Stuffed Chicken for Passover

Húsvéeti Töltött Csirke

Preparation info

  • 6 to 8

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


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


  1. Soak chicken in salted ice-cold water for 1 hour. Soak matzo in lukewarm water till soft, then squeeze till dry.
  2. 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,