Surgical-nostalgic stuffed chicken (master class)

Category: Meat dishes
Surgical-nostalgic stuffed chicken (master class)

Ingredients

A hen 1 PC
Rice 100-120 gr
Champignon 5-6 large
Carrot 1 PC
Turnip onion 1 PC
Grated cheese 50 g
Lean oil 1-2 tbsp. l.
Mustard 2-3 tsp
Sesame seeds for sprinkling

Cooking method

  • The preparation of this dish begins with the correct preparation of the chicken carcass for stuffing:
  • 1. Put the carcass breast down. We make an incision along the spine, starting from the neck. With a knife, gradually peel off the meat from the bones of the spine, taking the flesh to the sides.
  • Surgical-nostalgic stuffed chicken (master class)
  • 2. Moving forward, separate the pulp around the legs and wings. We cut the joints with scissors to get to the rest of the meat. In some places, the pulp is easily separated without a knife
  • Surgically-nostalgic stuffed chicken (master class)
  • 3. Keeping the carcass in the same position, free the chest from the pulp. Try not to cut through the skin over the sternum, where the meat is especially thin.
  • 4. Cut off the lower parts of the legs, working from the inside, separate the thigh bone from the meat first, then the lower leg. Cut the white threads of the ligaments and extract the bones.
  • Surgical-nostalgic stuffed chicken (master class)
  • 5. Cut off the tips of the wings. To remove the bones from the wings, holding them, carefully peel the meat off them. We rotate the bone and take it out. Cut off the tail (I do not cut off). We fill the pulp of the legs and wings inside to give the carcass a neat look.
  • The carcass is ready for stuffing.
  • Here's what you should get:
  • Surgical-nostalgic stuffed chicken (master class)

  • While preparing the carcass, put the rice to boil, put the bends, onions, carrots to fry.
  • When the rice is at the "al dente" stage, put it in a drushlag, rinse and mix all the ingredients for the minced meat, add the grated cheese.
  • Surgically-nostalgic stuffed chicken (master class)
  • Place the filling in the center of the carcass and wrap it in the meat.

  • We begin to sew up the chicken.
  • Surgical-nostalgic stuffed chicken (master class)
  • Surgically-nostalgic stuffed chicken (master class)

  • The carcass is sewn up and awaits further manipulations
  • Surgically-nostalgic stuffed chicken (master class)

  • Coat the carcass with mustard, sprinkle with sesame seeds
  • Surgically-nostalgic stuffed chicken (master class)
  • and put it in the refrigerator for an hour.

  • After an hour, preheat the oven to temperature 185C. Grease a large stewpan, frying pan or baking dish with vegetable oil, put the stuffed chicken, pour water (1/3 of the height of the carcass) and put our "citizen", covered with foil on top, in the oven. We bake in time at the rate of 25 minutes. for every 500 grams plus an additional 25 minutes.
  • About half an hour before the "X" hour, remove the foil to brown the bird.
  • When the bird is browned, we take it out of the oven, put it on a beautiful dish and invite the guests !!!!

  • Surgically-nostalgic stuffed chicken (master class)

Note

ONE DAY IN THE LIFE OF A HOME SURGEON

Having deployed the "small operating room" in the kitchen, having called the "anesthesiologist-talker" (Masya), having laid the chicken on the board and adjusted the light, I begin the operation. How good it is to return to the profession without leaving home (I can open a private office, I think to myself), operating in slippers and home clothes and not caring that a crowd of relatives is sitting under the doors of the operating room and waiting for you to leave, pulling off your mask tiredly , wipe the sweat from your forehead with a hat and say: "He will live!" (sad-bravura music, worn-out slippers and the tired back of the departing surgeon in the frame). The only relatives of my chicken are closed in the refrigerator and are not concerned about the fate of the patient due to their young age ...
The operation is in full swing, the "anesthesiologist" is trying with might and main, chatting incessantly, so much so that a couple of times the knife slides off the bone and painfully cuts into the surgeon's finger! "Oh, kov!", The "anesthesiologist" cries out and quickly flushes into the "preoperative room" (corridor, bish) from the anger of the leading surgeon and carefully observes his actions from there (there are parallels ...).And the aforementioned surgeon evenly pouring his own blood on the floor in the "operating room", tries to clamp the wound with one hand, find a plaster, stick the plaster while promising the anesthesiologist all the benefits of working in free medicine. During the surgeon's monologue, the "anesthesiologist" methodically moves to the "resident's room" (room) and tries to pretend that he was not at work at all today (the parallels are traced). Meanwhile, in the "operating room" the process of turning the carcass into a future dinner continues. The bones were taken out, the legs and arms were screwed in, the minced meat was put. We start to sew. Suddenly, like the devil out of the box, an "anesthesiologist" appears with the question: "What are you already sewing? Are you finishing?" (parallels are traced). Strictly look at him, goes to the "preoperative".
That's it, the last stitch is imposed, the thread is cut off, the carcass is smeared with mustard and sprinkled with sesame seeds, it is necessary to shift the "patient", I call the anesthesiologist ... he is not there ... he is gone ... watching a cartoon and gnawing an apple (parallels can be traced). I do everything myself, put the carcass in a stewpan, put it in the refrigerator, my table, instruments, my hands ... The "anesthesiologist" comes in, looks faithfully in the eyes and asks: "Ready? Are we going to have lunch?" (needless to say that parallels are being traced again). Carcass! The curtain!
Fugas-Schumacher Pictures presents: blood chilling thriller

