Stuffed chicken

Description

A good cold appetizer, fit for the holiday table. The recipe I saw on another website, changed a few things to your taste.

Ingredients

Chicken

1100 g
Chicken breast

500 g
Chicken egg

3 piece
Milk

50 ml
Prunes
Pistachios
Salt
Black pepper
Honey

Cooking

It is not a specially cooked dish, just decided to experiment, what happens on this products taken those that were at home, especially the chicken bouillon was small. To cut the skin of the chicken along the ridge and to separate it from the meat.

Here's how it looks.

Remove the meat from the bones, to scroll in a meat grinder and there is another chicken breast to scroll. Put the stuffing in the food processor, added eggs, milk, salt, pepper and played together. Added the washed prunes and pistachios.

The chicken skin is stitched up everywhere where were the cuts and tears, leaving only the throat, it is enough to put the stuffing. The skin from the inside missed with salt and pepper and filled it with stuffing. Sewed up the hole (threads are left longer, easier to remove). And tried to give shape to chickens.

In the original recipe you need to boil, sewing up in gauze, I decided to bake it in the oven. Next time, try to boil with a different filling.

I baked it for 2 hours, think it's a lot, I pokazalas dry, I think an hour and a half, enough. Having got miss honey, and another 5 mins in the oven. Of course it was unsightly, because without a skeleton, but on the table it so no one filed. Need to cut thin slices.

Here's it in context. The meat turned out delicious caroliny aroma, and the cooked pistachios were not as tasty as usual, behind the cut looks beautiful. Bon appetit!!!

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