First phase: For this recipe it is necessary to buy a chicken or a big cuckoo. The hen is cleaned of small feathers, the hair is still on all sides and it is washed very carefully. With a well-sharpened knife, cut the pellet, carefully, along the length of the chest. Here you need a little skill, but for the first time imagine that you have to strip the chicken of all the pellets, so that its wings remain whole, and from the thighs - to remain the lower half of the leg and the whole tail . Slowly, carefully with the knife, first remove the halves of the chicken breast and put them aside in a bowl, because it will be used to prepare the rolls. After that, with the help of your fingers, remove the pellet from the bones at the top of the hen. When it reaches the wings, use the knife to cut at the wing joints, so that the wings stay with the pellet together.
You reach the back of the hen with your hands, here it will be a little more difficult to undress the hen, because the pellet is harder to peel off along the spine of the hen, but with great care - you will succeed.
The main thing is not to hurry, to break the pellet. Peel it off at the top, and at some point, you will receive the stripped strip with two wings. sharp, and divide the thighs into two parts. The bottom will remain with the pellet, and will keep the shape of the hen, after it is stuffed. And now, go down again - here you will encounter a small obstacle. It is necessary to peel the pellet from the back of the hen, and when you reach the tail, make a cut perpendicular to the place where the tail begins. And you will be left with a naked ball with 2 wings, 2 legs and a chicken tail. That is, when you fill the chicken, it will take its original shape. Don't worry if the pellet broke somewhere. Here you sew it with the help of the toothpick.
the second stage:
Finely chop the onion and brown a little. All the onion oil is poured into a bowl, where the stuffing will be done. In the meantime, all the meat is deboned. The bones are put in a bag and frozen, from them a very tasty soup will be prepared, for another time. Cut all the pieces of meat into smaller pieces, mix with 2 tablespoons of mayonnaise (it is not a mandatory condition) and leave in a plate for 15 minutes to marinate. Meanwhile, cut the red pepper into small slices, and chop the dill. Separately, scald the rice with boiling water. Place a lid on the rice and leave it to rise. Pour 3 tablespoons of oil on the pan - do not heat, but add the meat directly and fry on a normal heat for 10-15 minutes. Always mix with a wooden spoon. All the fried meat, pepper and dill, scalded rice, pour over the fried onion. Season with ground black pepper, add a little dried cold mint and mix well. After the stuffing has cooled, add 3-4 mixed eggs beforehand. Taste and, if necessary, add more salt.
the third stage:
Heat the pan well with a tablespoon of oil. Beat eggs with milk, flour and a pinch of salt. Bake 3 pancakes on the pan, but thick, so that in the chicken cut, to stand out. After the pancakes are baked, cut them into 3 parts. We will receive long strips of pancakes.
the fourth stage:
The oven is heated to a temperature of 250C. On the stove tray, pour a little oil and arrange two pieces of aluminum foil or parchment. Pour a little oil on the paper, so that the pellet does not stick.
Arrange the pellet, and slowly add the stuffing. Keep in mind that the prepared stuffing has oil in it and beaten eggs, ie it is not dry, in consistency. That's how it needs to be. Between the stuffing are added strips of prepared pancakes and over them the stuffing. When the top of the chicken is well filled, ask someone to help you, and join the pellet on both sides with toothpicks, or if you want, sew with a thick thread and a large needle. Or another option, put a large clean gauze on the aluminum foil, and you will wrap all the chicken received in gauze, giving it the shape of a chicken. Here, at your choice.
After the top has formed, add pancakes with meat filling and form the bottom. Also, gather with toothpicks or sew. Grease the chicken with mayonnaise on all sides very carefully. Wrap in paper and place the tray in the oven. Bake for 15 minutes at a temperature of 220C, after 15 minutes uncover the chicken, to brown and bake at 180 C for 30 minutes. Here, again you decide - as you proceed - to serve it at the table in a hot state, but I tell you, that the hot stuffing will unravel, will not be tight, as shown in the picture. Be careful - don't forget to remove the toothpicks or thread.
Or my favorite version. The chicken is left to cool completely for 2 hours, and then put in the fridge. That is, before it is served at the table, it is necessary to take it out of the fridge, and cut it into slices with a very sharp knife. Its truly delicious taste and aroma soaked in it, will be felt when it is served at the table in the cold state. I assure you, all applause will be yours. It is extremely tasty and looks very nice on a large plate, at the festive table.
It can be served at the festive table associated with the rolls, which can be prepared from chicken breast. During the time, when the chicken is baked, the rolls are prepared with different fillings. To prepare these goodies, it is necessary to give an hour and 30 minutes.