"To be in time in 900 seconds" ...
Video version:
cinematographer: Fugasca, editing by Caprice, author of the title Arka
Actors, they are also performers:
Kura, Fugaska, Zvezda, Antonovka, Tanya with numbers, Huska, Gusar-Crowe, Shpilka, Lyova (voice-over, like Kapelyan) and me, ShuMakher.

For the faint of heart, please do not look!


Omela
SchuMakher Masterly performance !!! Who is there in the queue for an enema ??? I'm behind you !!!
Lisss's
Manya, what a beauty! because - because - because we pilots surgeons !!! shovchik, eh ??? seen ???

dancing skeleton impressed

and the "anesthesiologist" fee have you allocated a portion of kisses ??
Gasha
I can't take my eyes off this skeleton ... it's so good that I fell into honey ...
SchuMakher
everyone.

Lisss's the anesthesiologist was given a bowl of pickle, a sandwich with bacon and a tangerine.Kisses were also given
Aprelevna
This is a super master class!
Skeleton impressed .. cried ...
IRR
I am a pathologist
And I take work home.
And, probably because
Very crowded at home!
Man, do not hit! I'll put my pants down for an enema.

The chicken is wonderful as it is. But cooking is not for the faint of heart! I went to drink ... alcohol on valerian.
SchuMakher
IRR verse - mortality! We can put on pants, the water was rushing in the enema!

A story from life: my mother is a pathologist, well, it happened ... In the mid-60s, she went to RONO to settle the issue of transferring my older brother to another school, then it was strict with that. And so the local boss with a “halya” on her head, as usual, asks my mother: “How can YOU help us if we solve your question positively?” ... Mom, without any hesitation, answers her: “I can open you out of turn! "... Silent scene ... Brother was transferred to another school very quickly!
lenok2_zp
I'm sorry for the bird, I'll do it one of these days, I will please my husband in the hospital
Gypsy
Surgically-nostalgic stuffed chicken (master class)
anni4ka
Medicine rules! As my eldest (from the "anesthesiologists") puts it, the laboratory, as I understand it, is not necessary for your patient, so I will just admire it on the sidelines.
Crochet
SchuMakher
Manyun, take off my hat, I can’t repeat this in my life ... Yes, and without an anesthesiologist, it’s unlikely that anything worthwhile will come of ... it’s not even worth starting ...
SchuMakher
anni4ka anesthesiologists hello! I hope they are not offended?
Kroshik! The walker will master the road!
Real work can only be done in a team! (this is me for the question of anesthesiologists)
Gin
I can't take out such a pterodactyl from a chicken! Bravo!
Caprice
Yeah! So to knock out a skeleton is a special skill! Sincerely admired!
I can't even learn how to remove skin from a whole chicken
SchuMakher


Caprice to do the neck on the side?

Gin "Nothing is impossible for a person with intelligence!" ("Love affair at work")
Tanyusha
ShuMakher, I'll bring a chicken to the Hairpin on Saturday, you will give us a master class 🔗
SchuMakher
tanya1962 easy! Did you like the bird?
Tanyusha
Highly.....
Caprice
Quote: ShuMakher

Caprice to do the neck on the side?
SchuMakherMasha, well, the necks are a matter of course, and not only on Peyses. In general, my mother knew how to remove the skin from a chicken with a stocking, we made galantine, stuffed this skin, and gave it the shape of a whole chicken. The yummy was awesome!
Lisss's
Caprice, ohh, how interesting !! I would like to see this ..

girls, don't be alarmed - it's not very difficult. I did this - the first time was scary, and the whole procedure took about 40 minutes. the second time - easily removed in 25 minutes, and then already 20 minutes - and it's ready to serve so conveniently, without bones.

