Ingredients for Cooking Buckwheat Stuffed Chicken
- Chicken gutted 1.5 kilograms
- Buckwheat groats 200 grams
- Champignon mushrooms 200 grams
- Onions medium size 1 piece
- Salt to taste
- Ground black pepper to taste
- Medium-sized garlic 4 cloves
- Thyme to taste
- Vegetable oil 3 tablespoons
- Main ingredients: Chicken, Buckwheat
- Serving 5 servings
Inventory:Paper towel, Saucepan, Lid, Stove, Oven, Cloth towel, Knife, Cutting board, Plates - 2 pieces, Frying pan, Tablespoon, Needle, Thread, Twine thread, Baking dish, Serving dish
Cooking chicken stuffed with buckwheat:
Step 1: prepare buckwheat porridge.We put a paper towel on the kitchen table and pour buckwheat on it. Evenly distribute it with a thin layer over the entire surface of the towel. Then we manually sort the buckwheat and set aside pebbles or dry grass, which may be in the groats. We transfer the transferred buckwheat groats to the pan and pour ordinary water there. Then carefully drain the water and repeat this several times in order to rinse the ingredient well. Pour the water and cereal from the pan into a sieve and let the water drain. Then in a clean saucepan we transfer buckwheat groats with a tablespoon of sieve and fill it with water at room temperature. It is important to observe the proportions of cereals and water. They have to match 1: 2, that is, 200 grams of buckwheat must take 400 milliliters of water. So, put the pot with the component on a big fire and wait for the water to begin to boil. After that, make the fire less than average, add a little salt to the container to taste and mix everything well with a tablespoon. Cooking buckwheat under the lid within 15 minutesuntil the amount of water is halved. Then we make a small fire and cook the grits for another 5 minutes until all the liquid has evaporated. After the allotted time, turn off the burner, and wrap the pan with buckwheat porridge with a cloth towel for 20 minutes so that she can be well reproached. Attention: since we will add fried onions and mushrooms to buckwheat porridge, so you should not season the buckwheat ingredient with butter.
Step 2: prepare the onion.
Step 3: prepare the mushrooms.
Step 4: preparing a dressing for porridge.In a frying pan with vegetable oil, transfer the chopped onion and over medium heat, stirring it with a spoon, let it brown for a bit, and then transfer the mushrooms to the same bowl with onion. Using a tablespoon, mix the two ingredients and fry until golden brown.
Step 5: prepare the buckwheat filling.Using a tablespoon, shift the vegetable dressing into a pan with buckwheat porridge. Lightly salt, pepper and mix well. Attention: you need to pepper and salt the filling a little, as we will lubricate the chicken carcass with the same ingredients.
Step 6: prepare the garlic.
Step 7: prepare the chicken for baking.Rinse the gutted chicken inside and out well under running water and put it on a paper towel with its back up, so that water from the inner cavity flows out through the hole onto the towel. Then we spread the chicken carcass on a cutting board with its back down and with the help of a toothpick we fix its neck. Through the hole, manually evenly lubricate the inside of the chicken with salt, black pepper, thyme and chopped garlic. If the chicken’s incision is somewhat small, so that the hand can freely pass into it, we can make it larger by slightly incising it with a knife. Then with the same spices we lubricate the outside of the chicken from all sides. Using a tablespoon, we transfer the buckwheat stuffing inside the chicken through the incision and seal it in the carcass cavity using the same cutlery. Using a needle with a regular thread, sew a hole. Then we connect the same thread of the foot. Since during baking, the chicken can increase in volume, and the usual thread can break, drag it with twine thread along and across. Thus, buckwheat stuffing will not be able to go outside.
Step 8: cook the chicken stuffed with buckwheat.Using a culinary brush, evenly distribute the vegetable oil over the entire surface of the container, after pouring it into the mold. Then we shift the chicken carcass into a baking sheet and put in a preheated oven up to 180 ° C for 1-1.5 hours. At the expiration of 15 minuteswhen the chicken starts to bake slightly, pour the dish with a tablespoon of fat, which was formed as a result of baking the carcass. We do this several times, since the meat is better saturated with an oily liquid and will become juicier. Bake the chicken until golden brown. To check the readiness of the dish, it is enough to pierce the chicken meat into the thigh area with a toothpick. If a light liquid flows out of the section, then the meat is ready.
Step 9: serve the chicken stuffed with buckwheat.The lightly cooled chicken is transferred to a cutting board and with the help of a knife we release it from the threads. After - put the baked chicken on a serving dish. We cut the meat in small portions, and place the buckwheat minced in the middle of the dish. Good appetite!
- - For cooking, it is best to take broiler chicken, as it has more tender meat, and it bakes faster in time.
- - To prepare dressing for buckwheat porridge, you can use any mushrooms and spices to your taste.
- - In order for the dish to be 100% cooked with a crispy crust, before baking for 20 minutes, coat the chicken well with mayonnaise and let it soak a little with this sauce and additional spices with salt.