Chicken with buckwheat in the oven. Chicken stuffed with buckwheat in the oven Chicken thighs in a sleeve with buckwheat

Using familiar products, you can create a lot of delicious dishes. Buckwheat with chicken in the oven is being prepared different ways. By changing your cooking tactics, you can enjoy a new delicious dish every day: serve it under a crust of cheese, make the most tender stuffed chicken, serve it like a merchant, or simply bake it in the oven.

During baking, chicken juices soak in buckwheat, making it juicy and pleasant to the taste. And chicken meat according to this recipe comes out with appetizing crust cheese.

Ingredients:

• onion – 1 head;
• chicken drumstick – 1000 g;
• sunflower oil;
• sour cream – 270 ml;
• hot salted water – 370 ml;
• cheese – 170 g;
• buckwheat – 2 cups;
• garlic – 5 cloves;
• khmeli-suneli;
• salt.

Preparation:

1. Turn the oven on to 180 degrees in advance.
2. Rinse buckwheat with water. Dry.
3. Grease a baking sheet with oil.
4. Distribute the cereal.
5. Peel and chop the onion and garlic.
6. Cover the sliced ​​buckwheat.
7. Rub the chicken with seasoning. Place on a baking sheet.
8. Coat chicken with sour cream.
9. Pour in boiling water.
10. Grate the cheese on a fine grater. Sprinkle sour cream on top.
11. Place in the oven.
12. Serve after an hour.

Cooking with cheese crust

If you want to cook quickly and without hassle tasty dish, this is exactly that recipe. Cereals, soaked chicken juice, it turns out to be especially tender in taste, and cheese crust will retain everything useful and nutritious that is contained in the products.

Ingredients:

• cheese – 370 g;
• mayonnaise – 200 ml;
• chicken - medium carcass;
• garlic – 5 cloves;
• buckwheat – 2 cups;
• bulb;
• salted boiling water – 2 cups;
• sour cream – 200 ml;
• hops-suneli - 1 teaspoon.

Preparation:

1. Turn on the oven, selecting a temperature mode of 180 degrees.
2. Use a silicone brush to grease the baking sheet, dipping it in oil.
3. Wash the buckwheat and place it on a baking sheet.
4. Chop the onion.
5. Chop the garlic.
6. Sprinkle the chopped produce onto the cereal.
7. Cut up the washed chicken.
8. Place on buckwheat.
9. Sprinkle with suneli hops.
10. Mix sour cream with mayonnaise. Distribute over meat.
11. Pour boiling water over it.
12. Grate the cheese on a coarse grater.
13. Sprinkle on top of chicken.
14. Place in the oven.
15. After an hour, a beautiful golden-colored crust will form on the surface. The dish can be taken out.

Chicken stuffed with buckwheat, baked in the oven

The most simple products will take on an original shade thanks to the chicken stuffed with buckwheat. The carcass takes on a festive look, and the filling, combined with vegetables, will turn out juicy and crumbly.

Ingredients:

• sour cream – 220 g;
• chicken – 1 -1.3 kg;
• buckwheat -1 cup;
• dill;
• onions – 2 pcs.;
• carrots – 1 pc.;
• garlic – 6 cloves
• salt;
• pepper.

Preparation:

1. Boil buckwheat.
2. Preheat the oven (190 degrees).
3. Remove the skin from the onion and chop it.
4. Grate the carrots.
5. Chop the garlic.
6. Place onions and carrots in a frying pan and simmer.
7. Mix with buckwheat.
8. Mix sour cream with garlic.
9. Rinse the carcass, sprinkle with salt and pepper. Coat sour cream sauce.
10. Place the filling inside.
11. Use toothpicks to secure the skin.
12. Cook for an hour and a half.

For the perfect taste, opt for a steamed or chilled carcass. This meat has a more tender texture, which is preserved in ready-made food.

Large birds weighing more than 1.5 kg should not be taken, they will be too fatty and tough.

