Stuffed chicken mayonnaise in russian

1 serving


Wash the chicken, make a cut along the back and carefully separate it with a sharp knife, wetting it with water, meat from the bones, leaving the bones in the wings and at the bottom of the legs. Remove the entire skeleton along with the insides. Rinse the chicken again, grate with salt outside and inside, fill with mince, sew the cut, wrap the carcass in a napkin and tie with harsh threads. Brush carrots, onions and roots, rinse and grind. Lower the stuffed poultry into a saucepan of water, add chicken bones, onions, carrots, roots, bay leaves, allspice and cook for 2-

2. 5 hours until soft. Remove the finished chicken, release from the napkin and threads and put under a light press for 30 minutes. Garnish the finished dish with parsley greens and jelly pieces, side with carrots, eggs, capers, pickles, pickled mushrooms and green peas, before dipping them into a sauce. Separate garnishes of different colors from each other with strips of jelly. Store the chicken mayonnaise in the fridge before serving.