Stuffed chicken without bones in the oven - how to cook stuffed chicken without bones, a step by step recipe photos

From early childhood, from Russian fairy tales and legends, we know that "a feast for the whole world", this is when the "honey-beer" by his mustache mouth shed, and a snack are served "Geese-swans". Today swans settled in the Red Book, but a large bird, such as goose or turkey, are still the main dish festive table, especially the New Year, Christmas or Easter. Such a "banquet" bird before baking certainly stuffed (textbook goose with apples), and, to complete the program, ie. E. Pre removing virtually all of the bones. Who does not know how to cut a chicken without bones before baking, what precisely is useful my recipe with detailed steps to make a photo.

Today we have a menu stuffed chicken boneless baked in the oven. Before stuffed chicken carcass, for starters, you need to cut properly. The first time it may seem a little complicated, but at a certain skill to do it quickly and easily.

Chilled chicken stuff will traditional Russian buckwheat with mushrooms. To take zazharki onion butter and baking instead of beer today has got some low-alcohol "Elaha" on rye malt and honey. And so, we begin to cook.

Stuffed chicken without bones in the oven - how to cook stuffed chicken without bones, a step by step recipe photos

How to cook stuffed chicken boneless

First, prepare the filling - it has yet to cool down. You can make stuffing in a pan or in a cauldron, but it is more convenient and smarter use multivarka.

Cut into small cubes passeruem onions in butter.

Fresh mushrooms cut plastics. You can take the dried and pre-rinse and soak, or frozen - they need to be able to grind in polurazmorozhennom.

For 10 minutes of cooking, covered onion becomes transparent. Put the mushrooms on it, close the lid, we maintain five minutes, stir and needs another 10 minutes. Total - about 25 minutes.

Mushrooms and onions are almost ready, and stood out in the process of putting a lot of fragrant mushroom juice.

Pour in a glass bowl of buckwheat.

Pour salt, sugar, a mixture of dried spices and vegetables, you can add pepper as desired. Pour about a cup of boiling water and simmer until cooked buckwheat with the lid closed.

Stuffing got quite a lot of chickens in the abdomen in the usual manner, we can no longer vtrambovat quarter. But if we pull out of the chicken bones, then put all the stuffing and after ispekaniya we will be stuffed chicken without bones, but with a garnish inside, just in the right proportion.

How to cut boneless chicken

Before you start cutting the chicken is not mine, and I soak-obsushivayut paper towels. Put it back up, and with a sharp knife make an incision along the spine from the neck to the tail.

cut and remove the meat from the carcass, detachable shoulder and hip joints.

were scraped the meat from the leg, moving from the hip down. At the same time, we pull over bone, the meat with skin gut-wrenching stocking.

On the lower leg meat with bones scraped up the joint, which by means of a strong knife and a hammer or a hatchet to chop off the meat and the thigh bone with the knee joint take out. Gut-wrenching leg back skin to the outside - and the overall impression of a normal limb, not only within the bone, and the cavity in which it will be possible to shove the stuffing.

If we have a large bird (goose, swan, turkey or even any phase), it makes sense to remove the bones from the wings. We work in the same way: we pull over bone, gut-wrenching limb "stocking" and scraped meat. Only in the case of the wing to cut anything not necessary, enough to cut the last joint, because the tip of the wing always leave for beauty and form. When removed the bones of the limbs, scrape the meat from the skeleton is quite simple. The only thing you need to very carefully to separate the edge of the keel bone, where it adjoins directly to the skin.

As a result, we have turned a naked body, bones of the hips and legs, and capacious enough meat and selfish bag with wings. Now the bird can be rinsed with cold water and dry wipes.

It remains for us to decide - to cut or leave a ponytail? Larger birds decided to leave the tail, the chick is removed frequently. Then, armed with a thick needle and cotton or linen thread, let us sewing. Stitches begin with abdominal (factory) incision. Then close the hole from the remote tail.

Overturn bird back up. Cropped tenderloins, and these petals lining the seats near the ventral suture, where the skin is not the meat layer.

The bird inside salt, pepper, spices and flavor suitable starting stuff.

as stuffed chicken boneless

First, mince stuffed cavity of the bones of the extremities, then spread it evenly inside the body. In fact, stuffing in the bird could get into times of 1, 5 - 2 more bird elasticity of the skin is fully capable.

to sew up the bird completely. If the carcass has a long neck with intact skin, the meat can be filled and neck. Now the bird very similar to the present, only spread out, like a jellyfish.

Carefully shift the stuffed chicken on pan and pour boiling water, stand a couple of minutes, turn over the other side up, and then pour.

Chicken skin in front of shrinks, tightens, and the bird itself acquires a clear shape.

Next, put the bird in aerogrill (or in the oven), the bottom of which has already poured alcoholic drink, sprinkle with salt and spices and bake, turning in the middle of baking the other side and from time to time by pouring all the same low-alcohol drinks.

By the way, baked stuffed chicken without bones faster and more evenly than "skinny." At first glance, we see the most common bird in the oven roasted, rosy and fragrant.

But the first section of a delight: in whatever direction we not our bird plasteel, each piece is definitely the outside is covered with a crispy browned crust, beneath which a layer of tender meat, and inside - a good portion of the filling-side dish!