Tuscan style stuffed boneless chicken recipe step by step

First way. Stuffed chicken with bones

In this case, the bird first:

1. wash thoroughly;
2. from the abdomen, removing the remains of internal organs, films, fat;
3. wash again;
4. dry with a clean cloth or paper towels;
5. then stuffed with pre-prepared filling.

I recommend trying 2 delicious recipes.

Recipe 1. Chicken stuffed with mushrooms and beef

Ingredients:

• 1 chicken carcass;
• a glass of pickled mushrooms;
• 350 g beef meat;
• 150 g breadcrumbs;
• 1.2 packs of butter;
• 100 g 18% sour cream;
• 0.1 l cream;
• 6 potatoes;
• 2 carrots;
• spices, salt.

Cooking method:

1. Lubricate the bird outside and inside with salt, a mixture of spices and sour cream.
2. For minced meat, chop the beef in a meat grinder, add grated carrots, breadcrumbs, finely chopped mushrooms, mix spices and salt in cream, mix everything.
3. Stuff the chicken with well-mixed minced meat and sew it up. Place in prepared baking dish or baking sheet.
4. Stuffed chicken is fried in the oven immediately with potatoes. During baking, do not forget to periodically baste it with the juice flowing from the chicken.

Beef can be replaced:

1. tongue;
2. minced meat from equal parts of chicken liver and ham;
3. minced chicken liver, sausages and white bread crumbs, pre-soaked in cognac (Farsi chicken).

Recipe 2. Chicken stuffed with mushrooms in sauce with pickles

Ingredients:

• 1 chicken carcass;
• 300 g mushrooms (salted, fried, pickled);
• 100 g butter;
• 2 pickled cucumbers;
• a tablespoon of thick sour cream or mayonnaise and sugar;
• large onion;
• bouillon cube;
• herbs, spices, salt.

Cooking method:

1. Chop the onion coarsely, then fry.
2. Stir in finely chopped mushrooms.
3. Wipe the inside and outside of the chicken carcass with salt, spices and stuff with a mixture of mushrooms and onions.
4. Sew up the belly, coat thickly with sour cream (or homemade mayonnaise).
5. The prepared chicken is fried in a frying pan or baked in the oven.
6. Don’t forget to baste it with any leaking fat every 5 minutes while cooking.
7. Before serving, season the dish thoroughly with sauce.
8. For the sauce, finely chop the peeled pickles. Stir the bouillon cube in water with sugar (if you have ready-made meat broth, use it).
9. Mix all ingredients, boil and strain.
10. Pour over cooked chicken.

We purchase everything you need

We tell my husband that he needs to sharpen his knives, unanimously decide to stuff the chicken with buckwheat and go buy the missing ingredients.

We carefully select a young chicken, weighing 1.5-2 kg, without bruises, in a store or market, paying attention to the integrity of the carcass, and only after we are completely convinced of its excellent quality, we buy it. We take into account that 200 g of buckwheat, at least 1 onion, 1 medium carrot, 0.5 teaspoon of pepper, 3 cloves of garlic and 200 g of mayonnaise will be used in the stuffing.

Second way. Chicken stuffed without bones

In this method, only the skin is removed from the bird and stuffed with any filling you like.

How to remove the skin from chicken quickly and without problems - watch the two-minute video.

The skin of the bird has been removed and prepared. Now it's time for the filling.

Fillings

The cut finished dish will look bright and appetizing if you use ingredients of different colors for the filling. Therefore, add to the filling:

• ham;
• sausage;
• multi-colored bell pepper;
• greenery;
• beans;
• mushrooms;
• salted or pickled cucumbers;
• tomato pieces;
• pumpkin;
• colorful apples;
• plums;
• dried apricots;
• raisin;
• dates.

You can make the filling by taking leftover chicken meat, boiling it, shredding it and mixing it with sautéed vegetables, canned green peas or corn.

You can even mix minced chicken with pieces of canned pineapple, season with spices and stuff the chicken.

Good for filling:

• rice or buckwheat porridge;
• potato;
• pre-fried minced meat;
• language;
• chicken hearts or liver;
• pancakes;
• favorite mushrooms.

Add cheese to the filling. Experiment, mix the ingredients for the filling to your liking - you will get a delicious meal that will be the envy of everyone!

Poultry stuffed using the second method has a little secret. When you stuff the skin, there will be air underneath it and the skin will definitely burst during cooking. Therefore, be sure to pierce the chicken prepared for frying in many places with a toothpick.

Recipe 3. Chicken stuffed with minced meat and green peas

I also prepared an interesting video recipe for you.

