Oh, how many wonderful discoveries the culinary world is preparing for us ... For some reason, I remembered the famous lines of Pushkin and I decided to paraphrase them on a culinary theme. How many recipes there are and do not count. And each is good in its own way. Probably, every housewife prepares chicken with buckwheat, but I, for example, have never cooked buckwheat with chicken in the oven in my entire life. But it turns out that chicken baked with buckwheat in the oven is a very wonderful dish. Recently, I have been cooking more and more chicken in the oven - and much more. Somehow you don't always want to fry, yes, and we all know that it is less useful. And what I like to cook in the oven - such cooking does without standing at the stove for a long time. And this is also valuable, it saves our time. So, all the details of how to cook buckwheat with chicken in the oven.

Composition:

• 1.5 cups buckwheat
• 2.5 cups boiling water
• 1 kg of chicken (I take a whole carcass)
• one onion
• two carrots
• 4 cloves of garlic
• 2 tablespoons vegetable oil
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground paprika
• salt, black pepper

Baked chicken with buckwheat

First of all, I washed buckwheat and poured boiling water over it. Covered with a lid and left to swell.

I start preparing all the other ingredients. And at this time, you can already turn on the oven and set the temperature to 180 degrees. I have an electric oven, I always turn on the heating from the top and bottom.

I divide the whole chicken into portioned pieces. I usually take off my skin.

Put all the pieces in a bowl and fall asleep paprika nutmeg, vegetable oil and squeeze out 1 clove of garlic. I mix everything thoroughly so that all the pieces are covered with spices. I leave it.

Now I cut the onion, garlic and carrot into cubes.

I put it in a baking dish.

All ingredients are now ready. Can be put into the form. The groats have already swollen and increased in volume.

We spread it along with the remaining water into a mold. Salt and sprinkle with freshly ground pepper.

I mix and smooth with an even layer.

I also salt and pepper the pieces of chicken at this stage. A little.

I spread the pieces on the porridge.

Cover with foil. The oven is already hot. I set the timer for 1 hour + 10 minutes to warm up the food.

An hour later, I take out the form and remove the foil. In principle, this can be the end of cooking if the chicken is soft.

You can sprinkle a few slices or all of the grated cheese. If you don't like it with cheese, then you can put it in the oven again to brown the meat.

Well, delicious buckwheat with chicken ready. You can add butter to the porridge already on the plate.

BON APPETIT!

Do you like the recipe? Write in the comments. I would be grateful if, after cooking according to this recipe, share your impressions. Feedback is very important to me. Best regards, Antonina.

2017,. All rights reserved.

When I first cooked chicken with buckwheat in the oven, I had what is called a "template break": okay, chicken, everything is clear with it - it's easy to cook it in the oven, but so that simultaneously with buckwheat, and even without a lid ... Having slammed the oven door, I cautiously began to wait for what would come of this adventure. And what do you think? I got the most successful buckwheat of all that I have ever cooked. Soft, delicate, crumbly, with rich taste, the aroma is indescribable! Do you know why? When we bake chicken in the oven, it always stands out enough juice and fat, which we usually do not use anywhere. When the chicken is cooked with buckwheat, then all the juices are absorbed into the cereal along with water, which, partially evaporating, creates a cloud of steam in the oven, so the chicken turns out to be especially tender. Here is such an interesting culinary effect. On top of that, you will be surprised how easy it is to prepare such a chicken with buckwheat, I took the recipe from the photo in order to make sure that everything is very, very easy here.

• 1 glass of buckwheat (200 grams),
• Chicken - 600 grams,
• Onion - 1 piece,
• Carrots - half large,
• Water - 2 glasses and a little more,
• Sour cream - 1 tablespoon
• Salt to taste (1 teaspoon)
• Seasonings - 1 teaspoon
• Vegetable oil for frying,
• Butter for serving (30 grams)

Step-by-step recipe for cooking chicken with buckwheat in the oven

In principle, you can skip the first step if you have absolutely no time to cook and then after five minutes you will put the dish in the oven. The result will still be good, but if you want excellent, then spend five to seven minutes making a simple carrot and onion fry. A trifle - but it will give both an additional aroma and an appetizing golden color. So quickly peel the onion and carrots. Cut the onion into small cubes, throw it into a frying pan and fry in oil on good heat, stirring constantly, for about three minutes, until the characteristic smell of fried onion appears. Immediately after that, you can put carrots in a frying pan, mix with onions, fry for a minute or two, turn the heat to low, pour 3 tablespoons of water into the frying pan and let the fry stew until it is completely evaporated. It will turn out so beautifully, absolutely not dry, nothing will burn. For beginners, this is the most enjoyable way to cook a roast.

