Chicken stuffed with pancakes step by step recipe with photos. Chicken stuffed with pancakes ♥ Chicken Tsarist recipe Chicken with pancakes recipe

Recipe chicken stuffed with pancakes:

Rinse the chicken thoroughly with water, pat dry and place on a cutting board breast side up. Using a sharp knife, carefully separate the skin, helping yourself with your fingers.

Then turn the chicken upside down, cut off the tail and also separate the skin, carefully trimming the layers of fat with a knife.

Remove the skin from the chicken legs, then break them and cut at the joint. Do the same with the second leg, tuck them inside.

Do the same with the wings: first remove the skin, then break them at the joint and cut them off with a knife.

When the skin is completely separated from the flesh, carefully remove the skin from the chicken using a “stocking”. Season the peeled skin with legs and wings with salt and pepper (the inside too), and put in the refrigerator.

Separate the chicken meat from the bones (the bones can then be used to make chicken broth).

Pass the chicken pulp through a meat grinder or simply grind it in a blender.

Cut the mushrooms into small slices and fry in a frying pan in butter. Cool.

Peel the onions, rinse, cut into small cubes and also fry in a frying pan.

Rinse fresh dill with water, dry and finely chop with a knife.

In a large bowl, combine minced chicken, fried mushrooms and onions, chopped fresh herbs, beat in an egg, and also add a couple of cloves of chopped garlic.

Mix everything well with your hands, add salt, pepper and other spices to taste, stir thoroughly again.

Place thin pancakes on a dry table surface, spread them evenly with the prepared minced meat in a layer of approximately 3-5 mm, and sprinkle with grated cheese on top.

Carefully roll the pancake into a tube.

Thus, as shown in the photo, prepare all the pancakes.

Remove the chicken skin from the refrigerator and stuff it with the prepared pancakes (they should not lie too tightly and tightly, otherwise the chicken skin may burst during baking).

Secure the skin with toothpicks (or sew it up with thread), tie the chicken legs and wings with thread so that the chicken holds its shape when baking.

Peel and chop the remaining couple of cloves of garlic and mix them with mayonnaise. Coat the prepared chicken with it on all sides. Place the chicken on a greased baking sheet (or on a baking sheet with a wire rack), make several punctures in the skin with a toothpick in different places to allow steam to escape.

Bake chicken stuffed with pancakes at 180 degrees for 1-1.5 hours, depending on the size of the chicken.

Before serving, cool the finished chicken, remove threads and toothpicks, and cut. Chicken stuffed with pancakes is ready!

How to cook chicken with pancakes inside, a recipe with a photo - a complete description of the preparation so that the dish turns out very tasty and original.

Everyone is used to stuffing pancakes with various ingredients, including chicken. But you can do the opposite, namely, stuff the chicken with pancakes. Of course, in order to prepare this version of the dish, you need to work hard, but as a result you can get a beautiful and very tasty holiday treat. It can be used for almost any holiday and this dish will always be the main decoration of the table.

What components will be needed:

chicken carcass – 1 piece;
10 pieces of thin pancakes;
250 grams of porcini mushrooms (champignons);
2 onions;
one egg;
100 gram slice of hard cheese;
4 garlic cloves;
several sprigs of dill;
2 large spoons of butter;
mayonnaise – 60 grams;
a little salt;
Ground black pepper at your discretion.

The cooking process will take approximately 2-2.5 hours. Calorie content per 100 grams will be about 225 kcal.

How to cook chicken stuffed with mushrooms:

