Chicken stuffed with buckwheat

An excellent recipe for baking whole chicken stuffed with buckwheat. A tasty and complete dish for lunch.

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.

Ingredients:

Whole chicken - 1.5 kg.
Buckwheat - 1 cup
Fresh champignons – 150 g
Onions - 2 pcs.
Garlic - 1 head
Soy sauce - 4 tbsp. l.
Adjika - 1 tbsp. l.
Ground red pepper - 0.5 tsp.
Ground black pepper - 0.5 tsp.
Salt - 1 tsp.
Vegetable oil - 3 tbsp. l.

Step-by-step recipe with photos:

Cut the champignons into slices or cubes.

How to stuff chicken

Stuffed chicken is a dish that can be prepared for a family dinner and served on a holiday table. This is the easiest to prepare and budget dish. What to stuff chicken with? Let's look at some of the most affordable fillings for stuffing chicken.

Chicken meat is well absorbed by the body. Another feature of chicken meat is that it goes well with almost all foods. Therefore, making the filling for stuffed chicken is not difficult. In short, you can stuff the chicken with whatever is currently in the refrigerator.

You can stuff the chicken with any mushrooms: champignons, oyster mushrooms, forest mushrooms, both fresh and pickled.

Mushrooms go well with rice, buckwheat, potatoes, carrots and many other vegetables. It will be enough to simply fry the mushrooms with onions, and the filling is ready.

For gourmets, we can recommend filling mushrooms in combination with fruits: prunes, dried apricots, raisins, figs and other dried fruits.

Boiled rice and buckwheat are usually used in combination with mushrooms, fried onions and carrots with dried fruits. You can add fresh or frozen parsley, celery, basil, and green peas to this filling.

Potato filling is good when prepared in combination with other vegetables, fried onions, and carrots.

Omelette combined with garlic, cheese, boiled eggs.

Fried chicken liver with vegetables, buckwheat or potatoes.

Apples, quince and other fruits combined with walnuts and almonds.

As you can see, there is a lot of room for imagination and improvisation. Even at first glance, products that are completely incompatible with each other can ultimately become an excellent filling for stuffed chicken.

You can stuff the chicken either whole, without removing the chicken bones, or by separating it from the bones.

When preparing boneless chicken, you can use chicken meat as a stuffing filling. The meat can be finely chopped and fried with spices, onions, carrots, and garlic.

You can prepare minced meat by grinding the meat in a meat grinder. For minced meat, you can also add fried onions, carrots, mushrooms, dried fruits, and herbs.

Stuffed chicken is served both hot and cold. When cold, stuffed chicken is an excellent appetizer.

Prepare stuffed chicken and it will become the main decoration of your table. You will find a large number of recipes for stuffed chicken on the website “Chicken Dishes”

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How to cook chicken stuffed with buckwheat

Ingredients:

Chicken – 2kg
Buckwheat – 140g
Champignons – 140g
Onion – 130g
Garlic – 6 teeth.
Vegetable oil – 4 tbsp.
Salt - to taste
Black pepper - to taste
Assorted vegetables - optional

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Preparation:

If you marinate the chicken in advance, the total cooking time will be reduced by an hour, since I only allowed an hour for marinating. Rinse the buckwheat, pour boiling water over it (2 times its weight, approximately 280-300 grams), cover with a plate and let it swell. Since the void inside the chicken is smaller than I would like, I always choose the breast bone. I simply trim along the edge of the breast meat, along the bone, and then push through with my fingers, occasionally trimming with a knife, until I get all the bone out. This way I will gain a little more space for buckwheat.

Peel and chop the garlic. Rinse the chicken thoroughly and rub the carcass inside and out with garlic, salt and pepper. Just let it sit in the kitchen; it marinates faster in the warmth. Peel and finely chop the onion. Heat a frying pan, add 2 tablespoons of oil and onion. Fry, stirring, for about 3-4 minutes. During this time, wash and cut the champignons into pieces. Drain the remaining water from the buckwheat.

Add the mushrooms to the onions and fry them over high heat for a few more minutes. The mushrooms will decrease in volume. Add buckwheat. Season everything with a little salt and pepper. The filling is ready. Simple and fast.

