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Roasted chicken stuffed with buckwheat

  • 2000 g chicken, innards taken out
  • 170 g buckwheat
  • 2 pcs bay leaf, dried
  • 1 pcs onion, diced
  • 1 pcs spring onion, chopped
  • 1 head garlic, halved
  • 4 tbsp olive oil
  • 1 tsp salt, fresh ground
  • 1/2 tsp pepper, fresh ground

  1. Preheat oven to 180°C.
  2. Clean chicken and remove giblets if it has.
  3. Pat chicken dry and season generously with salt and pepper.
  4. Meanwhile, bring a saucepan to a boil then cook the buckwheat until al dente. Drain well.
  5. Heat 2tbsp olive oil in skillet; cook onion for 5-6 minutes or until tender.
  6. Add spring onions and cook for 2 more minutes.
  7. Remove from the heat and stir in buckwheat and bay leaves; mix well.
  8. Stuff buckwheat mixture into chicken cavity. Cross chicken’s legs to close cavity.
  9. Drizzle chicken with remaining olive oil over chicken and place on a roasting rack.
  10. Add garlic to the roasting pan then roast for 1 hour to 1 hour and 15 minutes.
  11. Turn chicken halfway through so both sides get evenly cooked.
  12. Remove cooked chicken from oven and cover with foil.
  13. Let it rest for 5-8 minutes before carving and serving.

Good points

  • Very low in sugar
  • Very high in niacin
  • High in phosphorus
  • Very high in selenium
  • Very high in vitamin B6

Preparation time: 80 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 552.13 kcal
Carbohydrates: 26.79 g
Cholesterol: 220 mg
Sugar: 0.91 g
Protein: 84.75 g
Fat: 10.54 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com