Stuffed Chicken (Töltött Csirke)

Stuffed Chicken (Töltött Csirke)

A whole chicken filled with a savory bread and liver stuffing, roasted until the skin turns golden.

Total 2 hr 35 min Makes 6 servings Calories 520/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat

This Hungarian classic features a whole chicken packed with a rich bread, egg, and chicken liver stuffing seasoned with parsley and nutmeg. Slow roasting renders the skin crisp while keeping the meat and stuffing moist throughout. It's a traditional centerpiece for Sunday dinners and holiday tables.

Ingredients

  • 1 whole chicken (about 4 to 5 pounds)
  • 4 cups day-old white bread, cubed
  • 1 cup whole milk
  • 4 ounces chicken livers, finely chopped
  • 3 large eggs
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil
  • 1 teaspoon sweet paprika
  • 1 cup chicken stock

Method

  1. Preheat the oven to 375°F. Place the bread cubes in a large bowl, pour the milk over them, and let soak for 10 minutes.

  2. Squeeze excess milk from the bread and transfer to a clean bowl, reserving a splash of the milk.

  3. Add the chopped chicken livers, eggs, minced onion, garlic, parsley, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper to the bread. Mix until well combined and evenly moistened, adding reserved milk if the mixture seems dry.

  4. Pat the chicken dry inside and out with paper towels. Season the cavity with the remaining 1 teaspoon salt and 1/2 teaspoon pepper.

  5. Loosely spoon the stuffing into the cavity of the chicken, filling it about three-quarters full to allow for expansion. Secure the opening with kitchen twine or skewers and tie the legs together.

  6. Rub the softened butter over the entire surface of the chicken, then drizzle with olive oil and sprinkle evenly with paprika.

  7. Place the chicken breast-side up in a roasting pan and pour the chicken stock into the bottom of the pan.

  8. Roast in the preheated oven for 20 minutes, then reduce the oven temperature to 350°F and continue roasting, basting with pan juices every 30 minutes, until a thermometer inserted into the thickest part of the thigh reads 165°F and the stuffing reaches 165°F, about 1 hour 40 minutes more.

  9. Remove the chicken from the oven and let it rest for 15 minutes before removing the twine, carving, and serving with the stuffing.

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    Stuffed Chicken (Töltött Csirke)

    This Hungarian classic features a whole chicken packed with a rich bread, egg, and chicken liver stuffing seasoned with parsley and nutmeg. Slow roasting renders the skin crisp while keeping the meat and stuffing moist throughout. It's a traditional centerpiece for Sunday dinners and holiday tables.

    2 hr 35 min 6 servings 520 cal

    Ingredients

    • 1 whole chicken (about 4 to 5 pounds)
    • 4 cups day-old white bread, cubed
    • 1 cup whole milk
    • 4 ounces chicken livers, finely chopped
    • 3 large eggs
    • 1 small onion, finely minced
    • 2 cloves garlic, minced
    • 1/4 cup fresh parsley, chopped
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons unsalted butter, softened
    • 2 teaspoons salt, divided
    • 1 teaspoon freshly ground black pepper, divided
    • 2 tablespoons olive oil
    • 1 teaspoon sweet paprika
    • 1 cup chicken stock

    Method

    1. 1

      Preheat the oven to 375°F. Place the bread cubes in a large bowl, pour the milk over them, and let soak for 10 minutes.

    2. 2

      Squeeze excess milk from the bread and transfer to a clean bowl, reserving a splash of the milk.

    3. 3

      Add the chopped chicken livers, eggs, minced onion, garlic, parsley, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper to the bread. Mix until well combined and evenly moistened, adding reserved milk if the mixture seems dry.

    4. 4

      Pat the chicken dry inside and out with paper towels. Season the cavity with the remaining 1 teaspoon salt and 1/2 teaspoon pepper.

    5. 5

      Loosely spoon the stuffing into the cavity of the chicken, filling it about three-quarters full to allow for expansion. Secure the opening with kitchen twine or skewers and tie the legs together.

    6. 6

      Rub the softened butter over the entire surface of the chicken, then drizzle with olive oil and sprinkle evenly with paprika.

    7. 7

      Place the chicken breast-side up in a roasting pan and pour the chicken stock into the bottom of the pan.

    8. 8

      Roast in the preheated oven for 20 minutes, then reduce the oven temperature to 350°F and continue roasting, basting with pan juices every 30 minutes, until a thermometer inserted into the thickest part of the thigh reads 165°F and the stuffing reaches 165°F, about 1 hour 40 minutes more.

    9. 9

      Remove the chicken from the oven and let it rest for 15 minutes before removing the twine, carving, and serving with the stuffing.