A rare Christmas dinner is complete without a baked bird. Turkey, duck or goose - the choice of gourmet birds depends on the taste of the hostess. But more often than not, chicken gets to the festive table. And this is not surprising - correctly selected and deliciously cooked, this bird will not leave indifferent any guest.
It is necessary
-
- carcass of a young chicken;
- 1 cup long grain rice
- 100 g frozen mushrooms, chopped;
- 2 sweet and sour oranges;
- 1/2 large onion;
- 1 large bell pepper;
- refined frying oil;
- salt;
- ground black pepper.
Instructions
Step 1
The best choice for a festive table is a young chicken or a large chicken. Choose poultry that is moderately fat, preferably chilled. The easiest way is to purchase already gutted chicken.
Step 2
Wash the bird and pat dry with paper towels.
Step 3
Take care of the stuffing. Rinse 1 cup of long grain rice in cold water. Boil it in salted water until half cooked. Drain the water.
Step 4
Heat a few tablespoons of refined vegetable oil in a deep skillet or saucepan. Cut half a large onion into thin rings, place in a skillet and fry until golden brown.
Step 5
Add chopped frozen mushrooms to the onion. Fry them together, stirring constantly with a wooden spatula.
Step 6
Peel the bell peppers from the seeds, cut them into rings and place in the pan. Fry until soft.
Step 7
Place the rice in a skillet, stir it, reduce heat to 150 degrees and cover the skillet with a lid.
Step 8
Juice 2 oranges. Pour the orange juice into the skillet with the rice, leaving some to grease the chicken. Salt the mixture to taste, add ground pepper. Simmer the filling until the liquid has completely evaporated.
Step 9
Stuff the chicken with the resulting filling. Sew up the belly of the bird with culinary thread or fasten it with toothpicks so that the filling does not fall out.
Step 10
Brush the remaining orange juice over the chicken. Place it seam side down on a baking sheet and place in an oven preheated to 200 degrees.
Step 11
Bake the chicken, occasionally sprinkling the juice on the baking sheet over it. Reduce heat if poultry browns too quickly. Check the readiness of the meat with a fork - the juice that will flow out when the carcass is pierced should be transparent.
Step 12
Transfer the cooked chicken to a dish. Sliced oranges and limes, green salad and separately fried mushrooms with onions are suitable as a garnish.
