Chicken stuffed with buckwheat - the most delicious recipes baked in the oven dishes

And in the everyday menu, and on the festive table, the chicken stuffed with buckwheat will be the desired dish. Loose buckwheat porridge, soaked in meat juicy juices, turns into a terrific garnish to the appetizing ruddy bird meat.

How to stuff a chicken with buckwheat?

The process of cooking stuffed with buckwheat hens is to fill the carcass with a prepared filling, followed by baking the bird in the oven.

1. Marinade for chicken can be a laconic set of salt, pepper or sauces based on mayonnaise, mustard, in which honey, soy sauce, garlic, spices and dry herbs are added.
2. The component for the filling is boiled buckwheat, into which it is possible to add vegetables, mushrooms, dried fruits.
3. Chicken stuffed with raw buckwheat must be baked in a sleeve or foil, to maintain the maximum juice, which will be needed to make the cereals cooked.

The whole chicken stuffed with buckwheat in the oven

Chicken stuffed with buckwheat in the oven will get tastier if you add the semi-prepared cereal previously salvaged in oil and onion carrots. Instead of mayonnaise for marinade, you can take a flavored mixture of sour cream and mustard, rubbing the carcass not only from the outside, but also inside before the stuffing.

Ingredients:

• chicken - 1 piece;
• buckwheat - 100 g;
• onions and carrots - 1 pc .;
• oil - 2 tbsp. spoons;
• garlic - 3 teeth;
• mayonnaise - 50 g;
• seasoning, salt and pepper.

Preparation

1. Rub the carcass with a mixture of salt, pepper, spices, garlic and mayonnaise.
2. Buckwheat boiled, complemented with salted vegetables, greens.
3. Fill the stuffing with chicken, sew up.
4. The carcass is baked at 180 degrees.
5. After about 1.5 hours the chicken stuffed with buckwheat will be ready.

Chicken stuffed with buckwheat and mushrooms in the oven

Even more appetizing and delicious will be chicken stuffed with buckwheat and mushrooms . It is especially delicious to add to the boiled croup of fragrant forest mushrooms, additionally boil them before frying with the addition of a bulb before sinking to the bottom. Will add fragrances and a couple of pinch of Provencal herbs, mixed in the filling.

Ingredients:

• chicken - 1 piece;
• buckwheat - 100 g;
• onion - 1 piece;
• mushrooms - 300 g;
• oil - 2 tbsp. spoons;
• ginger ground and dried garlic - 1 teaspoon;
• ketchup and mayonnaise - 1 tbsp. spoon;
• seasoning, salt and pepper.

Preparation

1. Mix ketchup, mayonnaise, ginger, garlic, adding salt, pepper and seasoning.
2. Rub the mixture with chicken.
3. Mushrooms are fried in oil with onions, mixed with buckwheat.
4. Stuff with a mixture of bird, sew up, sent to a heated to 180 degrees oven.
5. After 1.5 hours of baking, the chicken stuffed with mushrooms and buckwheat will be ready.

Chicken stuffed with buckwheat and prune

If you want to get a more refined and original dish, it's time to cook the bird according to the following recipe. Chicken stuffed with buckwheat and prunes in the oven is consumed with the aroma of dried fruit and it turns out insanely delicious. If desired, the composition can be supplemented with dried apricots and raisins without pits.

Ingredients:

• chicken - 1 piece;
• buckwheat - 100 g;
• prunes - 10 pieces;
• oil - 2 tbsp. spoons;
• mayonnaise - 1 tbsp. a spoon;
• Thyme, oregano and basil - by pinch;
• garlic - 2 teeth;
• curry, salt and pepper.

Preparation

1. Mix mayonnaise with garlic, curry, salt, pepper and herbs, rub the mixture with a bird.
2. The boiled buckwheat is mixed with prunes and stuffed with carcass filling.
3. Send the chicken to bake at 180 degrees.
4. After 1.5 hours the chicken stuffed with buckwheat will be ready.