Step two. We wash the buckwheat. It can be in a sieve or in a bowl, pouring and pouring water several times. Throw the buckwheat into a frying pan, mix with a roast and put it in a dish where it is supposed to bake buckwheat with chicken. I would advise you to immediately take the form deeper than mine (because I did it right next to the water, and it is better to have at least a centimeter to the edge).

Third. Wash the chicken, dry it (you can get wet with dense paper towel), salt and pepper on all sides, sprinkle with seasonings if desired (I took a teaspoon of hops-suneli) put on top of the buckwheat. So tight.

Fourth step. Salt water to taste, you can add some favorite seasonings. We fill it with our chicken with buckwheat. And we put the dish in the oven. Temperature - 180 degrees, time - 40 minutes.

Finishing touch. Also optional. But for those who love a crispy crust, very important. Literally five minutes before the end of cooking, we open the oven (carefully, there is steam in it, so keep your face away when you open the door). We take sour cream, grease the chicken on top and put the mold on the highest level, under the shades. If there is a "grill" function, switch the oven to it and keep the chicken for no more than three minutes, on normal mode - 5-7 minutes.

That's all. When serving, put a piece in the buckwheat butter. Bon Appetit!

Buckwheat Stuffed Chicken Recipe - a budget option tasty food for the whole family and guests, and also a wide field for culinary fantasies... You can endlessly complicate the dish by changing the composition of the filling to your liking. For example, add fried mushrooms or prunes, vegetables or apples to buckwheat, or marinate the bird in your favorite sauce, coat it with sour cream, mayonnaise, etc.

Today we have basic variant without additives - chicken, stuffed with buckwheat in the oven. Recipe with step by step photos will help you understand all the details and intricacies of cooking. Although there is nothing complicated here, you need to prepare the filling, stuff the chicken and bake in the oven until tender. You will get two dishes at once: both juicy chicken meat and a fragrant side dish.

Ingredients

• chicken 1 pc.
• mixture ground peppers 0.5 tsp
• garlic 1 tooth.
• ground sweet paprika 1 tsp
• soy sauce 2 tbsp. l.
• tomato paste 0.5 tbsp l.
• vegetable oil 0.5 tbsp. l.
• lemon juice 1 tbsp. l.

For filling

• buckwheat 1 tbsp.
• water 2 tbsp.
• salt 0.5 tsp
• butter 20 g
• sunflower oil 2 tbsp. l.
• onion 1 PC.
• carrots 1 pc.

