Royal-style chicken stuffed with pancakes
Description
The dish is prepared without unnecessary complications. You can use your favorite pancake recipe, but egg pancakes turn out tastier and more tender. As for fillings, the options are limited only by your imagination—mushrooms, nuts, cheese, herbs—choose whatever you like! Garnish the chicken with herbs, cranberries, lingonberries, and serve. The finished dish can be served immediately.
Instructions
- 1
Step 1
Whisk the eggs with the cream, flour, pepper, salt, and marjoram. Mix until smooth, then add the melted clarified butter.
- 2
Step 2
Bake five pancakes, not too thin. Cover them with a towel to prevent them from drying out.
- 3
Step 3
Rinse and dry the chicken. Make a cut along the back with a sharp small knife and remove the backbone. Using the knife, carefully cut and remove the skin with a small amount of meat. Leave the wings and drumsticks intact, remove the thigh bones. Season the skin and meat with salt and pepper, and let it marinate briefly.
- 4
Step 4
Add two more chicken fillets to the sliced chicken meat and blend everything with a blender or pass it twice through a meat grinder. Add the egg, cream, salt, spices, and blend again until completely smooth.
- 5
Step 5
Spread a thin layer of filling on each pancake. On top, place strips of cubed smoked bacon, green onions, and slightly sautéed sweet pepper in oil. Roll up the pancake into a tube.
- 6
Step 6
Place the chicken skin with meat on a cutting board and spread a thin layer of stuffing on the inner surface.
- 7
Step 7
Trim the edges of the crepes to match the length of the chicken, folding the trimmed pieces into chicken legs and slightly coating the scraps with the filling. Place three crepes in a row. Spread a layer of filling on top and place two more crepes over it. Spread the remaining filling on top once again. As a result, you'll get a kind of "pyramid." The filling will bind the entire structure together after baking.
- 8
Step 8
Now lift the edges of the chicken and pull them together along the incision, securing with toothpicks. Tie the bird with kitchen twine like a sausage, without pulling too tight. Press the bird with your hands to shape it into the form of a whole chicken.
- 9
Step 9
Place the chicken in a baking dish, brush with melted butter, and bake at 180°C (356°F) for about 45 minutes, periodically basting the chicken with the accumulated juices. After about 20 minutes, you can cover the chicken with foil. When the time is up, carefully pierce the thickest part of the chicken with a thin skewer. The juice that comes out should be completely clear. If not, continue baking for a little longer. Remove the foil and increase the temperature to brown the skin. Transfer the cooked chicken to a serving platter, cover with foil, and let it rest for about 20 minutes so the juices redistribute evenly and the meat stays moist. Garnish the chicken with fresh herbs and serve.