Boneless Stuffed Chicken

Boneless Stuffed Chicken

Ingredients:
1 chicken about 3lb (1350 g)
9 oz (250 g) minced pork
1 onion
2 pickled cucumbers
4 oz (100 g) fresh mushrooms

Directions:
2-3 tablespoons butter
Spices:
2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 tablespoon basil, ground
pepper and salt to taste
Way of preparation:
Debone the raw chicken, trying chicken to remain whole. Apply it inside and out with
lemon juice and pepper. Let it stand in the refrigerator for 2 hours. Cut the onion,
mushrooms into small pieces. Melt 1 tablespoon butter and saute init the onion,
mushrooms and minced meat. Finally add the cucumbers cut into small cubes, parsley,
basil and salt to taste. Fill the chicken with this mixture; sew the chicken with a strong
thread. Coat the chicken with the remaining oil. Put it in a small tray. Pour in a glass of
water first. Preheat the oven to 392° F (200°C). Place the tray with the chicken. Bake it for
1 hour. During baking pour the chicken with its own sauce. Serve the whole chicken on a
board. Cut it in slices and serve warm.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables,
pickles, mustard, olives
101. STUFFED TURKEY WITH CHESTNUTS
Products for 1 Turkey (around 16-18 servings):
1 small turkey about 13 1/2 lb (6 kg)
2 ¼ lb (1 kg) peeled chestnuts