Description
Somehow there is a perception that stuffed chicken cooked on holidays, and I like to please their and on weekdays and weekends, especially since this method of stuffing chicken easy and affordable! I'm sure there are many delicious and good recipes for this dish, but tasty never too much!? Suddenly my recipe is useful to you. recipes Helena elaizik from LJ.
Ingredients
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Chicken
1800 g
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Minced meat
300 g
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Mushrooms
250 g
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Pistachios
2 Tbsp
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Salt
-
Black pepper
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Mustard
2 Tbsp
Cooking
Chicken wash and dry.
Cut from the back along the spine. First one side and then on the other, cut out the spine with tail.
Now cut the keel bone.
Trim the shoulder joint on both sides.
Carefully cutting with both parties and helping hands, separate the ribs.
"Parts" will go to the broth.
I saved the wings and legs, although it was possible to remove the bones from them. Cut the chicken, water and pepper.
To prepare the filling. Add to the minced grated onion, if desired, garlic, salt, pepper, fried mushrooms and pistachios, mix well and tamp.
Back to our chicken. You can sew up the cut threads, I use special pins, it is very convenient!
Stab the place where was the tail. So.
Flip the chicken and stab the cut by more than half.
Place the filling inside, again, the stab incision and add toppings.
Fully stab incision. So.
Flip the chicken seam side down, i.e., on the back.
To grease with mustard and place on a baking tray, covered with baking paper. There is one good method is to place the chicken on a few pieces of bread, to prevent it from sticking to the baking sheet and the bread was delicious, and the skin is intact!
Bake in pre-heated to 180-190 degrees oven for about an hour. Be guided by your oven!
Serve hot or cold, but I have it to cold does not survive!
In the context of. Help yourself!
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