Royal chicken is a dish I first tried as a child at a wedding reception. Of course, the pancakes were ordinary and the serving was a little simpler. But since both my family and my guests love this recipe, over the years I have refined it and changed it to suit my taste. Royal chicken stuffed with pancakes always looks very good on any table and at any holiday. It's easier to prepare than it seems. It is best served cold as an appetizer, although it is also very tasty served hot.
To prepare royal chicken stuffed with pancakes, take the ingredients from the list.
Since our chickens are sold in colored branded plastic bags, to my great disappointment, the chicken turned out to have severely torn skin in many places, but even such a nuisance should not spoil our festive mood))) Wash the chicken under running water and wipe it off Dry it with a paper towel.
Remove the skin from the carcass. We begin to remove from the chest, back and legs. We cut off the legs at the knee joint and leave them together with the skin.
We leave the wings too.
Cut the meat off the bones and cut into pieces.
You can use the bones to make broth, soup, borscht, etc. I put it in a plastic bag and put it in the freezer until needed.
Transfer the chicken meat to a blender and make minced meat.
Steam the couscous according to the instructions. As a rule, it is poured with boiling water 1 cm above the cereal and left under the lid for at least 5 minutes. If you don’t have couscous, you can easily replace it with a bun soaked in milk.
Place minced meat, couscous, and finely chopped parsley in a deep bowl. Salt and pepper well.
Stir the minced meat until smooth.
Place the chicken skin on any flat surface. Spread the minced meat inside the skin in an even layer and fill the legs.
Roll it into a tube and place four pieces on top of the minced meat. If the pancakes are long, they can be trimmed.
Spread the minced meat on the pancakes in a thin layer; if you don’t do this, the center of the pancakes will fall apart when slicing.
Place the next layer of pancakes, the remaining minced meat on the pancakes, distribute it evenly over the entire skin.
We give the carcass the shape of a chicken, and in places with holes we move the skin.
Grease the foil with olive oil and place the carcass on it.
Wrap the chicken in foil, pressing the wings and legs. Bake at 180 degrees without convection for 30 minutes.
After 30 minutes, unwrap the foil, brush the chicken with soy sauce, and bake for another 10 minutes.
Once again, coat the chicken with soy sauce and bake for 10 minutes.
Lastly brush the chicken with soy sauce and bake for another 10 minutes. Leave until completely cool.
Cut the finished and cooled chicken into portions and serve.
Royal chicken stuffed with pancakes is ready! Have a nice and delicious holiday!
There are so many recipes for baking chicken in the oven. But this one is the most unusual and most interesting. The chicken is filled with stuffed pancakes and baked in the oven. The fillings can be very different - choose according to your taste!
This is an original dish that can be served at any family celebration as a main course. You will have to tinker with the preparation of the bird itself, but the result will be a gorgeous dish! A hearty dish with almost no bones. And your guests will know about it as soon as they take their first bite!
List of ingredients:
- one chicken;
- onion head;
- one carrot;
- a couple of tablespoons of olive oil;
- one egg;
- 0.1 kg of any cheese;
- 0.12 kg sour cream;
- salt to taste;
- chicken seasoning to taste.
For pancakes:
- a glass of milk;
- two testicles;
- three tablespoons of olive oil;
- half a teaspoon of salt;
- 0.16 kg flour;
- half a teaspoon of soda;
- half a teaspoon of apple cider vinegar.
How to cook:
- First, knead the pancake dough. To do this, beat the eggs with a fork or whisk. Add milk, butter and salt. Stir until the grains dissolve. Add flour. Add a mixture of baking soda and apple cider vinegar. Mix or beat the mixture well until smooth.
- Preheat the pancake pan. Pour the first portion of dough and spread over the entire hot surface. Bake thin golden brown pancakes. Place them on a plate.
- Peel the onions and carrots. Rinse. Grind. Onions with a knife, and carrots with a grater. Sauté this mixture in vegetable oil in a frying pan. Vegetables should be slightly browned.
- Now it's the chicken's turn. If you have a frozen carcass, be sure to defrost it. But it is better to do this in advance - several hours before the actual preparation of the dish. Then rinse the carcass and dry it well with paper towels. Place on a cutting board. Carefully, without injuring the skin of the carcass, break the wings and drumsticks at the joints. Cut them from the body of the chicken. While detaching the skin, pull out the body. The skin from the neck can be trimmed if desired.
- Remove the meat from the bones of the carcass. Turn it through a meat grinder.
- Mix the minced meat with sautéed vegetables. Season with sour cream (2 tablespoons), chicken spices (1 teaspoon) and salt (a couple of pinches).
- Back to the pancakes. Place a little filling on each pancake – over the entire surface of the pancake. Roll into rolls.
- Whisk the egg in a bowl.
- Grate the cheese.
- Dip each pancake roll in egg and bread in cheese. Place it in the chicken skin - where the carcass itself was. So fill the entire skin so that it looks like a whole chicken.
- Now arm yourself with thread and needle. Sew up the skin so that the pancakes are not visible.
- Mix the remaining sour cream with spices. Spread the entire resulting carcass.
- Place in a baking tray greased with oil. Cook in the oven at 180-190˚C for one and a half hours.
