Chicken stuffed with buckwheat in the oven: the best recipes for an appetizing dish
Chicken stuffed with buckwheat in the oven is a festive dish that combines juicy meat with steamed garnish under a golden brown crust. You can add aromatic mushrooms, offal, herbs, and apples or prunes to the filling.
Classic recipe
Required components:
- 1 fresh chicken carcass (without offal);
- 150 g sorted buckwheat kernels;
- 30 g of high quality 82% oil;
- 1 tbsp. l. mayonnaise sauce with a fat content of 60%;
- 1 tsp. pepper, ground in a mortar and salt.
Step-by-step recipe for chicken stuffed with boiled buckwheat in the oven:
- Boil buckwheat until soft, salt to taste. Wash the chicken carcass and pat dry with a paper towel.
- Put butter in porridge and stir to melt.
- Grate the chicken carcass inside and out with salt and pepper to taste.
- Fill chicken with fragrant buckwheat porridge.
- Tack the hole with threads or stab it with toothpicks so that the filling does not fall out. Grease the surface with mayonnaise and put the blank on a baking sheet.
- Bake for 1.5 hours in an oven preheated to 180 ℃, pouring over the juice that stands out. The chicken will be covered with a golden brown crust, and the fillet will remain juicy and soft.
- Serve, be sure to remove toothpicks or thread. Spoon the buckwheat onto a plate next to the meat.
Chicken stuffed with buckwheat in the oven with mushrooms
The appetizing filling is saturated with a mushroom aroma, the meat does not dry out, and the golden brown crust of the bird looks very appetizing.
Required:
- gutted poultry carcass;
- 100 g of buckwheat kernels;
- onion head;
- ½ carrots;
- 100 g champignons;
- 50 ml of oil;
- at the discretion of salt and grated pepper;
- 1 full art. l. thick tomato sauce;
- 1 tbsp. l. honey;
- 1-2 tsp powdered garlic;
- a pinch of small paprika;
- 1 tsp mix of chicken seasoning.
Recipe for juicy chicken stuffed with soft buckwheat with mushrooms:
- Boil buckwheat until crumbly for 20-25 minutes.
- Chop the onion into cubes and fry until light golden brown in butter.
- Put grated carrots and mushrooms, cut into quarters, into the pan.
- Fry vegetables for 5 minutes over low heat, add boiled buckwheat, salt and pepper the mass.
- Mix the ingredients and keep on fire for 3 minutes.
- Rinse the chicken carcass, dry it, grease it with salt and pepper everywhere.
- To spread, mix tomato paste with paprika, honey, spices, powdered garlic and black pepper.
- Grind the spices thoroughly.
- Stuff the carcass tightly with cooled porridge.
- Chip the peel in several places with toothpicks so that the filling does not fall out.
- Grease the bird generously on all sides, tie the legs and wings with a whip, and cover the flywheels with foil. Place the carcass in a parchment-lined mold.
- Bake the poultry at 190 ℃ hour, then brush the skin with the remaining oil.
- Return the carcass to the oven and continue baking for 40 minutes until an attractive blush appears. Periodically, the chicken can be watered with aromatic juice.
Appetizing chicken with crumbly porridge is ready. Serve the whole dish to the table. You can cut the carcass into pieces, along with juicy and tasty buckwheat.
Chicken can only be served fully cooked, so you can check readiness by making a puncture in the thigh area. A colorless sap without ichor should stand out.
With prunes
The dish with a spicy-sweet filling has an exquisite oriental aroma and an original taste of meat.
You need to prepare:
- medium-sized gutted chicken;
- 100 g of peeled buckwheat kernels;
- 10 pieces. prunes seedless;
- 2 tbsp. l. oils without aroma;
- 1 tbsp. l. fatty mayonnaise sauce;
- a pinch of dried basil, thyme and oregano;
- 2 cloves of garlic;
- a pinch of curry powder;
- salt and pepper to taste.
Cooking method:
- Combine salt, spices and herbs in a bowl.
- Spread the chicken carcass with a fragrant mixture on all sides.
- Boil buckwheat for 20 minutes, mix with chopped prunes and fill the poultry with the filling.
- Close the hole with toothpicks or sew up with coarse stitches of harsh threads.
- Send for roasting at 180 ℃ for 1.5 hours.
Juicy chicken stuffed with buckwheat, browned in the oven, it is better to serve the dish with vegetables, sour cream-garlic or tomato sauce.
Chicken stuffed with buckwheat in the oven with egg
The chicken filled with buckwheat and eggs, soft and juicy due to pickling, will become a complete dinner 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 boiled hard-boiled eggs.
Step-by-step cooking of chicken stuffed with egg and buckwheat in the oven:
- Wash and dry the poultry carcass from water.
- Grease the bird with mayonnaise on all sides, wipe with salt and pepper. Also smear the inside of the chicken. Leave to marinate for a period from 2 hours to a day.
- Boil buckwheat in a saucepan or multicooker until soft and crumbly. In the process, salt the porridge.
- Stir in boiled eggs, cut into small cubes.
- Stuff the chicken tightly with the buckwheat-egg mixture.
- Sew the chicken with thread, tie the legs.
- Place the poultry in a baking sleeve and cook the dish at 170 ℃ 50 minutes. At the end of cooking, cut the sleeve so that the crust is fried and golden brown.
Serve the treat to a wide plate, taking out the chicken grits with a spoon.
Before serving, be sure to check the dish so that there are no threads left in the carcass, as the seam on the finished chicken looks unaesthetic.
Stuffed chicken with giblets
Chopped hearts and livers mixed with buckwheat and spices give the chicken a special flavor.
You need to prepare:
- medium chicken carcass - 1.2 kg;
- 100 g of selected buckwheat kernels;
- 200 g offal;
- onion;
- carrot;
- 70 g of mayonnaise sauce and spicy mustard;
- 3 cloves of garlic;
- 40 ml of refined oil;
- 1 tsp chicken seasoning;
- salt and ground pepper as needed.
You need to cook chicken stuffed with buckwheat in the oven in steps:
- Grate the poultry with spices and a mixture of crushed garlic, mayonnaise and mustard.
- Fry chopped onions with grated carrots in oil.
- Lay out the chopped offal, fry and mix with boiled buckwheat.
- Put the filling in the middle of the carcass and bake at 180 ℃ 1.2-1.5 hours.
- Juicy soft meat with crumbly porridge should be served with sliced crispy vegetables, your favorite sauce and thin Armenian lavash.
An appetizing treat of juicy chicken meat stuffed with crumbly buckwheat porridge, vegetables and spices can become the main dish of the festive table. The chicken does not dry out, buckwheat is completely saturated with meat juices and turns into a delicious, harmonious side dish.