Want to know what your friends who have been here are saying? JOIN NOW !


Top Recipes

  1. Skoudehkaris Recipe type: Entree   Skoudehkaris is an Ethiopian food recipe of lamb and rice. Ingredients 2 tbsp vegetable oil 1...
  2. Crocked Kielbasa Recipe type: Entree   Crocked Kielbasa is a slow cooker recipe with beef and sausage mixed with vegetables. Ingredients...
  3. Hearty Beef Stew Recipe type: Entree   Hearty Beef Stew is a crock pot recipe with vegetables. Ingredients 2 pounds stew...

Töltött Csirke

Posted by
| Leave a comment

Töltött Csirke
Recipe type: Entree
 
Töltött Csirke is a Hungarian food recipe of stuffed chicken.
Ingredients
  • 1 whole chicken, about 3 lbs
  • 1⁄2 lb mushrooms, chopped
  • 3 strips smoked fatty bacon, fried crisp and crumbled, fat reserved
  • 2 slices dry bread
  • 1⁄4 cup milk
  • 1 egg, beaten
  • 1 small onion, finely chopped
  • 1 cup parsley, minced
  • 1 tsp marjoram
  • salt to taste
  • 1⁄2 tsp white or black pepper
  • 3 tbsp lard
Instructions
  1. Loosen the area around the chicken’s breast and legs by gently pushing your fingers between the chicken skin and flesh at the openings at neck and bottom. Be careful not to tear the skin. Lightly salt the chicken cavity and under the skin.
  2. Saute mushrooms in bacon fat. Set aside.
  3. Soak bread in milk, tear up into small pieces, and add to mushrooms, bacon, egg, onion, parsley, salt, and pepper to make the stuffing. Blend well.
  4. Spread some stuffing evenly under the chicken skin in the area around the breast and legs.
  5. Shape the stuffed areas so that the chicken is nicely rounded.
  6. Put the remaining stuffing in the chicken cavity.
  7. Heat lard until hot in a roasting pan, and carefully brown chicken all over.
  8. Place chicken, breast side down, on a rack in the pan.
  9. Place in a preheated 350F oven for about 1 hour, basting frequently with the drippings.
  10. Turn the chicken over when browned, after about 30 minutes.
  11. After an hour, check the chicken. To tell if chicken is done: the leg joint should move freely, and juices run clear when a knife is stuck in.
  12. If chicken is getting too brown before it is done, cover loosely with foil.
  13. If necessary, bake another 8 to 10 minutes.
  14. Let chicken rest for 15 to 20 minutes to settle the stuffing before carving.

Add a comment

Rate this recipe:  


Not a Member Yet?

Join Taste the World Club and share
your culinary experiences!

It’s easy, quick, and free!

JOIN NOW !

or directly

[php snippet=2]

Why become a member?

Recipes and Foods offers quality information and help you to find the best deals on food and restaurants.

In Taste the World Club our members share their culinary experiences on forums and they can help you with practical cooking advice.

Join our community now and begin making new friends as passionate about food and cooking as you are!

About Recipes and Foods

Recipes and Foods is a culinary community that brings together people passionate about international food and new culinary experiences.

Try the international cuisine,Taste the World !


Copyright © 2013 – [php snippet=1]

RecipesAndFoods.com - International Culinary Community