Chicken stuffed with mushrooms in the oven. Chicken stuffed with mushrooms in the oven recipe with photo Stuffed chicken with mushrooms

If you are planning a festive feast or you want to please your household with a delicious and hearty dinner, cook chicken stuffed with mushrooms in the oven. The dish is very simple, appetizing and easy to prepare. It is prepared very quickly, because the whole chicken is baked, it does not need to be cut and somehow prepared in a special way. The dish is perfect for the New Year's menu; you can serve mashed potatoes or baked potatoes in the oven as a side dish (you can cook the second course and side dish at the same time). From mushrooms, it is best to use oyster mushrooms or champignons, which you can easily buy at any grocery store. Greenhouse mushrooms do not need to be boiled and flavored with spices before cooking.

Ingredients:

• Whole chicken of medium size - 1-1.2 kg;
• Champignon mushrooms - 8-10 pcs.;
• Mustard - 1 tsp;
• Honey - 1 tsp;
• Curry - 1 tsp;
• Ground paprika (preferably smoked) - 1 tsp;
• Olive oil (or sunflower) - 2-3 tablespoons;
• Salt - 1 tablespoon;
• Black ground pepper (fresh) - 1 tsp

Chicken stuffed with mushrooms in the oven, recipe with photo

Chicken is a rather difficult object for stuffing. She has a relatively small internal cavity, a large layer of meat on her chest and large legs. Goose or duck in this regard are more preferable. However, the availability of chicken and its low cost allow cooks to conduct various, numerous experiments in its preparation. One of the exotic ones is roasting a chicken carcass in the oven, riding on an open can or a bottle of beer. We have a different task, to stuff a chicken monster weighing 2.6 kg. Rinse the carcass thoroughly in warm water.

Prepare chicken rub mixture. This mixture has been worked out for years in numerous grill bars. Its ingredients are simple - salt, dried garlic and ground red pepper. Ready mixes are also available. You can cook the mixture yourself on fresh garlic, which must be crushed. For easy pickling, you need the juice of half a lemon. Coat the chicken generously inside and out and leave in the refrigerator for about 1 hour.



At this time, we will deal with the filling. It can be the most diverse, ranging from buckwheat porridge or rice, to which you can add pieces of zucchini or pumpkin, ending with potatoes, cabbage, mushrooms, or a mixture of them. Sauerkraut remarkably absorbs fat from poultry meat. No wonder it is widely used when stuffing a goose or duck. Prepare some sauerkraut, a small apple, 4 potatoes, an onion and a few cloves of garlic. You can add red pepper flakes.



All ingredients must be finely chopped and mixed, add salt and a little black pepper. You can break it up and add a bay leaf. The filling is ready. I got it in abundance.



Pour a little vegetable oil into a large flat frying pan and place the chicken in it. We begin to stuff it with stuffing. I used force, trying to push all the filling, so I almost tore the poor bird into two equal cotyledons. This should not be repeated. Just load the filling into the cavity and tamp it down a little. If there is excess filling, it can be put in a pan next to the chicken.



Now our chicken needs to be sealed. We take a large needle with a thick thread and, pulling the skin together, sew up the loading hole. I stuffed the chicken with such zeal that the stuffing got inside the neck and started to pop out. I had to sew up the neck too.



We heat the oven to 150-170 degrees and start baking the bird. No need to hurry. We must treat society with a first-class product. Every 20 minutes it is necessary to water the chicken with fat flowing into the pan. With such a large bird, the process of cooking chicken, and most importantly, the filling in it, can take two hours. After an hour, the remnants of the filling can be removed from the pan, otherwise they will burn. This is a wonderful hot appetizer for guests who have gone berserk from the aromas hovering around the apartment.



Finally, it's time to take the chicken out of the oven. It is laid out on a large dish. The threads are pulled out. The gates open. A little filling is unloaded onto the dish, the chicken is sprinkled with herbs. The dish can be garnished with peppers or tomatoes. It's time to serve. A wet cotton napkin, or rather a linen napkin, is a must for every eater. This is a sign that you understand table settings. A sign of respect for the guests.



Let's leave this picture without comment. A glass of white table wine is not enough for him ...

