Beneath the skin of Gödöllő stuffed chicken lies not a plain filling but liver, mushrooms and peas. Every cut shows a different pattern while the browned skin holds the whole arrangement together.
Method, step by step
- Fry the mushrooms and liver on the onion, then mix with peas, soaked buns and eggs.
- Carefully loosen the skin of the thigh, fill the cooled mass under it. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Add salt and spices, put in a pan with a little fat and water. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Bake at 180 °C, then fry until crispy at 210 °C.
Practical tips and common mistakes
- Cool the filling completely and do not overstuff the skin; it still expands when baking.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
- Pasta and side dishes
- 13 recipes in this chapter. The recipes follow the order of the website.
