Raw buckwheat with chicken in the oven. Chicken stuffed with buckwheat in the oven

Chicken stuffed with buckwheat in the oven is a festive dish that combines juicy meat with a steamed side dish under a golden, fried crust.
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Classic recipe

The crumbly buckwheat is soaked in chicken juices and turns out aromatic and tasty.

Required components:

• 1 fresh chicken carcass (without giblets);
• 150 g of sorted buckwheat kernels;
• 30 g of high-quality 82% oil;
• 1 tbsp. l. mayonnaise sauce 60% fat;
• 1 tsp each pepper, ground in a mortar and salt.

Step-by-step recipe for chicken stuffed with boiled buckwheat in the oven:

1. Boil the buckwheat until soft, add salt to taste. Wash the chicken carcass and pat dry with a paper towel.
2. Add the butter to the porridge and stir until it melts.

3. Rub the chicken carcass inside and out with salt and pepper to taste.

4. Fill the chicken with aromatic buckwheat porridge.

5. Tie the hole with thread or pin it with toothpicks so that the filling does not fall out. Grease the surface with mayonnaise and place the workpiece on a baking sheet.

6. Bake for 1.5 hours in an oven preheated to 180℃, pouring over the released juice. The chicken will be covered with a golden brown crust, and the fillet will remain juicy and soft.
7. Serve, making sure to remove the toothpicks or string. Spoon the buckwheat onto a plate next to the meat.

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Chicken stuffed with buckwheat in the oven with mushrooms

The appetizing filling is imbued with mushroom aroma, the meat does not dry out, and the golden brown crust of the bird looks very appetizing.

Required:

• gutted poultry carcass;
• 100 g buckwheat kernels;
• onion head;
• ½ carrot;
• 100 g champignons;
• 50 ml oil;
• optional salt and ground pepper;
• 1 full tbsp. l. thick tomato sauce;
• 1 tbsp. l. honey;
• 1-2 tsp. powdered garlic;
• a pinch of fine paprika;
• 1 tsp. chicken seasoning mix.

Recipe for juicy chicken stuffed with soft buckwheat and mushrooms:

1. Boil the buckwheat until crumbly for 20-25 minutes.

2. Chop the onion into cubes and fry in oil until lightly golden.

3. Add grated carrots and mushrooms, cut into quarters, into the pan.

4. Fry the vegetables for 5 minutes over low heat, add the boiled buckwheat, salt and pepper the mixture.

5. Mix the ingredients and keep on fire for 3 minutes.

6. Wash the chicken carcass, dry it, and coat it all over with salt and pepper.

7. To coat, mix tomato paste with paprika, honey, seasonings, powdered garlic and black pepper.

8. Grind the spices thoroughly.
   Read also:  Pork tongue dishes 4 recipes
9. Stuff the carcass tightly with cooled porridge.

10. Peel the skin in several places with toothpicks so that the filling does not fall out.

11. Generously coat the bird on all sides, tie the legs and wings with string, and cover the flywheels with foil. Place the carcass in a pan lined with parchment.

12. Bake the bird at 190℃ for an hour, then grease the skin with the remaining oil.

13. Return the carcass to the oven and continue baking for 40 minutes until an attractive blush appears. Periodically, the chicken can be poured with aromatic juice.

Appetizing chicken with crumbly porridge is ready. Serve the whole dish to the table. You can cut the carcass into pieces, along with juicy and tasty buckwheat.

Chicken can only be served fully cooked, so you can check for doneness by making a puncture in the thigh area. Colorless juice without ichor should be released.

Recipes with original fillings with photos

We offer solutions on how to cook chicken in the oven with buckwheat, with a richer filling. This dish can also be served at a festive table, because both its appearance and taste will be excellent. Mushrooms and chicken giblets can be used as an addition to cereal. Chicken liver goes perfectly with buckwheat.

With buckwheat and mushrooms

The original taste of the meat is formed by the marinade, in which you can keep the carcass longer. If possible, marinate it overnight. If not, wait at least a couple of hours.