In appearance, this dish looks like a whole baked chicken. But there are stuffed pancakes inside.
Step-by-step cooking method with mushrooms
Another option for preparing the filling is with sautéed mushrooms. The recipe uses champignons. But if you have dried mushrooms, take them. Just before actual cooking, soak and boil them.
List of ingredients:
- one chicken;
- a bunch of green onions;
- several champignons;
- a couple of tablespoons of walnut oil;
- 0.12 l cream;
- 3-4 tablespoons of mayonnaise;
- salt to taste;
- ground pepper to taste.
For pancakes:
- see recipe above.
How to cook:
- The first step is to prepare the pancake dough. Bake thin pancakes in a frying pan. How to do this, see the recipe above.
- Then wash the bird. Wipe with paper napkins. Gently break the wings and drumsticks at the joints. Separate the carcass from the skin. Lay out the latter so that it is convenient to stuff it.
- Remove the meat from the bones. Grind - with a knife into small pieces or using a blender into minced meat.
- Rinse the mushrooms. Cut into thin slices. Saute until golden brown in oil in a frying pan.
- Finely chop the onion.
- Mix minced meat, mushrooms and onions. Add a spoonful of mayonnaise, cream, a little salt and ground pepper. Stir. The result is a filling.
- Place the filling on each pancake. Roll it up. Place all the rolled pancakes into the skin of the bird. Sew up the skin slits.
- Mix the remaining mayonnaise and butter. Add some salt and pepper. Spread this mixture over the stuffed chicken. Place it on a baking sheet.
- Cook in the oven at 180-190˚C for about 1.5 hours.
Chicken stuffed with pancakes and mushrooms can be cooked in the oven using a cooking sleeve. Or in a layer of food foil.
With ham and broccoli
The filling with ham and broccoli is suitable for this dish. But first you need to work a little magic on these products. We'll tell you how to do this now. But first, a list of products.
List of ingredients:
- 1.5 kg chicken;
- 0.12 kg sour cream;
- salt to taste;
- spices to taste;
- 0.18 kg ham;
- 0.4 kg broccoli;
- one egg;
- 8 pancakes.
- poultry – 1.5 kg;
How to cook:
- Rinse the broccoli in a container of cold water. Cut off the inflorescences. Boil in salted water until half cooked. Place on a sieve. Let cool.
- Prepare the bird carcass. Rinse it under running water. Wipe off excess moisture. Break or cut through the joints of the wings and legs with a knife. Be careful not to tear the skin.
- Remove all meat and offal from the carcass itself. Grind in a meat grinder.
- Cut the ham into cubes. Fry slightly until golden brown.
- Mix ham, minced meat, 100 g of sour cream, beaten egg. Season with salt and spices.
- Place one pancake flat into the skin. If desired, the pancakes can be trimmed a little. Place a layer of minced meat on this layer. Then another pancake. Now a layer of small boiled cabbage inflorescences. Damn again. Continue layering in this order - minced meat, pancake, cabbage, pancake. When all the ingredients are gone, sew up the skin.
- Grease the carcass with a mixture of sour cream, salt and ground spices. Place on a baking sheet lined with food foil. Wrap the foil on top.
- Cook in the oven at 180˚C – 80-90 minutes.
An hour after the start of baking, open the layer of foil on top. Finish it like this. The top will brown well and become more appetizing.
Chicken stuffed with pancakes, brisket and bacon
Smoked and boiled brisket is best suited for this recipe. It makes the dish unusually tender and juicy.
List of ingredients:
- one chicken;
- 8-9 pancakes;
- 0.15 kg brisket;
- 0.15 kg bacon;
- one bow;
- a couple of cloves of garlic;
- salt to taste;
- ground pepper to taste;
- 0.1 kg cheese;
- 0.15 kg sour cream.
How to cook:
- Rinse and dry the bird. Break the joints in the wings and legs. Carefully remove the carcass from the skin using kitchen scissors. Spread the last one to make stuffing convenient.
- Remove all the flesh from the chicken bones. Scroll through a meat grinder.
- Cut the brisket and bacon into small cubes.
- Chop the onion with a knife. Mix with mince and chopped bacon and brisket. Season with salt and pepper. The stuffing came out.
- Grease pancakes with a layer of sour cream. Spread the filling in an even layer. Roll the pancakes into rolls. Stuff the skin of the bird. Sprinkle the pancakes with grated cheese.
- Sew up all skin slits or secure tightly with toothpicks.
- Mix the remaining sour cream with salt and ground pepper. Add the garlic pressed through a garlic press. Rub the stuffed bird carcass with this mixture. Place it in a baking sleeve. Tie the edges of the sleeve. Place on a baking sheet.
- Bake the dish in the oven at 180-200˚C for about 65-70 minutes.
Using a cooking sleeve is very convenient. Its dense film prevents the precious meat juice from evaporating. But before tying the carcass in the sleeve, squeeze it so that the air comes out.
Recipe for cooking like a king
Cooking royal stuffed chicken is not at all difficult. But this recipe is still different from the others. It contains more tender chicken meat, walnuts and unusual pancakes. Spinach will be used to bake them!