Like a merchant

Chicken baked with buckwheat in the oven according to this recipe turns out especially crumbly. Appetizing and hearty dish It is very easy to prepare, and the result will please all family members.

Ingredients:

• chicken fillet – 750 g;
• water – 3 glasses;
• buckwheat – 600 g;
• vegetable oil – 5 tbsp. spoon;
• onion – 3 heads;
• tomato paste – 3 tbsp. spoons;
• carrots – 3 pcs.;
• garlic – 2 cloves;
• salt;
• black pepper.

Preparation:

1. Wash the fillet and dry it using a paper towel.
2. Remove foreign impurities from the cereal. Rinse. The water needs to be changed several times. As a result, the liquid should remain transparent.
3. Drain the water. Place buckwheat on a paper towel. Dry.
4. Cut the carrots into thin strips.
5. Remove the husks from the onions and cut into large pieces.
6. Cut the chicken into small pieces.
7. Heat a frying pan, add oil. Fry the fillet, add salt and sprinkle with pepper.
8. When a golden crust appears on the meat, add onion and fry.
9. Add carrots.
10. Place the roast in a heat-resistant container.
11. In a bowl, stir water with tomato paste and salt. Pour over meat.
12. Place buckwheat and chopped garlic. Mix.
13. Place in the oven. 180 degree mode.
14. Serve after an hour.

Stuffed chicken with buckwheat and mushrooms

The taste of the chicken depends on the marinade in which the meat must be kept. If possible, leave the product in the marinade overnight. Chicken stuffed with buckwheat is a good option for a festive table or dinner in a relaxed family atmosphere.

Ingredients:

• chicken - carcass;
• black pepper – 0.5 teaspoon;
• boiled wild or forest champignons – 300 g;
• turmeric – 0.5 teaspoon;
• onion – 1 pc.;
• curry – 0.5 teaspoon;
• mayonnaise – 7 tbsp. spoon;
• soy sauce – 3 teaspoons;
• buckwheat – 0.5 cups;
• mustard – 1 teaspoon;
• garlic – 3 cloves;
• salt.

Preparation:

1. Peel the garlic, chop.
2. Pour mayonnaise into the bowl, add garlic and mustard. Pour soy sauce. Stir.
3. Rinse the chicken and rub with the mixture.
4. Leave for at least two hours.
5. Boil or steam buckwheat.
6. Chop the mushrooms.
7. Chop the onion. Stir in mushrooms.
8. Place the mushrooms and onions in a frying pan with oil and fry.
9. Add salt. Sprinkle with pepper. Add buckwheat. Mix.
10. Place the mixture inside the carcass. Secure the edges with toothpicks.
11. Take a baking sleeve. Place chicken. If you don’t have a sleeve, you can cook in a cast iron duck pot. However, in the sleeve the meat will be juicier.
12. Place in the oven, 190 degrees.
13. Cook for an hour and a half.

A recipe for chicken stuffed with buckwheat is a budget option to deliciously feed the whole family and guests, and also a wide field for culinary imagination. You can endlessly complicate the dish by changing the composition of the filling to your taste. For example, add fried mushrooms or prunes, vegetables or apples to buckwheat, or marinate the bird in your favorite sauce, coat it with sour cream, mayonnaise, etc.

Today we have a basic option without additives - chicken, stuffed with buckwheat in the oven. Recipe with step by step photos will help you understand all the details and intricacies of cooking. Although there is nothing complicated here, you need to prepare the filling, stuff the chicken and bake in the oven until cooked. You will get two dishes at once: juicy chicken meat and a fragrant side dish.

Ingredients

• chicken 1 pc.
• mixture of ground peppers 0.5 tsp.
• garlic 1 tooth.
• ground sweet paprika 1 tsp.
• soy sauce 2 tbsp. l.
• tomato paste 0.5 tbsp. l.
• vegetable oil 0.5 tbsp. l.
• lemon juice 1 tbsp. l.

