Hungarian Stuffed chicken ..

The Hungarians call this dish Töltött Csirke.

Ingredients for 4 people:
  • 2 small or 1 large chicken, along approximately 1.3 kg.
  • 2 old hard white bread balls
  • 200 ml milk
  • 100 grams of bacon
  • 100 ml corn oil
  • 3 medium onions
  • 200 grams of chicken livers
  • 250 grams of champions
  • salt, crushed pepper and 1 small bunch parsley
  • 3 eggs, 50g butter and 2 tablespoons marjolijn.


Rinse the chicken well, outside and inside dry.

With a finger loosen the skin from the meat, first in the chest and then at the legs.

The white balls in the milk soak until soft and squeeze well.

The bacon, chopped onions get crisp.

The well-rinsed and then dried off and chopped chicken livers, together with the small add chopped champion.

This 3 to 5 minutes Süderen. Finally the chopped parsley, pepper and salt.

This mengesl well squeezed the bulb and mix with the eggs.

Herewith it is filled evenly between the chicken skin and the detached meat.

The chicken on the outside with the marjolijn and sprinkle the salt and put in a roasting pan.

The shape of the chicken to correct a bit. (not with his feet wide)

Time for an electric cooking oven 50 minutes at 200 degrees C, or in a hot air for 50 minutes at 180 degrees C.

Then the chicken from the oven and after about 10 minutes in portions and serve.

Bon appetit (jo etvagyat)