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!

Chicken stuffed with rice, chestnuts and almonds
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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