How to bake chicken stuffed with buckwheat in the oven

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Deliciously bake chicken stuffed with buckwheat, very easy. The most ordinary products, prepared in an unusual way, make this simple dish desirable on any table. An appetizing bird with a crispy crust and a fragrant, juice-soaked filling will not leave anyone indifferent! Even small children, who usually do not want to eat porridge, eat such a treat with pleasure. The dish can be prepared for everyday family dinners, or it can be served for a festive feast and surprise guests with a tasty and he althy treat. Chicken has a low calorie content, and buckwheat is on the list of the most useful foods for dietary nutrition, so everyone can eat this dish!

Helpful tips

In order for chicken stuffed with buckwheat to turn out delicious the first time, you need to take into account several nuances of cooking.

Choose a medium-sized carcass, a bird weighing approximately 1.6 kg has a good meat-to-fat ratio. Smaller chicken will be too bony, and too large chicken will be fatty and tough.

Remove excess fat. As a rule, they are located in the back and on the abdomen. In the oven, the fat will melt and soak the porridge, making it not very tasty as a result. To prevent this, before stuffing, remove the tail, lift the skin and carefully cut off the fat layer.

Before stuffing, it is advisable to marinate the chicken so that the meat becomes fragrant and juicy. The marinade can be anything: garlic and sour cream, mayonnaise, you can use vegetable oil and a set of your favorite spices. Depending on the marinade, the taste of the finished dish will be different.

S alt the meat just before baking. Don't use marinating s alt, the chicken will release its juices and become dry as a result.

Try baking chicken stuffed with buckwheat in foil or a sleeve. In this case, the dish will turn out more juicy. To make a golden crust, open the sleeve 20 minutes before the end of cooking and turn on the "Grill" mode.

To prepare crumbly buckwheat porridge, use a 1:2 ratio of water to cereals, in other words, 0.5 liters of water is required for 1 cup of buckwheat.

Basic Recipe: Ingredients

Baked chicken made according to this recipe is always delicious and everyone likes it without exception. You will need the following components:

• whole chicken weighing 1.5-1.7 kg;
• onion - 170 g;
• garlic - 6 cloves;
• carrot - 170 g;
• sour cream 10-20% fat - 220 ml;
• greens to choose from, you can use dill or parsley - 7-8 branches each;
• s alt, black pepper;
• buckwheat - 170g.

How to cook

The recipe for chicken stuffed with buckwheat is surprisingly simple. Pour water into a saucepan, add buckwheat and cook the porridge until half cooked.

Cut onions and carrots with a knife, quickly fry in butter until soft and combine with buckwheat, mix. Season the bird with s alt and pepper on all sides, including the inside. Chop the greens and garlic cloves, combine with sour cream and coat the carcass. Spoon stuffing inside. Don't tamp! Roast the bird for 90 minutes at 180 degrees Celsius.

Chicken with buckwheat and mushrooms

With mushrooms, the recipe for chicken stuffed with buckwheat in the oven becomes even more interesting. Mushrooms fried in butter add a special flavor to the treat.

The combination of mushrooms, juicy crispy chicken and crumbly buckwheat porridge makes for an absolutely fantastic treat. You will need the following products:

• chicken;
• fresh mushrooms - 325 g, you can use champignons, oyster mushrooms, porcini;
• onion - 120 g;
• soy sauce - 30 ml;
• mayonnaise - 125 ml;
• mustard - 5 ml;
• garlic - 2 prongs;
• black pepper, s alt;
• buckwheat - 85 g.

How to bake chicken with buckwheat and mushrooms

Cook buckwheat until half cooked. Combine mayonnaise, mustard, soy sauce and chopped garlic, mix and coat the chicken on all sides. Finely chop the onion and mushrooms, fry in butter until golden brown, add pepperand s alt, and then mix with buckwheat porridge. Place the stuffing into the chicken. Bake the treat for 90 minutes at 180 degrees.

Chicken with buckwheat and liver: ingredients

The dish according to this recipe turns out to be especially satisfying and rich, but you will have to tinker a little. For baking, you will need the following products:

• chicken - 1 piece;
• chicken liver - 320g;
• carrot - 100 g;
• onion - 100 g;
• buckwheat - 80g

How to cook chicken with buckwheat and liver

Cook buckwheat porridge. Chop the onion and carrot and fry until soft. Rinse the liver, pat dry and cut into small pieces. Transfer to the skillet with the vegetables and sauté together for 10 minutes, stirring occasionally. Combine buckwheat and fried liver, mix, s alt to taste, add pepper or other spices that you like. Put the stuffing inside the chicken carcass. Bake for 90-100 minutes at 180 degrees.

Even the photo of chicken stuffed with buckwheat looks so appetizing! For each of these recipes, chicken can be baked directly on a baking sheet greased with vegetable oil or covered with parchment. Also, the carcass can be tightly wrapped with aluminum foil, then the dish will become more juicy. Another great cooking method is the sleeve roast. After stuffing, the carcass must be placed in a sleeve and sealed on both sides. Place the chicken packaged in this way on a baking sheet andput in the oven on the middle position. Make sure that the polyethylene does not touch the hot walls of the oven during baking.

So that the treat does not get bored, vary the spices to your liking: try adding a little curry, Provence or Italian herbs, suneli hops, a mixture of peppers, a mixture of honey and fresh ginger, grated on a fine grater, or a special seasoning " For the chicken." If you like spicy food, use garam masala or regular red pepper. You can also add vegetables and aromatic herbs to the filling.