Stuffed boneless chicken
Cooking such a dish for the first time will seem difficult, but this is only the first time. Once you try to do this yourself, you won’t experience any difficulties the next time you cook. Today we will prepare chicken stuffed with rice and mushrooms. We will need:
- whole chicken (gutted);
- bulb;
- a handful of rice (about a third of a glass);
- two hundred grams of mushrooms;
- one egg;
- half a glass of cream;
- two spoons of sour cream;
- salt and pepper or your favorite seasonings.
Cooking stuffed boneless chicken
The most difficult thing is to remove the bones from the carcass. To do this we need a sharp, thin knife, some patience and dexterity!
Make a cut along the breast, open the carcass, breaking the ribs. They are thin, so this will not be difficult to do. Again, using a knife, remove the meat from the ribs one by one, moving towards the spinal part. Using a knife, carefully, without damaging the skin, remove the spine, pull it out along with the ribs or separately. Leave the wings whole.
Make cuts along the legs to the bones, not reaching the shins. Break the bone along the knee cartilage, carefully remove the femur, helping with a knife. Let's leave the bones in the shins.
The rice should be boiled until half cooked - 10 minutes after boiling. Rinse and let the water drain.
Cut the mushrooms into small pieces, fry until golden brown, add finely chopped onion, fry for five minutes until the onion becomes soft.
Boil the egg, peel and grate on a coarse grater.
Mix rice, mushrooms, cream. Salt and pepper. We stuff our chicken with this mixture and then sew it up. You can use wooden toothpicks to secure the breast and cuts on the legs.
Coat the carcass with salt and sour cream, bake for an hour until golden brown.
Chicken stuffed with rice in this way will fit perfectly into a festive table; guests will not need to get their hands dirty, freeing the meat from the bones!
How to prepare stuffed chicken baked whole in the oven (step-by-step recipe with photos):
| I recommend starting with the filling, and while it cools, you will have time to prepare the chicken carcass for stuffing. Rinse the rice several times. Fill with clean water in a ratio of 1 to 1. Cook under the lid over medium heat until the liquid boils away (7-12 minutes). As a result, the cereal will be half cooked. If you bring it to full readiness, it will be overcooked during baking and the filling will turn out tasteless. And the slightly damp grains will just reach the right condition and will not stick together. Any mushrooms will do – fresh or frozen, wild or “cultivated”. They must be fried first. I had frozen mushrooms. They were cooked before freezing, so I thawed them, washed them, and threw them in a colander. When the water had drained, I put it on a dry frying pan. Waited for the liquid to evaporate. Added a couple of tablespoons of butter and cooked the mushrooms over medium heat until golden brown. Fresh wild mushrooms require pre-cooking. And you can put champignons/oyster mushrooms in the pan immediately after cutting. Place the fried mushroom slices in a bowl. Try to ensure that the maximum amount of fat remains in the frying pan, so that a minimum of additional calories get into the “minced meat”. By the way, see the culinary instructions for other ideas for tasty fillings. |
| Chop the onion into small cubes. Fry until translucent and light golden brown. Transfer to mushrooms. |
| When the water in the pan with rice has boiled, turn off the heat underneath it. Leave the cereal under the closed lid for 5 minutes. It will be crumbly, but a little hard. |
| Place rice, mushrooms, and onions in a deep bowl. Finely grate the garlic/pass through a press. Add salt and ground pepper and dried Provençal herbs there. Mix well. The filler is ready. |
| It will take literally a few minutes to prepare the chicken, because it is baked whole. Wash the chicken carcass thoroughly and remove any remaining feathers. It is better to cut off fatty deposits, especially in the inner part. Rice absorbs all liquids perfectly, and the filling may come out greasy. Wipe the surface of the chicken dry with paper towels. Prepare the marinade. Mix mustard with odorless vegetable oil. Add paprika, pepper, coriander. Pour in lemon juice (apple cider vinegar). Are you planning to immediately bake the stuffed chicken in the oven, without pre-marinating? Add fine salt. Are you going to let the bird “rest” before cooking? It is recommended to add salt last, before putting it in the oven. Stir the marinade until it becomes smooth and thick, like an emulsion. Brush the chicken inside and out with the mixture. Marinate for 2-3 hours in a cool place. Or start stuffing right away. |
| Fill the cavity inside the carcass with the prepared mixture. Sew the hole using strong kitchen thread/fasten the skin with toothpicks in several places so that the rice does not fall out during baking. Cover the tips of the legs and wings with aluminum foil to prevent them from burning. You can also make longitudinal cuts in the bottom of the breast. And “hide” the wings in the resulting “pockets”. Tie the legs together so that the stuffed chicken takes on a more compact shape. Place the bird in a heatproof dish. Place in the oven preheated to 180 degrees. Cook for 60-90 minutes. Periodically remove the chicken and baste the top with the rendered fat. Then the skin will be baked until golden brown and crispy. If the carcass is large (weighing 2 kg or more), before baking it is advisable to place it in a special heat-resistant bag (sleeve) or strong foil. And half an hour before the expected readiness, remove the film so that the top of the bird browns. |
| Check for doneness with a toothpick. Pierce the chicken in the thickest part (thigh/breast area). Did clear juice flow out of the hole? Ready! Before serving, remove foil from wings and drumsticks and trim string/remove toothpicks. Serve the aromatic mixture with which the chicken was stuffed as a side dish. |
Stuffed chicken without any hassle
If you don't have time to debone the carcass, use this recipe. Chicken stuffed with rice does not require any additional side dish, and this will again save you time.
