling.
Bake for 1.5 hours at 180 degrees. Remove, cover with foil and leave for 10 minutes.

Whole in the oven

Cooking time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 145 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

The whole stuffed chicken in the oven will turn out sweet and sour, for which you took the filling from prunes, apples and almonds. The combination of sour dried fruits and fruits with nut crumbs gives the meat a piquant taste and unusual aroma, and garlic and spices taken to taste add a slight spiciness to it. An easy option for a delicious lunch will appeal to all family members; it can also be made for a holiday.

Ingredients:

broiler – 1500 g;
prunes – 150 g;
almonds – 100 g;
apples – 3 pcs.;
olive oil – 30 ml;
garlic – 3 cloves.

Cooking method:

Cut the carcass lengthwise along the belly, remove the skeleton, cutting off the joint parts at the legs and wings. Secure the cuts with toothpicks or sew them shut.
Cut the apples into large pieces, mix with washed prunes and chopped nuts.
Stuff the bird and sew up the hole.
Coat the surface with a sauce of crushed garlic, oil, and spices. Fold belly down.
Bake for an hour at 220 degrees.
Serve as roll slices.

With mushrooms

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 147 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with mushrooms has a unique aroma that instantly whets your appetite. This is facilitated by the use of fresh champignons or porcini mushrooms. Instead of these varieties, you can choose frozen or dried oyster mushrooms, chanterelles, and honey mushrooms. The latter must be pre-soaked for softness, and the semi-finished product must be defrosted.

Ingredients:

chicken carcass – 1000 g;
onion – 200 g;
mushrooms – 0.3 kg;
garlic – 3 cloves;
vegetable oil – 60 ml.

Cooking method:

Chop the onions, mushrooms, pepper and salt.
Stuff the carcass with the mixture and seal the hole.
Coat the surface with oil mixed with crushed garlic and spices, place in a baking sleeve.
Cook for 1.5 hours at 180 degrees.

No bones

Cooking time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 151 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: difficult.

Stuffed boneless chicken is considered the pinnacle of culinary excellence because it turns out easy when cutting a ready-made dish. How to separate chicken from bones for stuffing is already known from the above materials, which clearly show this process. The appetizing filling is a mixture of green peas, onions, carrots and sweet peppers.

Ingredients:

chicken carcass – 1000 g;
champignons – 6 pcs.;
frozen green peas – 120 g;
onion – 1 pc.;
carrots – 1 pc.;
bell pepper – 1 pc.;
eggs – 2 pcs.;
cheese – 0.2 kg;
dill – 10 g;
parsley – 10 g;
olive oil – 20 ml.

Cooking method:

Clean the carcass from the bones and remove the meat.
Pass it through a meat grinder. Cut the mushrooms into slices, cheese and carrots into cubes, chop the onion, chop the sweet pepper into slices.
Chop the greens, mix with thawed peas, other vegetables, mushrooms and cheese.
Add minced chicken, eggs, season with spices, mix.
Stuff the carcass with stuffing, sew up the hole and tears.
Tuck the skin on the neck inside and place on a baking sheet.
Grease the surface with oil, sprinkle with spices, cover with foil.
Bake at 200 degrees for 20 minutes, repeat at 180 degrees.
Remove the foil and cook for 10 minutes. Remove the threads and serve.

With potato

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 173 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with potatoes in the oven turns out to be extremely filling, so don’t get carried away with it - one high-calorie serving is enough to satisfy your hunger. Stuffed chicken serves as both a main dish and a side dish, so there is no need to worry about what to serve it with. A bunch of herbs is enough to sprinkle the finished dish and give it a spicy aroma.

Ingredients:

chicken carcass – 1500 g;
potatoes – 600 g;
ketchup – 60 ml;
mayonnaise – 60 ml;
dried herbs – 20 g.

Cooking method:

Peel the potatoes, chop them finely or grate them on a coarse grater. Add salt and season with spices.
Rinse the chicken with running water, dry it, stuff it with potatoes, and sew it up.
Lubricate with a mixture of ketchup and mayonnaise. Place it in your sleeve.
Bake for 1.5 hours at 180 degrees.

