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

The calorie content of the chicken is low, and buckwheat, as you know, is included in the list of cereals for diet food... So everyone can eat the dish, without risking the figure and with great surprise: “Well, how did she get an ordinary chicken or chicken legs and plain cereal turn into cooking masterpiece? ". We will try!

The 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 observance.

• Choose a fresh carcass... Fresh or chilled meat has delicate texture, which will remain in ready dish... You should not expect such a result from a thawed bird.
• Use a medium sized chicken... A large one will be harsh and too oily. And birds weighing up to 1.5 kg have an ideal balance of meat and fat, which forms a rich and harmonious taste.
• Remove excess fat from the carcass... It is located in the abdominal cavity as well as 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... So you will make delicious not only the filling, which is usually added with spices, 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, a new taste meat.
• Brush the chicken with salt just before stuffing... The presence of salt in the marinade will keep the carcass dry during baking. Do not forget to salt it inside, so that the meat does not turn out to be bland there.
• Use a cooking sleeve, foil, or cook in a special bag... Roasting under the "lid" eliminates liquid evaporation. 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 for exceptionally deep-fried and crispy meat, don't cover it with anything.
• Stuff a whole chicken with a filling if you are doing this for the first time... There are recipes in which it is recommended to separate the carcass from the bones or put buckwheat into the skin, mixing with fillets. This is not suitable for beginners! It takes some practice to keep the shell intact.

The technique of removing the entire skin. Place the carcass on a cutting board, belly towards you. Remove the grease, take a knife and carefully trim the hide near the edge. Here it is especially thick and will not tear. Drive the knife deeper with the flat side to separate the skin on the breast. Flip the carcass over and go over the back in the same way. Cut off chicken drumstick along the joint and turn it out. The thigh will remain in the carcass, and the drumstick will remain in the skin. Treat the second thigh in the same way. Begin to pull the skin upward by cutting the films with a knife. At the very top, separate the wings from the joints. You will end up with whole skin with wings and legs inside.

Classic recipe

Despite the simplicity of preparation and the ingredients "no frills", this chicken, stuffed with buckwheat in the oven, it turns out amazingly tasty. Its crust will be crispy after cooking. To make it soft, just lubricate sour cream sauce... And the filling, thanks to the vegetables, 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.;
• greens;
• salt pepper.

Preparation

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

Good for filling loose buckwheat... This is obtained when using a ratio of 1: 2, that is, we take two glasses of water for a glass of cereal. Boil down to full readiness it is not needed, since buckwheat itself reaches "condition" 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. Such a dish can also be served at the festive table, because both its appearance and taste will be at their best. As a supplement to cereals, you can use mushrooms, chicken giblets. Chicken liver is in perfect harmony with buckwheat.

With buckwheat and mushrooms

The original taste of the meat is formed by the marinade, in which the carcass can be kept longer. If possible, marinate it overnight. If not, hold it for 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. spoons;
• mustard - 1 tsp;
• soy sauce- 1.5 tbsp. spoons;
• spices (curry, turmeric, black pepper) - ½ teaspoon each;
• salt.

Preparation

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

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

With liver

This Oven Stuffed Chicken recipe is especially satisfying and delicious. Buckwheat filling with giblets can be used as an independent dish, but it's more interesting! It offers to clean the carcass from the skin and put the filling inside the skin. Then the groats are also combined with fillets, and during the meal there is not a single bone in the dish. If you don't have the time and desire to peel off the skin, put the filling 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 tsp;
• salt pepper.

Preparation

1. Boil buckwheat.
2. Peel the chicken.
3. Separate the meat from the bones, cut into cubes.
4. Chop the garlic, mix with the meat, add salt and pepper.
5. Chop carrots, onions, fry. Add chopped liver, sauté 10 minutes. Add coriander, simmer, covered, for 20 minutes.
6. Mix porridge, liver, meat. Add salt, 3 eggs, stir.
7. Place in leather, sew with threads.
8. Cover the shape parchment paper, lay out the "chicken", cover with foil. Pour in 2 cups of water.
9. Bake for 1.5 hours at 230 °. Remove the foil, brown for 15 minutes.

If you do not use skin for stuffing, but whole chicken, pre-fry the meat in a pan, add garlic. And only then mix with porridge and liver. Baking temperature 180 °, no need to add water.

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

Chicken stuffed with buckwheat - a dish that is worthy festive table despite the traditional performance. So that the inside of the chicken is not dry, fried mushrooms with onions should be added to buckwheat. Also, in order for more filling to fit inside the chicken, the skeleton should be removed. You can serve such chicken with pickles or fresh vegetables.

To cook chicken stuffed with buckwheat, we need a chicken weighing about 1.5 kg, a glass of buckwheat, mushrooms, onions, garlic, soy sauce, adjika, pepper, salt and vegetable oil.

Cut the champignons into slices or cubes.

Cut the onion into half rings. Heat the oil in a frying pan and fry the onion until transparent, then add the mushrooms and fry a little together.

Boil buckwheat in salted water, add onion and mushrooms to it and mix.

Rinse the chicken under running water, pat dry with kitchen towels. Use a sharp knife to cut the skin on the back, cut the meat along the ridge carefully so as not to damage the skin. Gradually go deeper inside, cutting off the skin from the ridge in a circle.

Extract the ridge from the chicken.

This is what a chicken without a frame will look like.

Prepare a marinade for chicken: mix adjika, soy sauce, pepper, squeeze out the garlic using a press.

Grease the chicken well inside and out. Leave to marinate for 10-15 minutes.

Place the cooled filling inside the chicken.

Sew up the chicken with a thick thread.

Also tie the wings and legs of the chicken with threads.

Place chicken in a baking dish, breast side up, drizzle with remaining marinade.

