Main Page
Festive table
Chicken stuffed with pancakes

Whole Chicken Stuffed with Pancake Rolls

Impressive, striking, and made for a holiday table! This chicken stuffed with pancake rolls makes a stunning centerpiece for any gathering. It takes a bit of effort, but the results are well worth it — both guests and family will love it.

Anna

Recipe author

Composition / ingredients

Servings:

Chicken

1.5

Flour

250

Milk

500

Eggs

Vegetable oil

Baking soda

0.5

Salt

Mushrooms (button mushrooms, fresh or frozen)

250

Onion

Carrot

Hard cheese

100

Mayonnaise

Pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 12 g

Fats 44 % 15 g

Carbohydrates 21 % 7 g

209 kcal

GI: 14 / 0 / 86

Cooking method

Step 1:

How do you make a chicken stuffed with pancake rolls? Start with the pancakes. To make the batter, beat the eggs in a bowl, then add salt, sifted flour, and baking soda. Pour in the warm milk and vegetable oil. Whisk to a batter about the consistency of pourable sour cream and let it rest for five minutes.
Step 2:

Cook the pancakes in a well-heated skillet, golden on both sides. Brush the finished pancakes with butter so they don't stick together.
Step 3:

Prep the chicken. It's best to use a bird that weighs at least 3 lb (1.5 kg), with the skin whole and intact. Rinse the chicken and pat it dry with a paper towel. Set it on its back, breast up, and begin peeling off the skin, taking care not to tear it. It's a quick, easy job and the skin comes away readily. The trickiest spot is the back, where the skin is thinner. Leave the wings and drumsticks attached to the skin, cutting through each joint after first cracking it.
Step 4:

Rub the removed skin inside and out with salt and pepper. Season the attached wings and drumsticks the same way.
Step 5:

Separate the chicken meat from the bones. The bones make an excellent broth for soup.
Step 6:

Run the boned chicken meat through a meat grinder.
Step 7:

Peel and chop the carrot and onion. Wash the mushrooms, pat them dry, and dice them small. Sauté the onion, carrot, and mushrooms in an oiled skillet for 5–7 minutes over medium heat.
Step 8:

Grate the cheese on the coarse side of a grater. Any cheese works here — hard, semi-hard, or a soft one like mozzarella. Just make sure it's a good-quality cheese that tastes great and melts well, with no milk-fat substitutes.
Step 9:

In a large bowl, combine the ground chicken, the sautéed vegetables and mushrooms, the grated cheese, 1–2 tablespoons of mayonnaise (sour cream works too), and salt and pepper to taste. Mix everything well.
Step 10:

Spread the filling over each pancake in a thin layer and roll them up tightly. I ended up with eight rolls.
Step 11:

Spread out the chicken skin and tuck the pancake rolls inside, not too tightly so the skin doesn't tear. Close the opening with toothpicks or sew it shut with kitchen twine.
Step 12:

Place the stuffed chicken in a baking dish or on a sheet pan. Brush it all over with mayonnaise. If you have time, let it marinate for an hour to an hour and a half. Bake in an oven preheated to 350°F (180°C) for 50–60 minutes. The exact time depends on your oven.
Step 13:

Serve the chicken hot. It slices easily into neat portions. Enjoy!

You can split the work over two days — bake the pancakes and make the filling one day, then stuff and roast the chicken the next.
Always wash your eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Instead of fresh mushrooms, you can use frozen or dried ones (you'll need about 5–6 times less dried than fresh). Thaw frozen mushrooms however is convenient (for example, in the microwave on the appropriate setting — check your appliance's manual) and drain off the liquid. Or, if a little extra liquid won't hurt the recipe, use them without thawing. Rinse dried mushrooms thoroughly, since they aren't washed before drying, then soak them in cold water for at least 2–3 hours.
Keep in mind that every oven is different, so the temperature and cooking time may vary from what's listed here. For reliable results with any baked dish, it helps to know your own oven's quirks.