How to cook chicken stuffed with buckwheat in the oven

1. First you need to marinate the bird. If you have frozen, defrost it in the refrigerator or room temperature(but not in water!). I have large chicken weighing 2 kg, the meat is chilled, so I just washed the carcass and dried it with a paper towel. In the tail area, she removed the coccygeal gland - it can give bad smell when baking.
2. 
   For the marinade, I combined soy sauce, tomato paste, lemon juice and vegetable oil, added garlic passed through a press (no need to salt, since soy sauce itself is quite salty). Grate the chicken well on all sides and set it aside to marinate at room temperature. If you don't have any of the ingredients or don't have enough time to make a complex chicken marinade, you can simply grate it on all sides with salt, pepper and brush with sour cream or homemade mayonnaise.
3. 
   While the meat is marinating, it's time to cook the filling. First, I cooked buckwheat porridge. I went through and washed the cereals, poured them into boiling, slightly salted water. Cooked for 20 minutes, until full readiness... Added to the finished buckwheat porridge small piece butter for flavor and crispness.
4. 
   I prepared the roast separately. Diced onions were sautéed in vegetable oil. Then I added carrots to the pan, chopped into coarse grater, and fry for another 5-7 minutes until golden brown.
5. 
   Combined and mixed buckwheat porridge and frying, brought the amount of salt to taste. The result is a crumbly filling.
6. 
   It remains to fill the chicken. I stuffed it tightly enough, since the porridge is already completely ready and will not swell when baking. For a 2-kilogram chicken, all the filling went completely, without a trace.
7. 
   I sewed up the hole with a needle and thread - you can use a special culinary thread, you can use an ordinary white thread.
8. 
   I put it in a heat-resistant form with the breast up. I covered it with foil on top in case the chicken stuffed with buckwheat starts to turn red in the oven. Smeared on top with the remaining marinade. I sent it to bake at 180 degrees for 1 hour and 30 minutes - the cooking time directly depends on the weight of the carcass. The readiness is checked simply: you need to pierce with a knife to the bone, if transparent meat juice is released, then the bird is ready.
9. 
   Then she took off the foil, poured the juice over it and baked for another 15 minutes, so that the chicken was beautifully browned (she wrapped only the wings so that they would not burn).
10. Appetizing, juicy and very delicious chicken stuffed with buckwheat, ready. It remains to remove the threads, and you can serve it to the table immediately in the heat of the heat with fresh vegetables and greens. It turned out to be a two-in-one dish, as promised: meat and side dish at the same time. Bon Appetit!

Stuffed chicken in the oven almost always turns out to be very tasty and aromatic according to any recipe. Moreover, you can use almost any filling of your choice: most often it is cereals, although many people also like fruits or mushrooms. Today we will bake chicken stuffed with buckwheat - for lunch we will cook two dishes at once: juicy chicken meat and a fragrant side dish. The family will definitely appreciate it!

Personally, I really enjoy cooking chicken this way. It seems to be the most familiar and available ingredients, and a very original (and for some even unexpected), simple and satisfying second dish appears on the table. And what to say: ruddy chicken Whole baked in the oven always looks especially festive!

I suggest using buckwheat as a filling. By the way, buckwheat porridge on the water itself turns out, although lean, but very tasty. And all because we cooked it with vegetables - you can even serve it as independent dish... The recipe uses a slow cooker (I have a Scarlett SC-411, 700 W and a bowl volume), but fragrant filling can be easily cooked on the stove in a saucepan.

Ingredients:

(1 piece ) (1 glass) (1 piece ) (1 piece ) (2 glasses) (2 tablespoons ) (2 teeth) (1 tablespoon ) (1 teaspoon) (1 pinch) (0.5 teaspoon)

Cooking a dish step by step with a photo:

To prepare this simple, tasty and hearty second dishes, take a whole chicken (I have almost 2 kilograms), buckwheat, water, carrots, onions, a couple of large cloves fresh garlic, homemade mayonnaise (if you are too lazy to cook, use sour cream), chicken seasoning, refined vegetable (I have sunflower) oil, as well as salt and ground black pepper.

First you need to pickle chicken carcass... If frozen, let it thaw completely in the refrigerator. I like chilled meat more, so I always buy these chickens. So, we wash and completely dry the carcass. Then we rub it with a mixture homemade mayonnaise or sour cream, chicken seasoning (use whichever you like), salt, ground black pepper, and minced fresh garlic.

We rub this marinade thoroughly into the skin of the bird. Also, do not forget to grate the inside of the carcass, making sure there are no entrails. We leave the chicken to marinate on the table while the filling is being prepared.

For the filling, the first step is to peel the carrots and onions. Then chop them: chop the onion into small cubes, and grate the carrots on a coarse grater (you can also chop into medium-sized pieces). Pour vegetable oil into the multicooker bowl, put the prepared vegetables and cook them in the Fry mode. Our task is to brown the carrots and onions so that they give us a flavor. By the way, you can also fry vegetables (stirring occasionally) on the Baking program - it also turns out just fine.

In the meantime, we will sort out and thoroughly rinse the buckwheat. We pour out the dirty liquid.

We spread pure buckwheat to them and salt to taste. For my family, it is ideal to add a quarter teaspoon of salt for this amount of ingredients.