List of ingredients:
- one and a half kilograms of chicken;
- one bow;
- a couple of cloves of garlic;
- a couple of tablespoons of cream;
- salt to taste;
- a spoonful of khmeli-suneli;
- 0.1 kg walnuts;
- a pinch of nutmeg;
- one egg;
- spoon of linseed oil;
- a couple of tablespoons of sunflower oil.
For pancakes:
- a glass of milk;
- a bunch of spinach;
- one egg;
- 4-5 tablespoons of vegetable oil;
- spoon of sugar;
- a little salt;
- a glass of flour;
- 1 tsp. baking powder.
How to cook:
- Make pancake batter. To do this, rinse the spinach thoroughly. Dry the leaves. Grind until smooth.
- Knead the pancake ingredients into a homogeneous dough. Bake thin green pancakes from it. Roll each one into a tight roll.
- Roast the walnuts in a dry frying pan. Cool. Separate the dark skin. Grind the nuts into crumbs.
- Take the thawed chicken. Rinse it. Pat dry from moisture. Carefully remove the carcass from the skin. To do this, break the joints of the wings and legs. It is convenient to help yourself with a small knife or kitchen scissors.
- Remove all meat from the carcass. Grind it to mince.
- Finely chop the onion and garlic.
- Combine minced meat, chopped vegetables, cream, suneli hops, and nutmeg. Add walnuts. And also a scrambled egg. Add salt. Mix the mixture thoroughly. Divide it into three approximately equal parts.
- Place a layer of minced meat into the skin of the bird. Then 4-5 pancake rolls, one next to the other. Top with minced meat again. And another layer of pancakes and minced meat. Sew up the skin of the bird. Lubricate the carcass with a mixture of vegetable oils. Place in a baking tray or baking dish.
- Cook in the oven for approximately 1.5 hours. Recommended temperature – 180-190˚С.
If you wish, you can prepare this dish in a slow cooker. The “Stew” or “Baking” mode is suitable for 90 minutes.
List of ingredients:
- one bird;
- 0.15 kg minced pork;
- salt to taste;
- spices to taste;
- five eggs;
- 0.1 kg cheese;
- 6-7 pancakes;
- a couple of tablespoons of sesame seeds;
- a couple of tablespoons of sunflower oil.
How to cook:
- Boil 4 chicken eggs until hard-boiled. Peel and cut into large cubes.
- Toast sesame seeds in a dry frying pan until golden brown. Cool.
- Prepare the bird carcass. Wash it and dry it. Remove the skin using a stocking.
- Cut off all the flesh from the bones of the bird and use it for minced meat.
- Mix minced chicken and pork. Season it with salt and spices. Add sesame seeds. Mix with raw egg.
- Place the minced meat on the pancakes and distribute evenly. Sprinkle with boiled eggs. Roll each pancake tightly.
- Place the first layer of pancake rolls into the skin of the bird. Sprinkle with grated cheese. Alternate layers - pancakes, cheese.
- Sew the skin so that the filling does not come out during baking.
- Lubricate the carcass with vegetable oil. Transfer to a baking tray to size. Use the oven for cooking. Recommended temperature is 180-190˚C, and time is 1.5 hours.
During the cooking process, grease the carcass several times with the fat released from it. This will ensure that the skin is evenly browned and the chicken inside is juicy.
Secrets of cooking and beautiful serving
- It is better to take thin pancakes for preparing this dish. Bake them with milk or water.
- You can add any spicy herbs to the filling if you wish. For example, chopped parsley or dried basil. Dried herbal teas are also suitable - Provençal, Caucasian or any other to your taste.
- To make the dish more tender and juicy, you should not serve it immediately. After baking, cover the carcass with food foil. The shiny side is facing the product. Leave for 15 minutes. During this time, the food will not have time to cool down. But the fat and juice from the center will be distributed throughout the dish. It will turn out very tasty!
If you are ready for culinary experiments, then use the step-by-step recipe with photos to prepare chicken stuffed with pancakes. This is a real delicacy, which in Rus' many centuries ago could only be enjoyed by kings and their entourage. Today, this option for preparing poultry is well known not only to restaurant chefs, but also to all culinary specialists. Of course, you will have to tinker a little in the kitchen, but believe me: the result will stun not only you, but also all the guests and household members. So the spent products, effort and time will definitely pay off with interest due to positive emotions and unsurpassed taste.
Cooking time: 2 hours.
Number of servings - 8.
Ingredients
If you decide to make chicken stuffed with pancakes according to the recipe with the photo, then you will need to prepare a lot of components. But this delicacy is definitely worth it. We will need:
- chicken – 1 carcass;
- flour – 200 g;
- boiling water - 160 ml;
- egg - 2 pcs. for pancakes and 1 pc. for lubrication;
- sugar - 1 tsp;
- milk - 160 ml;
- baking powder - ½ tsp;
- vegetable oil - 1 tbsp. l.;
- onion - 60 g;
- salt - ½ tsp;
- minced chicken - 400 g;
- champignons – 300 g;
- sour cream - 2 tbsp. l.;
- cheese - 100 g;
- horseradish - 2 tsp;
- ketchup or tomato paste - 1 tbsp. l.;
- seasoning for chicken - to taste.