The chicken carcass needs to be thoroughly washed on top and inside. Wipe it thoroughly on all sides with a towel or paper napkins;
Place the carcass on a cutting board, breast side up. Using a knife with a sharp blade, we separate the skin from the carcass, while helping with our hands;
Then we turn it upside down, cut off the tail and also separate the skin;
We also remove the skin from the legs, then break them and cut them at the joint. We do the same with the other leg. We tuck them inside;
We also remove the skin from the wings, then break them at the joint and cut them off with a knife;
When all the skin is separated from the pulp, remove it with a stocking with wings and legs;
Next, sprinkle the skin with salt and pepper on the outside and inside. Place in the refrigerator for several hours;
Then the meat must be separated from the bones. The bones can be used to make broth;
Chicken meat can be minced or ground in a blender;
Wash the mushrooms, cut into thin slices or small slices;
Place the butter in a frying pan, place on the fire and heat until completely melted;
Add the mushrooms to the butter, stir and fry until tender;
Next, peel the onions and cut them into small cubes;
Pour the onion into the oil in which the mushrooms were fried, fry until golden;
Rinse the dill, shake and cut into small pieces with a knife;
Peel the garlic and cut into thin slices or small pieces;
Place ground meat, pieces of mushrooms, fried onions, herbs, garlic into a cup and break one chicken egg;
Mix everything thoroughly with your hands. Add salt, spices and stir again;
Grind a slice of cheese on a grater with a fine grid;
Place the pancakes on the table, grease each pancake with the prepared minced meat, the layer thickness should be approximately 5 mm, and sprinkle the surface of the minced meat with grated cheese. Carefully roll the pancake into a tube;
Fold the rest of the pancakes in the same way;
Then remove the chicken skin with wings and legs from the refrigerator;
Stuff the skin with prepared pancakes;
The hole must be sewn up with thread;
We tie the wings and legs with thread so that the chicken retains its shape during baking;
The remaining garlic needs to be peeled and cut into small pieces. Place them in mayonnaise and mix;
Rub the prepared mixture onto the chicken on all sides;
Grease a baking sheet with vegetable oil and place the chicken and pancakes on it. We make punctures on the surface so that steam escapes during the baking process;
Preheat the oven to 180 degrees and bake there for 1-1.5 hours;
After that, take it out and leave it to stand so that the carcass cools down a little. Next, remove the threads and serve.

with ham and broccoli

We will prepare the following products for cooking:

one and a half kilograms of chicken carcass;
10 savory pancakes;
100 grams of broccoli;
200 grams of ham;
porcini mushrooms (champignons) – 100 grams;
garlic – 4 cloves;
3 large spoons of mayonnaise or sour cream for coating;
100 grams of butter for frying;
a little salt;
seasonings at your discretion.

Cooking time will be 2 hours. Calorie content per 100 grams – 255 kcal.

In the same way as in the previous recipe, it is necessary to remove the skin from the chicken carcass. You should start with the breast, carefully separate the skin;

Next, turn it upside down, separate the skin from the back, cut the joints of the wings and legs and also separate the skin from these parts;

Remove the skin along with the wings and legs. Removing it should be like removing a stocking;

Sprinkle the skin, wings and legs with salt, seasonings and put in the refrigerator;

We separate the chicken meat from the bones; the bones can be left for making soup;

Place the broccoli in a saucepan, add water and boil until tender;

Meanwhile, cut the mushrooms into slices or small pieces;

Place a frying pan on the stove, add butter and melt. Add the mushrooms and fry until done;

Cut the ham into strips or small cubes;

Next, grind the chicken meat, broccoli, and 3 cloves of garlic in a blender until smooth;

After that, add fried mushrooms and pieces of ham to this mixture, season with salt, spices and stir;

Lay out the pancakes and place the filling on them in an even layer. Roll them up into rolls;

Remove the chicken skin with legs and wings from the refrigerator;

We stuff the skin with rolled up filled pancakes. The stuffing should be tight enough, then the hole is sewn up with thread;

We tie the wings and legs with thread so that the chicken retains its shape during baking;

Preheat the oven to 180 degrees and place the chicken there on a baking sheet. Pre-grease the baking sheet with vegetable oil or wrap the carcass in foil;

Leave to bake for 60 minutes;

About 15 minutes before the chicken is ready, grease the chicken with sour cream or mayonnaise and place it in the oven again. Leave to bake until done;

After that, take it out of the oven, cool, remove the threads and serve.

Read how to cook lace pancakes with eggs in water.

The recipe for pizza dough in a bread machine is very simple to prepare, but you need to know the algorithm of actions.

Read an interesting recipe for a healthy, dietary dish made from oatmeal. Treat yourself to something delicious.

to cut the skin, use a knife with a sharp blade, but be careful during this work, any wrong movement can ruin the entire filling mold;
The filling of pancakes can be different - from mushrooms, ham, potatoes, rice. You can supplement it with your favorite products.

Chicken stuffed with pancake filling is a rather difficult dish to prepare that requires great care and skill. But if you do everything right, you can end up preparing a wonderful holiday treat!

Maslenitsa is coming soon. I am sure that on your table there will be stacks of pancakes prepared according to your favorite recipe, golden-sunny, shiny, calling for a feast. Perhaps there will be a whole pancake cake. Or even two cakes with different designs. Have you forgotten about stuffed pancakes? What about chicken stuffed with pancakes? Don't forget, please.

Royal chicken, also known as chicken stuffed with pancakes and mushrooms, is a fairly well-known and popular dish. It's not just tasty. It is spectacular, elegant, masterly (requires sleight of hand), and therefore often found in Russian restaurants. Meanwhile, it is quite possible to cook chicken stuffed with pancakes at home; this mission is doable for the housewife, as you will see today by following the step-by-step recipe with photos.

