Boneless chicken for the holiday table
Baked stuffed chicken is not only tasty, but also beautiful. In order for this dish to become the main decoration of the table, you need to try hard when preparing it. Let's look at a chicken recipe that simply cannot turn out tasteless.
Ingredients:
- whole chicken;
- White cabbage;
- sauerkraut;
- onion;
- Champignon;
- big orange;
- spices;
- buckwheat;
- dark honey;
- soy sauce.
Chicken cooking process
To stuff the chicken, chop the cabbage into small pieces and chop the onion.
Everything goes into the frying pan for stewing. Sliced mushrooms and a little sauerkraut are added to the vegetables. You can fry in vegetable or butter.
To get an unusual note and remove the usual taste of stewed cabbage, freshly squeezed juice from one orange is poured into the frying pan. Spices are added to the filling. You can use ground cumin, cinnamon, cardamom.
At the same time, you need to boil water and pour it into the buckwheat so that it swells and becomes half cooked. Then it will be mixed with stewed vegetables.
The trick of this recipe is the delicious filling and the absence of bones in the chicken. To do this they need to be cut out. The bones should remain only in the wings and legs.To cut, you need to take a sharp fillet knife and start cutting out the frame from the inside from the tail side.
The main thing here is not to damage the skin; scraps of meat from the inside are not scary.
When cutting, the carcass seems to be turned out from the skeleton.
Having reached the hip joint, it will need to be separated, and the shoulder will also be cut. The chicken neck is removed along with the frame.
Next you need to mix the stewed vegetables with buckwheat. You should try the filling. It should be tasty, then the chicken will turn out great. Pepper and salt are added to the finished filling.
Use skewers or toothpicks to sew the hole on the chicken's neck. Then the filling is put into it. You need enough of it for the boneless chicken to regain its shape.
Next, the incision at the back is sutured with skewers.
To keep the chicken in shape, you need to tie it with twine. She will press her wings to the carcass. The legs are also tied and pulled to the tail.
The stuffed carcass is placed on a baking sheet covered with parchment. You can put an orange peel next to it. The chicken is greased with vegetable oil and sprinkled with salt. .
The carcass is removed as soon as the meat is ready.
The foil is removed and the chicken is brushed with a mixture of dark chestnut honey and soy sauce.
The first one needs a large spoon, and the second one needs a teaspoon. Then the chicken is put back into the oven without foil, and with only the top heat turned on. After 5 minutes, you need to apply the coating again to get a dark crispy crust.
It is important not to burn it. After baking, you need to remove the twine and skewers; the chicken will already hold its shape without them. All that remains is to cut it into portions.
