Oven-stuffed chicken in the oven
The boneless stuffed chicken in the oven is juicy and tender, stuffed with fried mushrooms and vegetables. Your guests will not have to get their hands dirty, they eat this dish with a knife and fork - there are no bones inside! You’ll have to tinker a bit at the initial stage, but experience will come over time. We don’t throw chicken bones! We send the bones to the pan, add spices, roots, pour water and boil the broth. Chicken broth is a by-product of this recipe, it will always come in handy on the farm - prepare the sauce or delicious soup.
- Time for preparing: 2 hours
- Servings Per Container: 8
Boneless Stuffed Chicken Ingredients
- 1 chicken (1.7-2 kg);
- 250 g of champignons;
- 300 g of onions;
- 180 g carrots;
- 150 g of white bread;
- 100 ml cream;
- 100 ml of dry white wine;
- 50 g butter;
- soy sauce, pepper, paprika, dried herbs, rosemary, thyme, salt, vegetable oil.
The method of cooking stuffed boneless chicken in the oven
Rinse the chicken carcass with cold water, put it on the cutting board, breast down, cut the skin along the back.
Cut the skin with a sharpened knife, carefully remove from the carcass, leave the wings. Shins can also be left, but I prefer to leave a minimum of bones.
We thoroughly rinse the skin removed from the chicken, we get such a nice “jumpsuit” for stuffed chicken, now we’ll deal with its filling.
With a small knife, cut the meat from the bones.
Put chicken meat and skin in a deep bowl, pour sweet paprika, black pepper, dried herbs. Add a tablespoon of soy sauce, pour dry white wine, add fresh rosemary and thyme. Stir, leave the meat for stuffed chicken in the marinade for 1 hour.
After about an hour, we get the skin with wings, and we pass the meat twice through a meat grinder or turn it into minced meat using a blender.
Finely chop the fresh champignons. Lubricate the pan with vegetable oil, then put butter, melt. Fry the mushrooms in melted butter for several minutes, cool, add to the minced meat.
In the same pan, fry for 10 minutes finely chopped onions (1 onion leave for baking) and grated carrots. The cooled vegetables are mixed with meat and mushrooms.
Soak white bread in heavy cream, add to the remaining ingredients of stuffed chicken.
At this stage, salt the filling, mix thoroughly.
We put the skin on the board, we bind the legs with a rope or culinary thread, fill with minced meat.
We give the stuffed chicken stuffed with minced meat a shape, sew the incision with culinary thread, or put the skin overlapping.
Lubricate the mold with vegetable oil, put the onion cut into large rings into the bottom of the mold.
Lubricate the carcass of stuffed chicken with vegetable oil, rub with paprika, put in a mold, add a sprig of rosemary and thyme.
We heat the oven to a temperature of 180 degrees Celsius. Cover the chicken with a sheet of parchment, bake for 50 minutes under the paper. Then we remove the sheet of parchment, water the chicken with the allocated juice, increase the temperature to 200 degrees, bake for another 20-25 minutes.
Boneless stuffed chicken can be served on the table, both hot and cold. Enjoy your meal!