For filling

• buckwheat 1 tbsp.
• water 2 tbsp.
• salt 0.5 tsp.
• butter 20 g
• sunflower oil 2 tbsp. l.
• onion 1 PC.
• carrots 1 pc.

How to cook chicken stuffed with buckwheat in the oven

1. First you need to marinate the bird. If you have frozen, defrost it in the refrigerator or at room temperature (but not in water!). I have a large chicken weighing 2 kg, the meat is chilled, so I just washed the carcass and dried it with a paper towel. In the tail area, I removed the coccygeal gland - it can give off an unpleasant odor when baked.
2. 
   For the marinade, I combined soy sauce, tomato paste, lemon juice and vegetable oil, added garlic, passed through a press (no need to add salt, since soy sauce itself is quite salty). Rub the chicken thoroughly on all sides and set aside to marinate at room temperature. If you don’t have any of the ingredients or don’t have enough time to prepare a complex marinade for chicken, you can simply rub it on all sides with salt, pepper and grease with sour cream or homemade mayonnaise
3. 
   While the meat is marinating, it's time to prepare the filling. First I cooked buckwheat porridge. I sorted through and washed the cereal, poured it into boiling, lightly salted water. Cooked for 20 minutes until fully cooked. Added a small piece to the prepared buckwheat porridge butter for flavor and friability.
4. 
   I prepared the frying separately. Sauteed diced onions in vegetable oil. Then I added carrots, chopped on a coarse grater, to the pan and fried for another 5-7 minutes until golden brown.
5. 
   I combined and mixed the buckwheat porridge and frying, and adjusted the amount of salt to taste. The result was a crumbly filling.
6. 
   All that's left is to stuff the chicken. I stuffed it quite tightly, since the porridge is already completely prepared and will not swell during baking. For a 2-kilogram chicken, all the filling was used, without any residue.
7. 
   I sewed up the hole with a needle and thread - you can use a special culinary thread, or you can use regular white thread.
8. 
   Place it in a heat-resistant form, breast side up. Covered the top with foil in case the chicken stuffed with buckwheat starts to brown too much in the oven. I brushed the top with the remaining marinade. I sent it to bake at 180 degrees for 1 hour and 30 minutes - the cooking time directly depends on the weight of the carcass. Readiness is checked simply: you need to pierce it with a knife to the bone, if clear meat juice is released, then the bird is ready.
9. 
   Then I removed the foil, poured over the juice and baked for another 15 minutes until the chicken was nicely browned (I only wrapped the wings so they wouldn’t burn).
10. Appetizing, juicy and very delicious chicken stuffed with buckwheat, ready. All that remains is to remove the threads, and you can serve it to the table immediately in the heat of the moment. fresh vegetables and greens. It turned out to be a two-in-one dish, as promised: meat and side dish at the same time. Bon appetit!

The combination of buckwheat and chicken is nourishing, tasty and healthy. If you bake these products together in the oven, you will get an excellent nutritious lunch option. Buckwheat with chicken in the oven always turns out juicy and tender.

Sour cream will add special tenderness to the treat. 2 large spoons will be enough. Other ingredients: half a large carrot, 620 g chicken, 1 tbsp. buckwheat, onion, 2 tbsp. filtered water, salt, spices.

1. To make the dish as rich as possible bright taste, you should first sauté all the chopped vegetables in butter. If you don't have time for this step, you can use them raw.
2. The buckwheat is washed well, combined with frying and placed in an oven dish. The dishes should be deep enough.
3. Chicken pieces are washed and rubbed with spices. Next, they are laid out tightly on top of the cereal with vegetables.
4. The ingredients are poured with salted water and sour cream.
5. The dish is cooked for 40 minutes at medium temperature in the oven.

Among the seasonings for the treat under discussion, for example, a mixture of colored peppers and suneli hops would work well.

