Polish Food: Recipe: Meat: Chicken, Polish Style
Chicken, Polish Style
Serves: 4
Ingredients
2 chickens, weighing approximately 2 lbs each
2 chicken livers
1 tbsp butter or margarine
6 slices bread, made into crumbs
2 tsps chopped parsley
1 tsp chopped dill
1 egg
Salt and pepper
1/2 cup chicken stock
1. Remove the fat from just inside the cavities of the chickens and discard it. Melt the butter in a small frying pan. Pick over the chicken livers and cut away any discolored portions. Add chicken livers to the butter and cook until just brown. Chop and set aside.
2. Combine the breadcrumbs, egg, herbs, salt, and pepper and mix well. Mix in the chopped chicken livers.
3. Stuff the cavities of the chicken and sew up the openings using fine thread and a trussing needle.
Tie the legs together.
4. Place the chickens in a roasting pan and spread the breasts and legs lightly with more butter. Pour the stock around the chicken and roast in a preheated over set at 375 degress F for 40-45 minutes. Baste frequently with the pan juices during roasting.
5. To check if the chickens are done, pierce the thickest part of the thigh with a skewer or a small, sharp knife. If the juices run clear the chicken is ready. If the juices are pink return to oven for 5-10 minutes.
6. When the chickens are done remove them from the roasting pan, remover the strings and keep them warm. Skim any fat from the surface of the pan juices. If a lot of liquid has accumulated, pour into a small saucepan and reduce over low heat. Pour the juices over the chickens to serve.
to the Polish Food Meat Recipes Menu Page.