If you were very careful to pick out the bone carefully, you may not have broken the skin. If you didn’t try very hard (like me), then fasten the skin with toothpicks, leaving the bottom open - through it we will stuff the carcass with buckwheat. Also pin the neck with a toothpick or tie it with thread.

Cool the buckwheat to such a state that you do not get burned. Stuff the carcass with buckwheat and prick the hole with a toothpick. Place the chicken in a mold, pour a little oil on it (a couple of tablespoons) and chop off the legs (optional). Place in the oven for about 1 hour at 180″.

About 20 minutes before the end, I throw some assorted vegetables into the mold. This time it's zucchini and bell peppers. I pre-salted and peppered them. Serve everything, pouring the sauce formed in the mold. Bon appetit!

stuffed chicken from Winny

#1 Remove the skin from the chicken. Separate the meat from the bones and chop finely. Chop the prunes too, add a glass of chopped nuts, salt, hot paprika, herbs to taste. Mix well with the meat, fill the skin with minced meat, and secure it with toothpicks. Rub the chicken with paprika and salt and simmer in the oven until browned. It turns out very tasty, but there’s always not enough... No. 2 Stuffed chicken. Remove the skin from a large chicken. Minced meat: cut chicken meat into large pieces, 5 pieces of prunes, 5 pieces of dried apricots, walnuts, fried mushrooms with onions, 2-4 cloves of garlic (chopped), 1 piece of sweet pepper, spices, herbs , lemon juice. Stuff the skin. Sew up, bake for 30-40 minutes. Unfortunately, there are no exact proportions, but I think it’s not scary. Having what you have, you can change a few things to your own taste. Bon appetit!! We take our bird by the horns, that is, by the hind legs... Stop, she only has two of them! In short, we take her by the legs... Oh, I’d better try again, don’t scold me, I just came from a seminar...

We take the bird by the leg. Somewhere near the tail the skin “ends”, so to speak, there you can pry it with a knife and trim it a little - as if to start removing it. Then we take a tablespoon and continue to act with it like a knife - we move it between the skin and the meat, there is delicate connective tissue and fat there, they give in easily. That is, we seem to “cut off” the skin with a spoon. The main problem is the wings. Some simply cut them off, leaving holes in the skin, which are then pinned with toothpicks or sewn up. But you can do this - when you get to the wings, “lift up” the carefully removed skin and cut off the wings inside it, then they will come off along with the skin. It's a matter of skill and time. So, that seems to be it with the chicken. If there is anything wrong, let my older comrades correct me! Now I'm off to look for the recipe. Here is the recipe for stuffed chicken baked in the oven:

for a medium chicken:

one and a half glasses of chopped walnuts, a glass of prunes (I add more depending on my mood) - chopped, a teaspoon of cayenne pepper or hot paprika, salt and herbs - parsley or something else, the main thing is that it is not spicy, there is enough pepper.

Now remove the skin from the chicken. Separate the meat from the bones and chop it finely. Mix with nuts, spices, etc., fill the skin with minced meat. Where we find holes in the skin, we fix them with toothpicks or sew them up with white thread. Now lightly rub the entire work of art with salt and pepper and place it in the oven at 180C. And the chicken simmers in the oven until golden brown, while we lick our lips and inhale the wonderful aroma... So, I can’t take it anymore, I’m going to dinner!

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:

Wash and dry the bird carcass from water.
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.
Boil buckwheat in a saucepan or slow cooker until soft and crumbly. Salt the porridge during the process.
Mix with boiled eggs, cut into small cubes.
Stuff the chicken tightly with the buckwheat-egg mixture.
Sew up the chicken with thread and tie the legs.
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.

Chicken stuffed with mushrooms

To prepare stuffed chicken, you will need: 100 g parsley, 150 g butter, 1.5 kg chicken, spices, salt, pepper. For minced meat, take: 2 tbsp. spoons of sour cream, onion, pepper, salt, 200 g of champignons and a glass of rice.

Boil the rice until done. Then rinse it under running water. Peel the onion and finely chop it. Cut the mushrooms into slices. Fry the mushrooms and onions until tender.

Finely chop the parsley. Soften the butter and combine it with parsley. Roll the soft mass into a roller and place it on a plate. Place the butter in the refrigerator for 25-30 minutes.

