Chicken stuffed with pancakes

Chicken stuffed with pancakes is a royal dish for Shrovetide. Surprise your family with a delicious and unusual chicken.

Cooking time 1 hour


Chicken 1 pc

Milk 400 ml

Flour 120 g

Onion 1 pc

Carrot 1 pc

Eggs 2 pcs

Vegetable oil 5 tbsp. l.

Mayonnaise 1 tbsp l.

A clove of garlic 1 pc

Salt to taste

Pepper to taste


Rinse and dry the chicken well.

Start removing the skin from the inner thighs, leaving the lower leg with the bone on the skin.

Then turn the breast inside out, cut in the middle of the breast.

Cut the breast inside the carcass and free the fillets on the breastbones.

Cut out the skeleton with goose and hips, leave the wings in the upper part, removing only the neck and the rest of the breast bones.

Cut the meat from the bones.

Grind the meat in a meat grinder.

Fry the minced chicken in a pan with 2 tbsp. tablespoons of vegetable oil for 2-3 minutes.

Add finely chopped onions and grated carrots, cook for another 3-5 minutes.

Season with salt and pepper.

Mix milk with eggs.

Add flour and salt.

Add 2-3 tbsp. tablespoons of vegetable oil. Mix the dough well.

Bake thin pancakes in a pan on both sides.

Put a portion of the filling on the pancake.

Wrap it in a tube.

Stuff the chicken with pancakes; this will require 10-12 roll pancakes.

Tie the wings and legs with twine, fasten the skin with toothpicks.

Mix mayonnaise and compressed garlic.

Coat the chicken with garlic mayonnaise.

Bake in the oven for 40 minutes at 180 degrees C.

Chicken stuffed with pancakes is ready. Cool the chicken a little, put it on a dish and serve.

Bon appetit!