Preheat the oven to 180 degrees and bake the chicken for 1-1.10 hours. If the top will be very fried, cover it with foil.

Check the readiness of the chicken by piercing the leg with a fork, if clear juice is released, the chicken is ready. Prepare it for filing. Remove all threads, put on a platter and garnish with vegetables.

Bon Appetit!

Ingredients:

• chicken carcass - the more the better
• buckwheat - 1 glass
• onions - 1, or preferably 2 pieces
• garlic - 2-3 cloves
• carrots - 1 pc
• champignons - 200 g
• chicken seasoning, vegetable oil

• rub the chicken with spices
• boil buckwheat
• fry finely chopped garlic, then onion, a little later carrots and add mushrooms at the end
• mix the finished cereal with the contents of the pan
• stuff the carcass with the mixture
• bake for 1 - 1.5 hours

I recently wanted to bake a whole chicken and in order to somehow diversify the dish, I decided to stuff it. I chose the products that were at hand. It turned out a dish in the Russian style - chicken in the oven stuffed with buckwheat... The only thing that stands out from the nationality is the seasonings. I took them ready-made in general in order to get a brighter, yellowish-orange crust. In this recipe, I was guided only by my experience, taste and products that were in the refrigerator. So let's go!

So let's try it! Well! The baked chicken itself is delicious, with a funky crust! We try buckwheat - everything is also very tasty ... but somehow it all worked out separately. I did not feel that the porridge was saturated with fat and poultry juices and was even slightly surprised by this! Maybe I had some kind of wrong carcass or just an internal frame made of bones and films does not let juices inside and must be removed !? And the chicken hasn't absorbed anything. Apparently it needs to be stuffed with something "bright", like citrus fruits or apples, so that they give a bright taste to the meat, which is impossible not to notice. And so everything is delicious and looks attractive and is already unusual for us! Bon Appetit everyone!

If you marinate the chicken in advance, the total cooking time will be reduced by an hour, since it was the hour I gave for marinating.
Rinse the buckwheat, pour boiling water over it (2 times its weight, about 280-300 grams), cover with a plate and let it swell.
Since the void inside the chicken is less than I would like, I always go for the brisket. I simply trim the breast meat along the edge, along the bone, and then push through with my fingers, periodically cutting with a knife until I have selected the entire bone. So I will win a little more space for buckwheat.

Peel and grind the garlic.
Rinse the chicken thoroughly and rub the inside and outside of the carcass with garlic, salt and pepper. Let it just lie in the kitchen, marinate faster in the warmth.
Peel and cut into small pieces onion.
Heat a frying pan, add 2 tablespoons of oil and onion. Fry, stirring occasionally, for 3-4 minutes. During this time, wash and cut the mushrooms into washers. Drain the remaining water from the buckwheat.

Add mushrooms to onions and fry them on high fire a few more minutes. The mushrooms will decrease in volume. Add buckwheat. Salt and pepper everything a little. The filling is ready. Simple and fast.

If you tried very hard to carefully select the bone, you may not have torn the skin. If you didn't try too hard (like me), then fasten the skin with toothpicks, leaving the bottom open - through it we will hammer the carcass with buckwheat. Chop off the neck with a toothpick or tie it with a thread.

Cool the buckwheat to such a state that you do not burn yourself. Stuff the carcass with buckwheat and poke the hole with a toothpick.
We put the chicken in a mold, pour a little oil on it (a couple of tablespoons) and chop off the legs (optional). We put in the oven for about 1 hour at 180 ".

Buckwheat Stuffed Chicken Recipe - a budget option tasty food for the whole family and guests, and also a wide field for culinary fantasies... You can endlessly complicate the dish by changing the composition of the filling to your liking. 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 version 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 tender. You get two dishes at once: both juicy chicken meat and a fragrant side dish.

Ingredients

• chicken 1 pc.
• a 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.
• onions 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, thaw 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, she removed the coccygeal gland - it can give 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 salt, since soy sauce itself is quite salty). Grate the chicken well on all sides and set it aside to marinate at room temperature. If you don't have any of the ingredients or don't have enough time to make a complex chicken marinade, you can simply grate it on all sides with salt, pepper and brush with sour cream or homemade mayonnaise.
3. 
   While the meat is marinating, it's time to cook the filling. First I cooked buckwheat porridge... I went through and washed the cereals, poured them into boiling, slightly salted water. Cooked for 20 minutes, until cooked. Added a small piece to the finished buckwheat porridge butter for aroma and friability.
4. 
   I prepared the roast separately. Passed in vegetable oil diced onions. 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 buckwheat porridge and frying, brought the amount of salt to taste. The result is a crumbly filling.
6. 
   It remains to fill the chicken. I stuffed it tightly enough, since the porridge is already completely ready and will not swell when baking. For a 2-kilogram chicken, all the filling went completely, without a trace.
7. 
   I sewed up the hole with a needle and thread - you can use a special culinary thread, you can use an ordinary white thread.
8. 
   I put it in a heat-resistant form with the breast up. I covered it with foil on top in case the chicken stuffed with buckwheat starts to turn red in the oven. Smeared on 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. The readiness is checked simply: you need to pierce with a knife to the bone, if transparent meat juice is released, then the bird is ready.
9. 
   Then she took off the foil, poured it over with the released juice and baked for another 15 minutes, so that the chicken would brown beautifully (only wrapped the wings so that they would not burn).
10. Appetizing, juicy and very delicious chicken stuffed with buckwheat, ready. It remains to remove the threads, and you can serve it to the table immediately in the heat of the heat with fresh vegetables and herbs. It turned out to be a two-in-one dish, as promised: meat and side dish at the same time. Bon Appetit!