Rinse the chicken carcass thoroughly. Sprinkle the inside with salt and pepper. If desired, rub the chicken with garlic. Make cuts across the entire surface of the chicken carcass and fill the resulting pockets with congealed butter.

Separately mix fried mushrooms, onions, boiled rice. Salt the filling and stir. Fill the chicken carcass with the prepared filling. Close the hole with toothpicks or sew it shut. Rub the chicken with any spices.

Treat a baking dish with butter, place the chicken in it and place in the oven for 1.5 hours.

Place the finished chicken on a large platter, remove the toothpicks and decorate as desired.

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Chicken in soy sauce, stuffed with buckwheat, in the oven

Ingredients:

chicken 1 pc.
mixture of ground peppers 0.5 tsp.
garlic 1 tooth.
ground sweet paprika 1 tsp.
soy sauce 2 tbsp. l.
tomato paste 0.5 tbsp. l.
vegetable oil 0.5 tbsp. l.
lemon juice 1 tbsp. l.

For filling

buckwheat 1 tbsp.
water 2 tbsp.
salt 0.5 tsp.
butter 20 g
sunflower oil 2 tbsp. l.
onions 1 pc.
carrots 1 pc.

Preparation:

First you need to marinate the bird. If you have frozen, defrost it in the refrigerator or at room temperature (but not in water!). I have a large chicken weighing 2 kg, the meat is chilled, so I just washed the carcass and dried it with a paper towel. In the tail area, I removed the coccygeal gland - it can give off an unpleasant odor when baked.
For the marinade, I combined soy sauce, tomato paste, lemon juice and vegetable oil, added garlic, passed through a press (no need to add salt, since soy sauce itself is quite salty). Rub the chicken thoroughly on all sides and set aside to marinate at room temperature. If you don’t have any of the ingredients or don’t have enough time to prepare a complex marinade for chicken, you can simply rub it on all sides with salt, pepper and grease with sour cream or homemade mayonnaise
While the meat is marinating, it's time to prepare the filling. First I cooked buckwheat porridge. I sorted through and washed the cereal, poured it into boiling, lightly salted water. Cooked for 20 minutes until fully cooked. I added a small piece of butter to the prepared buckwheat porridge for flavor and crispness.
I prepared the frying separately. Sauteed diced onions in vegetable oil. Then I added carrots, chopped on a coarse grater, to the pan and fried for another 5-7 minutes until golden brown.
I combined and mixed the buckwheat porridge and roast, and adjusted the amount of salt to taste. The result was a crumbly filling.
All that's left is to stuff the chicken. I stuffed it quite tightly, since the porridge is already completely prepared and will not swell during baking. For a 2-kilogram chicken, all the filling was used, without any residue.
I sewed up the hole with a needle and thread - you can use a special culinary needle, or you can use regular white thread.
Place it in a heat-resistant form with the breast side up. Covered the top with foil in case the chicken stuffed with buckwheat starts to brown too much in the oven. I brushed the top with the remaining marinade. I sent it to bake at 180 degrees for 1 hour and 30 minutes - the cooking time directly depends on the weight of the carcass. Readiness is checked simply: you need to pierce it with a knife to the bone, if clear meat juice is released, then the bird is ready.
Then I removed the foil, poured over the juice and baked for another 15 minutes until the chicken was nicely browned (I only wrapped the wings so they wouldn’t burn).
Appetizing, juicy and very tasty chicken stuffed with buckwheat is ready. All that remains is to remove the threads, and you can serve it to the table immediately in the heat of the heat with fresh vegetables and herbs. It turned out to be a two-in-one dish, as promised: meat and side dish at the same time. Bon appetit!

How to Remove Bones from a Whole Chicken

As promised, I am attaching a master class on removing bones from a whole carcass. This is the simplest way I've come across.

These are the recipes I wanted to share with you. Once again, it is not necessary to strictly follow any one. You can take the sauce from one and the filling from the other. It all depends on your personal preferences.

Stuffed chicken, cooked correctly, can delight you with its wonderful taste. Most often, the whole stuffed chicken is cooked in the oven. Chicken meat in itself is dietary and can be eaten for different types of diet. An equally important aspect of chicken is its price, which is much lower than other types of meat. Chicken for cooking in the oven can be stuffed with various fillings.