Mashunmaybe you still have minced meat recipes for such a chicken? as options, for a change I searched on the Internet, I did not find anything sensible
Caprice
Quote: Lisss's

Caprice, ohh, how interesting !! I would like to see this ..

girls, don't be alarmed - it's not very difficult. I did this - the first time was scary, and the whole procedure took about 40 minutes. the second time - easily removed in 25 minutes, and then already 20 minutes - and it's ready to serve so conveniently, without bones.
What's interesting then? The deadly attraction of skinning a whole chicken with a stocking? It’s not for me, I don’t know how. And how to give the galantine the shape of a whole chicken - I can explain, by this, I was doing Clean bandages, I wrapped the finished work, giving it the shape of a chicken, made a kind of chicken "mummy" "This product was cooked in a broth with spices for a long time. Then it was taken out, cooled, and, only then, it was unbandaged, the threads were taken out from the seams. But the yummy was just extraordinary

And in minced meat all the meat was taken, removed from the bones and passed through a meat grinder several times (well, there were no food processors that grind so thinly and unnecessarily), raw eggs, spices, omelet cut into small cubes were added there, and there were also blotches of green peas. The proportions were approximate enough "by eye" to taste. You can probably add nuts, greens ... in general, whatever your heart desires
Lisss's
Blimey....

and I thought stuffed pike was the most intricate piece of culinary art ... naive ..
Caprice
Lisss's, was the pike also "bandaged"? Are there fish "mummies" too?
SchuMakher
Lisss's a little later I will write different types of minced meat
Aunt Besya
Manya! : swoon: That's right, on the dismemberment, first of all, the version of the doctors worked out ...: pardon: The truth was not confirmed even once
SchuMakher
As one of my classmates said to a bully in a dark alley: I will kill you and no one will notice! I was taught to kill for 6 years at the institute! "So dismembered for us is" ugh "
Gypsy
SchuMakher, see another version of stuffing from the Israelis:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24172.50
Andreevna
Mashenka, how did you prepare a chicken in a cool and professional manner !!!! The skeleton is just a sight for sore eyes. Well, I can’t say anything about the end result, I’ll wipe the current saliva and that's it. Why a knife and not a scalpel? Well, to be completely surgical;) Vaughn and tweezers with a needle you have the correct one and surgical strings are available Oh, shake something old and try to make such beauty yourself!
Antonovka
SchuMakher,
Masha, I can't cut a chicken like that. I say categorically!
Tanyusha
Antonovka on saturday boom to train
Antonovka
tanya1962,
Unambiguously
Luysia
Quote: Antonovka

SchuMakher,
Masha, I can't cut a chicken like that. I say categorically!

Antonovka, Believe me, not only surgeons do it, but even engineers!

A sharp knife, a little patience and - meat separately, skeleton separately.

Lisss's
Quote: Luysia

Antonovka, Believe me, not only surgeons do it, but even engineers!

and even among philologists
Caprice
What skillful engineers and philologists we have here
SchuMakher
Caprice Ir, don't tell me ... It's dangerous to walk around the doorways with chickens at night, they'll instantly take away and a-ha

Andreevna She needed help so urgently that she operated with whatever came to hand, although there was a full box on the shelf of scalpels

Gypsy Thank you! This is the same aphedrono-hosiery, but the current with meat, about which Irisha grilled

Antoshka! I believe in you!
Caprice
Quote: ShuMakher

Caprice Ir, don't tell me ... It's dangerous to walk around the doorways with chickens at night, they'll instantly take away and a-ha
SchuMakher, Mashun, we must walk along the gateways, where a less intelligent audience lives These, perhaps, I won't guessTsTsa that we are carrying a chicken
And here I was seriously thinking about purchasing a scalpel for surgical cutting of chickens
SchuMakher
Caprice my head was completely knocked off that my husband had brought from work ... I remember that the blades ran out ... Shcha Andreevna wrote, so I remembered
Do you sell them? We at Medtekhnika have
MariV
Looking at all this - I'm shocked! Author, write more!
SchuMakher
MariV culturally i hope
Summer resident
I am also in shock
Caprice
Quote: ShuMakher

Do you sell them? We at Medtekhnika have
To be honest, I don't even know ... I'll have to ask. I don't even know what the scalpel is called in Hebrew, I was never interested in it. I'll have to ask our surgeon, I'm going to see him the other day
poiuytrewq
SchuMakher, yes, this is how you come to the oven ... and only the carcass and the frame will remain ...
SchuMakher
poiuytrewq You refused to me, so I smoke and train Maybe I should have agreed?
poiuytrewq
Quote: ShuMakher

Maybe I should have agreed?
Now I don't know what to think ...
SchuMakher
Quote: poiuytrewq

Now I don't know what to think ...

think about the eternal!

Surgically-nostalgic stuffed chicken (master class)
Lika_n
you can quietly ask, and in more detail you can how ... uh ... pull out the skeleton, otherwise in one photo the legs were freed and now, bam and already without anything ... that's why everyone arrives in quiet shock :))) ... we can't do that
I remember how I tortured a turkey, well, this turkey.)), maybe there .. uh .. a special access code ... universal
IRR
Quote: poiuytrewq

SchuMakher, yes, this is how you come to the oven ... and only the carcass and the frame will remain ...
, boo-ha-ha. What am I talking about? You can't escape alive!

shl. hospital game
MariV
Quote: ShuMakher

MariV culturally i hope
..... Moving away from the shock ..... a question for filling - and hto assssssstirovat, that is, photographed? Cutting and capturing - it pulls for a "moment of glory"!
MariV
אזמל נתוחים - scalpel (how!)

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