For some reason, there is an opinion that stuffed chicken is cooked for the holidays, and many people like to please their friends on weekdays and on weekends, especially since this method of stuffing chicken is simple and affordable.
Prepare Romanian chicken meat. This manufacturer supplies only fresh and quality products! Chickens are raised only on the most environmentally friendly feed, so their meat is soft and juicy. No antibiotics or harmful additives!
Wash and dry the chicken. Cut from the back along the spine. First, on one side, and then on the other, we cut out the spine along with the tail. Now we cut the keel bone. Cut off the shoulder joint on both sides. Carefully cutting on both sides and helping with your hands, separate the ribs. “Spare parts” will be used for broth.
Pour and pepper the chopped chicken carcass. Prepare the filling. Add the grated onion to the minced meat, garlic, salt, pepper, fried mushrooms and pistachios, if desired, mix well and beat. Let’s go back to our chicken. You can sew up the incision with threads, I use special pins, it’s very convenient! Stab the place where the tail was. Turn the chicken over and stab more than half the cut. Place the filling inside, chop the cut again and add the filling. Completely stab the incision.
Turn the chicken seam down, that is, on the back. Brush with mustard and place on a baking sheet lined with baking paper. Another good way is to place the chicken on a few slices of bread so that it doesn’t stick to the baking sheet – and the bread is delicious and the skin is whole! Bake in an oven preheated to 180-190 degrees for about an hour. Focus on your oven.
Serve both hot and cold! Treat your friends and family with a delicious meal both on holidays and every day! Bon appetite!