How to cook delicious chicken stuffed with pancakes
If you want to truly surprise your family and guests, then you should make chicken stuffed with pancakes; the step-by-step recipe and pictures accompanying it will help you with this.
- First of all, prepare the chicken. You need to remove the meat from the carcass. To do this, you will need to use a very sharp knife to carefully cut the skin, centimeter by centimeter, and, helping yourself with your fingers, remove it from the fillet.
- When the skin is removed from the lower part of the carcass, you need to make cuts in the places of the tendons (wings and thighs) so that these parts remain inside.
- You just need to detach the skin, after which you should remove the entire skeleton. All that remains is the “stocking.”
- Now you can bake pancakes with which you will stuff the chicken. Break the eggs into a deep bowl. Whip them up.
- Pour in milk. Whisk again.
- Sift the flour. Pour it into the egg-milk mixture in 2-3 approaches. Stir the dough until smooth.
- Add salt and sugar. Add baking powder for dough.
- Pour in vegetable oil. Beat the dough.
- Pour in boiling water. Mix everything well.
- You can move on to frying the pancakes, which will later serve us for stuffing the chicken. Heat a frying pan (it is best to use a pancake frying pan). Grease with a little oil. Pour in the dough. Distribute it so that there are no voids left. Fry until golden brown.
- Turn over. Wait until the pancake turns golden.
On a note! Depending on the diameter of the frying pan, you will get from 11 to 14 pancakes.
- Now prepare the filling for the pancakes themselves. To do this, peel and chop the onion. Fry it until soft in a frying pan with vegetable oil.
- Add diced champignons. Fry the mixture until the mushrooms are ready.
- Mix the preparation of fried onions and champignons with raw minced chicken. Mix everything well. Place the filling one by one on all pancakes and distribute evenly over their surface.
Note! You can make the minced meat yourself by grinding the part that was removed from the carcass in a meat grinder.
- Roll the blanks into a tube.
- Mix sour cream with horseradish and tomato paste. Add chicken seasoning. Stir and coat the carcass with this dressing. All that remains is to bake the delicacy at 180 degrees for 40 minutes.
Ready! As you can see, the recipe for chicken stuffed with pancakes can be easily implemented at home. This is truly a royal dish! It can be served at a festive table - guests will simply gasp with delight and a pleasant gastronomic shock!
Chicken stuffed with pancakes is a dish that will decorate any holiday table!
Total cooking time – 8-10 hours
Active cooking time – 30-50 minutes
Cost – $5
Calorie content per 100 g – 180 kcal
Number of servings – for 8-14 people
How to cook chicken stuffed with pancakes
Ingredients:
Chicken – 1.5 kilograms
Loaf – 70 grams
Cream – 100 grams
Carrots – 150 grams
Onion – 200 grams
Butter – 40 grams
Egg – 3 pieces
Salt - to taste
Black pepper - to taste
Seasoning - to taste
Garlic - optional
For pancakes:
Flour – 100 grams
Milk – 200 grams
Egg – 1 piece
Sugar – 1 teaspoon
Salt - to taste
Vegetable oil– for frying
Eggs weighing about 60 grams.
This amount of dough makes 4 pancakes - enough for stuffing.
I specifically timed it, ran home and started from scratch. There were no prepared pancakes, no carrots and onions were fried. Basically, chicken in a bag and vegetables in the refrigerator. Taking photographs of the process took me 35 minutes. Half an hour and stuffed chicken in the oven.
But! This is not my first experience, so if you are cooking for the first time, expect about an hour. By the way, stuffing chicken is very easy, but carp requires some physical effort. I don’t like stuffing it, but I really like to eat it.)
I'll give you a basic, classic version. Let's not invent anything, believe me, it will be delicious. Season the minced meat with what you usually like to season chicken dishes with. If you want to give your pancakes more color and brightness, you can, for example, add dry paprika or turmeric to the dough, or you can add chopped spinach and its juice - you will get a green spiral - which is very impressive!
And of course, I hope you won’t be scared by the photos of skin removal - this process is not very photogenic.
Preparation:
Let's start with carrots and onions. Peel and cut into small pieces. Heat a frying pan, add butter, onion and fry for a minute. Add the carrots, reduce the heat and fry until the last part is cooked. While all this is frying, we will go remove the chicken skin. Just remember sometimes about vegetables and mix them. 
The very first step is to loosen the skin near and around the tail. By the way, this is probably the most labor-intensive process, since it is in this place that the skin doesn’t really want to come off. Using a knife and fingers, separate it in a circle. From the very top of the back we will need to cut it off carefully, pulling it slightly. 
Next, just break off the legs and cut them off. After this, we remove the stocking to the wings. We cut along the back with a knife, and you can pry the films around with your finger - they are thin. If you can’t do it with your fingers, a knife will help you. By and large, along the breast, in the middle there is a rather dense film of connection with the skin - cut it off with a knife too. Needless to say, try to injure the skin as little as possible - you know that yourself. 
We also break off the wings at the joint and cut them off. We completely remove our skin. That's it, the first stage is finished. Have you timed the skin removal time? If yes, then I think you will be surprised, literally 5-10 minutes and you’re done. 
