“Obzherka” Stuffed Chicken
A stuffed roast chicken from the Belarusian kitchen, this Sunday dish hides its surprise inside the bird. The filling is more than ground beef: grated carrot lends sweetness and moisture, marinated mushrooms bring a deep, savory umami, and a cup of breadcrumbs soaks up excess liquid so the stuffing stays firm enough to slice cleanly.
The delicate part is even roasting, since the breast finishes long before the thighs and the dense filling. Tent the bird with foil for the first half, then uncover it 15 to 20 minutes before the end to brown. Basting with cream instead of oil gives a softer, almost glazed skin.
A few working notes for the cook: mix half the ground beef with pork if you want it juicier, and if your marinated mushrooms taste too sour, rinse them or use sautéed button mushrooms instead. Roast until the juices run clear when you pierce a thigh near the bone, which usually means an internal 74°C (165°F). Serve sliced with the stuffing, alongside potatoes or fermented vegetables.
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Ingredients
Instructions
Rub the medium chicken with salt and pepper inside and out.
Combine all the stuffing ingredients: ground beef, grated carrot, marinated mushrooms, breadcrumbs, and cream; season with salt and pepper.
Fill the chicken with the stuffing, then sew or pin the opening shut.
Brush the bird with cream and place it in a dish with melted butter.
Roast in the oven until a golden crust forms, basting occasionally with the released juices.
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