Boneless Stuffed Chicken In The Oven. Step-by-step Recipe With Photo

Oven Stuffed Boneless Chicken - juicy and tender, stuffed with fried mushrooms and vegetables. Your guests don't have to get their hands dirty, this dish is eaten with a knife and fork - there are no bones inside! You will have to tinker a little at the initial stage, but experience will come over time. We don’t throw away chicken bones! We send the bones to the pan, add spices, roots, pour water and cook the broth. Chicken broth is a by-product of this recipe, it will always come in handy on the farm - make a sauce or a delicious soup.

Cooking time: 2 hours
Servings: 8

Ingredients for Boneless Stuffed Chicken

1 chicken (1.7-2 kg);
250 g of champignons;
300 g onions;
180 g carrots;
150 g white bread;
100 ml cream;
100 ml of dry white wine;
50 g butter;
soy sauce, pepper, paprika, dried herbs, rosemary, thyme, salt, vegetable oil.

Cooking Boneless Stuffed Chicken in the Oven

Rinse the chicken carcass with cold water, put it on a cutting board, breast down, cut the skin along the back.

We trim the skin with a sharpened knife, carefully remove it from the carcass, leave the wings. The shins can also be kept, but I prefer to keep the bones at a minimum.

We thoroughly wash the skin removed from the chicken, we get such a nice "overalls" for stuffed chicken, now let's start filling it.

Trim the skin with a knife and carefully remove it from the carcass, leave the wings

The skin removed from the chicken is thoroughly washed

Use a small knife to cut the meat off the bones.

Put chicken meat and skin in a deep bowl, add sweet paprika, black pepper, dried herbs. Add a tablespoon of soy sauce, add dry white wine, add fresh rosemary and thyme. Stir, leave the meat for the stuffed chicken in the marinade for 1 hour.

Put the chicken meat and skin in a deep bowl, add the marinade and leave for 1 hour

After about an hour, we take out the skin with the wings, and pass the meat twice through a meat grinder or turn it into minced meat using a blender.

Finely chop fresh champignons. Lubricate the pan with vegetable oil, then add butter, melt. Fry the mushrooms in melted butter for several minutes, cool, add to the minced meat.

In the same frying pan, fry finely chopped onions for 10 minutes (leave 1 onion for baking) and grated carrots. Mix the cooled vegetables with meat and mushrooms.

Soak white bread in heavy cream, add to the rest of the stuffed chicken ingredients.

At this stage, add salt to the filling, mix thoroughly.

Fry mushrooms, cool and add to minced meat

Add white bread soaked in cream, salt and mix the filling

We put the leather on the board, tie the legs with a rope or culinary thread, fill with minced meat.

We give the shape of the stuffed chicken filled with minced meat, sew the cut with culinary thread or overlap the skin.

We give the chicken shape filled with minced meat and sew a culinary cut

Lubricate the form with vegetable oil, put an onion cut into large rings on the bottom of the form.

Lubricate the form with vegetable oil and lay the onion cut into large rings

Grease the stuffed chicken carcass with vegetable oil, rub it with paprika, put it in a mold, add a sprig of rosemary and thyme.

Lubricate the chicken with vegetable oil, rub it with paprika, put it in a mold, add a sprig of rosemary and thyme

We heat the oven to a temperature of 180 degrees Celsius. Cover the chicken with a sheet of parchment, bake for 50 minutes under paper. Then we remove the sheet of parchment, water the chicken with the released juice, increase the temperature to 200 degrees, bake for another 20-25 minutes.