Wash the chicken and pat dry well with paper towels.
Pass the garlic through a garlic extractor.
In a bowl, combine mayonnaise (or 2-3 tablespoons of olive oil), garlic, salt and freshly ground pepper.
Advice. Freshly ground pepper can be replaced with 1-2 teaspoons of dried paprika.
Stir well and rub the chicken inside and out with the mixture.
Wash the chicken and pat dry well with paper towels.
Pass the garlic through a garlic extractor.
In a bowl, combine mayonnaise (or 2-3 tablespoons of olive oil), garlic, salt and freshly ground pepper.
Advice. Freshly ground pepper can be replaced with 1-2 teaspoons of dried paprika.
Stir well and rub the chicken inside and out with the mixture.
Place the mushrooms in a bowl.
Add vegetable oil and a little butter to the pan.
Put onion, add a little salt and pepper.
Fry the onions over low heat until soft, stirring occasionally.
Add the onion to the mushrooms.
Put the giblets in the pan where the onions were fried and quickly fry over medium heat until half cooked, about 30-60 seconds. Salt.
Transfer the giblet to the onion with mushrooms.
Put the washed rice in a frying pan and fry it lightly, about 2-3 minutes.
Pour chicken or vegetable broth with rice, or about 2 glasses of water
Cook the rice until the liquid evaporates and until half cooked.
Add salt and pepper to taste.
Add mushrooms, onions and giblets to the rice.
Stir the filling.
Stuff the chicken with the resulting rice filling (do not stuff too tightly) and seal the hole with toothpicks.
Tie the chicken with cooking string to compact it and place in a greased baking dish (you can put the rest of the filling in the bottom of the dish).
Bake the chicken for 1.2-1.5 hours in an oven preheated to 180 ° C.
Remove the cooked chicken from the oven, cover with foil and let stand for about 10 minutes.
When serving, put the rice filling in the center of the dish, spread the chicken pieces around and decorate the dish with fresh vegetables and herbs.
Advice. It is convenient to cut the chicken for serving into the following parts: wings, drumsticks, thighs and breast (separate the breast from the bone and cut into several portions).
Chicken stuffed with rice and mushrooms
Serves: 5 People
Prepare Time: 40 min
Cooking Time: 1 day
Calories: -
Difficulty:
Easy
The chicken that feeds the whole family
Ingredients
Directions
Wash the chicken and pat dry well with paper towels.
Pass the garlic through a garlic extractor.
In a bowl, combine mayonnaise (or 2-3 tablespoons of olive oil), garlic, salt and freshly ground pepper.
Advice. Freshly ground pepper can be replaced with 1-2 teaspoons of dried paprika.
Stir well and rub the chicken inside and out with the mixture.
Wash the chicken and pat dry well with paper towels.
Pass the garlic through a garlic extractor.
In a bowl, combine mayonnaise (or 2-3 tablespoons of olive oil), garlic, salt and freshly ground pepper.
Advice. Freshly ground pepper can be replaced with 1-2 teaspoons of dried paprika.
Stir well and rub the chicken inside and out with the mixture.
Place the mushrooms in a bowl.
Add vegetable oil and a little butter to the pan.
Put onion, add a little salt and pepper.
Fry the onions over low heat until soft, stirring occasionally.
Add the onion to the mushrooms.
Put the giblets in the pan where the onions were fried and quickly fry over medium heat until half cooked, about 30-60 seconds. Salt.
Transfer the giblet to the onion with mushrooms.
Put the washed rice in a frying pan and fry it lightly, about 2-3 minutes.
Pour chicken or vegetable broth with rice, or about 2 glasses of water
Cook the rice until the liquid evaporates and until half cooked.
Add salt and pepper to taste.
Add mushrooms, onions and giblets to the rice.
Stir the filling.
Stuff the chicken with the resulting rice filling (do not stuff too tightly) and seal the hole with toothpicks.
Tie the chicken with cooking string to compact it and place in a greased baking dish (you can put the rest of the filling in the bottom of the dish).
Bake the chicken for 1.2-1.5 hours in an oven preheated to 180 ° C.
Remove the cooked chicken from the oven, cover with foil and let stand for about 10 minutes.
When serving, put the rice filling in the center of the dish, spread the chicken pieces around and decorate the dish with fresh vegetables and herbs.
Advice. It is convenient to cut the chicken for serving into the following parts: wings, drumsticks, thighs and breast (separate the breast from the bone and cut into several portions).