Name: Stuffed Chicken for Passover (Húsvéeti Töltött Csirke)
Yield: 6 to 8 servings
Cuisine: Hungary
Ingredients: 2 eggs; Salt and pepper; 1 fat fowl, 4 to 4½ pounds; ½ small onion, chopped fine; 3 whole pieces of matzo; 4 chicken livers, very carefully cleaned; ¾ cup rendered chicken fat; 1 tablespoon chopped parsley; ¼ pound mushrooms, chopped; 1 medium-sized onion, sliced; 1 medium-sized very ripe tomato, cut into pieces; 2 tablespoons crushed matzo; 1 garlic clove, mashed; 1 green pepper, sliced

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1 fat fowl, 4 to 4½ pounds
3 whole pieces of matzo
½

Europe
Hungary
Dinner
Eastern Europe

Method

Soak chicken in salted ice-cold water for 1 hour. Soak matzo in lukewarm water till soft, then squeeze till dry.
Cook chopped onion, covered, in 2 tablespoons of the chicken fat; do not brown. After 5 minutes add chicken livers, parsley and mushrooms. Cook, covered,

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Stuffed Chicken for Passover

Húsvéeti Töltött Csirke

Ingredients

Method

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