Stuffed boneless chicken

Description

Boneless chicken stuffed with stewed cabbage and sausages. This version of stuffed chicken is not only great for picnic, it is not ashamed to submit even the most honored guest. And the products the most basic, always on hand.

Ingredients

Chicken

1300 g
Cabbage

500 g
Onion

1 piece
Sausages

200 g
Soy sauce

4 Tbsp
Vinegar

3 Tbsp
Salt
Black pepper
Parsley
Chili
Olive oil

4 Tbsp
Brown sugar

1 Tbsp

Cooking

Wash the chicken, dry.

Start removing the bones. First you need to turn the chicken on the abdomen, hips break at the ridge.

All the bones are removed through the abdomen. To trim the tail of the ridge.

Through the abdomen to gently cut the skin on the back, where it is very thin, try not to cut. Trim the meat from all sides. In the middle to break the back cut and get a pelvic bone.

So looks like carved bone.

Cut the range further (above), cut the joints of the wings, trim the edges, cut the remaining ridge with the neck.

Through the abdomen gently cut the breast bone.

To remove the clavicular bone.

In the end, bones will be only the wings and legs of chicken.

Bone in the hip trim on all sides from the meat, remove at the joint. In the tibia bone leaving. So after baking the chicken will be more aesthetic look.

The carcass inside and drizzle with rice vinegar, just inside to pour soy sauce, salt and pepper. Set aside aside to marinate. The skin of soy sauce to pour will be at the end of cooking, otherwise it becomes too brown.

Cabbage chop, fry with onions until Golden brown, adding from time to time water or chicken broth so it does not burn.

Add 2 tbsp soy sauce, 1-2 tbsp of rice vinegar, salt, pepper, add 1 tbsp brown sugar.

Sausages cut into small pieces. Optionally, you can add chopped smoked ham.

Fry on a dry pan, so go away excess fat and reveals the flavor and taste of sausages.

Add the cabbage, chop the greens.

Stir the filling.

Stuff the carcass, bonding toothpicks abdomen, tie crosswise with string legs. Season with salt and pepper.

Transfer to a baking dish. Lubricate the skin of the carcass with olive oil, a little salt and pepper. Bake at 200* without convection for about an hour.

To get the chicken from the oven, pour the grease and soy sauce. To put another 15 minutes to Golden brown. By cabbage chicken turns out very juicy. Before serving, remove the string and toothpicks. Bon appetit!

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