2020-08-13 / test@t

Chicken stuffed with pancakes

A very tasty dish that will look spectacular on the festive table! At first it may seem that the dish is complicated, but it is not. The main thing is to properly cut the chicken, which will be described in detail in the step-by-step description of the recipe. For the filling, you can bake pancakes according to your favorite recipe, I usually make pancakes with starch, as they turn out to be very thin and delicious. For a chicken weighing 1.5-1.7 kg, you will need 5-6 pieces of pancakes.

Ingredients

chicken (carcass) 1.5 kg
salt 2 pinch (s)
ground black pepper 2 pinch (s)
for pancakes: milk 500 ml
flour 4 tbsp.
cornstarch 4 tablespoons
sugar 1 tbsp
chicken eggs 4 pcs.
salt 1 pinch (s)
vegetable oil 2 tbsp
for filling: cooked rice 100 g
champignons 250 g
mozzarella 100 g
onion 1 pc.
chicken eggs 1 pc.
garlic (cloves) 2 pcs.
parsley (greens) 1/2 bunch (s)
butter 50 g
salt 1 pinch (s)
ground black pepper 1 pinch (s)

STEP-BY-STEP COOKING RECIPE

Step 1

First of all, we will bake pancakes. Beat chicken eggs with a whisk with a small amount of milk from the total norm.

Step 2

Stir in flour, starch, salt, sugar until a smooth, lump-free dough is obtained. Pour the remaining milk into the resulting dough.

Step 3

Allow the dough to rest for 20-30 minutes, during this time gluten will have time to form and relax in the pancake dough, and the pancakes will be easier to bake, since they will be more elastic and will tear less. Add 2 tablespoons of vegetable oil to the dough just before baking.

Step 4

Fry pancakes on both sides in a hot skillet. The introduction of vegetable oil into the dough allows you to bake these pancakes without additional greasing of the pan. When baking, it is necessary to periodically stir the pancake dough so that it is homogeneous, since the dough contains starch that does not dissolve in milk and gradually settles to the bottom.

Step 5

Let's start cutting the chicken. Wash the chicken and pat dry with a paper towel. Gently separate the skin from the flesh from the breast side with a knife.

Step 6

Then turn the chicken over, remove the tail and carefully peel off the skin from the back with a knife.

Step 7

Slide the skin off the legs, break and then incise the joint. The legs are then tucked back into the leather. In the same way, cut the joints for the wings.

Step 8

Remove the chicken skin like a stocking, rub the inside with salt and pepper and refrigerate.

Step 9

Let's start preparing the filling. Separate the chicken meat from the bones and mince it.

Step 10

Melt the butter in a hot frying pan.

Step 11

Fry finely chopped onion in butter until soft. Then add the mushrooms, cut into small cubes, add a little salt, stir and fry until the liquid evaporates completely.

Step 12

Finely chop the parsley, pass the garlic through a garlic press. Add cooled mushrooms, garlic, parsley and an egg to the minced meat. Season with salt and pepper to taste, mix well.

Step 13

Boil the rice according to the instructions on the package. For the filling, you need 100 g of ready-made rice. Add rice to the filling and mix well again.

Step 14

Making pancake rolls. Place the filling on the pancake and spread evenly over the entire surface. Sprinkle with grated cheese (I have mozzarella).

Step 15

Roll the pancake into a tight roll, repeat the procedure for all pancakes until the filling ends. I got 5 pancake rolls.

Step 16

Fill the chicken skin with pancakes, put in a greased baking sheet (I put it on a baking sheet, I didn't grease it with anything). Chop off the abdomen and neck with toothpicks. In several places on the skin, make a couple of neat punctures with a toothpick. This is necessary so that the skin on the chicken does not burst during baking. Bake in an oven preheated to 180 ° C for about 60 minutes. Optionally, you can brush the chicken with mustard, honey or mayonnaise for ruddy. I did not grease with anything, the chicken was already well browned.

Step 17