Cooking with cheese crust

We can say that the crust is made from hard cheese Here it plays the role of foil - it prevents the juices of the dish from evaporating. Ingredients: medium chicken carcass, cheese to taste, 2 tbsp. buckwheat, a couple of large spoons of sour cream and the same amount of mayonnaise, garlic to taste, 60 g of hard cheese, salt, onion.

1. All washed cereals are immediately poured into an oiled pan.
2. Place fresh onion cubes and crushed garlic on top.
3. Next, lay out the salted pieces of chicken.
4. The products are generously coated with a mixture of mayonnaise and sour cream.
5. 2-2.5 tbsp is poured on top. hot salt water.
6. All that remains is to generously sprinkle all the products with grated cheese and bake the treat for about 70 minutes at medium temperature.

You can choose any aromatic herbs for the dish under discussion according to your taste. For example, Italian chicken mixture.

Stuffed chicken in the oven

Today there are many filling options for stuffed chicken. But buckwheat comes first on the list of the most satisfying, tasty and at the same time economical. Ingredients: 1 chicken, clove of garlic, 2 large spoons of soy sauce, half a glass of vegetable oil and a piece of butter, onion, 2 tbsp. filtered water, a mixture of peppers, a large spoon lemon juice And tomato paste, carrot, 1 tbsp. Greek How to prepare chicken baked with buckwheat in the oven according to this recipe is described below.

1. First, the bird is rubbed with a mixture of soy sauce, vegetable oil, freshly squeezed lemon juice, chopped garlic and colored peppers. Let it sit at room temperature for a couple of hours.
2. Buckwheat porridge is cooked according to the chosen recipe. The product is prepared in salted water. At the very end, butter is added to make the cereal more crumbly.
3. Vegetable frying is prepared separately. Fried vegetables combine with ready-made buckwheat porridge.
4. All that remains is to stuff the marinated chicken carcass with the filling. The hole is sewn up with thread. You can use both culinary and regular thread.
5. The bird is baked in a heat-resistant form for about 90 minutes in a hot oven. It is placed in the mold with the breast up and wrapped in foil.

If you want to get chicken with a crust, then 15 minutes before the dish is ready, you can remove the shiny coating from the carcass. No additional side dish is required for the treat.

Like a merchant

This recipe produces a kind of “buckwheat pilaf.” During the baking process, the cereal is soaked in poultry juices, making it especially tender and aromatic. Ingredients: 1 cup buckwheat, 2 times hot filtered water, 420 g chicken fillet, one large carrot and onion, garlic, 2 large spoons of ketchup, a piece of butter, any dry seasonings.

1. Small pieces of chicken are fried well in any fat. First, only the meat is cooked, and then along with chopped vegetables. You can immediately add crushed garlic to the frying.
2. The cereal is carefully sorted and washed.
3. The roast is placed in a heat-resistant form. Pieces of poultry are distributed on top. There is no need to mix products.
4. You can sprinkle the ingredients nutmeg and any seasoning for chicken.
5. Ketchup is diluted in hot water. The liquid is salted and poured into the mold.
6. The food will be cooked until all the water has boiled away.
7. Melted butter is added to the resulting dish. Only after this the ingredients are mixed.

You can complement the dish with a variety of vegetables. For example, not only onions and carrots, but also red sweet peppers.

Stuffed chicken with buckwheat and mushrooms

For stuffing whole carcass poultry, you can add not only buckwheat, but also champignons. You will need to take 220 grams of mushrooms. Other ingredients: chicken carcass, 1 tbsp. dry buckwheat, onion, any seasonings, carrots, salt.

1. First, the chicken is washed well not only outside, but also inside. When the carcass is dry, it is rubbed with salt and any seasonings. Under cling film in the cold, the chicken will marinate for a couple of hours.
2. At this time you can prepare the filling. Boil buckwheat in salted water. As a result, it should be slightly undercooked.
3. Onions and carrots are fried in hot oil. When the vegetables become soft, pieces of mushrooms are added to them. Together, the ingredients are fried for another 8-9 minutes.
4. Mushrooms and vegetables are mixed with ready-made buckwheat.
5. The filling is placed in the marinated carcass. The hole is secured with toothpicks.
6. Cook chicken stuffed with buckwheat in the oven for 70-90 minutes.

