Chicken with buckwheat in the oven: stuffed with porridge with vegetables, mushrooms, liver

This dish has other benefits. It can be prepared for every day and safely served to children. Even babies who usually refuse buckwheat porridge will eat it with pleasure. You can serve such a bird to the festive table in order to nourish the guests heartily and tasty.

Calorie chicken is low, and buckwheat, as you know, is included in the list of cereals for diet food. So everyone can eat the dish, without risk to the figure and with great surprise: “Well, how did she manage to turn an ordinary chicken or chicken legs and a simple cereal into a culinary masterpiece?” And we will try!

The subtleties of cooking

Here we talk about the nuances that are usually not included in the recipe for chicken in the oven with buckwheat. But the taste and attractive appearance of the final product depend on their observance.

• Choose a fresh carcass. Fresh or chilled meat has a delicate texture, which will be preserved in the finished dish. You should not expect such a result from a thawed bird.
• Use a medium sized chicken. Large will be harsh and too oily. And for birds weighing up to 1.5 kg, the balance of meat and fat is ideal, which forms a rich and harmonious taste.
• Remove excess fat from the carcass. It is located in the abdominal cavity, as well as in the tail. During cooking, it will melt and nourish the filling. To prevent this from happening, cut off the tail and carefully separate the fatty layers from the meat.
• Pickle the carcass before stuffing. So you will make delicious not only the filling, which is usually added to spices, but also the meat itself. And your chicken, stuffed with buckwheat in the oven, will be perfect. As a marinade, use sour cream sauce with garlic, mayonnaise, vegetable oil with paprika, oregano, coriander, and other herbs. In each case, a new taste of meat is formed.
• Lubricate chicken with salt just before stuffing. The presence of salt in the marinade will make the carcass dry during baking. Do not forget to salt it inside so that the meat there is not fresh.
• Use culinary sleeve, foil or cook in a special bag. Baking under the "lid" eliminates the evaporation of liquid. But the chicken is stewed, especially in the sleeve in which it boils in its own juice. To dry it, cut the polyethylene 20 minutes before the carcass is ready. And to get exclusively fried and crispy meat, do not cover it with anything.
• Stuff the whole chicken with the stuffing if this is your first time. There are recipes in which it is recommended to separate the carcass from the bones or lay buckwheat in the skin, mixing with fillet. This is not suitable for beginners! To keep the shell intact, you have to practice.

Classic recipe

Despite the simplicity of preparation and the “no frills” ingredients, this chicken stuffed with buckwheat in the oven turns out to be amazingly tasty.Her crust will be fried after cooking. To make it soft, just grease with sour cream sauce. Thanks to vegetables, the filling is much more interesting than regular cereal.

You will need:

• chicken carcass - 1 pc.;
• buckwheat - 1 glass;
• onions - 2 medium heads;
• garlic - 6 cloves;
• sour cream - 200 g;
• carrots - 1 pc.;
• greenery;
• salt pepper.

Cooking

1. Boil buckwheat until half cooked.
2. Finely chop the onions and carrots. Grind 2 cloves of garlic, mix with vegetables, sauté for 5 minutes.
3. Mix buckwheat and vegetables.
4. Combine the sour cream with the remaining chopped garlic.
5. Rub the carcass with salt, pepper, grease with sour cream sauce. Put the stuffing inside. Fasten the skin.
6. Bake for 1.5 hours at 180 °.

Recipes with original fillings with photos

We offer solutions on how to cook chicken in the oven with buckwheat, with a richer filling. Such a dish can also be served at the festive table, because both its appearance and taste will be at its best. As an addition to cereals, you can use mushrooms, chicken giblets. Chicken liver is in perfect harmony with buckwheat.

With buckwheat and mushrooms

The original taste of meat is formed by the marinade, in which you can stand the carcass for longer. If possible, marinate it overnight. If not, hold at least a couple of hours.

You will need:

• chicken carcass - 1 pc.;
• mushrooms (oyster mushrooms, champignons) - 300 g;
• onion - 1 large head;
• buckwheat - ½ cup;
• garlic - 2 cloves;
• homemade mayonnaise - 5 tbsp. spoons;
• mustard - 1 teaspoon;
• soy sauce - 1.5 tbsp. spoons;
• spices (curry, turmeric, black pepper) - ½ teaspoon each;
• salt.

Cooking

1. Combine mayonnaise, chopped garlic, soy sauce, mustard. Rub the carcass, leave to marinate.
2. Boil buckwheat, cool.
3. Rinse, chop the mushrooms.
4. Chop onions, mix with mushrooms.
5. Fry until tender, add spices, salt.
6. Mix buckwheat with mushroom mass, place the filling inside the carcass. Fasten it with toothpicks. Place the carcass in the baking sleeve.
7. Bake 1 hour at 180 °, cut the sleeve and bake another 20 minutes.

You can bake chicken even without a sleeve, but then the meat will turn out drier.

With liver

This recipe for stuffed chicken in the oven is particularly hearty and delicious. Buckwheat filling with giblets can be used as an independent dish, but it’s more interesting! It proposes to cleanse the carcass of the skin and put the filling inside the skin. Then the cereal is also combined with the fillet, and during the meal there is not a single bone in the dish. If there is no time and desire to remove the skin, lay the filling inside the whole chicken.

You will need:

• chicken carcass - 1 pc.;
• buckwheat - 1 glass;
• chicken liver - 600 g;
• carrots - 2 pcs.;
• onion - 2 heads;
• egg - 3 pcs.;
• garlic - 1 small head;
• ground coriander - 1 teaspoon;
• salt pepper.

Cooking

1. Boil buckwheat.
2. Peel the chicken.
3. Separate the meat from the bones, cut into cubes.
4. Grind garlic, mix with meat, add salt, pepper.
5. Cut carrots, onions, fry. Add chopped liver, sauté for 10 minutes. Add coriander, simmer under the lid for 20 minutes.
6. Combine porridge, liver, meat. Add salt, 3 eggs, mix.
7. Put in the skin, sew with thread.
8. Cover the form with parchment paper, lay out the “chicken”, cover with foil. Pour in 2 cups of water.
9. Bake for 1.5 hours at 230 °. Remove foil, brown for 15 minutes.

If you use chicken, not skin, as a stuffing, pre-fry the meat in a pan, add garlic. And only then mix with porridge and liver. Baking temperature 180 °, no need to add water.

The simplest ingredients, a minimum of preparation time, and your chicken with buckwheat in the oven impresses with great taste. Please them loved ones!