MY COOKBOOK

MY COOKBOOK
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20.8.12

STUFFED CHICKEN PIECES – TÖLTÖTT DARABOLT CSIRKE

Breast of Chicken

Hungarian style stuffing adds great flavour to chicken. Use 2 whole legs or 4 thighs or 2 halves of a chicken breast for this recipe. Remove the bones, but keep the skin attached if at all possible. You can stuff skinless deboned chicken breasts too, but the skin helps to keep the meat intact or from drying out during baking. Furthermore, the skin ads flavour to the meat. It is easy to remove the skin just before serving.

Always roast the chicken pieces in a metal pan or pot with a well fitting lid. Foil cover doesn’t seem to work that well. You need a lidded roaster or an ovenproof pot with a well fitting lid. If you roast chicken pieces this way, your meat will stay succulent.

 deboned, butteflied and stuffed thighs

  thighs rolled up in the frypan

 thighs done

Stuffed Chicken Pieces

4 half chicken thighs
salt to taste
kitchen cord
2 Tbsp extra virgin olive oil

• Wash, dry and salt the meat.
• Keeping the skin on the chicken, remove the bones.
• Do not discard; the bones are good for stock.
• Place the meat with the skin down on a cutting board.
• Butterfly and lightly pound the meat out with a meat tenderizer.
• Lightly salt the meat and set it aside.
• Preheat the oven to 375F.
• Make the stuffing next.
• Divide the stuffing on the meat and roll them up, so the skin is on the outside.
• Tie up each piece with a kitchen cord.
• Place 2 Tbsp olive oil in a non-stick fry pan.
• Heat the oil and arrange the chicken pieces in the pan.
• Cook each side for 1 minute until it browns slightly, searing in the juices.
• Transfer the meat to a lidded ovenproof metal pot or a small roaster with a lid.

• Pour the remaining juices from the fry-pan over the meat.
• Cover and place in the preheated oven.
• When the skin begins to get a bit of color, cover and continue roasting covered.
• Uncover for the last twenty minutes to crisp up the top. 
• Remove from the oven and discard the kitchen cords.
• Tent with aluminum foil for 5-10 minutes before serving.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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