An old saying goes: "A bird on the table is a holiday in the house." Indeed, it is difficult to imagine a modern feast without stuffed poultry!

INGREDIENTS
1 medium chicken
100 g ham
100 g hard cheese
2 eggs
3-4 st. l. cream
4 slices of white loaf
1 bell pepper
4 sprigs of parsley
1/2 tbsp. milk
mayonnaise salt, pepper to taste
Wash the chicken, carefully remove the skin from it so that the tips of the legs and wings remain in the skin.


Separate the chicken meat from the bones and scroll in a meat grinder.
Soak the loaf slices in milk and leave to swell. Cut the ham into strips and the pepper into cubes. Grate the cheese on a coarse grater. Chop the parsley finely. Mix the minced chicken, ham, cheese, bell pepper, herbs, squeezed loaf. Add raw eggs, cream, salt and pepper.
Season the chicken skin with salt and pepper, and put the filling inside the chicken.
Sew up the hole or stab it with toothpicks.

Brush the chicken with mayonnaise on top, pepper and lightly salt again. Tie the legs and wings with a string so that they do not spread out during baking.
Place the carcass on a greased baking sheet with vegetable oil. Bake at 160–180 ° С for 1.5 hours. Sprinkle the juice on top of the chicken periodically.
For a nice crispy crust, turn up the heat 5-10 minutes before cooking.
Serve hot or cold and cut into slices.

This is the most delicious chicken that can be. The chicken is so delicious that it is very difficult to stop, well, just a royal delight. Such a chicken is mainly laid out on the festive table, well, for a family table, it's also good. Surprise your loved ones and friends by cooking such a chicken. Consider the ingredients and cooking method:

Chicken Ingredients:

• Chicken - 1 pc.
• Salt,
• Ground pepper
• Mayonnaise

For filling:

• Ham - 100 g,
• Hard cheese - 100 g,
• Raw eggs - 2 pcs.
• Cream - 3-4 tbsp. spoons,
• White loaf - 4 slices
• Bulgarian pepper - 1 pc.
• Parsley - 4 sprigs
• Ground pepper

Cooking chicken with ham and cheese:

1. Wash the chicken and remove the skin from it, leaving the legs and wings.
2. Separate the chicken meat from the bones and roll in a meat grinder or chop with a blender.
3. Soak the loaf in milk and leave to swell.
4. Cut the ham into cubes or strips.
   Grate the cheese on a coarse grater.
5. Finely chop the greens.
6. Cut the pepper into cubes. For the filling: mix together the minced chicken, squeezed loaf, ham, cheese, bell peppers, herbs, add raw eggs, cream or milk, season with salt and pepper to taste.
7. Salt the chicken skin, pepper inside and outside, and put the filling inside the chicken.
8. Sew up the hole or chop it off with toothpicks.
9. Grease the chicken with mayonnaise on top, tie the legs and wings with a thread (so that the chicken retains its natural shape).
10. Grease a baking sheet with mayonnaise or vegetable oil and place the chicken.
11. Bake galantin at moderate heat (160-180) for 1.5 hours, periodically pouring over the juice or broth that stands out.
12. 5-10 minutes before readiness, add the temperature to get a beautiful fried crust.
    Serve hot or cold by cutting the chicken into slices.

Bon appetit to everyone !!!

This oven-baked chicken stuffed with meat, ham and prunes will impress any man. It turns out very tasty and beautiful, solid protein, and besides, it is on this recipe that you can demonstrate your culinary talent. By the way, cooking stuffed chicken is not so difficult, and with my step-by-step photos it won't be difficult at all. So, let's go to the kitchen to cook this miracle.

Ingredients:

(1 stuffed chicken)

• 1 large chicken carcass (2.5-3 kg)
• 300-400 gr. ham
• 300 gr. chicken pulp
• 10 pieces. prunes
• 50 gr. nuts (optional)
• 1 egg
• seasoning for chicken
• vegetable oil

• We need one large chicken carcass.

• First, wash the chicken under running cold water, then put the "booty up" so that the water is glass.
• The next step is to remove the skeleton. How to remove a skeleton from a bird is described in great detail, with step-by-step photos.
• This recipe differs from the preparation of galantine precisely in that only the skeleton is removed, the meat remains. Thanks to this, the stuffed chicken retains its natural shape, in addition, if desired, guests can choose pieces with filling, or they can choose only chicken meat. Thus, there is a favorite tidbit for everyone))).
• After removing the skeleton, we get such a "flat" chicken carcass.

