Chicken and Egg Barley Casserole as in Orosháza

Orosházi Tarhonyás Csirke

Preparation info

  • 8

    servings
    • Difficulty

      Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 fowl, 4 to 5 pounds
  • 1 parsnip
  • 1 cel

Method

  1. Preheat the oven to 375°F. Cut bird into 10 or 12 pieces. Scrape parsnip, celery and carrot and cut into pieces.
  2. Cook cut vegetables, whole onion and chicke