How to Make Stuffed Chicken

Oven-baked chicken is always a good idea for a family dinner or a festive feast, and chicken stuffed with juicy filling is even better. We have prepared for you two completely different, but equally successful recipes for this magnificent dish.

The first will appeal to those who have long been looking for a way to prepare chicken with almost no bones and simultaneously maintain its appearance. This recipe also simplifies the cutting process of the hot dish and solves the eternal question of who gets the most filling. The second option is a classic, with rice and vegetables — for those who love efficiency and a golden crust.

Stuffed Chicken

how to make stuffed chicken


  • 1 chicken;
  • 3 ½ oz (100 g) hard cheese;
  • 3 ½ oz (100 g) ham;
  • 2 bell peppers;
  • 2 eggs;
  • 1 oz (30 g) dill;
  • 2 oz (60 g) breadcrumbs;
  • ⅔ fl oz (20 ml) vegetable oil;
  • 1 tsp dried rosemary;
  • salt, ground black pepper to taste.


  1. Prepare the chicken: with gentle movements, remove the meat with bones without damaging the skin. To do this, you will need to trim the legs and wings from the inside so that they remain, and carefully remove the skeleton with fillet.
  2. Cut the fillet and ground it into minced meat. Add salt, pepper, diced bell pepper, eggs, breadcrumbs, diced cheese, ham, and herbs. Mix everything until you get a firm, sticky filling.
  3. Stuff the chicken skin with minced meat and sew it (or use toothpicks to secure).
  4. Combine rosemary with oil and grease the chicken, placed on a baking dish, on all sides. Bake for an hour and a half at 360 °F.

Chicken Stuffed With Rice


  • 1 chicken;
  • 7 oz (200 g) rice;
  • 1 onion;
  • 1 carrot;
  • 2 cloves garlic;
  • 3 tbsp sour cream;
  • 4 tbsp sunflower oil;
  • salt, ground black pepper to taste.


  1. Wash and dry the chicken and rub it with salt and pepper.
  2. Press garlic and combine it with sour cream. Spread the chicken thoroughly with the mixture and marinate it for 20–30 minutes.
  3. Finely chop onion and carrot and lightly fry them in oil.
  4. Rinse rice several times until the water runs clear. Boil the rice until half cooked (for about 10–20 minutes).
    Combine the rice with vegetables, salt, and pepper; add your preferred spices.
  5. Stuff chicken with the rice using a spoon. Sew the hole with a rough thread, or fasten with skewers or toothpicks.
  6. Bake chicken at 360 °F for 1 ½–2 hours. Periodically sprinkle the chicken with the released juice.

Each of these dishes deserves to become the highlight of your festive table. The stuffed chicken in the first recipe somewhat reminds of galantine. We recommend serving it with a side dish of grains or baked potatoes. But the bird stuffed with rice goes great with a salad of fresh herbs and vegetables. We hope that some of our recipes have already found a place in your cookbook!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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