You will need:

• chicken carcass - 1 pc.;
• mushrooms (oyster mushrooms, champignons) - 300 g;
• onion - 1 large head;
• buckwheat - ½ cup;
• garlic - 2 cloves;
• homemade mayonnaise - 5 tbsp. spoon;
• mustard - 1 teaspoon;
• soy sauce - 1.5 tbsp. spoons;
• spices (curry, turmeric, black pepper) - ½ teaspoon each;
• salt.

Preparation

1. Mix mayonnaise, chopped garlic, soy sauce, mustard. Rub the carcass and leave to marinate.
2. Boil the buckwheat, cool.
3. Wash and chop the mushrooms.
4. Chop the onion and mix with mushrooms.
5. Fry until done, add spices and salt.
6. Mix buckwheat with mushroom mass, place the filling inside the carcass. Secure it with toothpicks. Place the carcass in a roasting sleeve.
7. Bake for 1 hour at 180°, cut the sleeve and bake for another 20 minutes.

You can bake chicken without the sleeve, but then the meat will turn out drier.

With liver

This recipe for stuffed chicken in the oven is especially satisfying and very tasty. Buckwheat filling with giblets can also be used as an independent dish, but it’s more interesting this way! It suggests peeling the skin from the carcass and placing the stuffing inside the skin. Then the cereal is also combined with the fillet, and during the meal there will not be a single bone in the dish. If you don’t have the time or desire to remove the skin, put the stuffing inside the whole chicken.

You will need:

• chicken carcass - 1 pc.;
• buckwheat - 1 glass;
• chicken liver - 600 g;
• carrots - 2 pcs.;
• onion - 2 heads;
• egg - 3 pcs.;
• garlic - 1 small head;
• ground coriander - 1 teaspoon;
• salt pepper.

Preparation

1. Boil the buckwheat.
2. Remove the skin from the chicken.
3. Separate the meat from the bones and cut into cubes.
4. Chop the garlic, mix with meat, add salt and pepper.
5. Chop carrots, onions, fry. Add chopped liver, fry for 10 minutes. Add coriander, simmer covered for 20 minutes.
6. Mix porridge, liver, meat. Add salt, 3 eggs, mix.
7. Place it in the skin and sew it up with thread.
8. Line the pan with parchment paper, place the chicken, and cover with foil. Pour in 2 glasses of water.
9. Bake for 1.5 hours at 230°. Remove the foil and brown for 15 minutes.

If you are using a whole chicken rather than the skin for stuffing, first fry the meat in a frying pan and add garlic. And only then mix with porridge and liver. Baking temperature 180°, no need to add water.

The simplest ingredients, a minimum of preparation time, and your chicken with buckwheat in the oven will impress with its wonderful taste. Please your loved ones with them!

Chicken stuffed with buckwheat is a dish that is worthy of a festive table, despite its traditional execution. To prevent the inside of the chicken from being dry, add fried mushrooms and onions to the buckwheat. Also, in order to fit more filling inside the chicken, you should remove the skeleton. You can serve this chicken with pickles or fresh vegetables.

To prepare chicken stuffed with buckwheat, we will need a chicken weighing about 1.5 kg, a glass of buckwheat, champignons, onions, garlic, soy sauce, adjika, pepper, salt and vegetable oil.

Cut the champignons into slices or cubes.

Cut the onion into half rings. Heat the oil in a frying pan and fry the onion until translucent, then add the mushrooms and fry together a little.

Boil buckwheat in salted water, add onions and mushrooms to it and stir.

Rinse the chicken under running water and dry with kitchen towels. Using a sharp knife, trim the skin on the back, cut the meat along the ridge carefully so as not to damage the skin. Gradually go deeper inside, cutting off the skin from the ridge in a circle.

Remove the backbone from the chicken.

This is what the chicken without the frame will look like.

Prepare the marinade for the chicken: mix adjika, soy sauce, pepper, squeeze the garlic using a press.

Grease the chicken well inside and out. Leave to marinate for 10-15 minutes.

Place the cooled filling inside the chicken.

Sew up the chicken with thick thread.

Also tie the wings and legs of the chicken with threads.

Place the chicken in a baking dish, breast side up, and baste with the remaining marinade.

