Stuffed chicken without bones - a version of cutting and recipes of the best fillings for every taste!

Stuffed chicken without bones - a win-win option for the owners, who want to boast of skill and culinary skills. There is something to be proud of: the properly divided carcass accommodates more fillings, prepares more quickly, it is more conveniently cut and looks more refined, more appetizing and more aesthetic than always pleases the household and guests.

How to cook a boneless chicken?

Stuffed chicken without bones entirely in the oven requires a painstaking cut: the bird is cut on the back, cut the joints in the places where the wings and legs are fastened, and the frame is separated. Remove the skin from the legs, removing the bones. Wings break at the joint and cut off with scissors. Then, the cut skin is rubbed with spices, stuffed, sutured and baked.

1. Only young chickens should be selected, because it is easier to skin them. It stretches better, so a baked chicken without bones can accommodate more stuff.
2. Before filling stuffing it is better to cool, then it will not fall apart.
3. The meat left on the bones can be cut and used in the filling, and from the bones boil the broth.

Than to stuff a chicken without bones?

Filling for chicken without bones is the main ingredient that determines the taste of the dish. Given that chicken meat is combined with hundreds of components, the choice of fillings is incredibly great. The "bag" is stuffed with rice with dried fruits, boiled eggs with giblets, buckwheat porridge with minced meat or, as in this recipe, sausages, white bread and raisins.

Ingredients :

• chicken - 2,5 kg;
• sausages - 150 g;
• slices of a loaf - 4 pieces;
• raisins - 50 g;
• egg - 2 pieces;
• mayonnaise - 60 g.

Preparation

1. Separate the skeleton and wings from the skin, and leave the legs.
2. Stir the beaten eggs, with slices of bread, sausages and raisins.
3. Fill the skin with minced meat, fasten, grease with mayonnaise.
4. Stuffed chicken without bones baked at 180 degrees per hour.

Stuffed chicken without bones with champignons

Stuffed chicken without bones with mushrooms is the most practical and tasty combination. Here it is revealed as much as possible: after all, the mushrooms are combined with chicken meat, separated from bones, which makes mincemeat fragrant, and the dish - profitable. Especially, it concerns the mushrooms: they are cheap and affordable, and therefore, the filling can be prepared at any time of the year.

Ingredients :

• chicken - 2 kg;
• champignons - 400 g;
• onion - 2 pieces;
• canned beans - 100 g;
• oil - 60 ml.

Preparation

1. Remove the skin from the chicken.
2. Cut the cut meat with a knife.
3. Fry the onions and mushrooms.
4. Add to them beans and meat.
5. Wrap the filling in the skin.
6. Stuffed with mushrooms chicken without bones is baked for 40 minutes at 200 degrees.

Chicken without bones stuffed with pancakes

Stuffed chicken without bones in the oven is famous for the choice of fillings. The place of honor is given to pancakes, in which various fillings are wrapped and, placing in a chicken shell, are baked. There is no need to doubt the culinary skills of the hostess - pancakes make the dish incredibly rich, tasty and mouth-watering with a portioning feed.

Ingredients:

• chicken - 2,5 kg;
• mushrooms - 500 g;
• carrots - 2 pieces;
• onion - 3 pieces;
• boiled egg - 4 pcs .;
• oil - 40 g;
• pancakes - 10 pcs.

Preparation

1. Remove from the chicken skeleton and bones from the legs.
2. Cut the cut meat.
3. Fry the mushrooms and onions with carrots.
4. Wrap pancakes with chicken, mushrooms, vegetables and eggs.
5. Fill the shell with pancakes and fasten.
6. Stuffed with pancakes, chicken without bones is baked at 200 degrees 60 minutes.

Boneless chicken stuffed with minced meat

A chicken without bones stuffed with meat will not leave indifferent lovers of good and rich dishes. This is the merit of minced meat, which adds a fresh chicken meat taste, missing nourishment and juiciness. Often for a stuffing choose pork which at baking actively allocates fat, making a chicken "shell" is more gentle and softer.

