Stuffed Chicken with Buckwheat and Mushrooms

1. 1 Whole chickenpack 1.6 kg ≈ $7.10 208 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 44 g
3. 3 Button mushrooms≈ $7.50 per kg 80 g
4. 4 Onions≈ $1.60 per kg 48 g
5. 5 Butterpack 180 g ≈ $1.60 10 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 20 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

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

Method

1. Rinse the buckwheat², cover with water in a 1:2 ratio, add salt, and cook for 12–15 minutes until half-done.

2. Chop the onion⁴ and mushrooms, then sauté in butter³ for 6–8 minutes until all moisture evaporates.

3. Mix the buckwheat² with mushrooms, onion⁴, and minced garlic⁶, seasoning with black pepper.

4. Pat the chicken dry, season inside and out with salt, and loosely stuff with the buckwheat² mixture.

5. 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.

6. Check doneness by piercing the thigh—clear juice means it’s ready. Let rest 10 minutes before slicing.