Baked chicken stuffed with buckwheat and mushrooms recipe with photos step by step

Ingredients

	Chicken carcass — 1.5 kg (with bones)
	Boiled buckwheat — 300 gr
	Onion — 200 gr (2 huge onions)
	White mushrooms or champignons — 170 gr
	Salt — 8 g
	Ground black pepper — 7 gr
	Ground red pepper — 2 gr
	Cardamom — 1 g
	Cinnamon — 1 g
	Sour cream — 100 g (you can 150)
	Soy sauce — 30 g (you can have 10)
	Garlic — 5 pieces (heads)
	Cloves and bay leaf — 1 piece in the sauce to break or put next to the chicken in a baking tray
	Foil — approximately 35-40 cm (can be done with a sleeve)
	Lettuce leaf — 6 pieces

The main ingredient in this dish is the filling of buckwheat with mushrooms, it is she who gives an unforgettable taste to the chicken.

300 gr Boiled buckwheat

200 g (2 huge onions) Onion

170 g White mushrooms or champignons

8 g Salt

7 gr ground black pepper

2 gr ground red pepper

1 g Cardamom

1 g Cinnamon

100 gr (can be 150) Sour cream

30 g (you can have 10) Soy sauce

5 pieces (heads) Garlic

break 1 piece into the sauce or put cloves and bay leaves next to the chicken in a baking tray

approximately 35-40 cm (can be done with a sleeve) Foil

6 pieces of lettuce leaf

The dish is very satisfying, it’s not fast to do, but it’s worth tinkering with. The result is stunning.

1.	Filling: boil buckwheat. Cut the onion into small cubes, fry with mushrooms in a frying pan until cooked. Mix buckwheat with onion-mushrooms.
2.	Peel the garlic heads from the upper husk, cut off the tops with a knife so that all the slices are opened.
3.	Preparing the chicken for stuffing: cut the carcass in half along the brisket, cut the loin from the spine on both sides. Find the bones from the wing to the back (shoulder blade), and from the shin to the ass (thigh) — cut them out. Wings, shin, spine will remain on the carcass.
4.	Stuffing the carcass: Prepare a needle with a thick thread, make a fastening at the neck of the chicken, start stitching until a small «pocket» is formed. We fill the carcass with stuffing in the course of filling it, we sew it up, grabbing it by the skin.
5.	Sauce: Carefully break sour cream and soy sauce until a homogeneous mixture is formed, lubricate the chicken abundantly from all sides.
6.	Frying: Put the carcass on a baking sheet, cover with garlic heads, cover with foil, leaving a small gap on one side (so that steam can escape).
7.	After 60-80 minutes, the chicken is ready. We take it out, form a beautiful feed: put lettuce leaves (green) under the carcass, put garlic around the carcass, also add mushrooms (fried in a frying pan).
8.	Bon Appetit!