10 cool stuffed chicken recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Stuff the bird with mushrooms, vegetables, buckwheat, minced meat and even fruits. It will be delicious.

1. Stuffed chicken with lemon and garlic

Ingredients

• 1 head of garlic;
• 1 large lemon;
• 1 chicken;
• 1 bunch of parsley;
• 30-40 g butter;
• salt to taste.

Preparation

Cut one garlic clove into small pieces. Cut the lemon into halves and squeeze the juice out of one of them.

Pour the lemon juice over the chicken. Make small cuts on the breast with a knife and stuff the carcass with garlic. Place the remaining garlic and a whole lemon half inside the chicken along with the parsley.

Brush the chicken with butter, salt and place in a baking dish, also lightly oiled. Bake for 10 minutes at 200 ° С, and then another 40–45 minutes at 180 ° С.

2. Stuffed chicken with apples and prunes

Ingredients

• 100 g raisins;
• 100 g of prunes;
• 2 apples;
• 50–70 g of walnuts;
• 1 chicken;
• salt to taste;
• pepper to taste;
• 150 g mayonnaise;
• spices for poultry - to taste;
• 1 tablespoon vegetable oil.

Preparation

Pour boiling water over the raisins for 10 minutes, then drain the liquid. Cut the prunes and one apple into small pieces, the other into slices. Chop the nuts with a knife. Combine raisins with apple, nuts and prunes.

Salt and pepper the chicken, brush with mayonnaise and sprinkle with spices. Put the filling inside the carcass and fix the edges with toothpicks.

Grease a baking dish with oil. Put the chicken in it, cover it tightly with foil on top. Bake for about an hour at 200 ° C. Then remove the foil and leave the poultry to brown for another 10-15 minutes.

3. Stuffed chicken with mushrooms and buckwheat

Ingredients

• 50-60 g of buckwheat;
• 6-7 champignons;
• 1 onion;
• 1 tablespoon butter
• salt to taste;
• 3 cloves of garlic;
• 3 tablespoons of mayonnaise;
• pepper to taste;
• 1 chicken.

Preparation

Boil buckwheat until tender. Cut the mushrooms into small pieces, the onion into small pieces. Heat oil in a skillet over medium heat. Cook the mushrooms and onions first for 10 minutes under the lid, and then for another 4–5 minutes without it. Stir with buckwheat, salt and cool.

Pass the garlic through a press and mix with mayonnaise, salt and pepper. Spread the prepared sauce on the outside and under the skin of the chicken, gently pushing it back with your fingers. Then leave the carcass for about an hour at room temperature.

Stuff the bird with buckwheat, mushrooms and onions. Tie the legs with culinary thread. Place the chicken in a roasting sleeve and cook for about 60–70 minutes at 200 ° C.

4. Stuffed chicken with potatoes

Ingredients

• 5-6 potatoes;
• salt to taste;
• pepper to taste;
• 3 tablespoons of vegetable oil;
• 1 teaspoon potato spice
• 1-2 sprigs of rosemary;
• 1-2 cloves of garlic;
• 1 chicken;
• 1-2 tablespoons of wine vinegar;
• 1-2 tablespoons of soy sauce.

Preparation

Cut the potatoes into large pieces and cook for about 6-7 minutes. Then drain the liquid. Cool slightly, then salt and pepper the potatoes, add a spoonful of oil, seasonings, rosemary and coarsely chopped garlic.

Pour vinegar over the chicken, season with salt, pepper and rub with the remaining oil. Stuff with potatoes and secure the edges with toothpicks, tie the legs with culinary twine.

Place the potatoes in a baking dish if left over. Above is a chicken. Bake for about an hour and a half at 180 ° C. Pour soy sauce a couple of times as you cook.

5. Stuffed chicken with lemon and orange

Ingredients

• 1 chicken;
• salt to taste;
• pepper to taste;
• 2 oranges;
• 1 lemon;
• 2 tablespoons of vegetable oil;
• 2 teaspoons of poultry spices;
• 1 cinnamon stick;
• 1 sprig of rosemary

Preparation

Rub the chicken with salt and pepper. Cover it with cling film and leave in the refrigerator for a couple of hours, and then for 25-30 minutes at room temperature.

Cut oranges into thin slices, lemon into medium slices. Mix the oil and spices. Gently lift the skin of the chicken and tuck the oranges underneath. Place the garlic, lemon, remaining orange slices, cinnamon and rosemary inside the bird.

Secure with toothpicks and tie the legs of the bird with culinary thread. Brush the chicken with the spice oil and place in a baking bag. Cook for about 50-60 minutes at 190 ° C.

