Ham and cheese stuffed chicken


1 chicken 




For filling

ham – 100 g

hard cheese – 100 g,

2 raw eggs 

cream – 3-4 tbsp. spoons

white loaf – 4 slices,

1 bulgarian pepper 

parsley – 4 branches,



Wash the chicken and remove skin from it, leaving legs and wings. Separate chicken from bones and scroll in a meat grinder or grind with a blender. Soak the baton in milk and leave to swell. Cut the ham into cubes or strips. Grate the cheese on a coarse grater. Finely chop the greens. Cut pepper into cubes.

For the filling: mix together minced chicken, squeezed long loaf, ham, cheese, bell pepper, herbs, add raw eggs, cream or milk, salt and pepper to taste. Salt the chicken skin, pepper inside and out, and put the stuffing inside the chicken. Sew or pin the hole with toothpicks. Grease the chicken with mayonnaise on top, tie the legs and wings with a thread (so that the chicken retains its natural shape). Grease a baking sheet with mayonnaise or vegetable oil and lay the chicken. Bake galantine in moderate heat (160-180) for 1.5 hours, periodically pouring the juice or broth. 5-10 minutes before ready to add temperature, to get a beautiful fried crust. Serve cold or hot by slicing the chicken.

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