There are several options for royal chicken. Very often, especially in restaurants, only the skin of the chicken is stuffed, and the chicken meat is used for other purposes. We will prepare the dish for ourselves, and therefore we will not save either food or effort. It is believed that this is how chicken was stuffed a hundred years ago. I won’t undertake to say this for sure, but I will note that my version in cross-section looks completely different from stuffed skin, and, of course, the taste is also different.

Cooking time 100 min. \Serves 6\ Frying pan, blender, oven

chicken 1 pc. (about 1200 g)
pancakes 5-7 pcs.
large mushrooms 5-6 pcs.
onion 1 pc.
parsley 0.5 bunch
vegetable oil 2 tbsp.
sea salt to taste
pepper h.m. to taste

How to cook chicken stuffed with pancakes

Prepare pancakes according to your proven recipe. I have it with the following composition: 2 glasses of milk, 1 glass of flour, 2 eggs, 3 tbsp. l. vegetable oil, 1 tbsp. l. sugar and a pinch of salt. The consistency of the dough should be like low-fat sour cream. Bake as usual in a Teflon-coated pan. My recipe has never failed me, but perhaps you have a different one.

If the mushrooms are large, it is better to peel the caps of the mushrooms, so they will be more tender. I cut them into small cubes and fried them in vegetable oil along with onions, which took about 5 minutes. Added finely chopped herbs, salt and pepper to taste. Then let the mushroom filling cool - we will wrap it in pancakes.

In the next step, I filled the pancakes with mushroom preparation. Placed 1 heaping tablespoon of filling onto the pancake and rolled the pancake into a tube. I stuffed all the pancakes this way.

Then I moved on to the chicken. My task was to carefully remove the skin from the chicken carcass. I started with the abdomen. I trimmed the tail with a knife and then, with a very sharp knife, cut off the skin from the back to the middle of the carcass, including the thighs. I also cut off the skin from the breast. The drumstick was left on the skin, the thighs were cut off at the knee joint.

She transferred the thighs to a separate dish and continued to cut the skin from the carcass. Then the process became simpler. I cut the wings at the joint and left them “hanging” on the skin.

As a result, I got chicken skin with wings and drumsticks and, separately, a chicken breast and thighs removed from a chicken carcass.

From the meat part - from the same breast and thighs - I cut off all the meat and put it into a blender. The bones will come in handy; you can use them to make broth (you can put them in a bag and put them in the freezer).

I ground the trimmed chicken meat into minced meat, salted it, peppered it, and mixed it. If most of the minced meat is chicken fillet, you can add a little lard or bacon to it for fat content.

Now that both the stuffed pancakes, the minced meat, and the chicken for stuffing are ready, you can proceed to the most important stage.

The back was evenly laid out with a layer of minced meat.

The next layer was made of pancakes with mushroom filling. Since the pancakes were longer than I needed, I cut them off. Perhaps the latter will not be relevant for you.

To prevent the mushrooms from falling apart when slicing, I also put a layer of minced meat on them.

Then again a layer of pancakes and another layer of minced meat. The last layer of minced meat should completely cover the pancakes on all sides. I shaped the carcass into a chicken shape, salted it and peppered it right on top. Chicken stuffed with pancakes is ready for baking.

I greased food foil with vegetable oil, wrapped the chicken in it, and twisted the edges.

Bake at 180 degrees in top and bottom heating mode for 25-30 minutes. After a while, I unrolled the foil, brushed the carcass with soy sauce for color using a silicone brush, and baked for another 30 minutes. Every 10 minutes I brushed the carcass with soy sauce mixed with the juice released from the chicken. Ready!

Serving chicken stuffed with pancakes is equally delicious either hot or cold. Bon appetit!

Today the culinary website Cook-s.ru is pleased to present you a recipe for chicken stuffed with pancakes. This festive dish will take center stage at any feast. Once you cook this chicken, be prepared to receive a barrage of enthusiastic praise from your guests! Of course, cooking chicken stuffed with pancakes is not a quick process, but at the same time it is not difficult! We hope our step-by-step photos of the entire cooking process will help you. Be patient, have a good mood and go ahead!

Ingredients To prepare chicken stuffed with pancakes:

chicken (carcass) – 1 pc.
thin pancakes – 8-10 pcs.
mushrooms (champignons) – 200-250 g
onions – 1-2 pcs.
egg – 1 pc.
hard cheese – 50-80 g
garlic – 4 cloves
dill greens - a couple of sprigs
butter – 1-2 tbsp.
mayonnaise (sour cream) – 1-2 tbsp.
salt, pepper - to taste

Recipe chicken stuffed with pancakes:

Rinse the chicken thoroughly with water, pat dry and place on a cutting board breast side up. Using a sharp knife, carefully separate the skin, helping yourself with your fingers.

