ReceptnaptárNew Year stuffed roast chicken (farshirovannaya kuritsa)
Stuffed roast chicken is a popular main of the Russian New Year and festive table, in which the mushroom-rice stuffing takes up the juices of the chicken. Golden brown, crisp-skinned, a festive sight. Served with potatoes and pickles.
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Method
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- Wash and dry the chicken and rub inside and out with salt, pepper and marjoram.
- Chop the mushrooms and onion and fry in butter for 10 minutes.
- Mix the mushrooms with the rice, garlic and sour cream and season.
- Fill the cavity of the chicken, close the opening and tie the legs together.
- Brush the top with oil and place in a roasting tin.
- Roast at 190 °C for 1 hr 15 min, basting often, and rest for 10 minutes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not pack the stuffing too tight as the rice swells.
- Dry the skin so it turns crisp.
- Rest after roasting so the juices are reabsorbed.
Frequently asked questions
What else can it be stuffed with?
Apples, prunes, buckwheat, liver.
How long does it keep?
3 days in the fridge.
Similar recipes
- Pieczone udka z ziemniakami (roast chicken legs with marjoram potatoes) · Polish
- Whole roast chicken · Hungarian
- Brathähnchen (whole roast chicken with spiced crispy skin) · German
- Stuffed roast pork (porosyonok-style) with mushroom and apple filling · Russian
- Alsatian chicken fricassée with mushrooms and red wine · French
- Kurnik (Russian layered chicken pie) · Russian
More russian ideas
- Stolichny salad (capital salad with chicken)
- Chicken and mushroom salad (salat s kuritsey i gribami)
- Chicken Kyiv (kotleta po-kievski)
- Roast chicken in sour cream (kuritsa v smetane)
- Chicken breast with mushrooms in sour cream
- Chicken breast roulade with prunes and walnuts
- Tokmach (Tatar noodle soup with chicken)
- Russian chicken noodle soup (kurinaya lapsha)
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