Ingredients:
- chicken carcass;
- half a glass of rice;
- tomato;
- canned green peas;
- thin bacon;
- salt and seasonings.
How to stuff a chicken?
Boil the rice for 10 minutes, rinse and let the water drain.
We cut the tomato into cubes, add it to the rice, and add half a can of green peas. Add salt and seasonings and mix.
Wash the carcass, blot it with a paper towel, removing excess moisture. Through the bottom hole we fill the carcass with the prepared filling. There is no need to sew or fasten anything.
Coat the carcass with salt, cover it with thin sheets of bacon, securing each with a toothpick. Add a little salt and place on a baking sheet.
Bake the chicken stuffed with rice for an hour until the bacon turns crispy. Place the finished bird in a dish and decorate the sides with the remains of green peas and herbs.
Option 2. Whole chicken with rice in the oven with vegetables
Quite a complicated recipe as it takes a little time to remove the bones. But the result is worth it, the chicken turns out excellent: juicy and tasty.
Ingredients:
- 1 medium sized chicken;
- 2 onions;
- 1 carrot;
- 4 tbsp. spoons of mayonnaise;
- seasoning paprika, turmeric, coriander - 30 g each;
- salt - 10 g;
- vegetable oil - 50 ml;
- five sprigs of dill and parsley.
Step by step cooking method
Rinse the rice thoroughly in a colander and boil in salted water for 10 minutes after boiling.
Peel the carrots and onions, cut the onions into small cubes, chop the carrots on a fine-tooth grater, put them in a frying pan in heated vegetable oil, fry, stirring, until softened for about 8 minutes.
Add seasonings to vegetables, add boiled rice, stir well
Cut the chicken into two halves and remove the breast bones. We break the joints of the wings and hips at the backbone.
We sew the cut in the skin with threads up to the neck.
We tamp the prepared filling inside through the neck.
Sew up the neck with thread.
Generously coat the chicken with mayonnaise, place it on a greased baking sheet and place in the oven.
Bake for 60 minutes at moderate temperature.
Transfer the finished chicken to a flat dish, sprinkle with chopped parsley and dill.
If you don't want to bother with removing the bones, you can skip these steps and just rinse the chicken thoroughly and use less stuffing.
Oven-baked chicken stuffed with rice and herbs
This is a juicy, aromatic and very tasty dish! Suitable not only for ordinary family gatherings, but also for treating distinguished guests.
Ingredients you will need:
- chicken carcass;
- half a glass of rice;
- a bunch of green onions and dill;
- one hundred grams of butter;
- salt;
- half a lemon.
Let's start cooking by washing the carcass and drying it. Next, boil the rice until half cooked and rinse it.
Finely chop the greens, fry only the green onions in butter in a frying pan to remove the bitterness. Don't confuse frying with poaching. In our case, you need to remove it from the heat when the onion becomes a little soft. Mix the greens with rice, add salt and stuff the carcass with it, as in the previous recipe.
Rub chicken stuffed with rice and herbs with salt and sprinkle with lemon juice. Bake until golden brown.
