Stuffed chicken is one of the most successful holiday dishes, for the preparation of which it is very important to choose the right filling, since there are a lot of them. The easiest way is to stuff the chicken with minced meat. This chicken is also perfect for a regular dinner.
It is necessary
-
- chicken - 1 pc.
- To prepare minced meat:
- pork - 500 grams;
- chicken egg - 2-3 pieces;
- pistachios - ½ cup;
- milk - 1 glass;
- nutmeg (powder);
- salt
- pepper to taste.
Instructions
Step 1
Grind pork meat in a meat grinder and mix thoroughly. Add eggs, milk, nutmeg to the minced meat, salt and pepper to taste. Peel the pistachios and add them to the minced meat. You can add some Madeira, cognac or wine to add a spicy flavor.
Step 2
Now gently peel the skin off the chicken. Do this very carefully so as not to damage it. First, make an incision in the neck and chest. Then separate the pieces of skin from the meat. Start doing this from the chicken's neck to the wings. Inside, cut the tendons at the wings and continue to remove the skin along with the wings, and then pull the skin down to the legs. In order not to break the skin in those places where the joints from the legs are, make incisions inside the cartilage.
Step 3
Separate the pulp, beat it into thin layers. Spread the skin, lay the beaten pulp on it, and minced meat on top. Then wrap the minced meat with skin so that the chicken looks like a whole carcass. After that, sew the incision on the chicken with threads or chop it off with toothpicks.
Step 4
Prepare chicken broth. To do this, pour the chicken bones with cold water, add salt, pepper, bay leaf, let it boil, remove from heat and cool.
Step 5
Pour the chilled broth over the chicken, put on medium heat and bring it to a boil. Continue cooking, covered, until the meat is tender. The approximate cooking time is 40-50 minutes. Chicken can be poured with plain water, but in broth it will turn out to be much more aromatic and tasty.
Step 6
When the chicken is done, let it cool down without removing it from the broth. Then place it under a light press and refrigerate for 2-3 hours.
Step 7
Serve with any sauce.
