Juicy boneless chicken stuffed with cabbage

Stuffed chicken is an elegant and festive dish. If you cut out all the bones, then there will be much more space for the filling.

Ingredients

• Chicken (carcass, about 1900 gr.)
• Cabbage (young, 1 medium dense head)
• Onions (3 medium onions)
• Carrots (4 medium carrots)
• Garlic (1 head of young garlic)
• Olive oil (for stewing, 4-5 tablespoons)
• Salt
• Ground black pepper
• Paprika
• Mustard (3-4 tablespoons)
• Olive oil (about 50 ml)
• Lemon juice (1 small lemon)
• Soy sauce (about 50-60 ml.)
• Thyme
• Rosemary
• Basil

Directions

1. Finely chop the onion into cubes, garlic into half rings, rub the carrots on a coarse grater.
2. Finely chop the cabbage and send it to a deep saucepan with thick walls to stew until tender with the addition of 1-2 tbsp. l. olive oil over low heat (on our electric stove 5 out of 9). Salt immediately. Stir constantly so that the cabbage does not burn. Young cabbage is quickly stewed, we constantly monitor its condition.
3. We begin to simmer the onion under the lid with 1 tbsp. l. olive oil over low heat (4 out of 9) until lightly translucent.
4. Add the grated carrots to the translucent onion and continue to simmer until the carrots are lightly golden.
5. Add garlic and simmer everything together for another 5-6 minutes. The garlic should become slightly soft.
6. During this time, the cabbage should be completely extinguished, having greatly lost in volume, give juice, and become soft.
7. Add the remaining vegetables to the finished cabbage, mix everything thoroughly and simmer together for another 5-6 minutes. We leave the finished filling to brew a little and cool.
8. Now let's cut up the chicken. We pre-wash the carcass and dry it. With a sharp knife, make an incision along the back of the carcass from the neck to the tail. In this way we will cut the skin and expose the bones of the spine. We begin with a knife to gently move from the spine along the ribs, as if scraping-shifting the meat from the bones. Everything is done very simply and fairly quickly, if you fill your hand: the meat is very easily separated from the bones.
9. This way we will expose the upper part of the skeleton. We do everything carefully, trying not to damage the skin - we will then sew it up.
10. We cut the ribs with a knife, as if opening the lid (this is done very easily - the ribs are very soft). We remove this part of the bones by cutting the joints connecting the skeleton and femurs.
11. We take out the cut part of the skeleton.
12. We continue to gently shift-scrape the meat from the ribs in the breast area. We cut the joints connecting the wings to the skeleton, and take out the cut out bones.
13. The chicken carcass is already almost boneless.
14. Now the femur. We act in exactly the same way as with the previous bones: scrape off-shift the meat along the femur to the lower leg. We cut off the joint connecting the femur to the lower leg.
15. We remove the bone.
16. In total, we get a practically boneless chicken, with the exception of the bones in the wings and shins. We evenly distribute the meat along the carcass (there is more meat in the breast) so that the filling-chicken ratio is the same: cut the chicken fillet lengthwise and distribute the trimmed parts along the carcass. Lightly salt and pepper the inside of the carcass. Sew up the incision along the back and on the neck with a dense overlapping thread, preferably not dyed. The remaining bones are left for cooking the broth.
17. We stuff the carcass with stuffing and sew it with a thread.
18. If your chicken has "settled" and does not look like an ordinary chicken carcass with bones, you can apply the following trick: put the stuffed chicken in a deep bowl and pour boiling water over it. As if by magic, the chicken will swell and take on the appearance of a full-fledged chicken. This is a very exciting sight!
19. Line a baking sheet with foil, grease with olive oil and transfer the chicken to it. You can put onion half rings under the chicken - a very tasty onion is obtained for lovers of this vegetable.
20. Prepare the ingredients for the sauce.
21. Let's mix everything together.
22. Mix thoroughly.
23. Lubricate the chicken with plenty of sauce and bake in a preheated oven to 180 degrees for 50-70 minutes (we focus on our oven). Wrap the ends of the wings with foil so they don't burn. Every 10-15 minutes we open the oven and pour over the chicken with the juice released from the carcass.
24. The fried stuffed chicken is ready!
25. And this is what the chicken looks like.
26. And exactly the same chicken, only stuffed with buckwheat and vegetables.
27. Carefully cut the chicken carcass into plates and serve.
28. Decorate with fresh vegetables and green onions.
29. Bon appetit!