Preheat the oven to 180 degrees and bake the chicken for 1-1.10 hours. If the top gets too brown, cover it with foil.

Check the readiness of the chicken by piercing the leg with a fork; if clear juice comes out, the chicken is ready. Prepare it for serving. Remove all threads, place on a plate and garnish with vegetables.

Bon appetit!

Chicken stuffed with buckwheat in the oven is a festive dish that combines juicy meat with a steamed side dish under a golden, fried crust. You can add aromatic mushrooms, offal, herbs, as well as apples or prunes to the filling.

Chicken stuffed with buckwheat in the oven with egg

Soft and juicy due to marinating, the chicken filled with buckwheat and eggs will be a complete meal for a large family.

You need to prepare:

• 1 young chicken up to 1.5 kg;
• 150 ml mayonnaise sauce;
• 1 tsp. finely ground salt;
• a pinch of pepper powder;
• 150 g buckwheat;
• 2 hard boiled eggs.

Step-by-step cooking of chicken stuffed with eggs and buckwheat in the oven:

1. Wash and dry the bird carcass from water.

2. Coat the bird with mayonnaise on all sides, rub with salt and pepper.

   
   Also coat the inside of the chicken. Leave to marinate for 2 hours to 24 hours.

3. Boil buckwheat in a saucepan or slow cooker until soft and crumbly. Salt the porridge during the process.

4. Mix with boiled eggs, cut into small cubes.

5. Stuff the chicken tightly with the buckwheat-egg mixture.

6. Sew up the chicken with thread and tie the legs.

7. Place the bird in a baking sleeve and cook the dish at 170℃ for 50 minutes. At the end of cooking, cut the sleeve so that the crust turns out fried and golden brown.

Serve the treat on a wide plate, using a spoon to remove the grain from the chicken.

Before serving, be sure to check the dish to ensure that there are no threads left in the carcass, as the seam on the finished chicken looks unaesthetic.

Stuffed chicken with giblets

Sliced ​​hearts and livers mixed with buckwheat and seasonings give the chicken a special flavor note.

You need to prepare:

• medium chicken carcass – 1.2 kg;
• 100 g selected buckwheat kernels;
• 200 g offal;
• onion;
• carrot;
• 70 g each of mayonnaise sauce and spicy mustard;
• 3 cloves of garlic;
• 40 ml refined oil;
• 1 tsp. chicken seasoning;
• salt and ground pepper as needed.

You need to cook chicken stuffed with buckwheat in the oven according to the steps:

1. Rub the bird with spices and a mixture of crushed garlic, mayonnaise and mustard.
2. Fry chopped onion with grated carrots in oil.
3. Place the chopped giblets, fry and mix with boiled buckwheat.
4. Place the filling in the middle of the carcass and bake at 180℃ for 1.2-1.5 hours.
5. Juicy soft meat with crumbly porridge should be served with sliced ​​crispy vegetables, your favorite sauce and thin Armenian lavash.

An appetizing treat of juicy chicken meat stuffed with crumbly buckwheat porridge, vegetables and spices can become the main dish of the holiday table. The chicken does not dry out, the buckwheat is completely saturated with meat juices and turns into a tasty, harmonious side dish.

With prunes

The dish with a spicy-sweet filling has a refined oriental aroma and the original taste of meat.

You need to prepare:

• medium sized gutted chicken;
• 100 g peeled buckwheat kernels;
• 10 pieces. seedless;
• 2 tbsp. l. oils without aroma;
• 1 tbsp. l. rich mayonnaise sauce;
• a pinch of dried basil, thyme and oregano;
• 2 cloves of garlic;
• a pinch of curry powder;
• salt and pepper to taste.

Cooking method:

1. Combine salt, spices and herbs in a bowl.
2. Spread the aromatic mixture on all sides of the chicken carcass.
3. Boil the buckwheat for 20 minutes, mix with the prunes cut into pieces and stuff the bird with the filling.
4. Close the hole with toothpicks or sew up with large stitches of heavy thread.
5. Bake at 180℃ for 1.5 hours.

Juicy chicken stuffed with buckwheat, browned in the oven, it is better to serve the dish with vegetables, sour cream, garlic or tomato sauce.