Fill everything with water - for one glass of buckwheat, as a rule, two glasses of water are relied on. That is, if you took a 200-gram glass of buckwheat, then you need to use two such glasses of water. We turn on the Milk porridge / Groats mode, the time will be set by the machine for 50 minutes. That's it, the porridge is being prepared, and we go about our business for almost an hour.

The signal will remind us that the buckwheat porridge in the slow cooker is ready. You just need to mix the contents of the bowl and let the buckwheat porridge cool slightly so that you can stuff the chicken carcass.

Agree, this tasty dish cannot help but induce an appetite. Buckwheat good with vegetables just like that, but we need it as a filling, don't forget.

Chicken stuffed with buckwheat in the oven is easy to prepare. At the same time, the most familiar products end up on the table at original form! A spectacular whole baked carcass looks festive. And the filling does not have to be unleavened porridge at all. We suggest combining the main ingredient with vegetables, mushrooms and chicken giblets.

Average difficulty

This dish has other benefits as well. It can be prepared for every day and can be safely served to children. Even babies who usually refuse buckwheat porridge will eat it with pleasure. You can also serve such a bird to festive table to feed your guests hearty and tasty.

The calorie content of the chicken is low, and buckwheat, as you know, is included in the list of cereals for diet food... So everyone can eat the dish, without risking the figure and with great surprise: “Well, how did she do it? regular chicken and plain cereal turn into cooking masterpiece? ". We will try!

The subtleties of cooking

Here we will talk about the nuances that are usually not included in the recipe for chicken in the oven with buckwheat. But the taste and the attractive appearance of the final product depend on their observance.

• Choose a fresh carcass... Steamed or chilled meat has a delicate texture that will persist in ready dish... You should not expect such a result from a thawed bird.
• Use a medium sized chicken... A large one will be harsh and too oily. And birds weighing up to 1.5 kg have an ideal balance of meat and fat, which forms a rich and harmonious taste.
• Remove excess fat from the carcass... It is located in the abdominal cavity as well as in the tail. During cooking, it will melt and nourish the filling. To prevent this from happening, cut off the tail, and carefully separate the fat layers from the meat.
• Marinate the carcass before stuffing... So you will make delicious not only the filling, which is usually added with spices, but also the meat itself. And your chicken stuffed with buckwheat in the oven will turn out perfect. As a marinade, use sour cream sauce with garlic, mayonnaise, vegetable oil with paprika, oregano, coriander, and other herbs. In each case, new taste meat.
• Brush the chicken with salt just before stuffing... The presence of salt in the marinade will keep the carcass dry during baking. Do not forget to salt it inside, so that the meat does not turn out to be bland there.
• Use culinary sleeve or foil... Roasting under the "lid" eliminates liquid evaporation. But the chicken turns out to be stewed, especially in the sleeve, in which it boils in own juice... To dry it, cut the polyethylene 20 minutes before the carcass is ready. And to get exceptionally fried and crispy meat, do not cover it with anything.
• Stuff a whole chicken with a filling if you are doing this for the first time... There are recipes in which it is recommended to separate the carcass from the bones or put buckwheat into the skin, mixing with fillets. This is not suitable for beginners! It takes some practice to keep the shell intact.

The technique of removing the entire skin. Put the carcass on cutting board belly towards you. Remove the grease, take a knife and carefully trim the hide near the edge. Here it is especially thick and will not tear. Drive the knife deeper with the flat side to separate the skin on the breast. Flip the carcass over and go over the back in the same way. Cut off chicken drumstick on the joint and turn it out. The thigh will remain in the carcass, and the drumstick will remain in the skin. Treat the second thigh in the same way. Begin to pull the skin upwards by cutting the films with a knife. At the very top, separate the wings from the joints. You will end up with whole skin with wings and legs inside.

Classic recipe

Despite the simplicity of preparation and the ingredients "no frills", this chicken stuffed with buckwheat in the oven turns out to be amazingly tasty. Its crust will be crispy after cooking. To make it soft, just lubricate sour cream sauce... And the filling, thanks to the vegetables, is much more interesting than ordinary porridge.

