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My Grandma's Old World Polish Recipes
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Roast Stuffed Chicken Polonaise
kurcze z nadzieniem po polsku
 

Wash, dry, and salt 2 1/2-4 pound fryer-broiler chicken inside and out and set aside. Break up 1-2 stale kaiser rolls (or other stale white bread or rolls) into a bowl and cover with 1/2 cup milk. When they become soggy, run them through a meat grinder together with 1 raw chicken liver.

Separately, cream 2-3 Tablespoons soft butter, adding 2-3 raw egg yolks one at a time and mixing constantly until smooth and creamy. Combine bread & liver mixture with yolk & butter mixture and fold in 2-3 egg whites beaten to a froth. Add 3 teaspoons finely chopped fresh dill (or 2 Tablespoons dill and 1 Tablespoon parsley), season to taste with salt, pepper, and a dash or 2 of nutmeg.

You may increase or decrease the amount of stuffing, depending on the size of your chicken. Fill cavity no more than 1/2 to 3/4 full, since the stuffing will expand during roasting. Don't worry if the dressing is much wetter and mushier than the typical American-style bread stuffing, because that's how it's supposed to be.

During roasting it will become light and fluffy. If you like this traditional Polish dressing, make a little extra and also force a thin layer of it with a teaspoon under the skin of the chicken's breast and legs. Sew up chicken.

Place chicken on rack in roasting pan, brush with butter, and roast in pre-heated 375 degree Fahrenheit oven covered about 1 1/2 hours or until tender. Baste frequently with butter and then with the pan drippings that form. 

Serve it with tiny, boiled new potatoes and cucumber & sour cream salad.
 

 
 

 

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