This stuffed chicken cooked in the oven can be placed at the head of the festive table as a main course. When it lies on a platter surrounded by herbs, lemon and vegetables, it will certainly attract the attention of guests, and the hostess will receive approval and praise. Such a chicken, exuding aroma and attracting with its juiciness, will not leave any of the guests indifferent. Surely no one will leave hungry when they eat a whole stuffed chicken cooked in the oven.

Chicken stuffed with buckwheat in the oven in a sleeve

Chicken stuffed with buckwheat in the oven, the recipe for which will be presented below, is cooked in a sleeve, which makes it especially juicy. The ideas from previous recipes are also applicable in this case: the filling will be tastier and richer with fried vegetables, mushrooms and onions or dried fruits.

Ingredients:

chicken – 1 pc.;
buckwheat – 100 g;
oil – 2 tbsp. spoons;
tomato paste, mustard and honey for sauce - 1 teaspoon each;
mustard and honey - 1 tbsp. spoon;
salt and pepper.

Preparation

Rub the carcass with salt, pepper, and a mixture of mustard and honey.
Fill the bird with buckwheat and sew it together.
After the chicken stuffed with buckwheat in a sleeve has been baked for an hour, it is removed onto a baking sheet and coated with a sauce of tomato paste, honey and mustard.
Place the dish in the oven for another 30 minutes.

Chicken stuffed with rice

To prepare stuffed chicken you will need: 100 g of rice, 50 g of onions, 100 g of dogwood, butter, salt and 1 kg of chicken carcass.

Boil the rice until done. Rinse it and mix with chopped dogwood. Peel the onion and sauté in oil until golden brown. Rinse the chicken carcass thoroughly. Combine rice, dogwood, fried onion and salt. Fill the chicken carcass with the filling. Sew up the hole and bake the chicken in the oven for an hour.

Chicken stuffed with buckwheat and prunes

If you want to get a more refined and original dish, it’s time to cook the bird according to the following recipe. Chicken stuffed with buckwheat and prunes in the oven is imbued with the aroma of dried fruit and turns out incredibly tasty. If desired, the composition can be supplemented with dried apricots and seedless raisins.

Ingredients:

chicken – 1 pc.;
buckwheat – 100 g;
prunes – 10 pcs.;
oil – 2 tbsp. spoons;
mayonnaise – 1 tbsp. spoon;
thyme, oregano and basil - a pinch each;
garlic – 2 cloves;
curry, salt and pepper.

Preparation

Mix mayonnaise with garlic, curry, salt, pepper and herbs, rub the mixture on the bird.
Boiled buckwheat is mixed with prunes and the carcass is stuffed with the filling.
Send the chicken to bake at 180 degrees.
In 1.5 hours, the chicken stuffed with buckwheat will be ready.

Stuffed chicken

You will need:

1 chicken
100 g hard cheese
100 g ham
2 bell peppers
2 eggs
50 g breadcrumbs
25 g dill
20 ml vegetable oil
1 tsp. dried rosemary
salt and pepper to taste

Preparation

Prepare the chicken: Using gentle hand movements, as in the video at the end of the article, remove the meat with bones without damaging the skin. To do this, you will need to trim the legs and wings from the inside so that they remain, and carefully remove the body and fillet.
Cut the fillet and twist it into minced meat. Add salt, pepper, diced bell pepper, eggs, breadcrumbs, diced cheese, ham and herbs. Mix everything together to create a thick, sticky filling.
Stuff the chicken skin with mince and sew it shut (or use toothpicks to pin it).
Mix the butter and rosemary and brush the chicken in the baking dish on all sides. Bake for an hour and a half at 180 degrees.

Chicken stuffed with buckwheat “Secrets”

I love this dish very much and cook it often. But my friends often ask why my chicken turns out so juicy, especially the white meat, and why the buckwheat is so crumbly, but not dry. Therefore, I decided to post the recipe here, writing a few tips and secrets that perhaps someone does not know. Although everything is elementary - simple! Do not judge strictly.

Ingredients for “Chicken stuffed with buckwheat “Secrets””:

Chicken - 1 piece
Buckwheat (ready) - 1 cup.
Onion (small) - 1 pc.
Champignons – 6 pcs
Garlic - 3 teeth.
Mayonnaise - 3 tbsp. l.
Spices - 1 tsp.

Cooking time: 120 minutes

Number of servings: 8