Hungarian stuffed chicken
Maria Cross

Hungarian stuffed chicken

Maria Cross


1 chicken about 1,5 kg

70 grams mushrooms

30 grams lard or chicken fat

40 grams smoked bacon, diced

2 small eggs

3 dry bread rolls


1/2 tsp ground white pepper

1 tbsp Hungarian paprika

1 small onion, chopped

a bunch of parsley, chopped

salt to taste

1/2 tsp marjoram

Hungarian stuffed chicken

  1. Separate the skin from chicken, starting the neck, salt the inside of the chicken and the meat under the skin.
  2. Chop mushrooms and onion and fry them in bacon fat
  3. Soak the rolls in milk, crumble them and mix with an egg, salt, pepper, browned onion, marjoram, Hungarian paprika, parsley, fried bacon cubes and mushrooms
  4. Use force to spread part of this stuffing under the chicken skin and put the rest inside the chicken.
  5. Heat the chicken fat in a roasting tin and brown the chicken on each side.
  6. Cover the tin with foil or a lid, place in an oven at 180 oC for about an hour.
  7. Let the chicken rest for 25-30 minutes before carving, give the stuffing time to set.
  8. Serve it with fried potatoes or rice.



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