Then turn the chicken upside down, cut off the “tail” and also separate the skin, carefully cutting off the layers of fat with a knife.

Remove the skin from the chicken legs, then break them and cut at the joint. Do the same with the second leg, tuck them inside.

Do the same with the wings: first remove the skin, then break them at the joint and cut them off with a knife.

Separate the chicken meat from the bones (the bones can then be used to make chicken broth).

Pass the chicken pulp through a meat grinder or simply grind it in a blender.

Cut the mushrooms into small slices and fry in a frying pan in butter. Cool.

Peel the onions, rinse, cut into small cubes and also fry in a frying pan.

Rinse fresh dill with water, dry and finely chop with a knife.

In a large bowl, combine minced chicken, fried mushrooms and onions, chopped fresh herbs, beat in an egg, and add a couple of cloves of chopped garlic.

Mix everything well with your hands, add salt, pepper and other spices to taste, stir thoroughly again.

Place thin pancakes on a dry table surface, spread them evenly with the prepared minced meat in a layer of approximately 3-5 mm, and sprinkle with grated cheese on top.

Carefully roll the pancake into a tube.

Thus, as shown in the photo, prepare all the pancakes.

Remove the chicken skin from the refrigerator and stuff it with the prepared pancakes (they should not lie too tightly and tightly, otherwise the chicken skin may burst during baking).

Secure the skin with toothpicks (or sew it up with thread), tie the chicken legs and wings with thread so that the chicken holds its shape when baking.

Peel and chop the remaining couple of cloves of garlic and mix them with mayonnaise. Coat the prepared chicken with it on all sides. Place the chicken on a greased baking sheet (or on a baking sheet with a wire rack), and make several punctures in the skin with a toothpick in different places to allow steam to escape.

Bake chicken stuffed with pancakes at 180 degrees for 1-1.5 hours, depending on the size of the chicken.

Before serving, cool the finished chicken, remove threads and toothpicks, and cut. Chicken stuffed with pancakes is ready!

Chicken stuffed with pancakes

Recipe for holiday chicken stuffed with spring rolls. If you want to surprise your guests with a very tasty and festive dish, then this recipe is for you. An appetizing chicken served on the table will not surprise anyone at first, but after cutting, you will see delight and real surprise on the faces of the guests - this always works. Our chicken consists of a very “rich” tasting filling - champignons, pancakes, chicken fillet, cheese and aromatic seasonings. And the skin itself looks ruddy and quite appetizing.

This dish is actually prepared very quickly, despite the apparent complexity of preparation. You can choose the filling for stuffing pancakes according to your taste, and the pancakes themselves are prepared from any pancake dough.

Chicken stuffed with pancakes

– 1 can of canned champignons (425 ml.);

– 1.5 teaspoons of chicken seasoning;

– salt, black and red pepper to taste;

– 3 – 4 tbsp. spoons of vegetable oil;

– fresh herbs for decoration.

Chicken stuffed with pancakes

In order to start stuffing the chicken, you need to separate the skin from the carcass. Store-bought chicken is very suitable for this procedure, because... their skin comes off easily. Rinse the selected carcass thoroughly and dry. Prepare a small, sharp knife in advance. Place the chicken on its back, grab the skin from below and begin to slightly pull it up, while using a knife to trim the internal connections (films). When you make the cut, put your hand under the skin and slowly tear off all the ligaments that get in the way. The breast has already been separated, now using a knife, cut off both drumsticks at the joint. Turn the chicken onto the breast. Take the tail with one hand, and with the other hand, using a knife, trim the skin from the back. The skin is held quite tightly at this point, so work carefully. Cut the wings at the joints and remove the skin - all the skin is separated from the chicken.

Chicken stuffed with pancakes

Using a meat grinder, grind the chicken meat. Set aside.

Chicken stuffed with pancakes

Peel the onion and cut into small cubes. Wash one carrot, peel and grate on a coarse grater. Pour a couple of tablespoons of vegetable oil into a preheated frying pan and fry the onion first, and then add the carrots. Simmer the vegetables until golden brown.

Chicken stuffed with pancakes

Prepare the pancake filling. Place shredded chicken meat in a cup and add chopped champignons.

Chicken stuffed with pancakes

Then place the fried vegetables in the minced meat, add salt to taste, season with red and black ground pepper and add a little chicken seasoning.

Chicken stuffed with pancakes

Mix the finished filling.

Chicken stuffed with pancakes

Place a couple of spoons of filling on the pancake prepared in advance and spread with a spoon over the entire surface.

