chicken stuffed with pancakes stuffed with Chicken dishes have long occupied a place of honor at theour daily and festive tables. The poultry meat is very light and useful: it can be eaten without worrying about the slender figure, and forces it for the whole day. A chicken is also very tasty and tender, so she likes everyone without exception. So is it any wonder that it is cooked so often? No, but even this wonderful bird can get bored. To prevent this from happening, you need to prepare not only all known and familiar dishes, but also to please yourself and loved ones with truly original dishes. One of them we just want to present to your attention: this is a chicken stuffed with pancakes. And be sure, this dish will cause a real sensation. Baked to a crisp crust, and inside - a filling of light pancakes, tender chicken and other equally interesting ingredients. Such a delicious surprise is sure to please the home or guest for the holiday guests. In this case, even beginners mistresses can not doubt their strength, because a chicken easily lends itself to stuffing. And it is convenient that each recipe presented below can be supplemented at will, making the filling even more interesting. ingredients for a stuffed chicken pancake

Chicken stuffed in a classic way

The bird so baked has a rich andperfectly balanced taste. Its filling will appeal to both adult gourmets and finicky children. Try to translate this recipe into practice, 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

Cooking method: Remove the skin from the bird Chicken carcass should be thoroughly washed and thoroughly dried, making it most convenient with a paper towel. Then it is necessary to carefully peel the peel, 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 be removed easily, without breakthroughs.
  • Cooking stuffing and stuffing a bird Thenit is necessary to separate the meat from the bone and grind it. Well, the peel should be rubbed with a mixture of salt and pepper, then send it to the refrigerator to wait for its time. After that comes the time of filling: onion and mushrooms must be cut into small pieces, in turn put in a frying pan with hot oil, fry, lightly cool. Next, mushrooms and onions should be mixed with chicken mince, beat the egg, salt and pepper to taste. The resulting stuffing put on pancakes, the original recipes of which certainly is in your personal cookbook (if not, you can for a minute find them on our website). Distribute the mixture of chicken, mushrooms and onion evenly, a thin layer of about 3 mm, sprinkle it with grated cheese. And after that, simply fold the pancakes with a tube and lay them in a chicken skin stretched out from the fridge. Sew up the throat and abdomen of the bird (or chop them with toothpicks), tie the wings and legs so that the carcass is more compact. After that, smear the chicken with mayonnaise (or salted sour cream) and lay it on a baking sheet, already oiled, and send it to the oven for about an hour. Set the temperature at 180 ° C. Just do not forget to pierce the skin in several places, otherwise it will simply burst when baked. After 60 minutes, the chicken stuffed with pancakes will be ready. Get it out of the oven, cool it, lay it on the dish with the breast, cover it with a plate, put it under pressure and send it to the refrigerator for 4 hours, or better for the whole night. You can serve the whole bird, surrounded by greenery, or on portioned plates, only already sliced ​​and with a garnish of vegetables - both options will be equally interesting and tasty. recipes stuffed with chicken pancakes

    Chicken stuffed with pancakes and ham

    This recipe is created for those who love nourishing food. The bird stuffed in this way is sure to please men: it will give them a lot of energy and at the same time will not be too heavy food. Such a chicken can be safely taken to a family picnic, after active games with children in the open 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 roasting)

    Cooking method: The first thing to do is to separate the skin from the bird. This is done in exactly the same way as in the above recipe. Fatty interlayers and joints are carefully trimmed, after which the peel is removed literally in one motion. Differences in the filling, not only in the composition, but also in the way it is prepared. This recipe is also interesting because it does not allow the chicken to pass through the meat grinder, but is cut into small pieces, just like the onion with mushrooms. After that, all this is mixed and sent to a frying pan to fry on melted butter. But you still need a meat grinder: through it you need to skip the ham and cheese (you can also use a blender). The resulting mass should be added to the fried meat, mushrooms and onions, drive in the same egg, add spices and mix well. The filling is ready, it needs to be thinly applied to unsweetened pancakes (the recipe of which you probably know). When you evenly distribute minced meat, roll the pancakes with a tube and stuff them with chicken skin, pre-salted and peppered. And then oil the future masterpiece with sour cream, chop all the holes with toothpicks, tie the legs with wings to the carcass. Stuffing is completed - send the bird to the oven, heated to 180 ° C. It's enough 40 minutes for the chicken to be ready. Serve the bird as a whole, and cut into slices, both hot and cold, with a garnish of vegetables or porridge - it is tasty in any form. chicken stuffed with pancakes

    Chicken stuffed with pancakes with broccoli

    Here's a truly original recipe thatnecessarily like the lovers of vegetables. Although this dish is also interesting because it is a "light" version of a stuffed chicken. The recipe is worth taking note to those girls who want to cook and taste pancakes stuffed with pancakes, but at the same time worry about the slenderness of the figure. Ingredients:

    • chicken - 1,5 kg
    • ready-made pancakes - 10 pieces
    • Broccoli cabbage (fresh or thawed) - 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 roasting

    Cooking method: As in the previous recipes, you first need to carefully remove the poultry from the poultry: from the breast or back, trim all the fat layers and cut the joints, then remove the skin from the carcass like a stocking. And then you need to separate the chicken from the bone. The removed skin should be rubbed with a mixture of pepper and salt and put in the refrigerator - only after that it will be possible to start preparing the filling. Broccoli should be boiled until half-finished, and rice - until ready. While they are cooking, you can fry in butter butter mashed cubes. After that, you need to skip the chicken taken from the bone, broccoli and finely chopped onion with garlic through a meat grinder. The resulting stuffing must be combined with cooked rice and fried mushrooms and mix well, seasoned and peppered to taste. The preparation of the filling is completed, you can evenly spread it on unsweetened pancakes (the recipe of which is on our website). When you do this, roll the pancakes with rolls and stuff them with a bird. Then sew the neck and the head with threads, attach its legs and wings to the sides, wrap the chicken with foil. Then put the bird on the baking sheet, pour the water to half and send the future yummy into the oven heated up to 180 ° C for 60 minutes. If water will boil out, pour it in time. As soon as an hour passes, take the chicken out of the oven, release it from the foil, grease it with sour cream, wrap it again and send it to the oven, but this time for 15 minutes, not longer. After a quarter of an hour, take out the bird, finally remove the foil, put your masterpiece on a dish and let it cool. Although the chicken stuffed with pancakes, served in a hot form - then from it emanates such an aroma that even a bored guest re-plays an appetite. Yes, this dish is so interesting that it will be an authentic decoration of the festive table. Choose your chicken recipe with pancakes, or better yet try to make a bird for each of them. Evaluate the balance, richness, variety of taste, give the same opportunity to your loved ones, and you will see, you are repeatedly asked to again prepare this wonderful dish.