Periodically, the bird needs to be watered with the secreted fat. If the owner is not confident in the quality of her work oven, you can play it safe with foil or a baking sleeve.

This dish has other benefits as well. It can be prepared for every day and safely served to children. Even kids who usually refuse buckwheat porridge will eat it with pleasure. You can serve such a bird to festive table to provide a satisfying and tasty meal for guests.

The calorie content of chicken is low, and buckwheat, as you know, is included in the list of porridges for dietary nutrition. So everyone can eat the dish, without risk to the figure and with great surprise: “Well, how did she manage to turn an ordinary chicken or leg and simple cereal into cooking masterpiece?. Let's try!

Subtleties of cooking

Here we will talk about the nuances that are usually not included in the recipe for chicken in the oven with buckwheat. But the taste and attractive appearance of the final product depend on their compliance.

• Choose a fresh carcass. Steamed or chilled meat has a delicate texture that will remain in the finished dish. You should not expect such a result from a defrosted bird.
• Use a medium sized chicken. Large ones will be harsh and too greasy. And birds weighing up to 1.5 kg have an ideal balance of meat and fat, which creates a rich and harmonious taste.
• Remove excess fat from the carcass. It is located in the abdominal cavity and also in the tail. During cooking, it will melt and nourish the filling. To prevent this from happening, cut off the tail and carefully separate the fat layers from the meat.
• Marinate the carcass before stuffing. This way you will make not only the filling, to which spices are usually added, tasty, but also the meat itself. And your chicken stuffed with buckwheat in the oven will turn out perfect. As a marinade, use sour cream sauce with garlic, mayonnaise, vegetable oil with paprika, oregano, coriander, and other herbs. In each case, it is formed new taste meat.
• Brush the chicken with salt just before stuffing.. The presence of salt in the marinade will make the carcass dry during baking. Don’t forget to salt it inside too, so that the meat there doesn’t turn out bland.
• Use a cooking sleeve, foil or cook in a special bag. Baking under the “lid” prevents the evaporation of liquid. But the chicken turns out to be stewed, especially in the sleeve in which it boils in own juice. To dry it, cut the polyethylene 20 minutes before the carcass is ready. And to get exceptionally fried and crispy meat, do not cover it with anything.
• Stuff a whole chicken with stuffing if this is your first time.. There are recipes that recommend separating the carcass from the bones or putting buckwheat into the skin and mixing it with the fillet. This is not suitable for beginners! To keep the shell intact, you will have to practice.

Technique for removing the entire skin. Place the carcass on the cutting board with its belly facing you. Remove the fat, take a knife and carefully trim the skin near the edge. Here it is especially thick and will not tear. Push the knife deeper with the flat side of the knife to loosen the skin on the breast. Turn the carcass over and do the same on the back. Cut the chicken drumstick off at the joint and turn it inside out. The carcass will have a thigh and a drumstick in the skin. Treat the other thigh in the same way. Begin to pull the skin upward, cutting the films with a knife. At the very top, separate the wings from the joints. You will get a whole skin with wings and legs inside.

Classic recipe

Despite the simplicity of preparation and the “no frills” ingredients, this chicken stuffed with buckwheat in the oven turns out amazingly tasty. Its crust will be crispy after cooking. To make it soft, just brush it with sour cream sauce. And thanks to the vegetables, the filling is much more interesting than ordinary porridge.

You will need:

• chicken carcass - 1 pc.;
• buckwheat - 1 glass;
• onion - 2 medium heads;
• garlic - 6 cloves;
• sour cream - 200 g;
• carrots - 1 pc.;
• greenery;
• salt pepper.

