Oven stuffed chicken

oven stuffed chicken recipe is a meal that represents parties and celebration in Argentina and in various parts of the world. Welcome to Paulina Kitchen! What a dish today, right?

Full of history and flavors, a beautiful technique to prepare it and the oven helps us with the other half of the work. Combine perfect with fruits such as apples, nuts, bacon, mushrooms or dates .

Stay reading, because today we will not only learn a unique and elegant recipe , they will also leave here with a recipe that has the power to surprise anyone on a special day. In this article you will find the step by step of a unmatched filling , how to bone the chicken? How long bake it? , and how to get a juicy and well done meat.

The story of the stuffed chicken

The stuffed chicken is always a very good option when preparing something elegant and economical and if the chicken comes stuffed, I do not even tell you. But where does your good reputation come from?

Well, in the Middle Ages, it was said that the chicken had aquatic origin, so its consumption was allowed in Lent times and was the basis of many recipes for Holy Week . These days he took prominence at all stately tables . In fact, during the 10th century in Europe, white meat was considered "lord meat" , and in some places, it was a tribute that surrendered to feudal lords

Data: In Argentina this stuffed chicken is eaten, precisely because the holidays occur in the middle of summer.

Now, if they ask me if you can eat hot ... why not? Of course, this stuffed chicken recipe adapts to the taste of each ❤️️.

How to bone a chicken?

Something that seems to be a problem for many when we talk about preparations such as the stuffed chicken, but they would be surprised to see that it is not so difficult, here I explain a bit how to do it in an easy way:

1. First, remove the wings, a right cut where the joint is simple. Save these to make another recipe.
2. Once the wings have been extracted, open the chicken below and little by little with your hands to separate the skin from the meat. In that place is the ternilla or triangle from the central area, extract this with a sharp knife.
3. Placing the chicken with the back up, separating the bones from the meat with the help of the knife. Once this is over, finish removing the housing with a pull.
4. Continue with the other half of the skeleton, outline the neck with the knife, and turn the chicken like a sock. 
5. With the knife continue to separate the rest of the housing and remove it completely.
6. To remove the bones from the thigh, insert pressure from outside and grab the bone appearing, detach the skin with a knife. Repeat the operation with the other thigh.
7. Turn the chicken for the last time, put the meat inwards and give the chicken its original shape. 

3 tips to bone a chicken

• We will have special care when profile the skeleton from the inside, because we do not want to pierce the skin.
• We can make a landfill based on fillet chicken so that it looks like an entire chicken.
• As far as possible, we will cut the rations when the chicken is already cold . This will be a perfect presentation without risking the filling.

We would like them to tell us in comments with what they like to accompany this type of dishes. If they have ideas, they are always welcome!

Here we leave you an oven stuffed chicken

How to make oven stuffed chicken

Ingredients

• 1 boneless chicken 
• 400 gr of fungi
• 1 cup of bread crumb
• 1 cup of cooked rice
• 100 gr of cooked ham
• 250 gr of goat cheese
• 3 garlic cloves
• 100 ml. dry white wine
• Salt
• Pepper
• 50 gr of butter
• 1 Romero Brizna

The easiest way to prepare a stuffed chicken

Preheat the oven to 180º!

1. Chop the onion and garlic very small and cook with the butter in a pot until they are transparent. Add the fungi cut rudely and salt and pepper. Cook for about 5 minutes.
2. Remove the pan from the heat and add the bread crumb, the cooked rice cup, the crumbled goat cheese and the ham in pulls.
3. Dry the inside of the chicken with absorbent paper very well. Enter the filling with the help of a spoon.
4. Cut the chicken with a bridy thread, crossing his legs ahead of the hole and tying him very strong. Place in an oven source.
5. Bathe with white wine and salt and pepper outside. Brush with melted butter. Place the rosemary and take around 2 hours.
6. During the baking, on two or three occasions pour tray juice on the chicken. To know if it is already cooked, a leg must be punctured and the liquid must be transparent, and the skin must be golden and crispy.