Soak the loaf in cream. There is no need to remove any crusts. Cream - the fattier it is, the tastier it is. 
Cut off all the chicken meat, leaving only the skeleton (skeleton). We take a meat grinder and begin to twist everything: cut meat, loaf and vegetables (onions and carrots). If suddenly the vegetables have not absorbed all the oil (which is unlikely), then add it to the ground one too. Add three eggs, salt, pepper, chopped garlic and seasoning as desired. Mix vigorously clockwise in a circular motion. This will make the minced meat more airy. 
It's time for pancakes. But here, probably, everyone has already prepared this simple dish. Mix the egg, salt, sugar, half the milk and all the flour so that there are no lumps. Add the remaining milk and mix again. Fry in a hot frying pan, adding a small amount of vegetable oil, on both sides until lightly browned. Place the pancake and distribute a small amount of minced meat over it. 
Roll the pancake tightly. We do the same with the remaining three. 
Let's start stuffing. We take the skin and fasten it with a toothpick at the base of the neck. Place a handful of minced meat in the middle, spreading it over the entire lower surface. We insert the rolled pancake inside, along its entire length. We take a little more minced meat and coat this same pancake (already inside) over the entire surface. We need to ensure that there are no voids left between the pancakes - for this, when we put in all the pancakes one by one, we make sure to cover and coat them on all sides with minced meat. So, our carcass is packed quite tightly, run your hands over it from top to bottom, expelling the air. 
Turn on the oven at 180 degrees. Now we need to pin our seam with toothpicks and one will go horizontally at the bottom, connecting the upper skin with the tail. Make a thin strip of foil, pass it under the back and twist it on top, giving the shape of our chicken. Next, take a pair of wooden skewers, larger in size, and thread them through the legs and wings - this will give our chicken a completely neat “pose.”
Place it back down on a baking sheet and pour about a glass of water into it. 
Place the baking sheet with the chicken in the preheated oven. After 20 minutes, open and unroll, select foil. You can simply bend it over and place it on a baking sheet. If the water suddenly evaporates, add more. Close and leave to bake for another 25-30 minutes. Since my chicken is only one and a half kilograms, 45-50 minutes is enough for it to bake. If it’s about two kilograms, then bake for at least an hour. Leave the chicken overnight or for 8-10 hours in a cold place.
Do not serve a decorated, whole, uncut chicken. I’ll tell you how to cut it before serving and decorating: cut off the legs and wings (a little diagonally - then it’s more convenient and beautiful to put them back), put them aside, cut the remaining middle along the middle and then horizontally into portioned pieces. 
Place the chicken on the dish, add the wings and legs (if they don’t want to hold on, pin them with a toothpick, and, for example, decorate the top somehow, covering the tip.) Well, that’s all, all that’s left is to decorate the dish a little and you’re done! Bon appetit! 
How to cook chicken with pancakes inside, a recipe with a photo - a complete description of the preparation so that the dish turns out very tasty and original.
Everyone is used to stuffing pancakes with various ingredients, including chicken. But you can do the opposite, namely, stuff the chicken with pancakes. Of course, in order to prepare this version of the dish, you need to work hard, but as a result you can get a beautiful and very tasty holiday treat. It can be used for almost any holiday and this dish will always be the main decoration of the table.
What components will be needed:
- chicken carcass – 1 piece;
- 10 pieces of thin pancakes;
- 250 grams of porcini mushrooms (champignons);
- 2 onions;
- one egg;
- 100 gram slice of hard cheese;
- 4 garlic cloves;
- several sprigs of dill;
- 2 large spoons of butter;
- mayonnaise – 60 grams;
- a little salt;
- Ground black pepper at your discretion.
The cooking process will take approximately 2-2.5 hours. Calorie content per 100 grams will be about 225 kcal.
How to cook chicken stuffed with mushrooms:
- The chicken carcass needs to be thoroughly washed on top and inside. Wipe it thoroughly on all sides with a towel or paper napkins;
- Place the carcass on a cutting board, breast side up. Using a knife with a sharp blade, we separate the skin from the carcass, while helping with our hands;
- Then we turn it upside down, cut off the tail and also separate the skin;
- We also remove the skin from the legs, then break them and cut them at the joint. We do the same with the other leg. We fill them inside;
- We also remove the skin from the wings, then break them at the joint and cut them off with a knife;
- When all the skin is separated from the pulp, remove it with a stocking with wings and legs;
- Next, sprinkle the skin with salt and pepper on the outside and inside. Place in the refrigerator for several hours;
- Then the meat must be separated from the bones. The bones can be used to make broth;
- Chicken meat can be minced or ground in a blender;
- Wash the mushrooms, cut into thin slices or small slices;
- Place the butter in a frying pan, place on the fire and heat until completely melted;
- Add the mushrooms to the butter, stir and fry until tender;
- Next, peel the onions and cut them into small cubes;
- Pour the onion into the oil in which the mushrooms were fried, fry until golden;
- Rinse the dill, shake it and cut it into small pieces with a knife;
- Peel the garlic and cut into thin slices or small pieces;
- Place ground meat, pieces of mushrooms, fried onions, herbs, garlic into a cup and break one chicken egg;
- Mix everything thoroughly with your hands. Add salt, spices and stir again;
- Grind a slice of cheese on a grater with a fine grid;
- Place the pancakes on the table, grease each pancake with the prepared minced meat, the layer thickness should be approximately 5 mm, and sprinkle the surface of the minced meat with grated cheese. Carefully roll the pancake into a tube;
- Fold the rest of the pancakes in the same way;
- Then remove the chicken skin with wings and legs from the refrigerator;
- Stuff the skin with prepared pancakes;
- The hole must be sewn up with thread;
- We tie the wings and legs with thread so that the chicken retains its shape during baking;
- The remaining garlic needs to be peeled and cut into small pieces. Place them in mayonnaise and mix;
- Rub the prepared mixture onto the chicken on all sides;
- Grease a baking sheet with vegetable oil and place the chicken and pancakes on it. We make punctures on the surface so that steam escapes during the baking process;
- Preheat the oven to 180 degrees and bake there for 1-1.5 hours;
- After that, take it out and leave it to stand so that the carcass cools down a little. Next, remove the threads and serve.
