Ingredients:
- Chicken - 1.5 kg.
- buckwheat in finished form - 5 tbsp.
- Champignons - 3-4 pcs.
- Onions Rust - 1 pc.
- Tomato ketchup and paste - 1 tbsp.
- honey - 1 tsp.
- Dry garlic - 1 tsp.
- Paprika, black pepper, salt
- vegetable oil for frying
Cooking method:
Prepare all ingredients.
Boil in advance buckwheat in salted water until ready.
The chicken is well rinsed under running water, especially inside.
To coat with a paper towel.
Cut the tail.
Grasp salt inside and outside.
Onions cut into cubes.
Cut mushrooms on the plates, then on cubes.
Finely do not cut.
Let's make a stuffing for stuffed chicken more appetizing.
To do this, to lay onions to lay onions in a ringer.
Fry on medium heat before softening and golden color.
Next add mushrooms.
Sweet and pepper to taste.
Frying about 5 minutes, during this time, vegetables will connect their smells and tastes.
Then add the finished boiled buckwheat and mix.
Heat under the lid on low heat 2-3 minutes.
Filling for chicken is ready, it remains to make a coating.
In a shallow bowl, mix dry seasonings among themselves.
I have a dry garlic here, paprika sweet, black pepper.
You can still add here to the seasoning for chicken.
Everyone, as they say, individually.
Next, add tomato ketchup or tomato paste.
Mix.
Then add honey.
To stir thoroughly.
Farming with chicken filling.
Secure the toothpicks to the skin so that buckwheat falls.
Ship the chicken in the heat-resistant shape.
The dish will give a lot of juice, so the form is better to take with high sidelights.
Half coating to smear in all visible places the skin of chicken.
Foil to wind the wings and the shin of the chicken.
And remove into the heated oven for 1 hour.
After the time expires, take out the chicken out of the oven.
Top to deceive the reptiles.
Send back to the oven for 30-40 minutes.
Focus on a beautiful and appetizing crust from above.
Baked chicken in the finished form is obtained juicy, fragrant, with a delicate and satisfying garnish.
Cut the chicken into pieces and serve along with buckwheat.
Try to cook and you.
We are confident that your home and guests will appreciate this recipe! Bon Appetit!