Article Contents

  • 1 Subtleties cooking dishes
  • 2 classic recipe
  • 3 Recipes with original fillings
    • 3.1 with buckwheat and mushrooms
    • 3.2 with liver

this dish has other advantages.It can be prepared for each day and safely apply for children.Even kids, who usually give up buckwheat, will devour it with gusto.Post a bird as possible and for the festive table, a hearty and tasty to feed the guests.

low Calorie chicken and buckwheat, as we know, is on the list of cereals for diet food.So you can eat meal all without risk to the figures and with great surprise: "Well, how she got the usual chicken and grits simple turn into a culinary masterpiece?".And we'll try!

Subtleties cooking dishes

tell you about the nuances that are usually not included in the recipe for the chicken in the oven with buckwheat.But on their compliance depends on the taste and attractive appearance of the final product.

  • Choose fresh carcass .Pair or chilled meat has a delicate texture, which remain in
    the finished dish.From defrosted poultry this result can be expected.
  • Use kuru medium size.Major will be stiff and too oily.And birds weighing up to 1.5 kg perfect balance of meat and fat, 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 preparation, it melts and the filling nourish.To avoid this, cut off the tail, and the fat layer carefully separate the meat.
  • Marinate the carcass before stuffing .So you do not only tasty stuffing, which is usually added spice, but the meat itself.And your chicken, stuffed with buckwheat in the oven, turn out perfect.Use as a marinade with garlic cream sauce, mayonnaise, vegetable oil with paprika, oregano, coriander and other herbs.In each case, a new flavor of the meat.
  • Grease kuru salt immediately before stuffing .The presence of salt in the marinade will make the carcass dry during baking.Do not forget to salt it inside and that the meat was not there bland.
  • Use culinary sleeve or foil .Baking under the "lid" eliminates evaporation of the liquid.But it turns out chicken stew, especially in the hole in which it is boiling in its own juices.To dry it, cut the polyethylene for 20 minutes until cooked carcass.And to get very crisp and roasted meat, do not cover it with anything.
  • Stuff whole Kuru stuffing, if you do it the first time .There are recipes that recommend carcass separated from the bones and lay the buckwheat in the skin, mixing with the fillet.For beginners, it is not appropriate!To keep the skin intact, will have to be trained.
Technology remove skin completely.Place the carcass on the cutting board to your belly.Remove the fat, take a knife and carefully trim the skin near the edge.Here it is particularly thick and will not tear.Pounded the flat side of the knife deeper, which will separate the skin on the breast.Turn the carcass and just walk around the back.Cut chicken drumstick at the joint and remove it outwards.In carcasses left thigh and lower leg - in the skin.Similarly treat the second thigh.Begin to pull the skin upward, cutting the film with a knife.At the top of the wings separate from the joints.You get the whole skin with wings and legs inside.

classic recipe

Despite the simplicity of cooking and ingredients "no frills", this hen, stuffed with buckwheat in the oven, it turns out amazingly delicious.Its crust is zazharistoy after cooking.To make it soft, lubricate cream sauce is enough.And thanks to the filling vegetables is much more interesting than the usual mess.

you will need:

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

Preparation

  1. buckwheat Boil until half.
  2. Chop finely the onion, carrot.Crush 2 cloves of garlic, mix with vegetables, fry for 5 minutes.
  3. Mix buckwheat, vegetables.
  4. Mix the cream with the remaining crushed garlic.
  5. Rub carcass with salt and pepper, brush with cream sauce.Put the stuffing inside.Secure skin.
  6. Bake 1.5 hours at 180 °.
For the filling good crumbly buckwheat.This is obtained by using a ratio of 1: 2, that is, in a glass of cereals take two glasses of water.Boiled until cooked it is not necessary, since the buckwheat she comes to "condition" at a high temperature.This saves time, allowing you to raise chicken and stuffing together literally in 30 minutes.

Recipes with original fillings

offer solutions how to cook a chicken in the oven with buckwheat, with a rich filling.This dish can be, and submit to the festive table, and after his appearance and the taste will be at altitude.As a complement to the rump can use mushrooms, chicken giblets.Perfect harmony with buckwheat chicken livers.

with buckwheat and mushrooms

original flavor of the meat forms a marinade, which can withstand the carcass longer.If possible, marinate it overnight.If not, hold at least a couple of hours.

you need:

  • chicken carcass - 1 pc .;
  • mushrooms (oyster mushrooms) - 300 g;
  • onions - 1 large head;
  • buckwheat - ½ cup;
  • Garlic - 2 cloves;
  • mayonnaise home - Article 5.spoons;.
  • mustard - 1 tsp;
  • soy sauce - Article 1.5.spoons;
  • spices (curry, turmeric, black pepper) - by ½ tsp;.
  • salt.

Preparation

  1. Mix mayonnaise, chopped garlic, soy sauce, mustard.Rub carcass, leave to marinate.
  2. Cook the buckwheat, cool.
  3. Wash, slice mushrooms.
  4. Slice the onion, mix with mushrooms.
  5. Cook until tender, add the spices, salt.
  6. Mix buckwheat with mushrooms weighing, put the stuffing inside the carcass.Secure it with toothpicks.Place the carcass sleeve for baking.
  7. Bake 1 hour at 180 °, cut sleeves and bake another 20 minutes.

Bake kuru possible and without sleeves, but then the meat will be more dry.

with liver

This recipe for stuffed chicken in the oven particularly hearty and delicious.Filling of buckwheat with giblets can be used as a separate dish, but is not it interesting!It proposes to clean the carcass from the skin and put the stuffing inside the skin.Then cereal combined also with fillets, and during the meal in a dish there is not a single bone.If the time and desire to removing the skin there lays the stuffing inside the whole chicken.

you will need:

  • chicken carcass - 1 pc .;
  • buckwheat - 1 cup;
  • chicken liver - 600 g;
  • carrots - 2 pcs .;
  • onions - 2 heads;
  • egg - 3 pcs .;
  • garlic - 1 small head;.
  • Coriander powder - 1 tsp;
  • salt and pepper.

Preparation

  1. Boil buckwheat.
  2. Remove the skin from chicken.
  3. Separate from the bones of the meat, cut into cubes.
  4. Crush the garlic and mix with the meat, add salt and pepper.
  5. Slice the carrots, onions, fry.Add the chopped liver, fry 10 minutes.Add the coriander, simmer, covered for 20 minutes.
  6. Mix porridge, liver, meat.Add salt, 3 eggs, mix well.
  7. Lay the skin, sew threads.
  8. Cover the form of parchment paper, lay out the "chicken", cover with foil.Pour 2 cups of water.
  9. Bake 1.5 hours at 230 °.Remove foil Brown the 15 minutes.

If not use for stuffing the skin and whole chicken, meat, pre-fry in a frying pan, add the garlic.And only then mix with porridge and liver.Baking temperature of 180 °, it is not necessary to add water.

most simple ingredients, a minimum of time to prepare, and your chicken in the oven with buckwheat impresses with its fine taste.Treat them close!