First of all, let's bake pancakes. Beat chicken eggs with a whisk with a small amount of milk from the general norm.
Stir in flour, starch, salt, sugar until a homogeneous dough without lumps is obtained. Pour the remaining milk into the resulting dough.
Let the dough rest for 20–30 minutes, during which time the gluten in the pancake dough will have time to form and relax, and the pancakes will be easier to bake, since they will be more elastic and will tear less. Just before baking, add 2 tablespoons of vegetable oil to the dough.
Fry the pancakes on both sides in a hot frying pan. Adding vegetable oil to the dough allows you to bake these pancakes without additional greasing of the pan. When baking, it is necessary to periodically stir the pancake dough so that it is homogeneous, since the dough contains starch, which does not dissolve in milk and gradually settles to the bottom.
Let's start cutting up the chicken. Wash the chicken and dry it with a paper towel. Carefully separate the skin from the flesh on the breast side using a knife.
Then turn the chicken over, remove the tail and carefully separate the skin from the back with a knife.
Pull the skin off the legs, break and then cut into the joint. The legs are then tucked back into the skin. Cut the joints for the wings in the same way.
Remove the chicken skin like a stocking, rub the inside with salt and pepper and put it in the refrigerator.
Let's start preparing the filling. Separate the chicken meat from the bones and pass through a meat grinder.
Melt butter in a hot frying pan.
Fry finely chopped onion in butter until soft. Then add the mushrooms, cut into small cubes, add a little salt, stir and fry until the liquid has completely evaporated.
Finely chop the parsley, pass the garlic through a garlic press. Add cooled mushrooms, garlic, parsley and egg to the minced meat. Add salt and pepper to taste, mix well.
Boil rice according to package instructions. For the filling you will need 100 g of cooked rice. Add rice to the filling and mix well again.
Making pancake rolls. Place the filling on the pancake and spread evenly over the entire surface. Sprinkle with grated cheese (I used mozzarella).
Chicken stuffed with pancakes will become a signature dish on the holiday table or will add unprecedented variety to the menu of boring everyday life. It will not be possible to prepare such a culinary masterpiece quickly, but the stunning final result will fully repay the time spent.
How to cook chicken stuffed with pancakes?
In order for chicken stuffed with pancakes to delight you with its excellent taste and spectacular, appetizing appearance, you must correctly complete all stages of creating the dish.
- Make the dough and bake thin pancakes.
- Cut the chicken, separating the skin from the carcass, and then the fillet from the bones. The legs and wings are optionally left or separated from the skin along with the rest of the frame.
- The resulting fillet is used for filling, supplemented with other ingredients according to the recipe.
- Fill the chicken skin shell with pancakes and filling, peel off the skin with a toothpick or sew it together with thread.
- Finish preparing the chicken stuffed with pancakes by baking the carcass in the oven.
How to cut up chicken for stuffing with pancakes?
For many, chicken stuffed with pancakes is an incomprehensible pinnacle of culinary excellence due to the inability to properly cut the carcass. Step-by-step photos will help you cope with the task in the best possible way.
- Select a carcass with skin without damage.
- Pry the skin little by little with a knife.
- Moving deeper, cut off the skin from the frame with a knife or scissors.
- Cut off the thighs from the legs, and the wings from the breast, turning away the skin on each side in turn.
- Carefully remove the thighs and frame with breast from the shell, leaving the skin with legs and wings.
- If the purpose of cooking is stuffed chicken with pancakes without limb bones, trim the skin on the wings and legs.
- Along the entire perimeter of the carcass, the skin is cut off from the frame with a knife.
- Pry the skin from above and below with your hands.
- Carefully “undress” the carcass.
- You get a ready-made basis for stuffing from the skin and skinless chicken.
- The skin is filled with stuffed pancakes.
- Secure the workpiece with thread or toothpicks.
Pancake recipe for stuffing boneless chicken
Having coped with the cutting of the carcass, you need to bake the chicken. You can complete the task using your own proven recipe or relying on the proportions of ingredients and recommendations outlined below. You will need about 8-10 thin pancakes, which should be well baked.
Ingredients:
- eggs – 3 pcs.;
- flour – 7 tbsp. spoon;
- milk – 250 ml;
- oil – 30 ml;
- salt.
Preparation
- Mix eggs with flour and a pinch of salt.
