Recipe for delicious boneless stuffed chicken. Festive dish.
Compound:
- 1 chicken carcass
- 150 grams of pork (tenderloin)
- 100 grams hard cheese
- 50 grams of butter
- 100 grams of white loaf
- 2 onions
- 1 chicken egg
- 0.5 teaspoon ground nutmeg
- 1 tablespoon fresh parsley
- salt and pepper to taste
- spices of your choice
- 1 tablespoon mayonnaise
Cooking:
- Rinse the chicken and place breast side down on a cutting board.
- We make an incision along the spine to the bones.
- Work on the left side of the chicken first. Holding the skin, cut the meat along the ribs to the joint to the thigh. Feel for the joint, separate the femur from the carcass.
- Next, cut to the wing and trim the wing joint.
- Do the same with the right side of the chicken.
- The remaining skeleton (ribs and spine carefully cut out of the pulp.
- Next, feel the whole pulp and cut out the remaining small bones and cartilage.
- Turn out the thighs and cut the thigh bones from the carcass.
- Cut the wings lengthwise and remove from the pulp, sew up the resulting holes with a thread.
- All the bones that were cut from the chicken will go to the preparation of the broth.
- After all the manipulations, only the bones of the lower leg should remain in the chicken. The carcass is ready for stuffing. Salt it and pepper it on all sides and leave for the time of minced meat preparation.
- Prepare minced meat. Scroll pork, onion and bread in a meat grinder.
- Freeze the butter beforehand and grate on a coarse grater along with the cheese. Add to mince.
- Wash and chop greens.
- Next, add nutmeg, herbs and spices (to taste) to the minced meat, salt and pepper. Beat the egg until foamy, add to the minced meat and mix with a mixer until smooth.
- Put the prepared stuffing inside the breast. If there is excess skin, then cut it off. Sew up the carcass with cotton threads so that there are no holes left.
- Turn the finished carcass over the seam and give it a beautiful shape with your hands.
- Grease a baking sheet with vegetable oil, heat the oven to 180 degrees. Grease the chicken with mayonnaise.
- Put the finished carcass with a seam on a baking sheet and bake in the oven until golden brown. The chicken must be periodically poured with sauce, which is formed during the cooking process, so that the chicken is not dry.
- Cool the chicken a little, cut into portions and serve.