with ham and broccoli
We will prepare the following products for cooking:
- one and a half kilograms of chicken carcass;
- 10 savory pancakes;
- 100 grams of broccoli;
- 200 grams of ham;
- porcini mushrooms (champignons) – 100 grams;
- garlic – 4 cloves;
- 3 large spoons of mayonnaise or sour cream for coating;
- 100 grams of butter for frying;
- a little salt;
- seasonings at your discretion.
Cooking time will be 2 hours. Calorie content per 100 grams – 255 kcal.
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- to cut the skin, use a knife with a sharp blade, but be careful during this process, any wrong movement can ruin the entire filling mold;
- The filling of pancakes can be different - from mushrooms, ham, potatoes, rice. You can supplement it with your favorite products.
Chicken stuffed with pancake filling is a rather difficult dish to prepare that requires great care and skill. But if you do everything right, you can end up preparing a wonderful holiday treat!
Maslenitsa is coming soon. I am sure that on your table there will be stacks of pancakes prepared according to your favorite recipe, golden-sunny, shiny, calling for a feast. Perhaps there will be a whole pancake cake. Or even two cakes with different designs. Have you forgotten about stuffed pancakes? What about chicken stuffed with pancakes? Don't forget, please.
Royal chicken, also known as chicken stuffed with pancakes and mushrooms, is a fairly well-known and popular dish. It's not just tasty. It is spectacular, elegant, masterly (requires sleight of hand), and therefore often found in Russian restaurants. Meanwhile, it is quite possible to cook chicken stuffed with pancakes at home; this mission is doable for the housewife, as you will see today by following the step-by-step recipe with photos.
There are several options for royal chicken. Very often, especially in restaurants, only the skin of the chicken is stuffed, and the chicken meat is used for other purposes. We will prepare the dish for ourselves, and therefore we will not save either food or effort. It is believed that this is how chicken was stuffed a hundred years ago. I won’t undertake to say this for sure, but I will note that my version in cross-section looks completely different from stuffed skin, and, of course, the taste is also different.
Cooking time 100 min. \Serves 6\ Frying pan, blender, oven
- chicken 1 pc. (about 1200 g)
- pancakes 5-7 pcs.
- large mushrooms 5-6 pcs.
- onion 1 pc.
- parsley 0.5 bunch
- vegetable oil 2 tbsp.
- sea salt to taste
- pepper h.m. to taste
How to cook chicken stuffed with pancakes
Prepare pancakes according to your proven recipe. I have it with the following composition: 2 glasses of milk, 1 glass of flour, 2 eggs, 3 tbsp. l. vegetable oil, 1 tbsp. l. sugar and a pinch of salt. The consistency of the dough should be like low-fat sour cream. Bake as usual, in a Teflon-coated pan. My recipe has never failed me, but perhaps you have a different one.
If the mushrooms are large, it is better to peel the caps of the mushrooms, so they will be more tender. I cut them into small cubes and fried them in vegetable oil along with onions, which took about 5 minutes. Added finely chopped herbs, salt and pepper to taste. Then let the mushroom filling cool - we will wrap it in pancakes.
In the next step, I filled the pancakes with mushroom preparation. Placed 1 heaping tablespoon of filling onto the pancake and rolled the pancake into a tube. I stuffed all the pancakes this way.
Then I moved on to the chicken. My task was to carefully remove the skin from the chicken carcass. I started with the abdomen. I trimmed the tail with a knife and then, with a very sharp knife, cut off the skin from the back to the middle of the carcass, including the thighs. I also cut off the skin from the breast. The drumstick was left on the skin, the thighs were cut off at the knee joint.
She transferred the thighs to a separate dish and continued to cut the skin from the carcass. Then the process became simpler. I cut the wings at the joint and left them “hanging” on the skin.
As a result, I got chicken skin with wings and drumsticks and, separately, a chicken breast and thighs removed from a chicken carcass.
From the meat part - from the same breast and thighs - I cut off all the meat and put it into a blender. The bones will come in handy; you can use them to make broth (you can put them in a bag and put them in the freezer).
