Baked stuffed chicken with ham and cheese. Chicken stuffed with ham and cheese Cooking chicken with ham and cheese
- Wash the chicken, dry it, remove the skin, leave the legs and wings. Separate the chicken fillet from the bones, pass through a meat grinder, or use a blender. Soak the white loaf in milk and leave to swell. Cut the ham into strips or cubes. Grate hard cheese, chop any greens: parsley, dill, cilantro. Cut sweet red bell pepper into cubes.
- To prepare the filling, mix cooked minced chicken, squeezed out excess liquid from the loaf, cheese, ham, pepper, herbs, pour in raw eggs, milk or cream. Salt and pepper to taste.
- Salt and pepper the chicken skin inside and out, you can sprinkle it with cognac, and put the filling inside. Pinch the hole using toothpicks or sew it up. Lubricate the top of the carcass with mayonnaise, tie the legs and wings with thread so that the chicken retains its original shape.
- Prepare a baking sheet: grease the surface with vegetable oil or mayonnaise, place the chicken. Bake the stuffed chicken at a temperature of 160–180 degrees for 1.5 hours, pour over the broth or juice. 5-10 minutes before the end of cooking, add temperature, you should get a golden brown crust.
An old saying goes: “A bird on the table is a holiday in the house.” Indeed, it is difficult to imagine a modern feast without stuffed poultry!
INGREDIENTS
1 medium chicken
100 g ham
100 g hard cheese
2 eggs
3–4 tbsp. l. cream
4 slices white loaf
1 bell pepper
4 sprigs parsley
1/2 tbsp. milk
mayonnaise salt, pepper to taste
Wash the chicken, carefully remove the skin so that the tips of the legs and wings remain in the skin. 
Separate the chicken meat from the bones and grind in a meat grinder.
Soak the loaf slices in milk and leave to swell. Cut the ham into strips and the pepper into cubes. Grate the cheese on a coarse grater. Finely chop the parsley. Mix minced chicken, ham, cheese, bell pepper, herbs, and squeezed loaf. Add raw eggs, cream, salt and pepper.
Salt and pepper the inside of the chicken skin, and place the filling inside the chicken.
Sew up the hole or pin it with toothpicks. 
Lubricate the chicken with mayonnaise on top, pepper and lightly salt again. Tie the legs and wings with thread so that they do not spread out during baking.
Place the carcass on a baking sheet greased with vegetable oil. Bake at 160–180 °C for 1.5 hours. Periodically baste the top of the chicken with the juices released.
To get a nice crispy crust, turn up the heat 5-10 minutes before cooking.
Serve the dish hot or cold, cut into slices.
This is the most delicious chicken you can have. The chicken is so delicious that it’s very hard to stop, it’s simply a royal delight. This kind of chicken is usually served on a holiday table, but it’s also good for a family table. Surprise your loved ones and friends by preparing this chicken. Let's look at the ingredients and method of preparation:
Chicken Ingredients:
- Chicken - 1 pc.
- Salt,
- Ground pepper
- Mayonnaise
For the filling:
- Ham - 100 g,
- Hard cheese - 100 g,
- Raw eggs - 2 pcs.
- Cream - 3-4 tbsp. spoons,
- White loaf - 4 slices,
- Bell pepper - 1 pc.
- Parsley - 4 sprigs
- Ground pepper
Preparation of chicken with ham and cheese:
- Wash the chicken and remove the skin, leaving the legs and wings.
- Separate the chicken meat from the bones and grind in a meat grinder or chop using a blender.
- Soak the loaf in milk and leave to swell.
- Cut the ham into cubes or strips.
Grate the cheese on a coarse grater. - Finely chop the greens.
- Cut the pepper into cubes. For the filling: mix together minced chicken, squeezed loaf, ham, cheese, bell pepper, herbs, add raw eggs, cream or milk, salt and pepper to taste.
- Salt the chicken skin, pepper inside and out, and place the filling inside the chicken.
- Sew up the hole or pin it with toothpicks.
- Grease the top of the chicken with mayonnaise, tie the legs and wings with thread (so that the chicken retains its natural shape).
- Grease a baking sheet with mayonnaise or vegetable oil and place the chicken.
- Bake the galantine at moderate heat (160-180) for 1.5 hours, periodically basting with the released juice or broth.
- 5-10 minutes before it’s ready, turn up the temperature to get a nice crispy crust.
You can serve it cold or hot, cutting the chicken into slices.
