Experience the unforgettable flavors of Hungarian family cooking with Stuffed Chicken (Töltött Csirke) — a showstopping dish that turns a simple whole chicken into a feast filled with rustic charm and rich, savory goodness.
This beloved recipe features a succulent chicken stuffed with a delicious mixture of tender bread soaked in milk, golden sautéed onions, creamy eggs, fresh herbs, and aromatic garlic, creating a moist, flavorful interior that perfectly complements the crispy, golden skin.
Roasted to perfection and basted until irresistibly juicy, it’s the ultimate centerpiece for Sunday family gatherings, festive holiday meals, or any special occasion when you want to impress with authentic Hungarian hospitality. Every bite of this comforting classic brings warmth, tradition, and the hearty flavors of Hungary straight to your table.
⦁ 1 medium-sized chicken
⦁ 2 bread rolls
⦁ 150 ml (5 fl. oz) milk
⦁ 50 g (1¾ oz) butter
⦁ 4 tbsp oil
⦁ 2 eggs
⦁ 1 small onion, finely chopped
⦁ 2 bunches of parsley, chopped
⦁ 2 garlic cloves, crushed
⦁ ½ tsp ground black pepper
⦁ Salt, to taste
1. Clean the chicken inside and out; drain and pat dry. Carefully loosen skin over breast and thighs.
2. Tear bread rolls into small pieces; soak in milk and squeeze out excess liquid.
3. Melt butter and sauté onion until soft; add crushed garlic, parsley, salt, and pepper.
4. Mix bread, eggs, sautéed vegetables, and seasonings until well combined.
5. Stuff mixture evenly under loosened chicken skin; secure with toothpicks or kitchen twine.
6. Rub outside of chicken with oil; place in a roasting dish with a glass of water.
7. Roast at 180°C (350°F) for 45 minutes, basting occasionally until golden and cooked through.
🛒 Choosing Ingredients
✔ Chicken – Select a medium-sized chicken (1.5–2 kg / 3–4 lbs) for even cooking and juicy meat
✔ Bread Rolls – Use day-old white rolls or baguette slices for better texture; fresh bread can become mushy
✔ Milk – Whole milk creates a creamier, richer stuffing
✔ Herbs – Fresh parsley adds authentic Hungarian flavor; don’t skip it
👩🍳 Preparation Tips
✔ Loosen Skin Gently – Slide your fingers between skin and meat slowly to avoid tearing; start at the neck end for better control
✔ Squeeze Bread Well – After soaking, squeeze out as much milk as possible to keep stuffing from becoming soggy
✔ Mix Evenly – Combine bread, eggs, and sautéed vegetables thoroughly so the stuffing binds well and cooks evenly
✔ Secure Properly – Use toothpicks or kitchen twine to seal openings and keep stuffing in place during roasting
🔥 Cooking Techniques & Temperatures
✔ Roasting Temperature – Preheat oven fully to 180°C (350°F) for consistent cooking
✔ Roast Time – A medium chicken takes 45–55 minutes; check doneness by inserting a meat thermometer into the thickest part of the thigh (should read 75°C / 165°F)
✔ Basting – Spoon pan juices over the chicken every 15 minutes for a crispy, golden skin and moist meat
✔ Rest After Cooking – Let chicken rest for 10 minutes before carving; juices will redistribute for juicier meat
🌿 Optional Spices
✔ Sweet Hungarian Paprika – Add 1 tsp to the stuffing for authentic color and flavor
✔ Nutmeg or Marjoram – A pinch of either brings warmth and depth to the stuffing
🍽 Serving & Storage
✔ Serve Hot – Carve at the table for a stunning presentation
✔ Pairing Ideas – Serve with buttery mashed potatoes, Hungarian pickles, or a simple cucumber salad
✔ Leftovers – Store cooled chicken in an airtight container in the fridge for up to 3 days; reheat at 160°C (320°F) until warmed through
✔ Make Ahead – Prepare stuffing and chicken up to 1 day ahead; cover and refrigerate until ready to roast