Preparation

1. Boil the buckwheat until half cooked.
2. Finely chop the onion and carrots. Chop 2 cloves of garlic, mix with vegetables, fry for 5 minutes.
3. Mix buckwheat and vegetables.
4. Mix sour cream with the remaining chopped garlic.
5. Rub the carcass with salt and pepper, brush with sour cream sauce. Place the filling inside. Seal the skin.
6. Bake for 1.5 hours at 180°.

Good for filling crumbly buckwheat. This is obtained when using a 1:2 ratio, that is, for a glass of cereal we take two glasses of water. There is no need to boil it until it is completely cooked, since buckwheat itself reaches “standard” at high temperatures. This saves time, allowing you to assemble the chicken and filling together in literally 30 minutes.

Recipes with original fillings with photos

We offer solutions on how to cook chicken in the oven with buckwheat, with a richer filling. This dish can also be served at a festive table, because both its appearance and taste will be excellent. Mushrooms and chicken giblets can be used as an addition to cereal. Chicken liver goes perfectly with buckwheat.

With buckwheat and mushrooms

The original taste of the meat is formed by the marinade, in which you can keep the carcass longer. If possible, marinate it overnight. If not, wait at least a couple of hours.

You will need:

• chicken carcass - 1 pc.;
• mushrooms (oyster mushrooms, champignons) - 300 g;
• onion - 1 large head;
• buckwheat - ½ cup;
• garlic - 2 cloves;
• homemade mayonnaise - 5 tbsp. spoon;
• mustard - 1 teaspoon;
• soy sauce - 1.5 tbsp. spoons;
• spices (curry, turmeric, black pepper) - ½ teaspoon each;
• salt.

Preparation

1. Mix mayonnaise, chopped garlic, soy sauce, mustard. Rub the carcass and leave to marinate.
2. Boil the buckwheat, cool.
3. Wash and chop the mushrooms.
4. Chop the onion and mix with mushrooms.
5. Fry until done, add spices and salt.
6. Mix buckwheat with mushroom mass, place the filling inside the carcass. Secure it with toothpicks. Place the carcass in a roasting sleeve.
7. Bake for 1 hour at 180°, cut the sleeve and bake for another 20 minutes.

You can bake chicken without the sleeve, but then the meat will turn out drier.

With liver

This recipe for stuffed chicken in the oven is especially satisfying and very tasty. Buckwheat filling with giblets can also be used as an independent dish, but it’s more interesting this way! It suggests peeling the skin from the carcass and placing the stuffing inside the skin. Then the cereal is also combined with the fillet, and during the meal there will not be a single bone in the dish. If you don’t have the time or desire to remove the skin, put the stuffing inside the whole chicken.

You will need:

• chicken carcass - 1 pc.;
• buckwheat - 1 glass;
• chicken liver - 600 g;
• carrots - 2 pcs.;
• onion - 2 heads;
• egg - 3 pcs.;
• garlic - 1 small head;
• ground coriander - 1 teaspoon;
• salt pepper.

Preparation

1. Boil the buckwheat.
2. Remove the skin from the chicken.
3. Separate the meat from the bones and cut into cubes.
4. Chop the garlic, mix with meat, add salt and pepper.
5. Chop carrots, onions, fry. Add chopped liver, fry for 10 minutes. Add coriander, simmer covered for 20 minutes.
6. Mix porridge, liver, meat. Add salt, 3 eggs, mix.
7. Place it in the skin and sew it up with thread.
8. Line the form parchment paper, lay out the “chicken”, cover with foil. Pour in 2 glasses of water.
9. Bake for 1.5 hours at 230°. Remove the foil and brown for 15 minutes.

If you are using a whole chicken rather than the skin for stuffing, first fry the meat in a frying pan and add garlic. And only then mix with porridge and liver. Baking temperature 180°, no need to add water.

The most simple ingredients, a minimum of preparation time, and your chicken with buckwheat in the oven will impress with its excellent taste. Please your loved ones with them!