Stuffed Chicken
Stuffed Chicken is a beloved festive dish often featured in Hungarian households for Sunday lunches and family gatherings. The dish's history traces back to French cuisine, where stuffing and roasting chicken was a celebrated tradition in royal courts. Stuffed chicken is a true celebratory meal, with the combination of rich fillings and succulent chicken meat making every meal special.
The diversity of fillings makes stuffed chicken so versatile: it can include mushrooms, dried fruits, vegetables, or even spices, which enrich the chicken meat, making it more delectable. The main secret of the dish is keeping the chicken meat tender and juicy during baking, while it absorbs all the flavors of the filling. The uniqueness of stuffed chicken lies in the fact that almost every family has its own secret recipe, passed down from generation to generation for decades.
Ingredients for this recipe
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Preparation Steps
1
Soak the bread rolls in milk, then squeeze out the excess liquid thoroughly.
2
Melt the butter in a skillet over medium heat. Sauté the finely chopped onion and garlic until softened and fragrant.
3
In a bowl, combine the squeezed bread rolls, sautéed onion and garlic, egg, finely chopped parsley, salt, and pepper. Mix well to create the stuffing.
4
Fill the chicken cavity with the prepared stuffing. Secure the opening with toothpicks or kitchen twine.
5
Rub the chicken skin with oil, salt, and pepper to ensure a crispy skin during roasting.
6
Place the stuffed chicken in a roasting pan and bake in a preheated oven at 350°F (180°C) for approximately 1.5 hours, or until the chicken skin is golden brown and the internal temperature reaches 165°F (74°C).
7
Serve the stuffed chicken with a fresh salad or your favorite side dish.
