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 Chicken Stuffed with Ham and Vegetables Recipe
I love this recipe for its versatility. You can add any product you like to the filling. You can even use a ready-made frozen vegetable mixture. If you use vegetables that contrast in color, you will get a very bright and festive dish. The amount of vegetables for the filling is optional and depends on your preferences. The dish can be served as a main hot or cold snack. You don't have to bake the bird. If you stick to proper nutrition, then you can cook for a couple.
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes
Cuisine Swedish Cuisine
Keyword For Experienced, Medium
Cook Time 30 minutes
Servings
Ingredients
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes
Cuisine Swedish Cuisine
Keyword For Experienced, Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. For the filling, it is better to take a medium-sized bird, it will be easier to cut it into portions.
    For the filling, it is better to take a medium-sized bird, it will be easier to cut it into portions.
  2. From the side of the legs, begin to separate the skin from the meat, cutting it if necessary with a sharp knife. In the shin area, cut the bones with a knife, leaving part of the joints on the skin. Leave the wings intact, separating the bones in the shoulder joints. When performing this manipulation, try not to violate the integrity of the skin. Wash the skin well and dry it with a paper towel.
    From the side of the legs, begin to separate the skin from the meat, cutting it if necessary with a sharp knife. In the shin area, cut the bones with a knife, leaving part of the joints on the skin. Leave the wings intact, separating the bones in the shoulder joints. When performing this manipulation, try not to violate the integrity of the skin. Wash the skin well and dry it with a paper towel.
  3. Separate the meat from the bones. Bones are not required, they can be left to make broth. The removed meat is twisted in a meat grinder into minced meat together with onions and garlic fried in butter and a piece of bread soaked in cream.
    Separate the meat from the bones. Bones are not required, they can be left to make broth. The removed meat is twisted in a meat grinder into minced meat together with onions and garlic fried in butter and a piece of bread soaked in cream.
  4. Add the selected vegetables to the minced meat: diced carrots and bell peppers, frozen green peas and string beans, mushrooms and whole olives. Add the ham cubes, salt and spices. Mix everything thoroughly.
    Add the selected vegetables to the minced meat: diced carrots and bell peppers, frozen green peas and string beans, mushrooms and whole olives. Add the ham cubes, salt and spices. Mix everything thoroughly.
  5. Spread out the skin of the bird and fill it with the prepared filling. It is not necessary to fill the shell tightly, it may burst when baking. Fix all the places of breaks and holes with wooden toothpicks.
    Spread out the skin of the bird and fill it with the prepared filling. It is not necessary to fill the shell tightly, it may burst when baking. Fix all the places of breaks and holes with wooden toothpicks.
  6. To get an appetizing crust, lubricate the stuffed bird with a mixture of paprika, dry garlic powder and vegetable oil. Bake in a preheated 180 degree oven until an appetizing brown crust. When serving, do not forget to take out the toothpicks.
    To get an appetizing crust, lubricate the stuffed bird with a mixture of paprika, dry garlic powder and vegetable oil. Bake in a preheated 180 degree oven until an appetizing brown crust. When serving, do not forget to take out the toothpicks.
  7. Bon appetit)
    Bon appetit)
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