Stuffed chicken in the oven
Description
The dish is easy to prepare without unnecessary complications. It offers the perfect combination of tender chicken meat and a rich filling. The liver gives the filling a pleasant flavor, while the mushrooms add aroma and juiciness. Instead of chicken liver, you can use pork or beef liver, but they should be soaked in milk for 30 minutes beforehand. Instead of porcini mushrooms, you can use button mushrooms or oyster mushrooms. Baked to a golden crust, the chicken will delight you with its wonderful taste and become the star of any festive lunch or dinner. Serve it with a fresh vegetable salad or mashed potatoes and enjoy a juicy, hearty meal with your family! Don't miss the chance to treat your loved ones to this culinary gem. The dish is ready to be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making stuffed chicken in the oven. Peel and rinse the onion. Clean the liver from membranes, carefully cut off the gall bladder, rinse it, and place it on a colander to drain. Rinse the chicken and place it on a paper towel to dry.
- 2
Step 2
Pour vegetable oil into a frying pan, place over medium heat and heat. Finely chop the onion and add it to the pan, add a little sugar, and sauté for 5-6 minutes, stirring.
- 3
Step 3
Cut the chicken liver into pieces and place in a frying pan with the onion. Mix everything together and fry until cooked, about 7-8 minutes, stirring occasionally.
- 4
Step 4
Break the bun into pieces, pour over milk, and let it stand for 5 minutes.
- 5
Step 5
Transfer the cooked liver to a bowl and blend with an immersion blender until smooth.
- 6
Step 6
Squeeze the bread, add it to the liver, and blend again until smooth.
- 7
Step 7
Into a bowl with the liver mixture, add an egg, salt, and pepper.
- 8
Step 8
Mushrooms, I have frozen white ones, slice into small pieces and add to the liver.
- 9
Step 9
Mix everything well. The mixture will be quite liquid, but it will become firm during baking due to the addition of the egg.
- 10
Step 10
Season the chicken with salt and pepper on the outside and inside. Fill the inside of the chicken with the stuffing and sew it up with kitchen twine. Do not try to pack it tightly, as it will expand during baking. If there is leftover liver mixture, simply fry it in a pan with oil; you'll get an excellent sandwich pâté.
- 11
Step 11
Rub the whole chicken with vegetable oil and season with spices. I'm using Provence herbs, but you can use any spices you prefer. To prevent the wings from sticking out, you can tuck them in using cooking twine or a special cord.
- 12
Step 12
Pour a little water into a baking dish and place the chicken in it, then cover with foil. Put the dish in a preheated oven and bake for 2-2.5 hours at 180 degrees Celsius. During this time, baste the chicken with the accumulated juices 3-4 times. Then remove the foil and bake for another 10-20 minutes, until the desired crust forms.
- 13
Step 13
Remove the cooked stuffed chicken from the oven, cover with foil, and let rest for 5–10 minutes. Then remove the strings, cut the chicken into pieces or transfer it whole to a serving platter and serve.
- 14
Step 14
Stuffed chicken in the oven is ready.