Stuffed Chicken with Buckwheat and Mushrooms

Name: Stuffed Chicken with Buckwheat and Mushrooms
Total time: 120 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Whole chicken — 208 g; Buckwheat groats — 44 g; Button mushrooms — 80 g; Onions — 48 g; Butter — 10 g; Garlic — 3 g; Sour cream 15% — 20 g; Salt — 2 g; Ground black pepper — 0.8 g

A whole roasted chicken stuffed with a hearty filling of buckwheat, mushrooms, and onion. Easy to slice into portions, with the side dish baked right inside.

Time: 2 h
Serving: 687 kcal
Ingredients: ≈ $2.11
Protein: 48 g

Hearty

Stuffed Chicken with Buckwheat and Mushrooms

Ingredients

1 Whole chickenpack 1.6 kg ≈ $7.15 208 g
2 Buckwheat groatspack 800 g ≈ $5.00 44 g
3 Button mushrooms≈ $7.50 per kg 80 g
4 Onions≈ $1.60 per kg 48 g
5 Butterpack 180 g ≈ $1.58 10 g
6 Garlic≈ $10.00 per kg 3 g
7 Sour cream 15%pack 300 g ≈ $1.60 20 g
8 Salt 2 g
9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Rinse the buckwheat², cover with water in a 1:2 ratio, add salt, and cook for 12–15 minutes until half-done.
Chop the onion⁴ and mushrooms, then sauté in butter³ for 6–8 minutes until all moisture evaporates.
Mix the buckwheat² with the mushrooms, onion⁴, and minced garlic⁶, seasoning with black pepper.
Pat the chicken dry, season inside and out with salt, and loosely stuff with the buckwheat² mixture.
Brush the chicken with sour⁷ cream, place in a baking dish, and roast at 375°F (190°C) for 70–80 minutes until golden brown.
Check doneness by piercing the thigh—clear juice means it’s ready. Let rest 10 minutes before slicing.

Tips

Why it works: Cook the buckwheat until half done, so it doesn't overcook inside the chicken and keeps its shape. Overcooked buckwheat turns to mush inside the bird.
Substitutions: Instead of button mushrooms, use porcini or oyster mushrooms, 80 g. Swap the sour cream for 5% yogurt, 25 g, but the skin will be less golden.
Common mistakes: If the juices run cloudy when carving or the chicken is underdone inside, check the temperature: the thigh should separate easily and the bone should be clean.
Storing and reheating: Keeps 3 days in the fridge. Reheat in the oven at 160 °C for 20 minutes under foil, so it doesn't dry out.
Serve with: Serve with sauerkraut and rye bread at a festive dinner, when you need to feed guests well.

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Nutrition

Per serving and share of 2000 kcal

Calories	687 kcal	34%
Protein	48 g	64%
Fat	41 g	58%
Carbs	33 g	13%
Per 100 g	165 kcal

Cost

≈ $2.11per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is whole chicken.