Chicken is a frequent guest on the festive table, there is no doubt about it. There are many options for cooking chicken dishes, and every good housewife has her own signature recipe. Add Stuffed Chicken with Prunes recipe to your cookbook. Your guests will be amazed at the originality and exquisite taste of this dish.
It is necessary
-
- frozen chicken 1 pc.;
- pitted prunes 150 g;
- minced meat 200 g;
- shelled walnuts 100 g;
- greens (cilantro / parsley) 100 g;
- egg 1 pc.;
- oil 2 tablespoons;
- mayonnaise 2 tablespoons;
- salt;
- pepper.
Instructions
Step 1
Defrost the bird. You need to remove the intact skin from the chicken. To do this, carefully separate the skin from the pulp with a knife, in especially difficult places separate it together with the meat. The main thing is not to damage the skin. Trim the knee joints and wing tips and leave inside the skin.
Step 2
To prevent the removed skin from losing its elasticity, place it in a damp cloth.
Step 3
Use a sharp knife to separate all the meat from the bones. Scroll it through a meat grinder along with the walnuts.
Step 4
Add the minced meat to the chicken and swirl through the meat grinder again.
Step 5
Soak the crumb of white bread in milk for 2-3 minutes. Squeeze it out and mix with the minced meat.
Step 6
Sort the prunes, remove the spoiled and pitted berries. Soak the rest in hot water for 10 minutes. Rinse the berries thoroughly under running water.
Step 7
Cut prepared prunes into very small pieces. Add it to the minced meat.
Step 8
Chop cilantro and parsley finely. Add greens to the filling and refrigerate for 15-20 minutes.
Step 9
Beat a raw egg into the minced meat, season with salt and pepper. Knead thoroughly. The chicken filling is ready.
Step 10
Before stuffing the bird, use a wooden toothpick or skewer to stab the hole in the neck. Do not try to stuff the chicken very tightly - the skin can crack when baking. The carcass should be filled evenly, but freely.
Step 11
After filling the chicken, seal the hole with toothpicks or sew up with cotton thread.
Step 12
Place the prepared poultry on a baking sheet or pan, belly down. Bend your wings and legs. Lubricate the back with oil.
Step 13
Preheat the oven to 200 degrees and place the baking sheet in the oven. Bake for an hour. Be sure to regularly water the chicken with the juice that comes out when baked.
Step 14
After an hour, grease the back, legs and wings with mayonnaise and put in the oven for another 15-20 minutes. Remove the stuffed carcass when it is browned. Remove toothpicks or staple carefully.
Step 15
Serve the whole chicken on the table, decorate the ends of the legs with tissue paper papillots. You can serve mashed potatoes or boiled rice as a side dish.
