Not only the duck is delicious in the company with apple filling, nor does it differ from its feathered partner and chicken, whose meat is more tender, and the price is affordable. Together with apples in the filling can include, spices, cereals, other fruits and vegetables.
Chicken stuffed with rice and apples
Ingredients:
- wild rice - 170 g;
- champignons - 250 g;
- apples - 2 pieces;
- shallots - 1 piece;
- carrots - 1 piece;
- green onions - 1 bunch;
- chicken - 1,5-2 kg;
- salt, pepper - to taste.
Preparation
Let's start the preparation with the filling: the rice is boiled according to the instructions on the package. In a frying pan, we warm up the vegetable oil and fry on it large-sized mushrooms, onions and carrots. We add vegetables and greens to boiled rice, there we also send diced apples and chopped green onions.
Kuro washed and dried. Fill the cavity with prepared rice filling and rub the carcass with oil, salt and pepper from the outside. We bind the legs of the bird with the help of a culinary thread and put the chicken on a baking tray (breast up).
We bake a bird at 160 degrees from 1 ¾ to 2 ½ hours. Do not forget during cooking to water the bird with the allocated juice and fat. For a ruddy crust, the bird can be smeared with honey, or apple jelly .
Remove the prepared bird from the oven and let it rest for 10 minutes before serving.
If you prefer rice buckwheat, then cook the chicken stuffed with buckwheat and apples, taking as a basis the above recipe.
Chicken stuffed with apples and oranges in the sleeve
Ingredients:
- chicken - 1,5-2 kg;
- parsley - 3-5 branches;
- thyme - 3-5 branches;
- lemon - 1 piece;
- onions - 1 pc .;
- butter - 6 tbsp. spoons;
- apple - 1 piece;
- orange - 1 piece;
- bread breading (fresh) - 1 item;
- egg - 1 piece;
- salt, pepper - to taste.
Preparation
Let's start with the preparation of the apple filling: in the frying pan, melt 2 tablespoons of butter and fry onion until soft. As soon as the onion softens, add apples cut into large pieces, bread crumbs, drive one egg and add half the dish to all the herbs. We mix the filling and put to it the cut and peeled orange.
Chicken rubbed with salt and pepper. Under the skin on the breast, put the remaining butter, mixed with crushed herbs. We fill the cavity of the bird with the prepared stuffing. We put the bird on a baking tray, immersing it in a sleeve for baking, breast-feeding down and baking at 160 degrees 1 1/2 -2 hours. After the time has elapsed, the sleeve is removed and the bird is left to brown for 20-30 minutes at 180 degrees, remembering to water the chick with the separated fat and juice.
We serve the bird on the table, 10 minutes after being ready, to preserve the juiciness of the meat. Before serving, water the bird with lemon juice to taste.
With a similar recipe, you can make a chicken stuffed with apples in a multivark. To do this, the fry is first fried until it blushes from all sides, then we set the "Baking" mode for 1 hour, after turning the carcass with the breast down and "Bake" another 30 minutes.
Chicken recipe stuffed with cabbage and apples
Ingredients:
- chicken - 1,5-2 kg;
- sauerkraut - 400 g;
- apples - 2 pieces;
- onions - 1 pc .;
- cranberry - 1 handful;
- greens - to taste;
- salt, pepper - to taste;
- butter - 4-5 tbsp. spoons.
Preparation
Chicken carcass washed and dried. We rub the bird half of all the butter, add salt and pepper.
While the bird is marinating, we will take up the filling. In a frying pan, we warm up the remains of the oil and fry large rings of onions on them until it is transparent. Once the onion is clear, add cabbage, diced apples and cranberries to it. Fill the filling with 1/3 cup of water and stew under the lid for 20 minutes. Solim and pepper the filling, we put it in the chicken. Bake the bird at 180 degrees until ready, served with greens.