- Add milk and butter, stir the mixture with a whisk.
- Pancakes are baked in the traditional manner.
Chicken with pancakes “Royally”
By filling a chicken skin casing with poultry meat filling and adding mushrooms, the result is a kind of delicious pancake dish that will create a real sensation at any feast. When baking pancakes, you can add spinach chopped in a blender to the dough, which will give the products an original color.
Ingredients:
- chicken – 1 pc.;
- pancakes – 8 pcs.;
- breadcrumbs - 4 tbsp. spoons;
- mushrooms – 200 g;
- onion – 1 pc.;
- parsley – 0.5 bunch;
- soy sauce – 1 tbsp. spoon;
- salt pepper.
Preparation
- Cut up the chicken carcass, separate the flesh from the bones, chop it together with mushrooms fried with onions.
- Add parsley, salt, pepper.
- They bake pancakes and roll them up.
- Fill the chicken skin shell with meat and mushroom filling, alternating with pancakes.
- Wrap the carcass in foil and place it in an oven preheated to 180 degrees for 20 minutes.
- Next, bake the bird for another 30 minutes without foil, brushing the carcass with soy sauce every 10 minutes.
Chicken stuffed with pancakes and prunes
Chicken stuffed with pancakes and dried fruits is delicious and aromatic. You can only use prunes or assorted dried apricots and seedless raisins. If desired, the filling composition can be supplemented with chopped walnuts, finely chopped herbs and seasoned with a pinch of Provençal herbs.
Ingredients:
- chicken – 1 pc.;
- pancakes – 8-10 pcs.;
- prunes, dried apricots, raisins – 100 g each;
- cheese – 200 g;
- mayonnaise – 100 g;
- salt, pepper, spices.
Preparation
- Prepare the chicken by removing the carcass from the frame with bones.
- The fillets are removed from the bones, chopped, seasoned with salt, pepper, and mayonnaise.
- Add dried fruits to the chicken mixture, grease the pancakes with the mixture, and roll them up.
- They fill the chicken with pancakes, sew them up, rub them with spices and mayonnaise, and send them to bake.
- After an hour of baking at 180 degrees, the chicken baked with pancakes will be ready.
Chicken stuffed with liver and pancakes
You can get indescribable gastronomic pleasure by tasting a version of the appetizer prepared according to the following recipe. In this case, chicken with pancakes inside is prepared with the addition of liver, boiled and twisted in a meat grinder along with poultry fillet. The filling is simply mixed with the pancake cuttings.
Ingredients:
- chicken – 1 pc.;
- pancakes – 8-10 pcs.;
- liver – 700 g;
- onion – 1 pc.;
- cheese – 100 g;
- spices and seasonings;
- salt, pepper, bay, oil.
Preparation
- Cut the chicken, separating the frame from the skin, remove the fillet from the bones and boil it with the liver, adding onion and bay.
- Grind the meat and liver, mix with pancakes and cheese.
- Fill the chicken with the mixture and sew the skin together.
- Place the carcass in a mold, grease it with oil and place it in an oven preheated to 220 degrees.
- In an hour, the chicken stuffed with liver and pancakes will be ready.
Whole chicken stuffed with egg pancakes
Stuffed chicken is especially tasty when served hot. The combination of a tender omelet with melted cheese, mushrooms and shredded chicken will produce a snack that is perfect in taste, and after tasting it once, you will want to repeat the recipe more than once.
Ingredients:
- chicken – 1 pc.;
- eggs – 8 pcs.;
- mushrooms – 500 g;
- onion – 1 pc.;
- cheese – 400 g;
- milk – 8 tbsp. spoon;
- salt, pepper, mayonnaise.
Preparation
- Mix eggs with milk and salt and bake egg pancakes.
- Cut up the chicken, remove the fillet from the bones, chop it, mix it with mushrooms and cheese fried with onions.
- Grease the pancakes with the mixture, roll them up, and place them in the chicken.
- Chicken stuffed with egg pancakes is coated with mayonnaise and baked at 200 degrees for 1 hour.
Chicken stuffed with pancakes and ham
Pancakes prepared according to the instructions below are especially satisfying and savory. The appetizer acquires an extraordinary piquancy due to the use of smoked ham, which is perfectly combined with its accompanying ingredients: cheese and mushrooms.
