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Chicken stuffed with buckwheat in the oven
6 servings1 hour 30 min
Chicken - 1350 grams, Salt - 2 tea liters, Mayonnaise - 3 table liters, White pepper - 0.5 tea liters, Buckwheat - 1 pack, Water - 2.5 pack, Onions - 1 piece, Butter - 2 table liters.
How to bake buckwheat-stuffed chicken in the oven? Prepare the necessary ingredients. Chicken is best chosen in a small size. I have a carcass weighing 1350 grams. 
Marinate the chicken to begin with. To do this, mix salt, pepper and mayonnaise. Finely chopped garlic can be added if desired. Brush the resulting mixture with chicken. 
Place the chicken in a suitably sized container and cover. Leave it for 2 hours. 
Rinse buckwheat, fill with water and set to cook until tender. When the water boils, add salt to taste. Turn on the oven 200 degrees in advance. 
When boiled, buckwheat will turn out to be about three times more than in dry. 
Clean the onion, cut into a small cube and fry in butter until golden. 
Mix the boiled buckwheat with the fried onions. Perhaps you will need not all buckwheat, but only part. It all depends on the size of the chicken. 
Put the chicken on a baking sheet or in a uniform like mine. Fill the chicken with buckwheat. 
Pinch the hole in the chicken with toothpicks. Send the chicken to the oven preheated to 200 degrees for about an hour and a half. The exact cooking time depends on the size of the chicken and the power of your oven. 
The chicken will have a mouth-watering golden crust. Serve hot. Enjoy your meal!