Cooking chicken in the oven is quite simple - this method does not require constant being at the stove. But in the end, you get a dish that can be served to both households and guests. Well, to make the taste of the bird more interesting, it can be stuffed with some unusual filling.
Chicken stuffed with oranges and apples
Fruits like oranges and apples are perfect for filling in oven-baked chicken. In the process of cooking, they will release juice, which will make the meat much juicier, give it aroma and amazing taste.
To cook chicken in this way, you must thoroughly wash the carcass inside and outside, dry it with a napkin, salt and pepper inside. Peel the apples and oranges, divide into slices and put them inside the bird. The edges should be sewn up with threads or well fastened with toothpicks so that the filling does not fall out during cooking. Then the stuffed carcass needs to be salted and pepper on the outside, greased with a little sour cream and left for half an hour at room temperature.
Chicken should be baked at a temperature of 200 ° C until its crust is well fried. This can take anywhere from 60 minutes to 1.5 hours. During the cooking process, it is very important to water the poultry with the juice that stands out - this will make its crust more crispy and tasty. The finished chicken will need to be laid out on a flat dish, removed from the threads or toothpicks, and then the filling should be removed from it. The latter can be served with the bird.
To determine the amount of salt you need, try the chicken gravy. If the juice that stands out is completely bland, it is worth adding salt and then pouring it over the chicken.
Chicken with nut filling
Baked chicken with a delicate nut filling turns out to be no less tasty. To prepare such a dish you will need: chicken, 150 g of peeled walnuts, 150 g of white bread without a crust, 2 eggs, 2 onions, 2 tbsp. a spoonful of butter, a bunch of parsley, 100 ml of milk, 1 glass of chicken broth, salt, black pepper and other spices.
If you want the filling to be more satisfying, you can slightly reduce the number of nuts and add pre-cooked rice.
The chicken must be washed and left to dry for a while. In the meantime, you need to make the filling: chop walnuts, add white bread soaked in milk, finely chopped parsley, raw eggs and onions fried in butter. Next, the filling should be seasoned with salt and spices, mix thoroughly.
The chicken carcass must be slightly salted inside, stuffed with nut filling and fasten the edges of the abdomen with threads. Then season with salt and pepper on the outside, fold into a deep baking dish, previously oiled. Bake the chicken under a closed lid for about 50 minutes at a temperature of 190 ° C. Then you need to open the lid and cook the bird for another half hour until golden brown.
To check if the chicken is done, you can make a deep cut near the thigh in an inconspicuous place. If the meat is white, then the bird can already be taken out of the oven.
Remove the threads and filling from the finished chicken. Cut the poultry into pieces and serve with a nut filling, which is perfect as a side dish.
