Austrian Stuffed Chicken Recipes

HUNGARIAN STUFFED-UNDER-THE-SKIN CHICKEN

Steps:

• Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Saute until lightly browned, about 5 minutes.
• Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
• Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with 1/2 teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
• In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.

AUSTRIAN CHICKEN SCHNITZELS

Steps:

• Preheat oven to 250. Pound chicken flat (1/4 inch thick) with meat pounder or heavy saucepan.
• In a shallow bow, beat egg with 1 tablespoon water.
• On a large plate combine bread crumbs with dill, lemon pepper, paprika and salt.
• Dip cutlets in beaten egg, then dredge in seasoned bread crumbs to coat.
• In a large skillet, melt butter over medium high heat.
• When butter begins to bubble; add schnitzels in batches without crowding.
• Cook, turning once, until golden brown and cooked through 2-3 minutes.
• As schnitzels are cooked, remove to a baking sheet and place in oven to keep warm.

BOBBIFIED AUSTRIAN COUNTRY STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Coarsely dice the onions and celery so there is the same amount of each. Saute the vegetables in the oil in a saucepan over medium heat, stirring constantly, to release the juices, about 10 minutes. Add the sweet and hot paprikas and parsley flakes and continue stirring another 10 minutes. Remove from the pan into large bowl.
• Cut the bread into 1/4-inch cubes. Slowly mix the bread into the onion and celery mixture, until all the juices are soaked up.
• Beat the eggs with the milk in a small bowl. Mix into the stuffing.
• Chop the poblanos into a fine dice. Mix the poblanos, sage and thyme into the stuffing. Place the stuffing in a large baking dish. Add the chicken stock and combine. Cover with foil. Bake for 30 minutes.

AUSTRIAN SCHNITZEL (WITH CHICKEN)

Steps:

• 1. Butterfly chicken breasts.
• 2. Dredge in flour, then set aside.
• 3. Combine eggs, 1 tablespoon oil, paprika, salt, and pepper; mixing well.
• 4. Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evening.
• 5. Heat ¼ cup oil in a large skillet. Cook chicken breasts until lightly browned on one side, then flip; 3 to 4 minutes a side.
• 6. Drain on paper towels while cooking the rest.
• 7. Serve hot with red cabbage and mashed potatoes, or with french fries.
• 8. Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!

AUSTRIAN STUFFED CHICKEN

Steps:

• Wash chicken inside and out and pat dry.
• Cut rolls or bread into small pieces and pour milk over them. Set aside for 5 minutes.
• Cream the 1/2 cup butter. Add the egg, egg yolks, parsley, thyme and nutmeg, mix well. Combine butter mixture with bread mixture, mixing well.
• Season chicken inside and out with salt and pepper. Stuff chicken with bread mixture. Loosen skin of the breast with fingers and insert 1 Tbs. of butter on each breast, under the skin. Truss chicken.
• Place chicken in roasting pay. Pour in chicken broth.
• Bake at 350°F for 1 hour and 20 minutes, or until cooked through, basting occasionally with broth. Add more water or broth as necessary.
• Remove from oven and let rest for 10 minutes before carving. Remove stuffing, carve and serve.