Chicken stuffed with pancakes: original recipes

Chicken dishes have long occupied a place of honoron our everyday and festive tables. Poultry meat is very light and healthy: you can eat it without worrying about your figure being slim, and it gives you energy for the whole day. And chicken is also very tasty and tender, so everyone likes it without exception. So is it any wonder that it is cooked so often? No, but even this wonderful bird can get boring. To avoid this, you need to cook not only well-known and familiar dishes, but also please yourself and your loved ones with truly original dishes. We would like to present you with one of them: chicken stuffed with pancakes. And rest assured, such a dish will cause a real sensation. The bird is baked until crispy, and inside is a filling of light pancakes, tender chicken and other equally interesting ingredients. Such a delicious surprise will definitely please your family or holiday guests. At the same time, even novice housewives can be confident in their abilities, because chicken is easy to stuff. And it is convenient that each recipe presented below can be supplemented at your own discretion, making the filling even more interesting.

Chicken stuffed in a classic way

Poultry baked in this way has a rich flavorand perfectly balanced taste. Its filling will please both adult gourmets and picky children. Try to bring this recipe to life, and you will get a dish worthy of the most luxurious table. Ingredients:

chicken weighing 1.5-2 kg
5-6 pancakes
200 g champignons
one bulb
hard cheese - 100 g
mayonnaise (or salted sour cream) - 100 ml
one egg
50 g of butter (needed for frying)
salt, pepper - to taste

Method of preparation:Remove the skin from the bird The chicken carcass needs to be washed thoroughly and dried thoroughly, it is most convenient to do this with a paper towel. Then you need to carefully separate the skin, and this is done in three stages:

First, you need to prune the fatty interlayers on the breast and back of the bird with a sharp knife so that the skin can be loosened from the pulp.

After that, it is necessary to cut the wings and legs with the joints.

Well, at the end of this procedure, you just need to pull off the chicken skin - it should come off easily, without breaks.

Prepare the filling and stuff the bird. Thenyou need to separate the meat from the bone and grind it. Well, the skin needs to be rubbed with a mixture of salt and pepper, and then put it in the refrigerator to wait for its time. Then it's time for the filling: onions and mushrooms need to be cut into small pieces, put them one by one in a frying pan with heated oil, fry, cool slightly. Next, mix the mushrooms and onions with minced chicken, beat the egg, salt and pepper to taste. Put the resulting filling on pancakes, the original recipes for which are probably in your personal cookbook (if not, you can find them on our website in a minute). Distribute the mixture of minced chicken, mushrooms and onions evenly, in a thin layer of about 3 mm, sprinkle it with grated cheese. And then just roll the pancakes into a tube and put them in the chicken skin pulled out of the refrigerator. Sew up the neck and belly of the bird (or pin them with toothpicks), tie up the wings and legs to make the carcass more compact. After that, coat the chicken with mayonnaise (or salted sour cream) and place it on a baking sheet, already greased with oil, and put it in the oven for about an hour. Set the temperature to 180 ° C. Just do not forget to pierce the skin in several places, otherwise it will simply burst during baking. After 60 minutes, the chicken stuffed with pancakes will be ready. Take it out of the oven, cool it, place it breast side up on a dish, cover with a plate, put it under pressure and put it in the refrigerator for 4 hours, or better yet, overnight. You can serve the bird whole, surrounded by greens, or on portioned plates, only already sliced and with a vegetable garnish, — Both options will be equally interesting and tasty.

Chicken stuffed with pancakes and ham

This recipe is created for those who love hearty foodfood. Bird stuffed in this way will certainly appeal to men: it will give them a lot of energy and at the same time will not be too heavy food. Such chicken can be safely taken on a family picnic, after active games with children in the fresh air it will be eaten in a matter of minutes. Ingredients:

large chicken weighing 2-2.5 kg
10 unsweetened pancakes
200 grams of ham and mushrooms (ideal for white mushrooms or champignons)
3 onion bulbs
150 g any hard cheese
sour cream - 100 ml
butter - 50 g (needed for frying)

Method of preparation:The first step is to separate the skin from the bird. This is done in exactly the same way as in the recipe above. The fat layers and joints are carefully trimmed, after which the skin is removed in literally one motion. The differences are in the filling, and not only in the composition, but also in the method of its preparation. This recipe is also interesting because according to it, the chicken pulp is not minced, but cut into small pieces, just like onions and mushrooms. After which everything is mixed and sent to a frying pan to be fried in melted butter. But you will still need a meat grinder: you need to pass the ham and cheese through it (you can also use a blender). The resulting mass must be added to the fried meat, mushrooms and onions, beat in an egg, add spices and mix well. The filling is ready, it must be applied in a thin layer to unsweetened pancakes (the recipe for which you are probably familiar with). When you have evenly distributed the mince, roll the pancakes into a tube and stuff them into the chicken skin, previously salted and peppered. Then grease the future masterpiece with sour cream, pin all the holes with toothpicks, tie the legs and wings to the carcass. The stuffing is complete - put the bird in the oven, preheated to 180 ° C. 40 minutes is enough for the chicken to be ready. You can serve the bird whole or sliced, hot or cold, with a side dish of vegetables or porridge - it is delicious in any form.

Chicken stuffed with pancakes with broccoli

Here is a truly original recipe thatvegetable lovers will definitely like it. Although this dish is also interesting because it is a "light" version of stuffed chicken. The recipe is worth taking note of for those girls who want to cook and try a bird stuffed with pancakes, but are worried about their slim figure. Ingredients:

chicken - 1.5 kg
ready-made pancakes - 10 pieces
broccoli (fresh or defrosted) - 100 g
2 onion bulbs
150 g of forest mushrooms, you can take and champignons
3 cloves of garlic
100 g of rice
sour cream
pepper and salt - to taste
butter - 50-100 g for frying

Method of preparation:As in the previous recipes, first you need to carefully remove the skin from the bird: starting from the breast or back, trim all the fat layers and hem the joints, then remove the skin from the carcass, like a stocking. And then you need to separate the chicken meat from the bone. The removed skin should be rubbed with a mixture of pepper and salt and put in the refrigerator - only after this can you start preparing the filling. Broccoli should be boiled until half-, and rice - until fully cooked. While they are cooking, you can fry diced mushrooms in butter. After this, you need to mince the chicken removed from the bone, broccoli and finely chopped onion with garlic. The resulting mince must be combined with boiled rice and fried mushrooms and mixed well, adding salt and pepper to taste. The filling is now ready, you can spread it evenly on savory pancakes (the recipe for which is on our website). When you have finished, roll the pancakes into rolls and stuff the bird with them. Then sew up the neck and rump with threads, attach its legs and wings to the sides, and wrap the chicken in foil. Then place the bird on a baking sheet, pour in half the water, and put the future delicacy in an oven preheated to 180°C for 60 minutes. If the water boils away, add more in a timely manner. As soon as an hour has passed, take the chicken out of the oven, remove the foil, grease it with sour cream, wrap it again, and put it in the oven, but this time for 15 minutes, no longer. After a quarter of an hour, take the bird out, remove the foil completely, place your masterpiece on a plate, and let it cool. Although chicken stuffed with pancakes is served hot - then it gives off such a aroma that even a full guest gets hungry again. Yes, this dish is so interesting that it will be a real decoration of the festive table. Choose your recipe for chicken with pancakes, or even better, try to make the bird according to each of them. Appreciate the balance, richness, variety of taste, provide the same opportunity to your loved ones, and you will see that you will be asked to cook this wonderful dish again more than once.