Bon appetit everyone!!!
Wash the chicken and remove the skin, leaving the legs and wings (how to remove the skin from chicken, see the detailed photo recipe “Chicken Stuffed with Pancakes”).
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 pepper and put it in the refrigerator.
Separate the chicken meat from the bones and grind in a meat grinder or chop using a blender.
Soak the loaf in milk and leave to swell.
Cut the ham into cubes or strips.
Grate the cheese on a coarse grater.
Wash the greens, dry and finely chop.
Cut the pepper into cubes.
For fillings.
Combine in a bowl: minced chicken, squeezed loaf, ham, cheese, bell pepper, herbs, add raw eggs, cream or milk, salt and pepper to taste.
Fill the chicken skin with the filling, but not too tightly so that the skin does not burst during baking.
Sew up the hole or pin it with toothpicks.
Grease the top of the chicken with mayonnaise, tie the legs and wings with thread (so that the chicken retains its natural shape).
Grease a baking sheet with mayonnaise or vegetable oil and place the chicken.
Bake the chicken for 60-80 minutes at 180°C.
You can serve it cold or hot, cutting the chicken into slices.
This oven-baked chicken stuffed with meat, ham and prunes will not leave any man indifferent. It turns out very tasty and beautiful, full of protein, and besides, this recipe is where you can demonstrate your culinary talent. By the way, cooking stuffed chicken is not that difficult, and with my step-by-step photos it won’t be difficult at all. So, let's go to the kitchen to prepare this miracle.
Ingredients:
(1 stuffed chicken)
- 1 large chicken carcass (2.5-3 kg)
- 300-400 gr. ham
- 300 gr. chicken pulp
- 10 pcs. prunes
- 50 gr. nuts (optional)
- 1 egg
- chicken seasoning
- vegetable oil
- We need one large chicken carcass.
- First, wash the chicken under running cold water, then place it “butt up” so that the water drains.
- The next step is to remove the skeleton. How to remove the backbone from a bird is described in great detail, with step-by-step photos.
- This recipe differs from preparing galantine precisely in that only the bones are removed, the meat remains. Thanks to this, the stuffed chicken retains its natural shape, in addition, if desired, guests can choose pieces with filling, or they can choose only chicken meat. Thus, for everyone there will be a favorite tidbit))).
- After removing the bones, we will get this “flat” chicken carcass.
- We make a mixture of salt and seasoning for chicken (we use finely ground, natural seasoning, without salt or flavor improvers). Salt 1.5 tbsp. spoons and the same amount of seasoning. Pour in some vegetable oil.
- Rub the mixture onto the chicken inside and out. Place the chicken in the refrigerator for at least half an hour so that the meat is saturated with spices.
- In the meantime, let's prepare the filling for our stuffed chicken. For the filling we need good quality ham, some chicken pulp (I buy one extra large chicken breast), prunes and nuts.
- We cut the ham into fairly large pieces. Cut raw chicken flesh.
- We pre-steam the prunes or, alternatively, infuse them in cognac for half an hour.
- We add nuts as desired, you can use walnuts, but it tastes much better with almonds.
- Mix ham, chicken, prunes and nuts. Fill the filling with beaten egg. The egg will bind the filling as it cooks.
- Take the chicken out of the refrigerator. To prevent the filling from coming out, be sure to sew up the neck or secure it with wooden toothpicks.
- We stuff the chicken, trying to distribute the filling so that the bird does not lose its natural shape. There is no need to make a balloon out of it)))
- Sew up the chicken; it’s easier and faster to use toothpicks.
- Place the stuffed chicken on a baking sheet greased with vegetable oil. The legs and wings can be wrapped in foil to prevent them from burning. We tie the legs with thread.
- In principle, our culinary masterpiece can already go into the oven, but it’s not good for the space on the baking sheet to be empty, so we put the potatoes next to the chicken.
- Place the baking sheet with potatoes and stuffed poultry in a well-heated oven. Bake the chicken for 2 hours at a temperature of 180-200 degrees.
- To prevent the breast from burning, you can also cover it with foil, then remove it so that the skin browns.
- We check readiness with a metal pin. If the pin goes in easily and clear liquid oozes from the hole, then the bird is ready.
- Place the rosy and aromatic chicken on a dish. When it cools down a little, cut it into strips with a sharp knife.
- We proudly serve the chicken stuffed with ham. This dish can be served either hot or cold.
