Chicken and Egg Barley Casserole as in Orosháza

Orosházi Tarhonyás Csirke


  • 1 fowl, 4 to 5 pounds
  • 1 parsnip
  • 1 celery rib
  • 1 carrot
  • 1 whole small onion
  • 1 pound Egg Barley, Homemade
  • 3 tablespoons lard
  • 2 tablespoons paprika
  • 1 pound goose livers (or duck or chicken livers)
  • Pinch of white pepper
  • Pinch of white pepper Pörkölt Broth


  1. Preheat 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 chicken pieces in 2 quarts water. Do not overcook the bird.
  3. Take the meat from the bones and put it aside. Put bones into broth and continue simmering the broth until you need it for egg barley, then strain.
  4. Brown egg barley in 1 tablespoon lard, stirring constantly. Add the strained broth and 1 tablespoon paprika, and cook till done.
  5. Cut livers into chunks, sprinkle with pepper, and brown in 1 tablespoon lard for 4 or 5 minutes.
  6. Mix remaining lard and paprika and spread on bottom and sides of an ovenproof serving casserole. Mix egg barley, chicken and liver and put in the casserole. Put it in the preheated oven for 10 to 15 minutes.
  7. Serve the chicken from the casserole and ladle broth as a sauce on each individual serving.