With vegetables

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 117 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with vegetables, baked in the oven, is a light, low-calorie dish. It is healthier than fried. The recipe below will teach you how to prepare a bright delicacy in which tender meat is combined with juicy tomatoes, spicy onions, spicy bell peppers and eggplant. The mixture harmonizes well with any spices and seasonings.

Ingredients:

chicken carcass – 1500 g;
tomatoes – 2 pcs.;
onions – 2 pcs.;
bell pepper – 1 pc.;
eggplants – 1 pc.;
vegetable oil – 20 ml;
mayonnaise – 20 ml.

Cooking method:

Rinse the bird, dry it, rub it with spices.
Cut the vegetables into cubes.
Salt the eggplants and set aside for 10 minutes. Then rinse with cold water.
Fry the prepared vegetable until half cooked and add it to the carcass.
Sew up the belly, grease the surface with mayonnaise, and pour oil on the baking sheet.
Bake for 1.5 hours at 190 degrees, after half the time, turn the other side.

With apples and prunes

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 138 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Chicken stuffed with apples and prunes has a pleasant sour taste due to the dried fruits used. It is better to take sweet, honeyed fruits for the filling. A mixture of spices from cumin, rosemary and thyme is ideal for this dish; for sweetness, you can add a spoonful of natural flower honey mixed with a couple of drops of mustard.

Ingredients:

chicken carcass – 1000 g;
apples – 2 pcs.;
prunes – 50 g.

Cooking method:

Season the chicken with salt and pepper.
Cut the apples into quarters, cut out the core, stuff the chicken, alternating with washed prunes.
Sew up the hole, line a baking sheet with foil, and place the bird.
Cover with a double layer of foil and bake at 200 degrees for 60 minutes.
Remove the top layer, take out the bottom layer, pour in fat.
Cook for another 20 minutes.

With rice and prunes

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 143 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with rice and prunes in the oven has a more satisfying filling and a pleasant sweetish aroma in the form of dried fruits added to the cereal. To balance out the excessive sweetness, you can add onions, carrots, garlic, and dill to the minced meat. For the filling, long-grain steamed rice is optimal, which will not boil over during cooking, but will retain its structure.

Ingredients:

chicken - a small carcass;
rice – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 2 cloves;
prunes – 15 pcs.;
dill – 20 g;
sunflower oil – 30 ml.

Cooking method:

Rinse the carcass, trim off the protruding parts of the wings and excess skin.
Rub with salt and pepper.
Soak the prunes for 20 minutes in hot water, cut into cubes. Chop the onion, grate the carrots, and fry.
Rinse the rice and boil until soft. Chop the garlic and dill.
Combine all the ingredients, stuff the chicken with them, and sew them up.
Grease the top with oil and place in the oven for 40 minutes at 190 degrees.
Water with juice every 10 minutes.

In a slow cooker

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 141 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Stuffed chicken in a slow cooker will turn out juicier compared to a dish made in the oven. It is characterized by the absence of an appetizing fried crust. The dish is distinguished by its tenderness and softness, and the original filling of nut kernels and bread adds piquancy to it. It has a delicate taste and goes well with crispy meat.

Ingredients:

chicken – 1500 g;
onion – 1 pc.;
walnuts – 100 g;
white bread – 3 slices;
butter – 50 g;
fresh parsley – 30 g;
eggs – 2 pcs.;
milk – 70 ml;
chicken broth - a glass.

Cooking method:

Pour milk over the bread crumb.
Grind the nuts in a mortar and chop the parsley very finely.
Chop the onion, fry until golden, turn on the “Baking” program, let cool.
Mix bread with nuts, parsley, onions, eggs. Add some salt and pepper.
Wash the chicken, dry it, stuff it, sew it up.
Place in a multicooker bowl, season with spices, and pour in broth.
Set the “Baking” mode for an hour. Let it warm up for another half hour.