Chicken stuffed with pancakes

Roll the pancake into a tight roll and prepare the rest of the pancakes in this way. It took me 7 pancake rolls for a medium-sized carcass, the quantity directly depends on the size of the pancakes. The remaining minced meat will be used for greasing and fastening the rolls in the carcass itself.

Chicken stuffed with pancakes

Now start stuffing the chicken. Place 4 pancake rolls on the bottom layer.

Chicken stuffed with pancakes

Grate the cheese on a fine grater. To ensure that the filling does not crumble when slicing, it must be additionally secured with the remaining minced meat and grated cheese. Apply the remaining minced meat onto the pancake layer by hand and spread over the entire surface. Spread half of the grated cheese on top using your hand.

Chicken stuffed with pancakes

Lay out the second row of three pancakes and spread the remaining cheese on top.

Chicken stuffed with pancakes

The carcass is almost ready, now you need to sew up the seam. To do this, take a simple thread and needle and simply sew up the cut. Flatten the breast with your hands so that the pancakes are not noticeable and the breast turns out even and smooth.

Chicken stuffed with pancakes

Preheat the oven to 170 - 180 degrees.

Since the skin of the chicken is very thin and tender, it is best to stew it on a layer of vegetables - carrots, onions, etc. Wash the carrots, peel and cut into thin circles. Place carrot mugs on a baking dish in the place where the carcass will be located. Drizzle lightly with vegetable oil. To prevent the chicken from falling apart during baking, tie it with twine. Wrap the tail first, then fasten the legs and move towards the wings. Press the wings tightly to the carcass and secure. The carcass should be dense and collected.

Chicken stuffed with pancakes

Prepare the glaze mixture. Mix together one teaspoon of chicken seasoning, add a pinch of salt, pepper and 1 - 2 tablespoons of vegetable oil. Coat the carcass with this mixture and place it on carrot mugs.

Bake the chicken in the preheated oven for about 80 - 90 minutes. If the chicken starts to burn while baking, cover it with foil. During baking, you can remove the chicken from the oven a couple of times and pour the melted juice over it, this will give an additional ruddy color and shine to the skin.

Chicken stuffed with pancakes

When the time is up, remove the chicken from the oven, pour more juice over it and place it on a serving platter decorated with fresh herbs.

Chicken stuffed with pancakes

This is what our chicken stuffed with pancakes looks like in cross section. As you can see, all the ingredients are located tightly to each other and nothing falls apart.

Chicken stuffed with pancakes

Let it be chicken stuffed with pancakes. not the fastest recipe, but terribly tasty and festive - for sure.

Such a beauty was prepared for my name day (Tatiana's Day), and the guests were simply delighted! Of course, - chicken baked in the oven with mayonnaise stuffed with pancakes with such a tasty filling... Mmmm...

I recommend serving dry red wine with this chicken!

1 chicken (I had a chicken weighing 1.5 kg)
200 g champignons
150 g hard cheese
2 onions
1 carrot
Greenery
Bay leaf
Black peppercorns
1 chicken egg
9-10 pancakes

We fry pancakes, the recipe can be seen here.

Boil the chicken flesh until tender in salted water, add black peppercorns and bay leaves to make the chicken aromatic.

Spread the skin of the chicken with salt and black pepper and leave for 1-2 hours.

Separate the cooked, boiled meat from the bones.

Pass through a meat grinder.

Finely chop the onion and fry in a frying pan until golden brown. Add carrots, grated on a coarse grater.

Clean and wash the champignons.

Add to carrots and onions, add salt and black pepper.

Fry until done.

Add twisted chicken meat, stir, cover and turn off.

Add finely chopped greens to the cooled filling.

Beat the egg lightly - you need to coat each pancake with it so that the pancakes stick together and the filling does not fall apart :)

We put the filling on the pancake, wrap it, and put it in the chicken.

We do this with all the pancakes, coating each pancake with an egg. DO NOT add too many pancakes, otherwise the skin may burst during baking.

We fasten the skin near the tail and neck with toothpicks (can be sewn with thread)

Preheat the oven together with the baking sheet to 180 C. Generously grease the baking sheet with sunflower oil, it should warm up well. Only then add the chicken. (You can put baking paper under the chicken).

Bake for 25 minutes, then grease with mayonnaise and bake for another 10 minutes. Then, turn off the oven and let the chicken rest for another 10 minutes.

Can be served either warm or cold.
Rating 4.4 Votes: 11

When the next holiday approaches, the question invariably arises: what delicious thing can we surprise our guests with this time? Of course, it’s good to have a signature dish that always goes off with a bang. But you want to try something new, unusual and please your loved ones with a beautiful and tasty new product. For example, it could be chicken stuffed with pancakes.

