ReceptnaptárStuffed Chicken, Hungarian Style
Stuffed chicken, Hungarian style, is the festive centrepiece of the Sunday lunch: the buttery bread roll and parsley stuffing goes not into the cavity but under the skin, so that the breast meat stays juicy too and the slices show handsome layers. Bacon protects the meat from drying out. With the juices from the tin and rice or potatoes, it is a complete, celebratory lunch.
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Ingredients
Method
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- Tear the bread roll into pieces, pour the milk over it, let it soak for 10 minutes, squeeze out well, then push through a sieve (or mash smooth with a fork).
- Beat the butter until fluffy, add the soaked bread, the parsley, the whole egg, the egg yolk and the breadcrumbs, season with salt and pepper, and mix into an even filling.
- Carefully loosen the chicken's skin from the flesh at the neck with your fingers to form a pocket over the breast and thighs.
- Spoon the filling under the skin in small amounts, spreading it evenly, taking care not to tear the skin.
- Season the outside of the chicken with salt as well, cover the breast with bacon slices, and tie with kitchen string to hold them in place.
- Place in a greased roasting pan, preheat the oven to 190°C, and roast for about 1 hr 15 min, basting with its own juices every 15 minutes.
- If the top browns too quickly, cover with foil and remove it for the last 10 minutes.
- The meat is done when a meat thermometer reads 74°C in the thigh and the centre of the stuffing is also piping hot.
- Rest for 10 minutes, remove the string, carve, and serve with the pan juices.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Loosen the skin from the meat slowly with your fingers, and take off any rings first, because the thin skin tears easily.
- If the skin does tear, pin it together with a cocktail stick, so that the stuffing does not escape during roasting.
- You can also add finely chopped chicken liver to the stuffing, which makes the flavour much richer. Fry it briefly before mixing it into the bread.
Frequently asked questions
Can I stuff the cavity too?
Yes, the traditional version does this as well. Stuffing in the cavity takes longer to cook through, so check the centre and allow 15-20 minutes extra.
Can the stuffing be made ahead?
Yes, it keeps in the fridge for a day, but stuff the chicken only just before roasting. For food safety reasons, do not leave a raw stuffed bird standing.
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