My youngest loves the chicken. Especially stuffed and especially when she has no bones to mess around don't!))) Here, once again, begged – how to refuse! Juicy and flavorful chicken stuffed with chicken liver.
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The chicken and liver, rinse and dry thoroughly.
I took two small birds, the bones boiled soup, and the remainder of the second chicken went into a gentle roll, which I will show later.
A small, sharp knife to cut out the bones from one chicken, taking care not to damage the skin and meat.
Easier to do it in parts.
First make an incision along the breast bone and remove the fillets.
Then cut the spine up to the “waist”.
Remove the legs, remove the bones, pull up the end of the leg and leaving her in the chicken.
Wings can be left whole, but I removed the first part.
Lay the skin with the meat on the table salt, sprinkle with black pepper and sprinkle with lemon juice.
RUB the juice into the meat and set aside.
With the bone to strip the meat.
The second carcass to skin without meat is easier-and save for another dish.
Take one fillet and meat of the legs.
Finely cut into cubes, add chopped green onion and garlic, season with salt and sprinkle one teaspoon of paprika, mix well.
The skin with the meat to expand and spread.
Place a layer of the forcemeat, filling the legs and wings and shaping the whole carcass.
Lay pieces of chicken liver, putting her in the legs too.
Smell cut, you can grab a toothpick.
Bind the chicken with cooking string and lubricate soft butter. Put in shape and bake in a preheated 200 degree oven until Browning.
Then reduce heat to 160 and bake until done – when you puncture the juice should be light.
If you suddenly start to burn, cover the chicken with foil.
Ready bird let stand for 15 minutes under foil and serve.