With cheese

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 149 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with cheese, beautifully called galantine, contains, in addition to the main filling, ham and eggs. Making this delicious stuffed chicken is easy if you follow the step-by-step instructions. Galantine comes out with a pleasant aroma, appetizing taste, and has an attractive appearance when cut. It can be served chilled or straight from the oven.

Ingredients:

chicken – 1 kg;
mayonnaise – 30 ml;
ham – 100 g;
cheese – 100 g;
eggs – 2 pcs.;
cream – 40 ml;
white loaf – 4 pieces;
bell pepper – 1 pc.;
parsley - 4 stems.

Cooking method:

Rinse the carcass, remove the skin, leaving the legs and wings. Remove the meat, grind through a meat grinder or chop with a blender.
Fill the loaf with milk and let it swell. Cut the ham and pepper into cubes, grate the cheese, chop the herbs. Mix the ingredients and place inside the chicken.
Sew up the hole, lubricate, tie the legs and wings with thread.
Bake at 170 degrees for 1.5 hours, pouring fat. 10 minutes before the end, increase the temperature.

With buckwheat

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 142 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

Chicken stuffed with buckwheat looks very attractive. It produces two dishes at once - a main meat dish and a juicy side dish with rich aromas of spices. What makes this stuffed chicken different is the fact that it is made from ground grains in a slow cooker. Due to this, the porridge turns out to be crumbly and of the correct consistency, and does not burn. You can prepare the filling in a saucepan if you don’t have a multicooker at hand.

Ingredients:

chicken – 1000 g;
buckwheat – 200 g;
carrots – 1 pc.;
onion – 1 pc.;
water – 0.4 l;
vegetable oil – 40 ml;
garlic – 2 cloves;
mayonnaise – 20 ml.

Cooking method:

Rinse the carcass, marinate in mayonnaise and spices, crushed garlic for an hour.

Stuffed chicken - recipes step by step with photos. How to cook and what to stuff a bird for baking in the oven

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!

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.

The luxurious appearance of the dish makes you think that the hostess conjured it for at least four hours. And she used all her skill. Let your guests continue to think this way, while you spend no more than half an hour preparing. And your oven will do the rest.

Subtleties of product preparation

How to stuff chicken deliciously? There are no trifles in the question of how to cook stuffed chicken in the oven, whole or in parts. Here are the main secrets of the dish.

Choose a medium-sized carcass. Even if you are expecting a large company to visit, do not buy the largest chicken. Its meat always turns out to be tough, and the carcass bakes unevenly and takes a long time to cook. Use a large chicken carcass or chicken weighing up to 1.5 kg. This will not cause any trouble and will delight you with its delicate taste.
Use fresh meat. Leave whatever is in your freezer for boiling or frying. For a luxurious roasted bird taste, buy fresh or chilled.
For stuffed chicken legs in the oven, buy drumsticks with perfectly intact skin. The fact is that the filling will fit exactly into it, and if the “stockings” for stuffing are damaged at the slightest, they will tear.
Stuffing for chicken in the oven is placed inside the carcass in cooked form.. The only exception is rice, which can be boiled until half cooked. Other ingredients should be ready to use.
Rub the inside of the carcass with spices and salt. And only then add the filling. This way the meat inside will not be bland.
You can pre-marinate the chicken so that the meat gets a special taste and aroma.
After placing the filling, the skin must be sewn up or pinned with toothpicks so that the contents do not leak out.. This is especially important for juicy, vegetable and fruit fillings.
Roast the carcass according to its weight: 40 minutes per kilogram of weight. To cook a chicken of ideal weight of 1.5 kg, 1 hour in the oven is enough. Check for doneness by piercing the thigh. If the juice is light, you can take out the dish.

How to stuff chicken for baking in the oven? Here are some popular combinations:

mushrooms, onions, cheese;
rice with dried fruits (prunes, dried apricots, raisins are combined);
potatoes with aromatic herbs, garlic;
apples, nuts;
buckwheat with chicken liver.