Chicken stuffed with buckwheat in the oven in the sleeve

Chicken stuffed with buckwheat in the oven, the recipe of which will be presented later, is prepared in the sleeve, due to which it turns out especially juicy. The ideas from the previous recipes are also applicable in this case: the filling will be more delicious and saturated with vegetable fry, mushrooms with onions or dried fruits.

Ingredients:

• chicken - 1 piece;
• buckwheat - 100 g;
• oil - 2 tbsp. spoons;
• tomato paste, mustard and honey for sauce - 1 teaspoon;
• mustard and honey - 1 tbsp. spoon;
• salt and pepper.

Preparation

1. Rub the carcass with salt, pepper, a mixture of mustard and honey.
2. Fill the bird with buckwheat, stitch.
3. After the chicken stuffed with buckwheat in the sleeve is baked for an hour, it is extracted on a baking tray and smeared with tomato paste, honey and mustard sauce.
4. Send the dish to the oven for another 30 minutes.

Chicken stuffed with buckwheat and apples

Another entertaining recipe, according to which the baked chicken stuffed with buckwheat acquires a pleasant sweetish citrus notes, will be presented further. In the filling, in this case, add apples, fried in advance with onions and bacon, thanks to which the filling turns out juicier and more refined.

Ingredients:

• chicken - 1 piece;
• buckwheat - 100 g;
• orange jam and bacon - 150 g;
• apple - 1 piece;
• onion - 2 pieces;
• garlic - 6 teeth;
• oil - 2 tbsp. spoons;
• a pod of chili - 0,5 pcs .;
• salt and pepper.

Preparation

1. Mix the jam with garlic (3 teeth), chili and salt, rub marinade on the bird.
2. Fry bacon with onion and butter, add chopped apples, salt, fry 10 minutes.
3. Mix the toast with buckwheat, garlic, fill the bird, sew up.
4. Baked chicken stuffed with apples and buckwheat 1.5 hours at 180 degrees.

Chicken stuffed with buckwheat with giblets

Extra flavor notes and saturation are acquired by chicken stuffed with buckwheat and liver. In the filling can also be added and chicken hearts, pre-boiling them in salted water with seasonings, and then cutting into several pieces and frying together with liver cutting and vegetables.

Ingredients:

• chicken - 1 piece;
• buckwheat -100 g;
• offal - 200 g;
• onions and carrots - 1 pc .;
• mayonnaise and mustard - 70 g;
• garlic - 3 teeth;
• oil - 40 ml;
• seasoning, salt and pepper.

Preparation

1. Rub the bird with salt, pepper, seasonings, a mixture of mustard, mayonnaise and garlic.
2. Fry onion with carrots.
3. Add giblets, fry 10 minutes, mix with buckwheat.
4. Fill the carcass with stuffing, sew up and bake on a baking sheet at 180 degrees for 1.5 hours.

Stuffed chicken with boneless buckwheat

Particularly delicacy is a chicken stuffed with buckwheat porridge with mushrooms, if you first try and rid the carcass from all the bones or at least from the dorsal framework with the sternum. Separated from the bones pulp additionally seasoned to taste, fry in oil and mix with the filling.

Ingredients:

• chicken - 1 piece;
• buckwheat - 200 g;
• mushrooms - 300 g;
• onion - 2 pieces;
• adzhika - 1 tbsp. a spoon;
• soy sauce - 100 ml;
• garlic - 4 teeth;
• oil - 40 ml;
• salt and pepper.

Preparation

1. Carefully pruning the skin and meat, separate it from the bones, leaving small fragments of bones on the legs and wings.
2. Lubricate the workpiece from the skin and poultry marinade from soy sauce, adzhika, garlic and pepper.
3. Fried mushrooms with onion mixed with boiled buckwheat and fried meat scraps, filled with chicken, sewed.
4. Send the bird to bake for 1.5 hours at 180 degrees.