You will need:

• chicken carcass - 1 pc.;
• buckwheat - 1 glass;
• onion - 2 medium heads;
• garlic - 6 cloves;
• sour cream - 200 g;
• carrots - 1 pc.;
• greens;
• salt pepper.

Preparation

1. Boil buckwheat until half cooked.
2. Finely chop the onion, carrot. Chop 2 cloves of garlic, mix with vegetables, fry for 5 minutes.
3. Mix buckwheat, vegetables.
4. Combine the sour cream with the remaining minced garlic.
5. Rub the carcass with salt, pepper, brush with sour cream sauce. Place the filling inside. Fasten the skin.
6. Bake for 1.5 hours at 180 °.

Good for filling loose buckwheat... This is obtained when using a ratio of 1: 2, that is, we take two glasses of water for a glass of cereal. It is not necessary to boil it to full readiness, since buckwheat itself reaches "condition" when high temperature... This saves time, allowing you to assemble the chicken and filling together in just 30 minutes.

Recipes with original fillings

We offer solutions on how to cook chicken in the oven with buckwheat, with a richer filling. Such a dish can also be served at the festive table, because both its appearance and taste will be at its best. As a supplement to cereals, you can use mushrooms, chicken giblets... Chicken liver is in perfect harmony with buckwheat.

With buckwheat and mushrooms

The original taste of the meat is formed by the marinade, in which the carcass can be kept longer. If possible, marinate it overnight. If not, hold it for at least a couple of hours.

You will need:

• chicken carcass - 1 pc.;
• mushrooms (oyster mushrooms, champignons) - 300 g;
• onion - 1 large head;
• buckwheat - ½ cup;
• garlic - 2 cloves;
• homemade mayonnaise - 5 tbsp. spoons;
• mustard - 1 tsp;
• soy sauce - 1.5 tbsp. spoons;
• spices (curry, turmeric, black pepper) - ½ teaspoon each;
• salt.

Preparation

1. Combine mayonnaise, minced garlic, soy sauce, mustard. Grate the carcass, leave to marinate.
2. Boil buckwheat, cool.
3. Rinse, chop the mushrooms.
4. Chop the onion, mix with the mushrooms.
5. Fry until tender, add spices, salt.
6. Mix buckwheat with mushroom mass, put the filling inside the carcass. Secure it with toothpicks. Place the carcass in a roasting sleeve.
7. Bake for 1 hour at 180 °, cut open the sleeve and bake for another 20 minutes.

You can bake the chicken without a sleeve, but then the meat will turn out to be drier.

With liver

This recipe stuffed chicken especially satisfying and delicious in the oven. Buckwheat filling with giblets can also be used as an independent dish, but it's more interesting! It offers to clean the carcass from the skin and put the filling inside the skin. Then the groats are also combined with fillets, and during the meal there is not a single bone in the dish. If you don't have the time and desire to peel off the skin, put the filling inside the whole chicken.

You will need:

• chicken carcass - 1 pc.;
• buckwheat - 1 glass;
• chicken liver - 600 g;
• carrots - 2 pcs.;
• onion - 2 heads;
• egg - 3 pcs.;
• garlic - 1 small head;
• ground coriander - 1 tsp;
• salt pepper.

Preparation

1. Boil buckwheat.
2. Peel the chicken.
3. Separate the meat from the bones, cut into cubes.
4. Chop the garlic, mix with meat, add salt and pepper.
5. Chop carrots, onions, fry. Add chopped liver, fry for 10 minutes. Add coriander, simmer, covered, for 20 minutes.
6. Mix porridge, liver, meat. Add salt, 3 eggs, stir.
7. Place in leather, sew with threads.
8. Cover the shape parchment paper, lay out the "chicken", cover with foil. Pour in 2 cups of water.
9. Bake for 1.5 hours at 230 °. Remove the foil, brown for 15 minutes.

If you use not skin for stuffing, but whole chicken, pre-fry the meat in a pan, add garlic. And only then mix with porridge and liver. Baking temperature 180 °, no need to add water.

Most simple ingredients, minimum preparation time, and your chicken with buckwheat in the oven is impressive great taste... Make your loved ones happy!

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