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 STUFFED CHICKEN
Austria is known for its delicious chicken dishes. In this one, the chicken is simply prepared and roasted with a chicken liver-based stuffing!
Provided by JackieOhNo
Categories Chicken Livers
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken and pat dry. Finely chop the liver and set aside.
- Cut rolls or bread into thin slices. Pour the milk over them and set aside for 5 minutes.
- Cream the butter and add the chopped liver, egg, egg yolks, parsley and seasonings. Combine mixture with the moistened bread. Mix well.
- Season the chicken inside and out with salt and pepper. Spoon the stuffing into the chicken cavity. Skewer shut. Loosen skin of the breast with your fingers. Insert 1 T. butter in each breast.
- Place chicken in a roasting pan. Pour in the chicken broth. Bake a t350 degrees for 1 hour and 20 minutes, basting occasionally with broth. Add more water, if necessary.
- Remove onto plate, carve, and serve.
Nutrition Facts : Calories 1047.5, Fat 75.3, SaturatedFat 29.2, Cholesterol 489.8, Sodium 859.8, Carbohydrate 25, Fiber 1.1, Sugar 1.1, Protein 64
AUSTRIAN STUFFED CHICKEN
Make and share this Austrian Stuffed Chicken recipe from Food.com.
Provided by catlvr
Categories Whole Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1187.8, Fat 84.8, SaturatedFat 34.4, Cholesterol 448.1, Sodium 981.2, Carbohydrate 41.6, Fiber 1.6, Sugar 0.3, Protein 61.5
EASY AUSTRALIAN STUFFED CHICKEN W/ PROSCIUTTO, SUN-DRIED TOMATO
GREAT, EASY GOURMET FOR DINNER PARTIES. This dish will impress your friends! My family are all from South Eastern and Western Australia. When I was a young lad I vaguely remember a dish similar to this. With a few modifications, using sun-dried tomatoes, prosciutto, mushrooms and red pepper; this recipe is phenomenal!
Provided by Matybmw
Categories One Dish Meal
Time 22m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice the red pepper very thin sliced about two inches long.
- Slice the mushrooms very thinly.
- Slice the sun-dried tomatoes very thinly.
- Crush the garlic and put into small bowl.
- Put sun-dried tomatoes into small bowl.
- Pour 2 tbsp of olive oil into small bowl Add basil, then mix ingredients together.
- Butterfly the chicken breasts, then spread them apart to be stuffed.
- Spread mixture inside of chicken breasts.
- Place prosciutto, red peppers, and mushrooms inside of chicken breasts.
- Close chicken breasts.
- Brush olive oil onto top of breast.
- Sprinkle with basil.
- Cook for about 15 minutes or so at 400°F, then turn oven up to full for 2 minutes to brown the top.
- Serve with your favourite vegetables.
AUSTRIAN-STYLE FRIED CHICKEN
Yield Makes 8 Servings
Number Of Ingredients 7
Steps:
- Quarter each chicken, discarding the first 2 joints of the wings. Remove the breastbones and ribs and remove the skin and any fat. Have ready in 3 wide shallow bowls the flour, the eggs, and the bread crumbs. Dredge the chicken in the flour, shaking off the excess, dip it in the egg, letting the excess drip off, and coat it well with the bread crumbs, shaking off the excess. Arrange the chicken on a baking sheet lined with wax paper and chill it, uncovered, for 30 minutes. The chicken may be prepared up to this point 1 day in advance and kept uncovered and chilled.
- In a large deep skillet heat 1 inch of the oil to 360°F. and in it fry the chicken in batches without crowding, turning it, for 5 minutes, or until it is golden brown, transferring it as it is fried to paper towels to drain. Arrange the chicken on a rack in a shallow pan and bake it in the middle of a preheated 350°F. oven for 15 minutes for the breast pieces and 20 minutes for the leg pieces. Arrange the chicken on heated platters, garnish it with the thyme, and serve it with the chutney.
SCOTTISH STYLE ROAST CHICKEN WITH OAT STUFFING HOWTOWDIE
This roast chicken is a traditional Scottish preparation that usually is served with "skirlie," a stuffing of oats and onion, seasoned with nutmeg, coriander and ground black pepper
Provided by Olha7397
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE OAT STUFFING: Cook and stir onion in margarine in 10-inch skillet over medium heat until light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crisp, 3 to 4 minutes.
- PREPARE OAT STUFFING; Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack; stuffing will expand during cooking.) Tie or skewer drumsticks to tail.
- Place chicken, breast side up, in shallow roasting pan. Arrange onions around chicken. Brush chicken and onions with margarine. Roast uncovered in 375 oven, brushing chicken and onions several times with remaining margarine, until chicken and onions are done, about 1 1/2 hours. 6 servings.
- Betty Crocker's New International Cookbook.
Nutrition Facts : Calories 782, Fat 51.3, SaturatedFat 12.8, Cholesterol 170.2, Sodium 534.6, Carbohydrate 31.2, Fiber 4.7, Sugar 5.8, Protein 48.1
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