Stuffed chicken - delicious stuffing for every taste

Some dishes are helping to solve the hosts quite a difficult task beautiful decoration holiday table with minimal time. One such food-vyruchalok - stuffed chicken.

Stuffed chicken - it's pretty simple, but at the same time, very impressive looking dish that perfectly decorate any celebration. Serve it can be either hot or cold form, and options for filling so much that some of them will be able to choose the most suitable as a novice cook, and a true professional in this field. And not to mention that the stuffed chicken - this is very useful, because it is the easiest, is well absorbed (especially in combination with vegetables) meat. Prepare this dish on a typical day and homely or find an interesting recipe and hit the audience for your holiday table. The main thing - to decide, and you make sure to cook stuffed chicken is simple enough.

The most sophisticated version of this dish when you need to remove the chicken bones all. In this case, it seems to be turned inside out, and then rolled back and stuffed with fillings. How to do this, see the video.

What is a chicken stuffed - with or without bones, every woman decides herself. But the second option is a more "restaurant", and eat a chicken is much more convenient. Another effective option - to remove the chicken skin, meat mixed with mushrooms, cheese or other products to taste and stuff the skin cooked stuffing so that it once again got kind of a whole chicken. How to remove the chicken skin, look in the video.

As for the filling, it is very popular for its variants:

• Mushrooms (oyster mushrooms or other) with garlic and onion or cheese;
• Boiled rice with dried fruits (apricots, raisins and prunes);
• Apples with almonds and prunes;
• Buckwheat porridge with chicken liver and onions, or just with the onions and carrots;
• Potatoes with herbs or vegetables.

Another important thing in cooking stuffed chicken - that's what chicken daubed. Sauce, depends on the filling, which will be used for stuffing - it can be mayonnaise flavored with garlic and spices, mustard, honey, etc.

By selecting the filling and prepare it (rice, for example, need to ready or half-boiled, the same with the potatoes, buckwheat), do the following:

• Mix all the ingredients for stuffing;
• Fill minced chicken, her skin or boneless chicken;
• Sew up the hole to the filling does not fall out of the chicken, or secure it with toothpicks;
• Bake the chicken in the oven until tender and browned.

This is the technology of preparation of any stuffed chicken - nothing complicated and overwhelming.

Recipe Chicken stuffed with mushrooms

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You will need: 1 chicken (1-1.2 kg), 200 g onions, 300 grams of mushrooms, 3-4 cloves of garlic, 3 tablespoons vegetable oil, pepper, salt.

How to cook chicken stuffed with mushrooms. Finely chop the onion and mushrooms - the smaller the better, connect, pepper and salt, stir, put the stuffing in the chicken, seal the opening with toothpicks or sew thread. Coat with butter chicken sauce mixed with garlic, salt and pepper, put in a sleeve for baking or just on a sheet, oiled, 1.5 hours to cook in a preheated 180 degree oven.

Recipe Chicken stuffed with rice and dried fruits

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You will need: 1 chicken (1.5-2 kg), boiled rice 200, 100 g of prunes and dried apricots, pepper, salt.

How to cook stuffed chicken rice. Cut into cubes and washed obsushennye prunes and dried apricots and mix with rice, stuff the chicken. Sew or staple the opening with toothpicks. Rub the chicken with pepper and cook on a baking sheet or in a sleeve for baking 60-80 minutes at 180 degrees.

Recipe chicken stuffed with apples, walnuts and prunes

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You will need: 1 chicken, 150 grams of prunes, 100 g almonds, 3-4 apples, olive oil, garlic, pepper and salt.

As apples stuffed with chicken. Cut whole chicken on the abdomen along, carefully separate the skeleton, joints are cut legs and wings. Seal the incision using toothpicks or sew. Coarsely chop the apples with peel, mix with washed and obsushennym prunes, nuts, stuff the chicken, sew or staple hole. Coat with sauce chicken passed through a press garlic, pepper, olive oil and salt, put down on a piece of paunch and bake for about an hour at 220 degrees, before being cut into slices across the carcass as a roll.