Chicken stuffed with rice

Description

I want to offer an appetizer recipe that will flatter your menu and on weekdays and holidays.

Ingredients

Cooking

From chicken to incise the skin VDL of the spine.

Remove carefully the skin, separating the flesh of the meat from the bones.

Pulp mince (the recipe still added pork to ground beef but I only had chicken)

Boil the rice in salted water until soft. Cut onion finely and fry in butter.

Crushed pulp, rice, onion and egg-milk mixture, mix and season with pepper.

Cooked stuffing to fill the skin of chicken to put boiled carrots, cut sew.

Stuffed the chicken grease with spices and put on double foil, greased.

Carefully wrap the foil, place on a baking tray where you pour a little water. Put in the oven for 1 hour.

The chicken needs to cool down right in the foil, when cooled, do not forget to remove the skin.

When serving the chicken cut into slices, lay on a dish and decorate with greens. Bon appetit!

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