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Print Recipe
Chicken Stuffed with Pumpkin and Raisins Recipe
A delicious dish for a festive feast. Chicken stuffed with spicy pumpkin with raisins and garlic-orange flavor. Chicken meat turns out to be very soft, juicy and tender. Cooking such a chicken is not troublesome, a food processor will cope very quickly with the preparatory work (cooking fragrant oil and slicing vegetables for minced meat). The chicken itself is baked in the sleeve. It remains only to wait for the end of cooking, and serve the ruddy chicken with a spicy side dish.
Cook Time 90 minutes
Servings
Ingredients
Garlic and orange butter:
Stuffed chicken:
Cook Time 90 minutes
Servings
Ingredients
Garlic and orange butter:
Stuffed chicken:
Instructions
  1. Products for the preparation of fragrant butter:
    Products for the preparation of fragrant butter:
  2. Place a chopping knife in the bowl of the food processor, put butter in the bowl (from the refrigerator) + peeled garlic + salt + orange zest + paprika. Mix all the products into a homogeneous mass.
    Place a chopping knife in the bowl of the food processor, put butter in the bowl (from the refrigerator) + peeled garlic + salt + orange zest + paprika. Mix all the products into a homogeneous mass.
  3. Put the garlic and orange oil on a 1 cm thick plastic wrap, wrap it and put it in the freezer. Cut the frozen butter into cubes, put it in a container and put it back in the freezer. To prepare the recipe, you will need quite a bit of fragrant oil. Store the remaining butter in the freezer, perhaps the recipe will repeat (there are many holidays ahead), or add butter to cutlets (both meat and fish).
    Put the garlic and orange oil on a 1 cm thick plastic wrap, wrap it and put it in the freezer. Cut the frozen butter into cubes, put it in a container and put it back in the freezer. To prepare the recipe, you will need quite a bit of fragrant oil. Store the remaining butter in the freezer, perhaps the recipe will repeat (there are many holidays ahead), or add butter to cutlets (both meat and fish).
  4. Products for the preparation of the main dish:
    Products for the preparation of the main dish:
  5. Place the dicing attachment in the bowl of a food processor and chop the peeled vegetables: pumpkin, carrot and onion.
    Place the dicing attachment in the bowl of a food processor and chop the peeled vegetables: pumpkin, carrot and onion.
  6. Heat the olive oil in a frying pan, put the vegetables in the heated oil, stir, add the raisins, put the vegetables under the lid for 5 minutes (no more). Vegetables should be raw, add salt and pepper to taste, add cinnamon and nutmeg, mix, let the vegetables cool down a little.
    Heat the olive oil in a frying pan, put the vegetables in the heated oil, stir, add the raisins, put the vegetables under the lid for 5 minutes (no more). Vegetables should be raw, add salt and pepper to taste, add cinnamon and nutmeg, mix, let the vegetables cool down a little.
  7. While the vegetables are cooling, prepare the breadcrumbs. Replace the attachment in the food processor with a carving knife. In a bowl, break a couple of slices of wheat bread into large chunks, chop the bread into crumbs (not very small).
    While the vegetables are cooling, prepare the breadcrumbs. Replace the attachment in the food processor with a carving knife. In a bowl, break a couple of slices of wheat bread into large chunks, chop the bread into crumbs (not very small).
  8. Add the breadcrumbs to the cooled vegetables and mix.
    Add the breadcrumbs to the cooled vegetables and mix.
  9. Prepared chicken (pre-wash and dry, both outside and inside), lubricate the inside with garlic and orange oil, add a little salt, fill tightly with minced vegetables. We fix the hole with wooden toothpicks, additionally tighten the cooking cord, grabbing the shins. Just attach the wings to the chicken carcass with toothpicks. Use a cooking cord to tie the base on top (you can cut off the excess skin). In the fleshier parts of the chicken (breast, thighs and shins), make small incisions with a thin knife, fill the recesses with garlic and orange oil. Brush the chicken on all sides with the remaining butter and add a little salt.
    Prepared chicken (pre-wash and dry, both outside and inside), lubricate the inside with garlic and orange oil, add a little salt, fill tightly with minced vegetables. We fix the hole with wooden toothpicks, additionally tighten the cooking cord, grabbing the shins. Just attach the wings to the chicken carcass with toothpicks. Use a cooking cord to tie the base on top (you can cut off the excess skin). In the fleshier parts of the chicken (breast, thighs and shins), make small incisions with a thin knife, fill the recesses with garlic and orange oil. Brush the chicken on all sides with the remaining butter and add a little salt.
  10. Put the chicken in a baking sleeve and place the orange slices around the edges of the chicken (the zest was used to make butter, and cut the remaining orange into rings). Bake the chicken at 200°C for about 1 hour. When the chicken is ready, let it stand in the oven for another 30-40 minutes.
    Put the chicken in a baking sleeve and place the orange slices around the edges of the chicken (the zest was used to make butter, and cut the remaining orange into rings). Bake the chicken at 200°C for about 1 hour. When the chicken is ready, let it stand in the oven for another 30-40 minutes.
  11. Cut the sleeve, remove all toothpicks and laces, cut the chicken from the bottom along the breast, on which it would be convenient to apply a side dish. Transfer the finished chicken to a platter and serve it to the festive table.
    Cut the sleeve, remove all toothpicks and laces, cut the chicken from the bottom along the breast, on which it would be convenient to apply a side dish. Transfer the finished chicken to a platter and serve it to the festive table.
  12. Enjoy your meal! Festive treats!
    Enjoy your meal! Festive treats!
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