Preparatory stages

Step 1: Preparing the Chicken

There are many recipes for stuffing chicken with pancakes. But the first step, like the main ingredient, is the same in all versions.

You need to prepare the chicken, namely, remove the skin:

First of all, you need to buy a fairly large (one and a half kilogram) chicken with intact skin.
Dry the well-washed chicken with a napkin.
Turning it over on its back, separate the skin from the meat, starting with the breast.
Taking care not to damage the skin, use a knife to separate the thighs from the legs and cut the tendons.
Turn the chicken over, separate the skin from the meat on the back, cut the tendons in the wings.
Carefully remove the skin, leaving the drumsticks and wings intact.

The chicken is ready for stuffing!

Stage 2: pancakes

Secondly, you need to bake pancakes. Probably, every housewife has her favorite pancake recipe, and you can use it (it is only desirable that the pancakes be thin). However, a step-by-step recipe for making pancakes is offered for those interested.

Products:

Flour – about 200 g
1 glass of milk
Three eggs
Spoonful of plant oils
Salt to taste.

Make the dough:

Lightly beat the eggs and add salt.
Add milk (you can add half and half water).
Add flour, add oil and mix everything thoroughly.
Bake pancakes, frying first one side, then the other, until golden brown.

On a note:

If the chicken skin is torn during separation from the meat, you need to sew it up with threads, which you remove after baking - nothing will be noticeable.
You don't need to stuff the chicken too tightly, otherwise the skin may burst during cooking.
If the chicken starts to burn, cover it with foil.

Photo gallery

Preparing the filling and stuffing

Now you can prepare the filling (minced meat), any unsweetened one you like.

With cottage cheese: step-by-step recipe

Products for filling:

Chicken meat
A pair of onions
Pack of cottage cheese
A tablespoon of thick sour cream
Two eggs
Carrots (one)
Pancakes (8-10 pieces)
Finely chopped herbs, salt and spices.

And also one tablespoon for glaze:

Lemon juice
Mustards
Olive oil
Salt, ground pepper.

You need to do this:

Salt and pepper the prepared skin and put it in the refrigerator.
Fry chopped onion and coarsely grated carrots into half rings. Let cool.
Grind this mixture in a meat grinder with chicken meat.
Add remaining ingredients (except eggs).
After mixing everything, put the minced meat in the refrigerator.
Beat eggs and salt.
Prepare pancake rolls: placing the minced meat on the edge of the pancake, roll it into a roll.
After dipping in eggs beaten with salt, place the rolls in the chicken in one layer (usually 4 rolls fit).
Place a thin layer of minced meat on top of the pancakes.
So alternate layers from .
Sew up the chicken with thread and tie the legs.
Mix the glaze ingredients and coat the chicken well with it.
Place the carrots cut into bars on foil or parchment in a baking dish, and place the chicken stuffed with pancakes on top.
Bake the chicken until golden brown for about 1 hour at 160-170 degrees.
Brush the chicken two or three times during baking with the released juice.
5-10 minutes after you take the finished chicken out of the oven, you can remove the threads.

You can serve with herbs, vegetables and sauce.

Chicken stuffed with pancakes and champignons

For this recipe, in addition to chicken and 10 pancakes, you will need:

Champignons (200 grams)
Hard cheese (150 grams)
Chicken egg
2 onions
1 carrot
Bay leaf
To taste - greens
Black pepper (peas)
Mayonnaise.

How to cook:

Salt and pepper the prepared skin and let stand for a couple of hours.
Boil the chicken meat (salt the water, add pepper and bay leaf) and grind in a meat grinder.
Fry finely chopped onion and coarsely grated carrots.
Add finely chopped washed and peeled mushrooms.
Add salt and pepper and fry until done.
Add chicken meat, mix the minced meat, let cool.
Mix everything again, adding greens.
Beat the eggs and coat each pancake with them.
Put the filling on the pancake, roll it into a tube and into the chicken.
Place the rest of the pancakes, remembering that they should not be crowded inside the chicken.
Sew up the skin of the chicken with threads or fasten with toothpicks.
Place the chicken on a hot baking sheet with well-heated oil.
After 25 minutes, brush the chicken with mayonnaise and bake again for 10 minutes. Turn off the oven and let the chicken stand in it for another 10 minutes.

Recipe for chicken with pancakes and a layer of cheese

As in option 2, in addition to chicken and 10 pancakes, prepare:

3 onions
Half a kilogram of mushrooms
200 grams of cheese (hard)
Mayonnaise 100 grams
2 tsp butter
Lemon.

