Duck legs with plums
2020-08-13 / test@t
Chicken stuffed with rice, chestnuts and almonds
The rosy chicken is soft and juicy thanks to the salt. And the filling is the most delicate!
Ingredients
- chicken 1 pc.
- chestnuts 100 g
- rice 0.5 glass (a)
- almonds 30 g
- nutmeg 0.5 tsp
- cream 5 tbsp
- dried lingonberry 2 tbsp
- soy sauce 3 tbsp
- pomegranate sauce 3 tbsp
- vegetable oil 1 tbsp
STEP-BY-STEP COOKING RECIPE
Step 1
First, soak the chicken for 2 hours in salt. The chicken brines well, becomes juicy and soft. My chicken was not completely immersed in the solenoid, so I turned it over periodically. For the solenade for 1 liter of water, we take 2 tbsp. salt.
Step 2
Now we are preparing the filling of rice, chopped chestnuts and cranberries. Add nutmeg, cream. Dry the almonds in the microwave and chop them with a knife. Almonds also go to the filling.
Step 3
Stuff the chicken with cooked minced meat. We fix the legs, stab the abdomen with toothpicks, tuck the wings under the carcass so that they do not burn out. For a delicious and golden brown crust, prepare a mixture of olive oil, soy sauce and pomegranate sauce. We grease the chicken with this sauce and send it to the oven preheated to 160 ° C. We bake for an hour and a half. From time to time we take out the chicken and grease it with the prepared sauce.
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