Stuffed Chicken Recipe


  • a whole chicken
  • Salt
  • Black pepper

to cook

  • 1.5 liters of water
  • 1 teaspoon red chili powder
  • A little oil
  • a little salt

to fill in

  • 1 cup of bulgur or rice
  • Butter
  • Olive oil
  • Less than half a bunch of parsley
  • 1 teaspoon of black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried basil herb

For the inside pilaf

  • 2 cups bulgur or rice
  • 4 tablespoons of 100 grams of butter
  • 2 tablespoons of olive oil
  • peeled raw almonds
  • Salt
  • Black pepper

Preparation Of

Rub the chicken with salt and pepper. In and out, everywhere. Soak 1 glass of bulgur in 1 glass of boiled water with salt, butter and a little olive oil. Add finely chopped parsley and spices and mix. Stuff the chicken without being too tight and without too much space. Sew with kitchen string. Put boiling water in a large wide pot. Add ground pepper. Put the chicken. Add ground pepper to the chicken. Put the chicken. Sprinkle chili powder on the chicken. Close the lid of the pot and turn down the heat when it boils. From time to time, open the lid and pour the boiling water over it. Cook this way for 2 hours. Place the chicken on a baking tray lined with greaseproof paper. Rub it from the oil that accumulates on the water you boiled on it. Bake in the oven at 180 degrees until golden brown. For the stuffing, put butter and oil in the pan. When the butter melts, add the almonds and bulgur and fry them. Add the spices and salt. Add chicken broth. Drain and brew until the bulgur is soft. At the time of serving, fill the serving plate with the rice. Open the middle and put the chicken you cut the string. Enjoy your meal.

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