How to cook:

Chop and fry the onion, adding butter at the end of frying.
Chop the mushrooms and fry separately.
Grind the chicken meat in a meat grinder.
Finely chop the greens, mix everything - the minced meat is ready.
Prepare the layer: grate the cheese and mix it with spices and mayonnaise.
Roll the pancakes into rolls, filling them with minced meat.
Place the pancake rolls in the chicken, brushing with a layer of cheese.
Place butter on the chicken and sprinkle with lemon juice. After pouring half a glass of water into the pan, cover the top tightly with foil.
Preheat the oven, put the chicken in it for about an hour (temperature 200 degrees).
Brown the crust by removing the foil.

You can serve it on the table!

Chicken stuffed inside with minced pork, pancakes and quail eggs

To prepare chicken according to this recipe, you need:

Chicken eggs – 2 pieces
Pork – 500 grams
Quail eggs – 16 pieces
Pancakes – 6 pieces
Garlic – a couple of cloves
Spices, salt.

How to cook:

Boil quail eggs.
Prepare minced pork (mince the meat, mix with chicken eggs and spices).
Distribute the minced meat throughout the pancake.
Place quail eggs in one line, closer to one of the edges of the pancake (you can also use chicken eggs, but then they need to be cut).
Roll up a pancake roll with minced meat and eggs.
Place the pancakes in the chicken, coating the layers with minced meat.
Sew up the chicken with thread, tie the wings and legs.
Rub with spices and mayonnaise (you can use sour cream).
Bake for about one and a half hours (until ready, at a temperature of 200 degrees).

The greens will decorate the already appetizing chicken.

With chicken liver

The filling consists of:

Cheese (150 g)
Chicken liver or hearts (500 g)
One egg
Mayonnaise (2 tbsp)

Procedure:

Fry for rast. liver oil
Scroll through a meat grinder and mix with chopped egg.
Stir in cheese and mayonnaise.
Roll up pancake rolls, spreading a spoonful of filling on each one.
Place the pancakes in the chicken and sew it up (or secure with toothpicks).
Rub the chicken with seasonings, salt and bake (over medium heat).

Royal chicken (video)

Of course, all these recipes require time and a certain skill. But the wonderful taste of an unusual dish of chicken and pancakes will make you forget about everything!

.
Wash the chicken or chicken and pat dry well with paper towels.
Separate the chicken skin from the flesh.
Place the chicken breast side up and use a small sharp knife to carefully remove the skin.
Turn the chicken over and remove the tail.
Also, use a sharp knife to trim the fatty layers on the back, separating the skin from the pulp.

Remove the skin from the legs, break them and trim them at the joints. Tuck the legs inside.

Also trim the wings at the joints.

Remove the chicken skin by pulling it off like a stocking.

Rub the chicken skin inside and out with salt and freshly ground pepper and put it in the refrigerator.
Prepare the filling.
Separate the chicken meat from the bones and pass through a meat grinder.

Finely chop the onion.
Cut the mushrooms into small pieces.
Place the onion in a frying pan heated with butter, lightly salt and pepper and fry until soft.
Remove the onion from the pan and set aside.
Place the mushrooms in the same frying pan, add a little salt and pepper and increase the heat.
As soon as the liquid released from the mushrooms has evaporated, add a piece of butter and fry the mushrooms until lightly browned. Cool the mushrooms a little.
Add fried onions, mushrooms (along with the oil in which they were fried), 1 egg, salt, freshly ground pepper to the minced chicken.

Mix everything well.

Place some of the prepared filling on the pancake.
Distribute the filling evenly, 3-5 mm thick.
Sprinkle with grated cheese.
Roll the pancake into a tight tube so that the filling is inside.
Prepare all the pancakes this way.

Place pancakes in prepared chicken skin.

Pin the neck and belly together with toothpicks or sew them up with thread.
Tie the legs and wings with thread, giving the carcass a compact shape.
Coat the chicken with salted sour cream or mayonnaise mixed with finely chopped garlic.
Place the chicken on a greased baking sheet (you can place several small wooden skewers or sticks on the bottom of the baking sheet).

Pancakes turn out very filling and tasty. This dish can be safely presented to the holiday table. But to really surprise your guests, you will have to try hard. After all, making such a dish is quite long and difficult.

Chicken stuffed with pancakes: step-by-step cooking recipe

A bird baked in the oven can be stuffed with completely different ingredients. However, it tastes best with pancakes and champignons.

So, to prepare flour products we will need:

full fat milk - about 2 glasses;
country chicken egg - 1 pc.;
sugar is not too coarse - a large spoon;
high-grade flour - use at discretion;
table soda - a small pinch (no need to quench with vinegar);
deodorized oil - 40 ml (for frying products).