• We make a mixture of salt and seasoning for chicken (we take a finely ground seasoning, natural, without salt and taste improvers). Salt 1.5 tbsp. spoons and the same amount of seasoning. Pour in some vegetable oil.

• Rub the chicken inside and out with the resulting mixture. We put the chicken in the refrigerator for at least half an hour so that the meat is saturated with spices.
• In the meantime, let's prepare the filling for our stuffed chicken. For the filling, we need good quality ham, some chicken pulp (I buy one additional large chicken breast), prunes and nuts.
• Cut the ham into rather large pieces. Cut raw chicken flesh.
• Pre-steam the prunes or, as an option, insist in cognac for half an hour.
• Put nuts as you wish, you can use walnuts, but it turns out much tastier with almonds.
• Mix ham, chicken, prunes and nuts. Fill the filling with the beaten egg. During cooking, the egg will bind the filling.

• We take out the chicken from the refrigerator. So that the filling does not come out, be sure to sew up or fix the neck with wooden toothpicks.
• We stuff the chicken, we try to distribute the filling so that the bird does not lose its natural shape. You don't need to make a balloon out of it)))

• We sew up the chicken, it is more convenient and faster to use toothpicks.
• Put the stuffed chicken on a baking sheet greased with vegetable oil. Legs and wings can be wrapped in foil to prevent scalding. We tie the legs with a thread.
• In principle, our culinary masterpiece can already be sent to the oven, but it is useless for the place on the baking sheet to be empty, so we put potatoes next to the chicken.

• Put a baking sheet with potatoes and stuffed poultry in a well-preheated oven. We bake the chicken for 2 hours at a temperature of 180-200 degrees.
• To prevent the breast from burning, you can also cover it with foil, then remove it so that the skin is browned.
• We check the readiness with a metal pin. If the pin enters easily, and a clear liquid oozes from the hole, then the bird is ready.
• Put the rosy and fragrant chicken on a dish. When it cools down a little, cut it into strips with a sharp knife.

• We proudly serve the chicken stuffed with ham. This dish can be served hot or cold.

Wash the chicken and remove the skin from it, leaving the legs and wings (how to remove the skin from the chicken, see the detailed photo recipe "Chicken stuffed with pancakes").
Wash the chicken or chicken and pat dry well with paper towels.
Separate the chicken skin from the flesh.
Put the chicken breast side up and gently separate the skin with a small sharp knife.
Turn the chicken over and remove the tail.
Also, with a sharp knife, trim the fat layers on the back, separating the skin from the pulp.
Free the legs from the skin, break and cut along the joints. Tuck the legs inward.
Also trim the wings at the joints.
Remove the chicken skin by pulling it off like a stocking.
Rub the chicken skin inside and outside with salt and pepper, and put in the refrigerator.

Separate the chicken meat from the bones and roll in a meat grinder or chop with a blender.
Soak the loaf in milk and leave to swell.
Cut the ham into cubes or strips.
Grate the cheese on a coarse grater.
Wash greens, dry and chop finely.
Cut the pepper into cubes.

For fillings.
Combine in a bowl: minced chicken, squeezed loaf, ham, cheese, bell pepper, greens, add raw eggs, cream or milk, salt and pepper to taste.

Fill the chicken skin with the filling, but not too tightly so that the skin does not burst when baked.

Sew up the hole or chop it off with toothpicks.
Grease the chicken with mayonnaise on top, tie the legs and wings with a thread (so that the chicken retains its natural shape).
Grease a baking sheet with mayonnaise or vegetable oil and place the chicken.

Bake the chicken for 60-80 minutes at 180 ° C.
Serve hot or cold by cutting the chicken into slices.

• Wash the chicken, dry it, remove the skin, leave the legs and wings. Separate the chicken fillet from the bones, mince it, you can use a blender. Soak a white loaf in milk, leave to swell. Cut the ham into strips or cubes. Grate hard cheese, chop any greens: parsley, dill, cilantro. Dice the sweet red bell pepper.
• To prepare the filling, mix the cooked minced chicken, the loaf squeezed out of excess liquid, cheese, ham, pepper, greens, pour in raw eggs, milk or cream. Salt and pepper to taste.
• Salt chicken skin, pepper inside and out, you can sprinkle with cognac, put the filling inside. Chip the hole with a toothpick or sew up. Grease the carcass with mayonnaise on top, tie the legs and wings with threads so that the chicken retains its original shape.
• Prepare a baking sheet: grease the surface with vegetable oil or mayonnaise, lay the chicken. Bake the stuffed chicken at a temperature of 160-180 degrees for 1.5 hours, pour with broth or juice. Add the temperature 5–10 minutes before the end of cooking, you should get a golden brown crust.