Stuffing the whole carcass

Which recipe for stuffed chicken in the oven to choose depends on your preferences. For example, for a family celebration with children, use a filling of rice with dried fruits or apples and nuts. This one has a sweetish taste, is light and healthy. For an adult company, hearty options with buckwheat and potatoes are suitable. A much lower calorie recipe with vegetables. We will tell you more about it.

With vegetables

Chicken stuffed with vegetables in the oven is a hearty but light dish. Using onions, tomatoes, and eggplants as part of the filling, you don’t have to worry about harm to your figure. And by choosing the most dietary part of the carcass, the breast, you can eat it even during a diet.

You will need:

chicken carcass - 1 pc.;
bell pepper - 2 pcs.;
onion - 2 heads;
tomatoes - 2 fruits;
eggplant - 1 pc.;
mayonnaise - 2 spoons;
salt, pepper, aromatic herbs.

Preparation

Lubricate the carcass with mayonnaise, rub with salt, pepper, spices (basil, oregano, marjoram, rosemary to choose from). Leave for 2 hours.
Peel and cut the vegetables into medium pieces.
Fry them in a frying pan, add salt and pepper. Place in the following order: onion, bell pepper, eggplant, tomato.
Place the filling inside the carcass and seal the belly.
Place the chicken on a baking sheet and bake at 180° until done.

Eggplants in the finished dish may taste bitter. To remove the bitterness from them, place the chopped vegetable into pieces in a bowl and cover with salted water. Leave for 10 minutes, drain the water, and dry the pieces. Before frying, sprinkle them with vegetable oil so that they do not absorb all the oil from the pan.

With potatoes

Chicken stuffed with potatoes in the oven is a win-win solution for a large company. It will also be suitable for a family dinner, because all the ingredients are familiar and loved. But the appearance of the dish will definitely please the household.

You will need:

chicken carcass - 1 pc.;
potatoes - 600 g;
onion - 1 large head or 2 small ones;
garlic - 3 cloves;
mayonnaise - 3 tbsp. spoons;
salt pepper.

Preparation

Rub the carcass with a mixture of mayonnaise and garlic, leave for 2 hours.
Peel the potatoes and boil until tender.
Peel and chop the onion, fry until tender. Mix with potatoes, add salt and pepper.
Place the mixture inside the carcass and secure the skin with toothpicks.
Bake until done at 180°.

Depending on what kind of filling you want, boil the potatoes until half cooked or crumbly. The first one will remain in pieces in the finished dish, the second one will turn into puree.

Stuffing thighs with photos

Not only the whole carcass, but also the stuffed chicken drumstick in the oven looks original and festive. Moreover, shanks always cause surprise, because in appearance they are no different from the usual legs. But inside... The mixture of delicious filling mixed with meat and without any bone makes you think about the magic of the hostess. And rightly so. Let's start doing magic!

You will need:

drumsticks or thighs - 8 pcs.;
mushrooms (champignons, oyster mushrooms) - 200 g;
onion - 1 head;
egg - 1 pc.;
breadcrumbs - 100 g;
butter - 1 teaspoon;
salt pepper.

Preparation

Wash the legs, dry them, remove the skin.
Separate the meat from the bones and grind in a blender or meat grinder.
Finely chop the onion and mushrooms.
Fry the onion until golden brown, add the mushrooms and fry until tender.
Mix the mushroom filling with the meat, add salt, pepper, and stir.
Place the filling inside the leather “stockings”, form rounded legs, and secure the skin.
Beat the egg, dip the leg in it, dip it in breadcrumbs, and place on a baking sheet. Bread all the shanks this way.
Bake for 25 minutes at 180°.

To separate the skin from the legs, start at the top. There the skin comes off well. Use a knife to carefully cut off the films. When you reach the fold of the leg, be especially careful, as this is where the skin fits tightly. It is better to cut it with pieces of meat, which can be removed later. At the junction of the bone and cartilage, pull the skin down as far as possible and cut off the bone. You should end up with a skin with cartilage that is convenient for laying out the filling.

What will stuffed chicken look like in the oven on your table? Try all our recipes and find the most delicious one!

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