At first glance, it may seem that stuffing a chicken is difficult. But in fact, you just need to carefully remove the skin, separate the meat from the bones and put the filling inside. The first time you will have to tinker, but then with a certain skill you will cope with cutting in just 15-20 minutes.

We will stuff the chicken with champignons, overcooked with onions. Add bread crumb soaked in milk to the filling, as well as mayonnaise for juiciness and taste. Eggs are not used in this recipe. From spices, add ground black pepper and a mixture of Italian herbs to set off the taste of chicken and mushrooms.

Total cooking time: 120 minutes
Cooking time: 80 minutes
Yield: 8 servings

Ingredients

• chicken - 1 pc. (2 kg)
• champignons - 300 g
• yesterday's white bread - 150 g
• milk or cream of any fat content - 100 ml
• large onion - 1 pc.
• salt, pepper and nutmeg - to taste
• a mixture of Italian herbs - 2 chips.
• vegetable oil - 2 tbsp. l.
• mayonnaise - 3 tbsp. l.

Cooking

Cut up the chicken first. We wash the carcass and dry it with a towel. We remove the gland on the goose, which gives an unpleasant smell when baking. We cut off the fat in the tail area, put it aside (then it will grind into minced meat so that the filling is juicier). Cut the chicken along the breast.



Carefully cut off the chicken fillet, put it aside - all the meat will go to minced meat, with which we will stuff the chicken.



Trying not to damage the skin, we cut off the keel, ridge and costal part - we don’t need the skeleton, it can be used later to make broth or soup. We cut the wings and thighs and divide them along the tendons.



Then we remove the skin from the thighs, like a stocking, helping ourselves with a knife. We cut along the tendons to separate the thighs from the legs. Separate the thighs and clean the meat. Thus, we get separately the pulp and separately - chicken skin, along with intact wings and legs.



Rub the chicken skin with salt (about 0.5 tsp) and pepper on all sides. Set aside, let it marinate.



Meanwhile We are preparing the filling. We pass the meat through a meat grinder with a medium grate. Three white bread (better than yesterday's) on a grater and soak in milk. Add soaked bread, mayonnaise, a couple of pinches of ground black pepper and grated nutmeg to the minced meat. Mix well, add salt to taste - it is better to determine the amount “on the tongue”, if it is so difficult for you to navigate, then take the standard amount of 1 tsp. salt per 1 kg of minced meat without additives. And just a few words about mayonnaise. It adds flavor and juiciness to the filling. If you are categorically against the use of mayonnaise when baking, then replace it with heavy cream mixed with a small amount of mustard and lemon juice.



The result should be a homogeneous meat filling of medium consistency, not too dense, but not liquid. If necessary, you can add a little more mayonnaise or pour milk.



Fry mushrooms. We clean the champignons, wash them, cut into slices and fry with onions in vegetable oil. Spread about half of the minced meat on the chicken skin, sprinkle with a mixture of Provencal herbs, and spread a layer of mushrooms on top.



Cover the mushrooms with the remaining stuffing.



We sew the belly with a thread. Shape the chicken with your hands to make it look neater.



Lubricate the bird with vegetable oil from all sides. Place seam side down in an ovenproof dish.



Bake stuffed chicken in the oven. We place the baking sheet in a cold oven (so that the ceramic form does not burst from a sharp temperature drop), set the temperature to 180 degrees and bake the chicken for 80-90 minutes, until golden brown.

Cool in the form in which the chicken was baked, then remove the thread. If you plan to serve as a hot dish, then cool for about 30 minutes, then cut into portions. If you want to use it for sandwiches, then put it in the refrigerator overnight, then the stuffed chicken will keep its shape better when cut. Yield: 8 servings of 200 g.

On a note

1. Mushrooms do not have to be laid out in a separate layer. If you want, you can mix them with minced meat - then the filling will be homogeneous, with small inclusions of fried mushrooms, it will keep its shape better, it will not be divided into layers. This advice is especially relevant if you are going to serve stuffed chicken cold, as a cut or for making sandwiches.
2. You can choose other toppings if you wish. For example, use rice with vegetables or stuff chicken with buckwheat and mushrooms.
3. To make the cut look more festive, you can add sweet bell pepper to the filling - in this case, cut it into thin strips and “drown” 4-5 pieces into the minced meat, laying them along the carcass. Pepper is better to use a contrasting red color.