6. Stuffed chicken with apples

Ingredients

• 3 cloves of garlic;
• 3 tablespoons of vegetable oil;
• 2 teaspoons of mustard;
• salt to taste;
• pepper to taste;
• 1 chicken;
• 3 apples.

Preparation

Pass the garlic through a press and mix with oil, mustard, salt, pepper and spices. Rub the chicken with the mixture and refrigerate for 2-3 hours.

Cut the apples into quarters and stuff the carcass with them. Then place the chicken in the roasting sleeve and cook for about 1 hour at 200 ° C.

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7. Stuffed chicken with carrots and celery

Ingredients

• 1 carrot;
• 2 stalks of celery;
• 2-3 slices of a loaf;
• 1 egg;
• salt to taste;
• pepper to taste;
• 1 chicken;
• 1 tablespoon vegetable oil;
• 1 pinch allspice;
• 1 pinch of cumin;
• 20-30 g butter;
• 100 ml of water.

Preparation

Cut carrots and celery into small pieces. Crumble the loaf and mix first with an egg, and then with vegetables, salt and pepper. Stuff the chicken with the filling.

Grease a baking dish with butter and lightly sprinkle with allspice and cumin. Place the poultry carcass on it. Cook for 10 minutes at 200 ° C. Then remove the chicken from the oven, brush with oil and add water. Bake for about 50 minutes at 180 ° C.

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8. Stuffed chicken with pineapple

Ingredients

• 1 chicken;
• salt to taste;
• pepper to taste;
• 1 teaspoon poultry spice
• 4-5 rings of canned pineapple.

Preparation

Season the chicken with salt, pepper and spice inside and out. Then stuff it with pineapples.

Grease a baking dish with oil. Put the chicken in it and bake for about an hour at 200 ° C. Water the poultry periodically with the juice that comes out during the cooking process.

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9. Stuffed chicken with rice and minced meat

Ingredients

• 200-220 g of rice;
• 1 onion;
• 30 g pine nuts;
• 2-3 tablespoons of vegetable oil;
• 300 g of pork or other minced meat;
• salt to taste;
• pepper to taste;
• paprika - to taste;
• 400 ml of water;
• 1 chicken;
• 1 tablespoon lemon juice
• ½ teaspoon dried sage;
• 1/2 teaspoon dried thyme.

Preparation

Rinse the rice and soak for 30 minutes. Chop the onion. Dry the pine nuts in a skillet without oil for 2 minutes.

Heat oil in a skillet over medium heat. Saute the onions for 4-5 minutes, add the minced meat and cook for about 10-15 minutes. Season with salt and pepper, sprinkle with paprika and continue cooking for another 4-5 minutes. Add rice, pour 300 ml of boiling water and leave on fire for 20-25 minutes. Cool slightly.

Sprinkle the chicken with lemon juice, salt and pepper, sprinkle with paprika, thyme and sage. Stuff it with the filling and tie the legs with culinary thread. Transfer the carcass to a baking dish, add 100 ml of water and cook for about 45-60 minutes at 180 ° C.

Serve the chicken with the leftover filling and pine nuts.

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10. Stuffed chicken with mushrooms and ham

Ingredients

• 1 chicken;
• salt to taste;
• pepper to taste;
• 1-2 cloves of garlic;
• 300 g ham;
• 100 g of hard cheese;
• 400 g of champignons;
• 1 bell pepper;
• 1 onion;
• 1 bunch of cilantro or other greens;
• 50 g loaf;
• 3 tablespoons of vegetable oil;
• 150 ml of milk;
• 1 egg
• 3 tablespoons of mayonnaise.

Preparation

Carefully peel off the skin of the chicken from the carcass, making sure that it does not break. Cut the legs and wings at the joints. Remove the skin from the carcass, salt and pepper. Stuff the legs and wings with small pieces of garlic. Leave them in the refrigerator for 15-20 minutes.

Remove the meat from the bones and cut into small pieces along with ham, cheese, mushrooms and pepper. Chop the onion. Chop the greens. Soak the bread in milk for a couple of minutes.

In a skillet, heat two tablespoons of oil over medium heat. Fry the onion for 2-3 minutes, add the mushrooms and cook for about 10 minutes more. Cool and mix with meat, ham, cheese, bread, pepper, egg and herbs. Season with salt and pepper.

Stuff the skin with the filling. Fasten the edges with toothpicks or sew up with culinary thread, tie the legs. Lubricate with mayonnaise and make several punctures with a knife on the surface.

Place the stuffed carcass in a greased baking dish. Cook for about 1.5 hours at 180 ° C.

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