Chicken with dried mushroom stuffing recipe

by Kayla Magazine
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After a mysterious Christmas Eve, we set delicious dishes at the Christmas table. While each family has its own traditions, some of the Christmas dishes are similar: a variety of meat rolls or fried poultry dishes, roasted whole bird. The stuffing for chicken can be very different depending on the abilities and creativity of each hostess. Stuffed bird is suitable for the holidays because it can be eaten either straight out of the oven or cooled.

When preparing stuffed chicken, first the chicken must be properly boned. Without the bones, it will not only cut better, but will also look better and bake with delicious filling. The most suitable meat for preparing the filling would be minced chicken thigh with plenty of flavor and moisture. Dried berries, nuts and fruits pair well with it. Bread or breadcrumbs should not be used. Well, to make the chicken tastier, it should be slightly marinated before stuffing. Marinate it simply with salt, pepper and garlic. The chicken should marinate for about an hour, and better yet – if you can leave it overnight.

The bird with the filling is baked in the oven for one hour. If you want its surface to shine, grease it with mayonnaise or honey mixed with soy, or caramel with cumin or maple syrup.

Rice, fried fruits: apples and pears are the best garnishes for fried chicken. To prevent the fruit from falling apart when baked, roast it a bit beforehand: cut it in half and sprinkle with sugar to caramelize it when placed on a hot pan. Then bake them in the oven for about 10 minutes. The fruit prepared this way retains its juice better.

INGREDIENTS

1 whole higher-welfare chicken

1 lime fruit

300 g dried boletus mushrooms

1 bunch of thyme, freshly cut

A fresh ground black pepper

3 cloves garlic, peeled and finely sliced

ocean salt

500 g minced chicken thighs

50 g Roasted onion flakes

olive oil

20 g butter

4 tablespoons soy sauce

1 tablespoon honey

50 g maple syrup

METHOD

We marinate chicken with garlic, salt and pepper. Soak the dried boletus mushrooms fall night, then cook and fry in oil and butter.

Add the onion flakes, fried mushrooms, thyme and mix it with minced chicken thighs. Once the stuffing has been prepared, fill in the bird’s cavity and return the chicken to its normal shape. Cross the chicken’s legs on its belly, and secure it with wooden sticks.

Gently wash stuffed bird. Mix the ocean salt and black pepper, maple syrup and lime peel, then toss well, rubbing all that flavor into the bird.

Place baking paper on the baking sheet, place the chicken with its back up.

Preheat the oven to 180°C/350°F and roast the chicken for 30 minutes, then turn over on the back, apply the mixture of honey and soy sauce and roast for another 30 minutes. Enjoy your holiday season!


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