Hungarian Stuffed Under The Skin Chicken Recipes

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HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN



Hungarian Stuffed-Under-The-Skin Chicken image

A wonderful chicken recipe I plan to use for 2 fresh chickens sitting in the fridge tomorrow. Expecting cold weather so this will smell great & warm the house at the same time. Found in The New York Times - an old Hungarian Hanukkah recipe adapted by Mindel Appel.

Provided by Busters friend

Categories     One Dish Meal

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons vegetable oil
4 medium onions, 2 finely chopped and 2 quartered
1 cup mushroom, thinly sliced (use what you have)
2 garlic cloves, minced
6 bread, thick slices (challah or other bread fine too)
1 large egg, lightly beaten
2 tablespoons parsley, chopped
salt, to taste
black pepper, freshly ground, to taste
1/2 teaspoon sweet Hungarian paprika, more as needed
3 -4 lbs whole chickens, quartered
1/2 lb green beans, trimmed
4 carrots, peeled, trimmed and cut into large chunks

Steps:

  • Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Saute until lightly browned, about 5 minutes.
  • Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
  • Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with 1/2 teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
  • In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.

KASHA-STUFFED ROAST CHICKEN



Kasha-Stuffed Roast Chicken image

Provided by Joan Nathan

Categories     dinner, roasts, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

4 tablespoons chicken fat or vegetable oil, plus additional for greasing pan
3 onions, 1 diced and 2 coarsely chopped
1 large egg
1 cup dry kasha
2 cups chicken broth or water
Salt
freshly ground black pepper
1/2 cup diced celery
1 cup sliced mushrooms, optional
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh sage
1 roasting chicken, 4 to 5 pounds
3 cloves garlic, minced
1 pound whole, unpeeled, small potatoes
3 tart apples, quartered and cored
4 carrots, peeled and cut into 3- to 4-inch chunks
4 parsnips, peeled and cut into 3- to 4-inch chunks
1 tablespoon chopped fresh rosemary leaves

Steps:

  • Preheat oven to 375 degrees. Grease a roasting pan and set aside. In a skillet over medium heat, heat 2 tablespoons of chicken fat or oil, and sauté diced onion until golden. Remove from heat and set aside.
  • In a small mixing bowl, beat egg lightly and stir in kasha. Mix well to coat all grains. Place a dry heavy skillet over high heat. When it is hot, add egg-coated kasha and stir with a wooden spoon to flatten it and break up any lumps. Continue to stir until egg has dried and kernels are browned and mostly separated. Add broth or water, and season with salt and pepper to taste. Bring to a boil. Add cooked onions, celery, mushrooms (if using), parsley and sage. Simmer, covered, stirring occasionally, until kasha is tender, about 15 minutes.
  • Rub exterior of chicken with 1 tablespoon of remaining chicken fat or oil and garlic. Season with salt and pepper to taste. Stuff both cavities of chicken with kasha mixture. (Excess kasha may be baked in an ovenproof dish, during last 30 minutes of roasting time.)
  • In bottom of roasting pan, combine potatoes, apples, carrots, parsnips and chopped onions. Add remaining 1 tablespoon chicken fat or oil, and rosemary, and toss well to coat. Gently place chicken on top of vegetables and bake until golden and cooked through, about 1 1/2 hours. To serve, carve chicken as desired and serve each portion with some of vegetables and apples.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 24 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 1455 milligrams, Sugar 14 grams, TransFat 0 grams

RICOTTA-AND-HERB-STUFFED CHICKEN



Ricotta-and-Herb-Stuffed Chicken image

Categories     Chicken     Garlic     Herb     Roast     Parmesan     Ricotta     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

For filling
4 garlic cloves, minced
3 tablespoons extra-virgin olive oil
4 cups whole-milk ricotta (preferably fresh; 2 pounds)
2 large eggs, lightly beaten
1 cup grated Parmigiano-Reggiano (2 ounces)
1/4 cup chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
For chicken
2 whole chickens (each about 3 1/2 pounds)
2 tablespoons extra-virgin olive oil

Steps:

  • Make filling:
  • Preheat oven to 400°F with racks in middle and lower third.
  • Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes. Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Stuff and roast chickens:
  • Cut out backbones from chickens with kitchen shears (freeze bones for making stock if desired). Pat chickens dry, then spread flat, skin sides up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thigh and breast (near drumstick), then tuck knob of each drumstick thourough slit.
  • Sprinkle each chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper and spread chickens flat, skin sides up, in an oiled large (17- by 12-inch) shallow baking pan. Gently slide your finger between skin and flesh of breast and legs of 1 chicken to loosen skin (be careful not to tear skin). Using a small spoon, slide 2/3 cup ricotta mixture under skin, using a finger on outside of skin to spread filling over meat of breast, thighs, and drumsticks. Tuck wing tips under. Stuff second chicken in same manner. Brush skin of chickens all over with oil (2 tablespoons) and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Spoon remaining filling into an oiled 1-quart shallow baking dish (10 by 7 inches).
  • Bake chickens in middle of oven 30 minutes, then put dish of stuffing in oven on lower rack. Continue baking until chicken is just cooked thourough and an instant-read thermometer inserted into thickest part of a thigh (through stuffing; do not touch bone) registers 170°F and until gratin is puffed and golden, about 30 minutes more. Let chickens stand 10 minutes, then cut each into quarters. Serve with gratin.

HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN



Hungarian Stuffed-Under-The-Skin Chicken image

Provided by Joan Nathan

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
4 medium onions, 2 finely chopped and 2 quartered
1 cup thinly sliced button or wild mushrooms
2 cloves garlic, minced
6 thick slices challah or other bread
1 large egg, lightly beaten
2 tablespoons chopped parsley
Salt and freshly ground black pepper
1/2 teaspoon Hungarian sweet paprika, more as needed
1 3-to 4-pound chicken, quartered
1/2 pound trimmed green beans
4 carrots, peeled, trimmed and cut into large chunks

Steps:

  • Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Sauté until lightly browned, about 5 minutes.
  • Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
  • Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with 1/2 teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
  • In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.

Nutrition Facts : @context http, Calories 877, UnsaturatedFat 34 grams, Carbohydrate 52 grams, Fat 50 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 12 grams, Sodium 1301 milligrams, Sugar 11 grams, TransFat 0 grams

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