If you wish, you can sprinkle the finished dish with a little more lemon juice, so the chicken will be more flavorful. Decorate with dill sprigs.
Delicious stuffed chicken cooked in a sleeve for baking in the oven
A chic festive dinner sometimes doesn’t require a lot of work or expense! Just think how many worthy dishes are prepared from simple ingredients. This is exactly what our treat is today. Chicken stuffed with rice and caramelized plums will make a worthy feast on any table! A spicy filling in a chicken carcass baked in the oven, a completely unusual sweet and sour innovation for all food lovers. You simply can’t ignore this deliciousness.
I bring to your attention a recipe for a festive dish with incredibly juicy, soft meat and simply super-tasty filling!
To prepare we will need:
- Chicken – 1 pc. (approximately 2 kg.)
- Rice – 200 grams
- Garlic 5-6 cloves
- Rosemary – 2 sprigs
- Salt to taste
- Onions – 4 pcs.
- Plums – 10 pcs. (or prunes)
- Butter – 50 – 80 grams for frying
- Sugar – 1 tbsp. l.
- Vegetable oil – 2 tbsp. l.
In addition to taste, there is another advantage to using a baking sleeve. This is, of course, a clean baking sheet and oven walls. After cooking, you don’t have to soak, scrub or wash off greasy stains.
Let's start cooking:
1. We wash the whole chicken under running water from the outside and inside. Then dry the skin with paper towels. Transfer the carcass to a deep bowl and rub it with salt. We will not use other spices. Leave in this form for an hour so that the pulp is thoroughly salted.
2. In the meantime, prepare the filling. First of all, boil the rice in salted water until half cooked. Then drain the liquid and transfer it to a colander.
3. Now place the frying pan on the stove and add a little vegetable oil to it. While it is heating up, prepare the garlic. Cut it into slices.
We do not chop the garlic or press it through a press. This is very important, because we need it in large slices.
4. Add garlic and a sprig of rosemary to the oil. Gradually, during heating, the greens will release their taste and aroma. Afterwards it can be deleted.
5. Now take a medium-sized peeled onion and cut it into thin half rings. Next we send it for frying with garlic. Stirring until everything reaches a light golden color. When the onion is ready, transfer it to a separate container.
6. Well, now let's move on to the plums. First, cut the berries in half and remove the seeds. Then cut into small slices, dividing approximately one plum into 8 parts.
If it's not the season and you don't have fresh plums, then you can easily use prunes. You just need to choose a soft one! Wash it and brew with boiling water. Then cut in exactly the same way as indicated in the recipe.
7. In the same frying pan in which we fried the onions, throw a piece of butter. When it has melted, add sugar, stirring thoroughly and vigorously. Gradually the sugar begins to caramelize in the oil.
8. Now throw the plum into the pan and mix with the rest of the ingredients. The heat during cooking should be minimal so that all actions proceed smoothly and nothing burns. During the process, the fruit will release juice and become a little softer. If this effect is achieved, then you can turn off the fire.
9. Place rice and fried onions without oil on top of the caramel plum. We connect everything together and leave it aside until completely cooled.
Be sure to try the prepared filling. I'm sure you will definitely like it. Quite an unusual sweet and sour taste!
10. If the filling has cooled down, then you can start stuffing the chicken. Fill the carcass with the filling to the very top, compacting it with a spoon from time to time.
11. Next, transfer the chicken to a baking sleeve. To prevent the minced meat from falling out during cooking, you need to collect the chicken legs and tie them with thick thread.
12. Then place the remaining 2 sprigs of rosemary under the bottom of the meat. You can place fresh pitted plums, cut in half, in the tanks. Next, we tie the sleeve so that there is a little empty space at the end and at the beginning.
13. Place the bag with the contents on a baking sheet and bake in a preheated oven at 200 degrees. Cooking time is approximately 1.5 hours. It all depends on the individual power of each oven.
14. Finally, when the chicken is baked, take out the baking sheet and cut the sleeve.
Be very careful when cutting the sleeve. The steam escaping from it can cause burns.
15. As you can see, you can get a beautiful, golden crust by baking it in a bag. You just need to keep the chicken in the oven a little longer. At the same time, the meat will not dry out and will look quite beautiful. We begin to cut the carcass, first separating the thighs.
