Chicken stuffed with celery and bread

For this dish, it is better to take young chickens weighing about 1 kg. After cooking various dishes with celery, I always have surpluses that need to be attached somewhere faster. I found such an interesting recipe for stuffed chicken. Carrots can be pre-fried in vegetable oil until soft.

Maria

The author of the recipe

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Chicken (chicken (weighing up to 1 kg))

Water

100

Butter

Olive oil

Cumin

Allspice

Ground black pepper

to taste

Salt

to taste

Filling:

Celery stalk

White bread

Carrots

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 15 g

Fats 48 % 16 g

Carbohydrates 6 % 2 g

207 kcal

GI: 50 / 50 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Filling
Step 2:
Wash the celery and cut into small cubes.
Step 3:
Wash the carrots and cut into small cubes.
Step 4:
Crumble the loaf slices.
Step 5:
Add egg to bread crumbs and mix until smooth.
Step 6:
Add chopped vegetables.
Step 7:
Mix everything.
Step 8:
Prepare the ingredients.
Step 9:
Sprinkle cumin and allspice on the bottom of a baking dish greased with olive oil.
Step 10:
Stuff the chicken with the resulting filling.
Step 11:
Lay the chicken on top.
Step 12:
Put the mold in preheated to 200°From the oven for 10 minutes. Then take out the mold, pour 100 ml of hot water on the bottom. Coat the chicken with butter. Return the bird to the oven and bake at 180 ° C for about 50 minutes.