Kneading pancake base

The recipe for chicken stuffed with pancakes recommends starting to prepare such a dish by baking flour products. To do this, you need to mix full-fat milk with fine salt, sugar and baking soda, and then add a beaten egg and high-grade flour to them. If the kneaded dough is too thick, add a little water to thin it.

Frying products in a frying pan or pancake maker

How to stuff chicken with pancakes? Before answering the question, you should fry the flour products in a frying pan. To do this, you need to pour a little deodorized oil into the saucepan and heat it very hot. Next, you need to pour the liquid pancake batter into the bowl using a ladle. In this case, the base must be evenly distributed over the pan by tilting it in different directions.

After the pancakes are fried on both sides, they should be placed on a plate and immediately greased with natural butter. Next you need to wait for them to cool completely.

Preparing the filling for pancakes

To make chicken stuffed with pancakes even more aromatic and tasty, it should be stuffed not only with flour products, but also with a product such as mushrooms. To do this we need:

fresh champignons - about 8 pcs.;
fine salt - a small pinch;
deodorized oil - 40 ml (for frying);
large bitter onions - 2 pcs.

Cooking minced meat

The recipe for chicken stuffed with pancakes and mushrooms recommends using only fresh and aromatic champignons for the filling. They need to be washed well, then cut into large pieces and chopped together with the onions using a blender. After this, add salt to the mushroom mince and then fry in deodorized oil until the liquid has completely evaporated and the mass is homogeneous.

Stuffing the pancakes

Chicken stuffed with pancakes and mushrooms turns out very filling and tasty. But before baking such a dish in the oven, you should prepare the filling in advance. To do this, place the cooled pancakes on a large plate, then spread them with a thick layer of mushroom filling and wrap them in a tight roll.

Having formed all the products, they should be put aside and begin processing the poultry.

Necessary ingredients for meat dish

To ensure you get a very tasty and satisfying chicken stuffed with pancakes, you should purchase in advance:

buckwheat honey - 2 large spoons;
deodorized sunflower oil - 1 large spoon;
garlic cloves - 3 pcs.;
ground pepper and fine salt - use to taste.

Process of processing and marinating chicken

Before preparing chicken stuffed with pancakes, you should wash it well, cut off all unnecessary elements, and then dry it using paper napkins. Next, you need to mix buckwheat honey with deodorized oil, grated garlic cloves, ground pepper and fine salt. After this, the resulting mass must be thoroughly greased with the prepared chicken (inside and outside). In this state, it is advisable to keep the meat warm for an hour.

Stuffing the bird

After the chicken is well marinated, it should be placed on a large board or plate, and then spread the drumsticks as far apart as possible and place the pancakes stuffed with mushrooms in it one by one. This must be done extremely carefully so that the formed rolls do not unwind and are damaged.

Having filled the belly of the chicken with pancakes, it should be sewn up with regular threads or pinched with toothpicks. This is necessary so that during baking in the oven the filling remains inside the bird and does not come out.

Heat treatment in the oven

Chicken stuffed with pancakes and champignons is not baked in the oven for very long. You just need to wait until the bird is as soft and tender as possible.

Thus, the stuffed chicken should be carefully transferred to a baking sheet or other large form, and then immediately placed in a preheated oven. If you want to get a more rosy dish, then before heat treatment, it is recommended to thoroughly grease the skin of the bird again with fresh honey.

Bake the meat product in the oven for about 70-80 minutes at a temperature of 205 degrees. During this time, the chicken should become soft, fully cooked and golden brown.

How to properly serve for dinner

After the meat product is cooked, it should be carefully removed from the oven and partially cooled. If you want to make a special impression on your invited guests, it is recommended to serve this dish whole. To do this, the baked bird must be placed on a plate decorated with green lettuce leaves, dill and parsley. You can place any chopped vegetables on the sides of the formed dish, and decorate the bird with a mayonnaise mesh.

If you made such a lunch for the everyday family table, then it is recommended to cut it into pieces in advance. To do this, the bird's belly should be split open (or toothpicks removed) and then shredded. As for pancakes with mushrooms, they must be carefully removed without damaging the integrity of the products. It is recommended to serve chicken meat to the table along with the filling and some kind of salad.

Let's sum it up

Now you know how to stuff chicken with pancakes and mushrooms. It should be noted that such a dish is good to serve on a holiday table. However, flour products are not the only stuffing that can be placed on a bird. So, some housewives use rice and prunes, apples, pears, buckwheat porridge and other ingredients. With them, your lunch will be even more tasty, satisfying and nutritious. Try it and you will see this statement for yourself.