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Do you know what master of gastronomy Zdeněk Pohlreich wished for his birthday as a boy? He always had one wish, and that was the classic stuffed chicken. Bake the chicken exactly according to his recipe and you will be charmed by the perfect family lunch. You will surely reap success, because the meat will remain perfectly juicy.
You will surely confirm the opinion that there is nothing worse than bad taste and muddy filling. Therefore, fill the chicken with a love of taste, not a feeling of gluttony. Always fill the abdominal cavity of the poultry lightly with stuffing so that it is not stuffed to the point of bursting. The best stuffing is not only inside the chicken, but especially under the skin. In addition to the recipe, we also have excellent advice for you from chef Zdenek Pohlreich.
The stuffing gives the chicken a real richness
Do you know what the biggest advantage of stuffing is? Its production is very simple and you can prepare it in a short time. The basis is older white bread cut into cubes, egg yolks and egg whites, sour cream, salt and pepper. Then comes the issue of spices, which are mostly fresh or dried herbs. They give a refreshing note to the filling. In this case, the chef opted for fresh, finely chopped parsley. Do you like ham? You can cut it into cubes and add it to the filling. Separate the egg whites, because you will use them to whip the snow. It doesn’t have to be completely stiff, but rather fluffy. It is best to mix the filling with your hands, because you will finely combine the individual ingredients. As Zdeněk Pohlreich himself said: “There are few things as good as the stuffing you remove from a roast chicken. How nice it is soaked in that juice.”
Zdeněk Pohlreich discovered the trick
Most of us put the stuffing inside the chicken, in its abdominal cavity. So what is the secret of one of the kings of all foodies? Thanks to it, the chicken breast will be protected during baking so that it remains wonderfully juicy. How to do it? Place the chicken breast side up and carefully slide your hand between the breast meat and the skin. Using slow movements, gradually separate the skin from the breast and be careful not to tear the skin unnecessarily. You will have a pocket that you can also fill with stuffing. You don’t have to do any tying or pinning, it’s not necessary. There is an egg in the filling, which becomes a perfect glue due to the heat. Place the remaining stuffing in the abdominal cavity.
Do you know what the biggest advantage of stuffing is? Its production is very simple and you can prepare it in a short time.
Before you start baking
Prepare a pan or baking dish according to the size of the chicken. Bake in a baking dish, not a baking tray, as the chicken will ooze delicious juices.
Before you put the chicken in the hot oven, don’t forget that it should taste good on the outside as well. Add enough salt and pepper to the whole chicken. After baking, leave the chicken to rest for a while.
- 1 bunch of fresh curly parsley
- 1 cooking onion
- 150 g of butter
- 200 ml of cream
- 4 eggs
- 4 babies
- 4 older buns
- ground black pepper
- table salt
The best stuffing is not only inside the chicken, but especially under the skin.
Fry the cubed bun in the oven until golden. Finely chop the onion and sauté it in butter. Sprinkle with pre-chopped parsley, egg yolks and cream. Then mix with the bun, salt, pepper and season with nutmeg. At the end, add egg white snow. Season the chicken well with salt and stuff it with the prepared stuffing. Bake in an oven heated to 200°C until golden brown.
Resources: www.fresh.iprima.cz, www.recepty.cz, www.toprecepty.cz