Recipe No. 2. Chicken stuffed with potatoes and mushrooms

We bring to your attention a recipe for a very tasty and satisfying dish. You can use any mushrooms to prepare it. To prepare chicken stuffed with potatoes and mushrooms, you will need the following ingredients: 1. Chicken – 1 whole carcass. 2. Potatoes – 3 medium-sized tubers. 3. Fresh champignons – 300 grams. 4. Onions – 2 heads. 5. Garlic – 3 cloves. 6. Vegetable oil - 4 tablespoons. 7. Salt, ground black pepper, spices and seasonings to taste. Cooking instructions: 1. Gut the chicken carcass, rinse thoroughly under running water and dry with paper towels. 2. Peel the potatoes, wash them and cut them into small pieces. Peel the onions, rinse and finely chop. We clean the champignons, wash them and cut them into thin slices. Heat a small amount of vegetable oil in a frying pan. First, fry the onions until golden brown. Then add the mushrooms and fry until the liquid has completely evaporated. After this, add the potatoes, salt, mix and cook everything together for about ten minutes. Stuff the chicken with the resulting filling and sew up the hole with thread. 3. Grease a baking sheet with vegetable oil and carefully transfer the chicken onto it. 4. Peel the garlic and pass it through a garlic press. In a separate bowl, combine vegetable oil, chopped garlic, salt, ground black pepper, spices and seasonings. Mix well and grease the chicken carcass with the resulting mixture. 5. Place the baking sheet in an oven preheated to two hundred degrees for one hour. After the specified time has passed, take out the chicken, remove the threads and serve. Bon appetit!

Third way. Stuffed boneless chicken in the oven

For stuffing, it is better to take a medium-sized broiler chicken, then it will be easier to cut and it will bake well in the oven.

First, you need to carefully remove the bones from the bird so that only the skin with the chicken fillet inside remains.

How to remove bones from chicken - step by step instructions

Let's go through the bone removal process step by step. It's done like this.

Step 1. Wash the chicken well, dry it with a paper towel, and place it on a cutting board, back up. We take a thin, sharp knife (preferably with a short blade) and begin the execution.

Step 2. First of all, we cut off the outer part of the wings and the ends of the legs so that they do not interfere with the removal of the bones.

Step 3. We cut the skin along the spine from the base of the neck to the tail, cut off the tail from the inside from the spine and leave it in the carcass. All bones will be removed through this incision.

Step 4. We begin to move inside, carefully cutting and pushing the meat to the sides, twisting and removing the bones.

Step 5. Work with a knife, scissors, or saw blade. Be careful not to damage the chicken skin. We also remove the bones from the wings and legs piece by piece through the incision. For convenience and beauty, we place the finished boneless legs and wings inside the bird, giving it a rounded shape.

We have prepared the chicken, now we will stuff it. I offer you a recipe for a delicious and satisfying dish.

Recipe 4. Chicken stuffed with rice and mushrooms

Ingredients:

• one kilo chicken;
• 400 grams of fresh mushrooms, you can take non-acidic canned ones, you can soak dried ones overnight;
• large carrot;
• grated cheese – 100 g;
• rice - half a glass;
• onion4
• sesame seeds for sprinkling. You can take flax seed - Slavic sesame, which has been undeservedly forgotten;
• a mixture of 2 teaspoons of soy sauce with a tablespoon of honey, 1 teaspoon of lemon juice, 3 teaspoons of mustard;
• vegetable oil;
• salty spices for poultry.

Cooking method:

1. Boil the rice until half cooked, rinse and dry it in a colander.
2. Stew the carrots in a large amount of vegetable oil for about 5 minutes, add the onions, and then the mushrooms. Vegetables impart vitamins and nutrients to the oil and acquire an appetizing aroma.
3. Mix rice, vegetables with seasonings and cheese.
4. We sew up 2/3 of the chicken carcass with white thread and stuff it with the prepared mixture. Then we sew up the rest of the back.
5. Grease the baking dish with oil. Coat the chicken with the honey mixture, put it in a mold and put it in the refrigerator for an hour.
6. Add a glass of water to the pan with the bird soaked in spices, wrap the top of the pan with baking foil and place the dish in the oven.
7. Cook the chicken for one and a half hours at 200 degrees. We periodically look in and check that the bird is not burnt (if necessary, reduce the temperature). About 20 minutes before the end of cooking, remove the foil and let the dish dry and brown.
8. Don’t forget to cut and free the chicken meat from the threads with which you sewed it up, and sprinkle the bird with sesame or flaxseed.

Ruddy chicken with delicious filling is ready to take pride of place in the center of the festive table.

Recipe 5. Chicken with oranges

Here's an interesting video recipe: boneless chicken stuffed with oranges, baked in the oven. Here you will see another way to remove bones from chicken - you can take note of it.

Filling

Poultry meat goes well with many products, so there are fillings for this method of stuffing to suit every taste.