Ingredients :

• chicken - 2.3 kg;
• minced pork - 400 g;
• boiled egg - 2 pieces;
• chili pepper - 1/2 pcs .;
• onion - 1 piece;
• cheese - 80 g;
• sour cream - 80 g.

Preparation

1. Separate from the carcass skeleton and wings, and leave the legs.
2. Fry the mince and onions.
3. Cool, add cheese and chili.
4. Stuff the skin with minced meat and eggs.
5. Fold, fasten, grease with sour cream.
6. Stuffed chicken without bones is baked for 80 minutes at 200 degrees.

Stuffed chicken without bones with vegetables

Fans of a healthy diet can diversify the recipe for a stuffed chicken without bones with a vegetable filling. This is a win-win option in order to reduce caloric content and play with taste. The only condition is that the meat should not be dry, vegetables should be juicy and fleshy. Tomatoes and sweet peppers are ideal for the latter purpose.

Ingredients:

• chicken - 2,5 kg;
• Boiled eggs - 5 pcs .;
• tomato - 2 pcs .;
• Bulgarian pepper - 1 pc .;
• a clove of garlic - 3 pieces;
• cheese - 200 g;
• mayonnaise - 60 g.

Preparation

1. Cut the chicken along the ridge and remove all the bones.
2. Meat with bones chop and mix with vegetables, garlic, eggs and cheese.
3. Fill the skin with minced meat, grease with mayonnaise and bake 45 minutes at 220 degrees.

Boneless chicken stuffed with buckwheat

Chicken without bones in the oven allows ordinary products to get on the table in an interesting way. This applies to buckwheat porridge, which as a side dish is less attractive than in the role of filling. Impregnated with juices, it becomes fragrant and crumbly, dietary properties, so the dish is suitable even for toddlers.

Ingredients :

• chicken - 1,7 kg;
• boiled buckwheat - 250 g;
• onion - 2 pieces;
• oil - 40 ml.

Preparation

1. Free the chicken from the skeleton.
2. Mix the buckwheat with the fried onions and stuff the skin.
3. Bake at 180 degrees for one hour.

Chicken without bones stuffed with potatoes in the oven

The easiest way to diversify the recipe of a roll from a chicken without bones is to make it with potatoes. It is best to use mashed potatoes - its silky texture will add to the chicken meat juiciness and tenderness, which will improve the quality and taste of the dish. To ensure that the roll does not look flat and dull, you can add cheese to the filling, and wrap the carcass with bacon.

Ingredients:

• chicken - 1,5 kg;
• mashed potatoes - 300 g;
• cheese - 150 g;
• strips of bacon - 10 pcs.

Preparation

1. Free the chicken from the bones, unfold and discard.
2. Lay the mashed potatoes and cheese cubes on the meat.
3. Roll the roll and wrap it with bacon.
4. Roll of chicken without bonbons with filling is baked at 180 degrees 40 minutes.

How to cook a chicken without a bone?

Stuffed chicken legs without a bone - no worse than a whole chicken. Bibs are faster in cooking, more profitable to buy and more convenient to serve. In addition, they are easier to cut, which should be cut off the lower bone and, carefully separating the skin from the fillet, remove it. Traditionally, meat from bones is ground into minced meat and used together with vegetables as a filling.

Ingredients :

• shanks - 900 g;
• mushrooms - 450 g;
• onion - 2 pieces;
• carrots - 1 piece;
• egg - 1 piece;
• mayonnaise - 80 g.

Preparation

1. Cut on the shins skin from both sides and remove.
2. Tear the meat in a meat grinder.
3. Mix with eggs, fried onions, mushrooms and carrots.
4. Start the shanks with minced meat, grease with mayonnaise and bake at 180 degrees 45 minutes.