Ingredients:
- chicken – 1 pc.;
- pancakes – 8-10 pcs.;
- ham and mushrooms – 200 g each;
- onions – 2 pcs.;
- cheese – 200 g;
- sour cream – 100 g;
- salt, pepper, oil.
Preparation
- The meat separated from the bones is fried along with onions and mushrooms, seasoned, mixed with cheese and ham.
- Pancakes are baked, filled with filling, rolled into rolls, which are used to fill the chicken.
- The carcass is sewn up and coated with sour cream.
- After an hour of baking at 220 degrees, the chicken stuffed with pancakes in the oven will be ready.
Chicken stuffed with pancakes and minced meat
Chicken stuffed with pancakes, the recipe for which will be presented below, does not require many additional ingredients and is prepared with minced meat made from twisted chicken flesh separated from the bones. The minced meat can be supplemented with either raw or fried onions. Fresh herbs will also not be out of place.
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.
When the skin is completely separated from the flesh, carefully remove the skin from the chicken with 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 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!
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.
Required ingredients:
1 chicken;
7 – 10 pancakes;
2 carrots;
1 onion;
1 can of canned champignons (425 ml.);
1.5 teaspoons chicken seasoning;
50 – 60 g cheese;
Salt, black and red pepper to taste;
3 – 4 tbsp. spoons of vegetable oil;
Fresh herbs for decoration.
How to cook 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.
Using a meat grinder, grind the chicken meat. Set aside.
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.
Prepare the pancake filling. Place shredded chicken meat in a cup and add chopped champignons.
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.
Mix the finished filling.
Place a couple of spoons of filling on the pancake prepared in advance and spread with a spoon over the entire surface.
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.
Now start stuffing the chicken. Place 4 pancake rolls on the bottom layer.
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.
Lay out the second row of three pancakes and spread the remaining cheese on top.
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.
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.
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.
Royal chicken is a dish I first tried as a child at a wedding reception. Of course, the pancakes were ordinary and the serving was a little simpler. But since both my family and my guests love this recipe, over the years I have refined it and changed it to suit my taste. Royal chicken stuffed with pancakes always looks very good on any table and at any holiday. It's easier to prepare than it seems. It is best served cold as an appetizer, although it is also very tasty served hot.
To prepare royal chicken stuffed with pancakes, take the ingredients from the list.
Since our chickens are sold in colored branded plastic bags, to my great disappointment, the chicken turned out to have severely torn skin in many places, but even such a nuisance should not spoil our festive mood))) Wash the chicken under running water and wipe it off Dry it with a paper towel.
Remove the skin from the carcass. We begin to remove from the chest, back and legs. We cut off the legs at the knee joint and leave them together with the skin.
We leave the wings too.
Cut the meat off the bones and cut into pieces.
You can use the bones to make broth, soup, borscht, etc. I put it in a plastic bag and put it in the freezer until needed.
Transfer the chicken meat to a blender and make minced meat.
Steam the couscous according to the instructions. As a rule, it is poured with boiling water 1 cm above the cereal and left under the lid for at least 5 minutes. If you don’t have couscous, you can easily replace it with a bun soaked in milk.
Place minced meat, couscous, and finely chopped parsley in a deep bowl. Salt and pepper well.
Stir the minced meat until smooth.
Place the chicken skin on any flat surface. Spread the minced meat inside the skin in an even layer and fill the legs.
Roll it into a tube and place four pieces on top of the minced meat. If the pancakes are long, they can be trimmed.
Spread the minced meat on the pancakes in a thin layer; if you don’t do this, the center of the pancakes will fall apart when slicing.
Place the next layer of pancakes, the remaining minced meat on the pancakes, distribute it evenly over the entire skin.
We give the carcass the shape of a chicken, and in places with holes we move the skin.
Grease the foil with olive oil and place the carcass on it.
Wrap the chicken in foil, pressing the wings and legs. Bake at 180 degrees without convection for 30 minutes.
After 30 minutes, unwrap the foil, brush the chicken with soy sauce, and bake for another 10 minutes.
Once again, coat the chicken with soy sauce and bake for 10 minutes.
Lastly brush the chicken with soy sauce and bake for another 10 minutes. Leave until completely cool.
Cut the finished and cooled chicken into portions and serve.
Royal chicken stuffed with pancakes is ready! Have a nice and delicious holiday!
