Stuffed chicken in a multicooker
Description
This recipe won't take much time. No one will deny that such a dish always looks festive and delights us not only with its appearance but also with its amazing taste. But what should you do if your oven isn't working or is completely broken? In this case, I suggest using modern kitchen appliances and preparing stuffed chicken in a multicooker at home. Many people now have this wonderful appliance in their kitchens, and personally, it has replaced both my stove and oven. Cooking in it is much easier, and the results are always excellent—this simple recipe for stuffed chicken in a multicooker proves it perfectly. Believe me, it's hard to find a tastier chicken. 1) First, thoroughly wash the chicken and dry it with paper towels. Place the chicken breast-side down, cut along the back, and remove the backbone and all bones, except those in the legs and wings. Be very careful not to damage the meat. 2) Take a small bowl and mix soy sauce, Worcestershire sauce, minced garlic, and spices. Add salt to taste. Rub the chicken all over with the prepared marinade, then carefully sew it up starting from the neck and moving toward the tail, but do not sew it completely—leave a small opening for the stuffing. Set the chicken aside for a while to marinate. 3) Meanwhile, prepare the stuffing. Peel the onion and slice it into half-rings. Rinse the mushrooms and cut them into small pieces. Pour a little vegetable oil into the multicooker bowl and select the "Baking" mode for about 20 minutes. Add the mushrooms and onion to the bowl and sauté until the mushrooms have released and evaporated their excess moisture. 4) Rinse the buckwheat in several changes of water, then add it to the multicooker bowl with the mushrooms and onions. Pour in water (use a 1:2 ratio of buckwheat to water) and add salt. Select the "Buckwheat" mode and cook the porridge under the lid until the program finishes. 5) Once the buckwheat with mushrooms and onions has cooled slightly, firmly stuff the marinated chicken with the mixture and sew up the opening with thread. Lightly grease the clean multicooker bowl with vegetable oil, place the chicken inside, and pour the remaining marinade over the top. 6) Close the multicooker lid, select the "Baking" mode, and set the timer for 1.5 hours. During this time, turn the chicken 3–4 times and baste it with the juices and marinade from the bottom of the bowl. The final result will undoubtedly surprise and delight you—and even better, you won't have to clean your stove or oven from greasy splatters afterward. Enjoy your meal! Serve hot.