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Stuffed chicken served with tasty stuffing and crispy roasted skin
Beautifully roasted whole chicken filled with savoury bread stuffing.

Traditional Roast Stuffed Chicken

Author: Flavelo
Recipes Main Courses
Stuffed chicken is the master of 'two-in-one' meals: meat and side (the stuffing) cook simultaneously, flavouring each other. The bread-roll stuffing absorbs the delicious juices released by the chicken during roasting, whilst the stuffing's steam keeps the meat juicy from the inside. This symbiosis makes this dish festive. The contrast between crispy skin and soft, spicy interior sweeps everyone off their feet.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 5 servings
🔥 Calories 750 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large bowl for stuffing
  • Roasting tin
  • Meat skewers or kitchen string and needle
  • Brush for basting

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Tear the bread rolls into pieces, soak in milk, then squeeze out thoroughly. Sauté the onion and garlic in half the butter.

Tip: The bread should be moist but not sodden, otherwise it soaks the chicken from the inside.
2 ✓

Mix the bread with the onion, egg, chopped parsley, salt, pepper, and remaining soft butter.

Tip: Melting butter in the stuffing makes it creamy and tasty.
3 ✓

Salt the chicken cavity and exterior. Fill the cavity and under the skin at the breast with stuffing, then seal with skewers.

Tip: Stuffing under the skin protects breast meat from drying out and flavours it directly.
4 ✓

Brush with oil, add a little water underneath, and roast at 180°C for approx. 90 minutes. Baste with its own juices every 20 minutes.

Tip: Basting is essential for crispy, shiny skin and juicy meat.
5 ✓

Rest for 15 minutes after roasting before carving.

Tip: Hot stuffing needs time to set so it can be sliced beautifully.

Recipe FAQ

The stuffing leaked out.
You stuffed it too tightly or didn't seal the opening thoroughly enough. Volume increases in the stuffing due to egg and steam; leave it some room!
The breast dried out, but the leg is still raw.
The eternal dilemma of roasting chicken. Roast the chicken breast-side down for the first half, or cover the breast with foil, removing it only at the end.

Ingredients

  • 1 whole Whole chicken (oven-ready, approx. 1.5 kg)
  • 2 whole Stale bread rolls (zsemle)
  • 1 whole Egg
  • 100 ml Milk
  • 50 g Butter
  • 1 head Onion
  • 2 cloves Garlic
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 2 tbsp Oil