Hungarian chicken recipe – Stuffed chicken

 Hungarian stuffed chicken recipe

– serves 5 takes / 50 minutes

Best Hungarian Cookery Book


  • 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
  • milk
  • 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

First step for this chicken recipe of course carefully separate the skin from chicken, starting at the neck. Salt the inside of the chicken and the meat under the skin. Chop mushrooms and onion and fry them in bacon fat. 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.

chicken recipe

The second step of this chicken recipe use force to spread part of this stuffing under the chicken skin and put the rest inside the chicken. Heat the chicken fat in a roasting tin and brown the chicken on each side. Cover the tin with foil or a lid, place in an oven at 180 °C for about 1 hour, basting occasionally. Let the chicken rest for 25-30 minutes before carving, to give the stuffing time to set. Serve it with Hungarian fried potatoes or rice.

This is not for any one who is counting calories. This stuffing brings out the flavour of chicken, turkey or veal. I am sure that once you taste this chicken reipe it will become a favourite of yours also.

Best Hungarian Cookery Book