We acquire all necessary
We tell our husband that he needs to sharpen the knives,unanimously decide to stuff the chicken with buckwheat and go buy the missing ingredients. Carefully choose a young chicken, weighing 1.5-2 kg, without bruises or blood stains, in a store or at the market, paying attention to the integrity of the carcass, and only after being completely convinced of its excellent quality, buy it. Consider that the stuffing will use 200 g of buckwheat, at least 1 onion, 1 medium carrot, 0.5 teaspoon of pepper, 3 cloves of garlic and 200 g of mayonnaise.
We start baking in the oven entirely
Next we need to carefully sort through,Rinse, boil the buckwheat and mix with fried onions and carrots, salt the mince to taste. The chicken has finally waited for our attention and after it has taken water procedures, it is ready for further processing. The processing assumes that the chicken should lose its wings and bones, which after baking in the oven will allow you to easily divide it into portions with an ordinary knife. But the chicken will part with its bones and at the same time retain its integrity only in experienced hands, so if stuffed chicken is not your thing yet, then do not risk it. Place the carcass on a cutting board with the breast up, make a cut from the bottom to the neck with a sharp knife, remove excess and unhealthy fat and rinse thoroughly again outside and inside. Then, finely chop the garlic, mix it with mayonnaise, and you will get a sauce with which you need to coat the carcass from the inside, and after 20 minutes stuff it with the already prepared buckwheat mince. To prevent the stuffed baked chicken from opening in the oven, you can sew it up or fasten it with wooden toothpicks, grabbing the edges of the skin together with the meat. The remaining sauce should be applied to the whole chicken from above and left alone for half an hour. In the meantime, we preheat the oven to 200-220 degrees and trust it to bring our dish to readiness. But the chicken should not be left unattended, monitor the baking process and regularly pour the carcass with the released juice. The time spent on baking depends on the size of the chicken and the individual characteristics of your oven, so determine readiness by piercing and the transparency of the juice that appears. Once you are sure that the stuffed chicken is ready, take it out, put it on a plate, put it in the center of the table and invite your husband and children, who have a brutal appetite from the smell coming from the kitchen. Everything worked out, dear hostesses, please accept congratulations and gratitude for a delicious dinner!