If you are an experienced housewife, then you probably do not follow recipes exactly, but constantly make your own adjustments and experiment with products. You know exactly the tastes and food preferences of your loved ones, you are guided by a good combination of products and you yourself can perfectly assemble any interesting and delicious filling.

For less experienced housewives, I give advice.

• The simplest and most traditional way to stuff a bird is with fruits, primarily apples, lemon, prunes, oranges, and raisins.
• The next one is porridge (buckwheat, rice) with the addition of pate, giblets, liver, liver.
• Next come any vegetables and nuts.

This is followed by modern, more sophisticated fillings. Stuffing a bird well:

• mushrooms;
• brains;
• nuts with paprika;
• chestnuts;
• grapes with ginger;
• crackers;
• cottage cheese;
• pork;
• beef;
• smoked meats;
• olives;
• pineapple;
• mango;
• soybean sprouts with herbs, you can’t count them all.

In a word, stuff it with what you love and prefer.

• If these are meat products, pre-fry or boil (or other heat treatment).
• Fry the vegetables.
• Add fresh, medium-cut fruits.
• Boil the cereals.

Recipe No. 1. Chicken stuffed with vegetables

A very good recipe that is perfect for dietary nutrition and will appeal to lovers of baked vegetables. To prepare this dish, it is not at all necessary to use exactly the vegetables indicated in the recipe. Choose vegetables to suit your taste, experiment and modify the dish as you see fit. To prepare chicken stuffed with vegetables, you will need the following ingredients: 1. Chicken – 1 whole carcass. 2. Eggplants – 1 piece. 3. Bell pepper – 1 piece. 4. Fresh tomatoes – 2 pieces. 5. Onions – 2 heads. 6. Mayonnaise – 50 grams. 7. Vegetable oil – 4 tablespoons. 8. Salt, ground black pepper, spices and seasonings to taste. Cooking instructions: 1. Gut the chicken carcass, rinse thoroughly and dry with paper towels. Rub salt, ground black pepper, spices and seasonings on all sides. 2. Wash the eggplant, cut off the peel and stem, and cut into small pieces. Peel the onions, rinse under running water and finely chop. Cut the bell pepper in half, remove the seeds and stem, and cut into small cubes. We rinse and chop the tomatoes in the same way as all other vegetables. Heat a small amount of vegetable oil in a frying pan, fry the vegetables until half cooked, add salt and ground black pepper. Let the vegetables cool slightly. 3. Stuff the chicken with vegetable filling. To do this, you will first need to cut the chicken along the breast. Carefully place the filling into the cut and sew up the belly with white thread. 4. Grease a large baking sheet with vegetable oil or line it with metal foil and transfer the stuffed chicken onto it. Now lubricate the skin with mayonnaise. If you don't eat mayonnaise, replace it with sour cream or ketchup. Place the baking sheet in an oven preheated to two hundred degrees for an hour and a half. Transfer the finished chicken stuffed with vegetables to a large dish and serve hot. Bon appetit!

Recipe No. 3. Chicken stuffed with rice and dried fruits

A very delicious and unusual recipe for stuffed chicken. Rice, prunes, raisins and dried apricots will be used as filling here. The combination of tender chicken meat with sweet dried fruits and a subtle aroma of cinnamon will not leave anyone indifferent. To prepare, you will need the following ingredients: 1. Chicken – 1 whole carcass. 2. White rice - half a glass. 3. Ground cinnamon - 1 teaspoon. 4. Pitted prunes – 50 grams. 5. Seedless raisins – 50 grams. 6. Dried apricots – 50 grams. 7. Salt, ground black pepper, spices and seasonings to taste. Cooking instructions: 1. Sort the rice and rinse it several times under running water. Place the rice in a saucepan, add cold water in a ratio of 1:2 and cook until half cooked. Wash prunes, raisins and dried apricots thoroughly and pour boiling water for thirty minutes. It is very important to use seedless dried fruits. Then drain the water, cut the dried apricots and prunes into small pieces. In a separate bowl, combine rice, dried fruits, add a pinch of salt, ground black pepper and cinnamon. Mix well. 2. Gut the chicken carcass, wash thoroughly under running water and dry with paper towels. Rub the chicken outside and inside with salt, ground black pepper and spices. Cut along the breast and stuff with the prepared filling. Sew the incision tightly with thread. 3. Grease a baking dish or baking sheet with vegetable oil and carefully transfer the chicken. Place the baking sheet in an oven preheated to two hundred degrees for one hour. After the specified time has passed, remove the finished chicken from the oven and let it cool slightly. Serve chicken stuffed with rice and dried fruits on a large, beautiful platter. If desired, you can garnish with finely chopped fresh herbs. Bon appetit!