Aromatic stuffed chicken with rice, mushrooms and eggs
Ingredients
- 1 chicken, whole
- 100-120 g rice
- 2-3 eggs
- 250-300 g mushrooms
- 1 onion
- 2 tbsp vegetable oil, some for brushing
- salt, to taste
- black pepper, to taste
- mayonnaise, to taste
Utensils
- knife
- pan
- frying pan
- stand mixer
- cutting board
- bowl
- casserole dish
- aluminium foil
- toothpicks
Instructions
- Starting at the breast, very carefully remove the skin without damaging it.
- If it’s difficult, use a knife.
- If some meat or fat sticks to the skin, that’s okay .
- Slice off the thighs, wings and tail along the joint, leaving them attached to the skin.
- You can also cut out the bones on the thighs.
- Place the rice in a saucepan and cook until tender, about 10-12 minutes.
- Put the eggs in a saucepan as well and cook for about 10 minutes.
- Let them cool down.
- Peel the onion.
- Put the vegetable oil in a pan.
- Chop the mushrooms and onion into small pieces.
- Add to the pan and 5 Fry for up to 7 minutes, then allow to cool.
- Remove all meat from bones and mince in a blender or grinder.
- Mix rice, mushrooms, onions and chicken fillet together in a bowl.
- Season with salt and pepper .
- A part of the filling and a whole Put the egg in the chicken skin.
- Stuff the whole bird like this.
- Place the chicken in an oiled casserole dish and shape it into shape.
- Lightly brush the surface with mayonnaise or butter.
- To avoid overcooking the chicken, add Cover with foil.
- Bake the poultry at 190°C for about 50-60 minutes and then serve.
A broth can be made from the leftover chicken bones. To keep the poultry in good shape, it is best to secure the skin with toothpicks.
