Ingredients for Cooking Whole Chicken in the Oven
- Whole (gutted) chicken 2-2.5 kilograms
- Boiled rice 100 grams
- Fresh champignons 400 grams
- Onion 2 pieces
- 5 cloves of garlic
- Salt to taste
- Ground black pepper to taste
- Chicken seasoning to taste
- Vegetable oil optional
- Main Ingredients: Onion, Garlic, Chicken, Mushrooms, Rice
- Serving 6 servings
Baking tray, kitchen knife, frying pan, cutting board, spatula, tablespoon, toothpicks, hot pot holders, disposable paper towels.
Cooking whole chicken with the filling:
Step 1: Prepare the chicken.
The bird must be prepared in advance, from the evening or the day before cooking. Defrost the gutted chicken carcass and rinse thoroughly with cold water on all sides. After wiping the bird dry with disposable paper towels. Cut off the excess fat and tail.
Separately mix your favorite chicken spices with salt, and then rub the bird inside and out with the resulting mixture. Put the chicken carcass in the refrigerator for several hours, and preferably for the whole night.
Step 2: Prepare the ingredients for the filling.
Rinse the champignons, cut off the earthy parts from their legs. Dry the mushrooms with towels. After such preparation, the champignons will only have to be cut into small cubes.
Peel the onions and garlic and rinse with cold water, after chop the onions into small cubes, and chop the garlic cloves into small pieces. Garlic can also be crushed using a special press.
Step 3: Prepare the filling.
Heat a small amount of vegetable oil in a pan, and then fry the onion in it until transparent.
Add mushrooms, salt, black pepper and garlic to the onion. Cook over medium heat, stirring constantly, until the mushrooms are cooked.
Remove the fried mushrooms with onions and garlic from the heat and mix with boiled rice. If necessary, add more salt and pepper. All the ingredients are ready, so you can try the filling to taste, it should not be over-salted or under-salted, the same goes for pepper.
Step 4: Stuffing the Chicken.
Remove the chicken in spices from the refrigerator and, using a tablespoon, stuff it with rice and mushrooms. It is necessary to lay the filling in the hole between the paws.
To prevent the chicken from breaking up during the baking process, after you put rice with mushrooms inside it, pull the skin along the edges of the hole and fix it with toothpicks.
Step 5: Bake the chicken in the oven with the filling.
Move the chicken with the filling onto a baking sheet and send to the preheated 180 degrees oven on 1 hour 30 minutes. During this time, the bird should have time to bake, and a golden crust will form on its skin.
But do not rush to take out the baked bird, let it stand for a while and rest in the oven turned off, 10-15 minutes will be sufficient. After the chicken can be served.
Step 6: Serve the chicken stuffed.
Transfer the chicken to a large dish and discard the toothpicks. This is for a spectacular presentation. And, who doesn’t want to bother with the cutting of guests at guests, he can divide it in portions in advance and serve in different plates, watering with mushroom or tomato sauce. Garnish is not needed for this dish, but you can decorate each serving with fresh herbs or sliced pickles.
Enjoy your meal!
- You can also stuff chicken with buckwheat, apples, oranges and pineapples.
- You can’t replace fresh champignons in this dish with canned mushrooms.
- Also, in the filling and seasoning for chicken, you can add fresh or dried aromatic herbs.