I ground the trimmed chicken meat into minced meat, salted it, peppered it, and mixed it. If most of the minced meat is chicken fillet, you can add a little lard or bacon to it for fat content.
Now that both the stuffed pancakes, the minced meat, and the chicken for stuffing are ready, you can proceed to the most important stage.
The back was evenly laid out with a layer of minced meat.
The next layer was made of pancakes with mushroom filling. Since the pancakes were longer than I needed, I cut them off. Perhaps the latter will not be relevant for you.
To prevent the mushrooms from falling apart when slicing, I also placed a layer of minced meat on them.
Then again a layer of pancakes and another layer of minced meat. The last layer of minced meat should completely cover the pancakes on all sides. I shaped the carcass into a chicken shape, salted it and peppered it right on top. Chicken stuffed with pancakes is ready for baking.
I greased food foil with vegetable oil, wrapped the chicken in it, and twisted the edges.
Bake at 180 degrees in top and bottom heating mode for 25-30 minutes. After a while, I unrolled the foil, brushed the carcass with soy sauce for color using a silicone brush, and baked for another 30 minutes. Every 10 minutes I brushed the carcass with soy sauce mixed with the juice released from the chicken. Ready!
Serving chicken stuffed with pancakes is equally delicious either hot or cold. Bon appetit!
Today the culinary website Cook-s.ru is pleased to present you a recipe for chicken stuffed with pancakes. This festive dish will take center stage at any feast. Once you cook this chicken, be prepared to receive a barrage of enthusiastic praise from your guests! Of course, cooking chicken stuffed with pancakes is not a quick process, but at the same time it is not difficult! We hope our step-by-step photos of the entire cooking process will help you. Be patient, have a good mood and go ahead!
Ingredients To prepare chicken stuffed with pancakes:
- chicken (carcass) – 1 pc.
- thin pancakes – 8-10 pcs.
- mushrooms (champignons) – 200-250 g
- onions – 1-2 pcs.
- egg – 1 pc.
- hard cheese – 50-80 g
- garlic – 4 cloves
- dill greens - a couple of sprigs
- butter – 1-2 tbsp.
- mayonnaise (sour cream) – 1-2 tbsp.
- salt, pepper - to taste
Recipe chicken stuffed with pancakes:
Rinse the chicken thoroughly with water, pat dry and place on a cutting board breast side up. Using a sharp knife, carefully separate the skin, helping yourself with your fingers.
Then turn the chicken upside down, cut off the “tail” and also separate the skin, carefully cutting off the layers of fat with a knife.
Remove the skin from the chicken legs, then break them and cut at the joint. Do the same with the second leg, tuck them inside.
Do the same with the wings: first remove the skin, then break them at the joint and cut them off with a knife.
When the skin is completely separated from the flesh, carefully remove the skin from the chicken with a “stocking”. Season the peeled skin with legs and wings with salt and pepper (the inside too), and put in the refrigerator.
Separate the chicken meat from the bones (the bones can then be used to make chicken broth).
Pass the chicken pulp through a meat grinder or simply grind it in a blender.
Cut the mushrooms into small slices and fry in a frying pan in butter. Cool.
Peel the onions, rinse, cut into small cubes and also fry in a frying pan.
Rinse fresh dill with water, dry and finely chop with a knife.
In a large bowl, combine minced chicken, fried mushrooms and onions, chopped fresh herbs, beat in an egg, and add a couple of cloves of chopped garlic.
Mix everything well with your hands, add salt, pepper and other spices to taste, stir thoroughly again.
Place thin pancakes on a dry table surface, spread them evenly with the prepared minced meat in a layer of approximately 3-5 mm, and sprinkle with grated cheese on top.
Carefully roll the pancake into a tube.
Thus, as shown in the photo, prepare all the pancakes.
Remove the chicken skin from the refrigerator and stuff it with the prepared pancakes (they should not lie too tightly and tightly, otherwise the chicken skin may burst during baking).
Secure the skin with toothpicks (or sew it up with thread), tie the chicken legs and wings with thread so that the chicken holds its shape when baking.
Peel and chop the remaining couple of cloves of garlic and mix them with mayonnaise. Coat the prepared chicken with it on all sides. Place the chicken on a greased baking sheet (or on a baking sheet with a wire rack), make several punctures in the skin with a toothpick in different places to allow steam to escape.
Bake chicken stuffed with pancakes at 180 degrees for 1-1.5 hours, depending on the size of the chicken.
Before serving, cool the finished chicken, remove threads and toothpicks, and cut. Chicken stuffed with pancakes is ready!
Chicken stuffed with pancakes
Recipe for holiday chicken stuffed with spring rolls. If you want to surprise your guests with a very tasty and festive dish, then this recipe is for you. An appetizing chicken served on the table will not surprise anyone at first, but after cutting, you will see delight and real surprise on the faces of the guests - this always works. Our chicken consists of a very “rich” tasting filling - champignons, pancakes, chicken fillet, cheese and aromatic seasonings. And the skin itself looks ruddy and quite appetizing.
