Prepare the necessary products.
Carefully remove the skin from the carcass. You can cut the carcass along the back or tighten the skin without cutting. To do this, with a knife, detach the skin along the back. Try not to damage its integrity.
First, through the lower hole with a knife, cut the joints of the skin with the muscles. Then release chicken legs from the skin one at a time.
To ensure that there are no holes in the skin of the legs, cut the bone in the lower part of the leg with a knife, leaving part of the joint with the skin. Pull the skin from the breast to the humerus and connect the wings to the sternum.
Cut the junction of the wings and sternum. Leave the wings intact. Free meat from costal bones, sternum and ridge. Then free the legs from the bones and the rest of the ridge. We no longer need a bone frame. Lay out the carcass on the worktop.
Put canned beans in tomato sauce TM "Frau Marta" in a bowl and mashed with a blender.
Fry the champignons with onions. Put to the beans. Salt, pepper, mix the filling.
Add salt, pepper, ground garlic, a little nutmeg to the minced meat. Inside, salt and pepper the chicken.
Lay a layer of minced meat on top of the chicken meat, having previously slightly removed the breast fillet (they will cover the filling on top). Spread the stuffing of beans and fried mushrooms on top of the minced meat. Cover the filling on top with the removed breast fillet and sew a hole in the skin with culinary thread.
Grease the bird with a mixture of sour cream and paprika. Bake in an oven heated to 90 ° C for about 1 hour. Galantin should be cooled before serving.