Chicken stuffed with mushrooms and quail eggs

1. Stage

First, we develop the chicken. I remove the skin without cutting. I slide my hand under the skin over the breast and use my fingers to separate the skin from the meat, then turn it on its stomach and with a knife carefully trim the meat around the chicken box. We cut off the legs and wings at the joints. I leave the wings, and then I cut off femur along the joints from legs and leave shins. And that's how it turns out. I remove all the meat from the skin.

2. Stage

Remove absolutely all the meat from the box and beat it with a blender. Peel the mushrooms and onions and dice them. Roast them in a pan. When the mushrooms are cooked, remove them from the fire and let them cool. Peel and dice the carrot, and finely chop the cabbage. Now combine everything. Chicken, mushrooms, carrots, cabbage, chicken eggs, minced meat (I took pork with a little fat, to make it juicier) salt, pepper, paprika. Knead the stuffing well, I would even say beat it. Because I do not add flour. At the end add quail eggs (peeled) stir once again.

3. Stage

Line a baking tray with parchment paper. Grease it with sunflower oil. And stuff the chicken. We take toothpicks and stab the neck of the chicken. Fill tightly with our stuffing. At the end also pinned with toothpicks and put the legs on top of each other and also pierce them. This way our chicken will look good and the juice will not leak out of it much. Grease the chicken with butter and sprinkle with your favorite seasoning. The photo shows two chickens, one for myself and one for my sister.

4. Stage

Preheat the oven. First bake at 200 degrees for 30 minutes. Then, another 40-60 minutes at 180. It depends on your oven. You have to watch it not to burn. I still smeared the chicken with sour cream mixed with garlic, but it is for the fancier. The chicken can be eaten hot, and you can eat it cold. On a sandwich is also delicious. Bon appetit, everyone!!! I hope you enjoy it.