This dish is actually prepared very quickly, despite the apparent complexity of preparation. You can choose the filling for stuffing pancakes according to your taste, and the pancakes themselves are prepared from any pancake dough.
Chicken stuffed with pancakes
– 1 can of canned champignons (425 ml.);
– 1.5 teaspoons of chicken seasoning;
– salt, black and red pepper to taste;
– 3 – 4 tbsp. spoons of vegetable oil;
– fresh herbs for decoration.
Chicken stuffed with pancakes
In order to start stuffing the chicken, you need to separate the skin from the carcass. Store-bought chicken is very suitable for this procedure, because... their skin comes off easily. Rinse the selected carcass thoroughly and dry. Prepare a small, sharp knife in advance. Place the chicken on its back, grab the skin from below and begin to slightly pull it up, while using a knife to trim the internal connections (films). When you make the cut, put your hand under the skin and slowly tear off all the ligaments that get in the way. The breast has already been separated, now using a knife, cut off both drumsticks at the joint. Turn the chicken onto the breast. Take the tail with one hand, and with the other hand, using a knife, trim the skin from the back. The skin is held quite tightly at this point, so work carefully. Cut the wings at the joints and remove the skin - all the skin is separated from the chicken.
Chicken stuffed with pancakes
Using a meat grinder, grind the chicken meat. Set aside.
Chicken stuffed with pancakes
Peel the onion and cut into small cubes. Wash one carrot, peel and grate on a coarse grater. Pour a couple of tablespoons of vegetable oil into a preheated frying pan and fry the onion first, and then add the carrots. Simmer the vegetables until golden brown.
Chicken stuffed with pancakes
Prepare the pancake filling. Place shredded chicken meat in a cup and add chopped champignons.
Chicken stuffed with pancakes
Then place the fried vegetables in the minced meat, add salt to taste, season with red and black ground pepper and add a little chicken seasoning.
Chicken stuffed with pancakes
Mix the finished filling.
Chicken stuffed with pancakes
Place a couple of spoons of filling on the pancake prepared in advance and spread with a spoon over the entire surface.
Chicken stuffed with pancakes
Roll the pancake into a tight roll and prepare the rest of the pancakes in this way. It took me 7 pancake rolls for a medium-sized carcass, the quantity directly depends on the size of the pancakes. The remaining minced meat will be used for greasing and fastening the rolls in the carcass itself.
Chicken stuffed with pancakes
Now start stuffing the chicken. Place 4 pancake rolls on the bottom layer.
Chicken stuffed with pancakes
Grate the cheese on a fine grater. To ensure that the filling does not crumble when slicing, it must be additionally secured with the remaining minced meat and grated cheese. Apply the remaining minced meat onto the pancake layer by hand and spread over the entire surface. Spread half of the grated cheese on top using your hand.
Chicken stuffed with pancakes
Lay out the second row of three pancakes and spread the remaining cheese on top.
Chicken stuffed with pancakes
The carcass is almost ready, now you need to sew up the seam. To do this, take a simple thread and needle and simply sew up the cut. Flatten the breast with your hands so that the pancakes are not noticeable, and the breast turns out even and smooth.
Chicken stuffed with pancakes
Preheat the oven to 170 - 180 degrees.
Since the skin of the chicken is very thin and tender, it is best to stew it on a layer of vegetables - carrots, onions, etc. Wash the carrots, peel and cut into thin circles. Place carrot mugs on a baking dish in the place where the carcass will be located. Drizzle lightly with vegetable oil. To prevent the chicken from falling apart during baking, tie it with twine. Wrap the tail first, then fasten the legs and move towards the wings. Press the wings tightly to the carcass and secure. The carcass should be dense and collected.
Chicken stuffed with pancakes
Prepare the glaze mixture. Mix together one teaspoon of chicken seasoning, add a pinch of salt, pepper and 1 - 2 tablespoons of vegetable oil. Coat the carcass with this mixture and place it on carrot mugs.
Bake the chicken in the preheated oven for about 80 - 90 minutes. If the chicken starts to burn while baking, cover it with foil. During baking, you can remove the chicken from the oven a couple of times and pour the rendered juice over it, this will give an additional ruddy color and shine to the skin.
Chicken stuffed with pancakes
When the time is up, remove the chicken from the oven, pour more juice over it and place it on a serving platter decorated with fresh herbs.
Chicken stuffed with pancakes
This is what our chicken stuffed with pancakes looks like in cross section. As you can see, all the ingredients are located tightly to each other and nothing falls apart.
Chicken stuffed with pancakes
Chicken stuffed with pancakes
Let it be chicken stuffed with pancakes. not the fastest recipe, but terribly tasty and festive - for sure.
Such a beauty was prepared for my name day (Tatiana's Day), and the guests were simply delighted! Of course, - chicken baked in the oven with mayonnaise stuffed with pancakes with such a tasty filling... Mmmm...
I recommend serving dry red wine with this chicken!
- 1 chicken (I had a chicken weighing 1.5 kg)
- 200 g champignons
- 150 g hard cheese
- 2 onions
- 1 carrot
- Greenery
- Bay leaf
- Black peppercorns
- 1 chicken egg
- 9-10 pancakes
Rating 4.4 Votes: 11
