Buckwheat Stuffed Chicken {Kurczak Nadziewany Kaszą Gryczaną}
When I was young (er), we’d eat buckwheat plain, maybe with a piece of meat and sauce, like beef rolls. In recent years, I see it making somewhat of a comeback in Polish cooking. It is being used in salads, stuffing, pierogi or a new dish to me, called “kaszotto” (a Polish version of risotto, which I will also explore soon). I will be making an old recipe – new, and exploring with this ancient grain today. I’m making a chicken stuffed with buckwheat, mushrooms and walnuts. This is a dinner dish that will take ordinary to extraordinary with just a few classic Polish ingredients. I bet, even those who are not accustomed to a specific taste of buckwheat, will enjoy this one-pot meal. Save for the next Sunday dinner! 😉
Buckwheat Stuffed Chicken {Kurczak Nadziewany Kaszą Gryczaną}
Ingredients
- 1 whole chicken (mine was about 1400 g / 3 lbs)
- 1.5 cups of cooked buckwheat
- 1 tsp of salt
- 200 g / 7 oz of fresh button mushrooms
- 1 medium onion
- 1 oz / 30g / 2 tbs of butter + 2 oz / 55 g / 4 tbs of butter
- 4 garlic cloves
- 1 tsp of ground pepper
- 8-10 twigs of fresh dill
- 1/3 cup of chopped walnuts
Instructions
Wash and dry the chicken. Set aside at room temperature.
Prepare buckwheat according to instructions on the package with 1/2 tsp of salt. Once cooked transfer to a large mixing bowl and set aside.
In the meantime, wash and dice mushrooms and onion. In a medium skillet heat 1 oz / 30g / 2 tbs of butter, add mushrooms, onions, 2 cloves of chopped garlic, 1/4 tsp ground pepper, 1/2 tsp of salt and sauté until golden brown (for about 10 min). Transfer to the bowl with buckwheat. Also add chopped dill and walnuts. Mix well and taste. Add a bit more salt and pepper, if needed.
In a small skillet on low heat, melt 2 oz / 55 g / 4 tbs of butter, add 2 cloves of garlic, 1/2 tsp of salt and 1/4 tsp (or more if you like spicy) of ground pepper.
Preheat oven to 350℉ / 180℃.
Prepare a baking/roasting dish. Place chicken in it and pour 1 tbs of melted butter into the cavity and distribute around it. Spoon stuffing into the cavity, pushing firmly. Portion of your stuffing will be exposed, that's OK (see picture below).
Once stuffed, brush/pour the rest of the melted butter on top of the bird evenly. Bake uncovered for 50-60 minutes, or until internal temperature reaches 160℉ / 75℃. I basted mine twice during the baking, but it's not mandatory.
Notes
After baking, let chicken rest (covered) for 5 minutes.
Serve with a favorite Polish salad, a cold beetroot salad or a leek salad will complement this dish perfectly.
Happy cooking and smacznego!
Anna
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Wow. Never thought to stuff the bird with kasha. Great idea.