Austrian Stuffed Chicken Recipes

AUSTRIAN STUFFED CHICKEN

Steps:

• Wash chicken inside and out and pat dry.
• Cut rolls or bread into small pieces and pour milk over them. Set aside for 5 minutes.
• Cream the 1/2 cup butter. Add the egg, egg yolks, parsley, thyme and nutmeg, mix well. Combine butter mixture with bread mixture, mixing well.
• Season chicken inside and out with salt and pepper. Stuff chicken with bread mixture. Loosen skin of the breast with fingers and insert 1 Tbs. of butter on each breast, under the skin. Truss chicken.
• Place chicken in roasting pay. Pour in chicken broth.
• Bake at 350°F for 1 hour and 20 minutes, or until cooked through, basting occasionally with broth. Add more water or broth as necessary.
• Remove from oven and let rest for 10 minutes before carving. Remove stuffing, carve and serve.

AUSTRIAN CHICKEN SCHNITZELS

Steps:

• Preheat oven to 250. Pound chicken flat (1/4 inch thick) with meat pounder or heavy saucepan.
• In a shallow bow, beat egg with 1 tablespoon water.
• On a large plate combine bread crumbs with dill, lemon pepper, paprika and salt.
• Dip cutlets in beaten egg, then dredge in seasoned bread crumbs to coat.
• In a large skillet, melt butter over medium high heat.
• When butter begins to bubble; add schnitzels in batches without crowding.
• Cook, turning once, until golden brown and cooked through 2-3 minutes.
• As schnitzels are cooked, remove to a baking sheet and place in oven to keep warm.

AUSTRIAN SCHNITZEL (WITH CHICKEN)

Steps:

• 1. Butterfly chicken breasts.
• 2. Dredge in flour, then set aside.
• 3. Combine eggs, 1 tablespoon oil, paprika, salt, and pepper; mixing well.
• 4. Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evening.
• 5. Heat ¼ cup oil in a large skillet. Cook chicken breasts until lightly browned on one side, then flip; 3 to 4 minutes a side.
• 6. Drain on paper towels while cooking the rest.
• 7. Serve hot with red cabbage and mashed potatoes, or with french fries.
• 8. Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!

BOBBIFIED AUSTRIAN COUNTRY STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Coarsely dice the onions and celery so there is the same amount of each. Saute the vegetables in the oil in a saucepan over medium heat, stirring constantly, to release the juices, about 10 minutes. Add the sweet and hot paprikas and parsley flakes and continue stirring another 10 minutes. Remove from the pan into large bowl.
• Cut the bread into 1/4-inch cubes. Slowly mix the bread into the onion and celery mixture, until all the juices are soaked up.
• Beat the eggs with the milk in a small bowl. Mix into the stuffing.
• Chop the poblanos into a fine dice. Mix the poblanos, sage and thyme into the stuffing. Place the stuffing in a large baking dish. Add the chicken stock and combine. Cover with foil. Bake for 30 minutes.

AUSTRIAN STUFFED CHICKEN

Steps:

• Wash chicken and pat dry. Finely chop the liver and set aside.
• Cut rolls or bread into thin slices. Pour the milk over them and set aside for 5 minutes.
• Cream the butter and add the chopped liver, egg, egg yolks, parsley and seasonings. Combine mixture with the moistened bread. Mix well.
• Season the chicken inside and out with salt and pepper. Spoon the stuffing into the chicken cavity. Skewer shut. Loosen skin of the breast with your fingers. Insert 1 T. butter in each breast.
• Place chicken in a roasting pan. Pour in the chicken broth. Bake a t350 degrees for 1 hour and 20 minutes, basting occasionally with broth. Add more water, if necessary.
• Remove onto plate, carve, and serve.