Stuffed baked chicken is not only delicious, but also beautiful. To make this dish the main decoration of the table, you need to try when cooking it. Let’s analyze a chicken recipe that simply cannot turn out to be tasteless.
- whole chicken;
- White cabbage;
- large orange;
- dark honey;
- soy sauce.
Chicken cooking process
For the chicken filling, chop the cabbage into small pieces and chop the onion.
Everything is sent to the pan for stewing. Chopped mushrooms and a little sauerkraut are added to the vegetables. You can fry in vegetable or butter.
To get an unusual note and remove the usual taste of stewed cabbage, freshly squeezed juice from one orange is poured into the pan. Spices are added to the filling. You can use ground cumin, cinnamon, cardamom.
At the same time, you need to boil water and pour it into buckwheat so that it swells and comes to half-readiness. Then it will be mixed with stewed vegetables.
The trick of this recipe is the delicious filling and the absence of bones in the chicken. To do this, you need to cut them out. The bones should only remain in the wings and legs. For cutting, you need to take a sharp fillet knife and start cutting the frame from the inside with it from the tail side.
The main thing here is not to damage the skin, pieces of meat from the inside are not terrible.
When cutting, the carcass, as it were, turns out of the skeleton.
Having reached the hip joint, you will need to separate it, and the shoulder is also cut. The chicken neck is removed along with the skeleton.
Next, you need to mix the stewed vegetables with buckwheat. The filling should be tried. It should be delicious, then the chicken will turn out great. Pepper and salt are added to the finished filling.
Use skewers or toothpicks to sew the hole on the chicken’s neck. Then the filling is superimposed into it. It takes so much for a boneless chicken to regain its shape.
Next, the back incision is sutured with skewers.
To keep the chicken in shape, you need to tie it with twine. She will curl her wings to the carcass. The legs are also tied and pulled to the tail.
The stuffed carcass is placed on a baking sheet covered with parchment. You can fold an orange peel next to it. The chicken is greased with vegetable oil and sprinkled with salt. …
Then it is covered with foil and placed in a preheated oven up to 180 ° C for 25-35 minutes
The carcass is removed as soon as the meat is ready.
The foil is removed and the chicken is smeared with a mixture of dark chestnut honey and soy sauce.
The first needs a large spoon, and the second a teaspoon. Then the chicken is again placed in the oven without foil, and with only the top heating turned on. After 5 minutes, apply the coating again to obtain a dark crisp.
It is important not to burn it. After baking, you need to remove the twine and skewers, the chicken will already keep its shape without them. All that remains is to cut it into portions.
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