Delicious Hungarian Stuffed Chicken Recipe

As a home chef who loves entertaining guests, it’s always a joy to find a recipe that’s not only delicious but also impressive on the dinner table. That’s why I’m excited to share my Hungarian Stuffed-Under-The-Skin Chicken Recipe with you today.

I first discovered the idea of stuffed-under-the-skin chicken from Jamie Oliver, and I’ve since put my own spin on it with sweet Hungarian paprika, garlic cloves, and finely chopped parsley. The result is a beautiful whole chicken with a flavorful stuffing that’s infused into every bite.

This recipe is perfect for holiday dinners or special occasions, like Hanukkah or Christmas. But it’s also easy enough to make for any weeknight dinner. And if you’re not a fan of cooking a whole chicken, don’t worry – you can use chicken legs or chicken thighs instead.

Trust me, once you try this delicious Hungarian stuffed skin chicken recipe, it will become a staple dish in your repertoire for years to come.

Why You’ll Love This Recipe

Hungarian Stuffed-Under-The-Skin Chicken
Hungarian Stuffed-Under-The-Skin Chicken

If you’re looking for a dish that will leave your guests in awe, this Hungarian Stuffed-Under-The-Skin Chicken Recipe is the perfect choice. With its savory combination of vegetables, the sweet Hungarian paprika, garlic and parsley stuffing baked right into the chicken skin, this recipe is sure to take center stage at any gathering.

First and foremost, the technique of stuffing under the skin creates a tender and juicy roasted chicken with an incredible depth of flavor throughout. Not only is it aesthetically pleasing to slice into perfectly crisp cooked skin and reveal the delicious filling inside, but the richness of the filling adds great depth to each bite of chicken.

But why stop there? This recipe also offers endless possibilities for customization. The mix of vegetables in the stuffing such as mushrooms, onions, carrots and green beans can all be substituted or interchanged based on your personal preferences. You can even switch up the type of meat: turkey would work as well.

Whether you’re looking for an impressive main course for a fancy dinner party, a celebratory Hanukkah meal or just wanting to change things up during one of your weeknight dinners, this Hungarian Stuffed-Under-The-Skin Chicken Recipe is sure to become a regular favorite at your table.

Ingredient List

“A masterpiece in the making: Hungarian Stuffed-Under-The-Skin Chicken.”

Ingredients you’ll need:

  • 1 Whole chicken (around 4 lbs)
  • 11 Tbsp sweet Hungarian paprika
  • Salt
  • Black pepper
  • 2 finely chopped onions
  • 6 garlic cloves, minced
  • ½ lb mushroom, thinly sliced
  • 3 large carrots chopped into small pieces
  • 3 cups green beans
  • Bunch of parsley leaves, washed and finely chopped
  • 1 egg
  • ¼ cup olive oil

For the stuffing:

  • 1 finely chopped onion
  • 2 garlic cloves, minced
  • 2 cups bread cubes
  • Bunch of parsley leaves, washed and finely chopped
  • Fresh thyme leaves
  • Salt and black pepper (to taste)

Note: You can adjust the recipe amount as per your requirements.

The Recipe How-To

“Impress your guests with a stunning chicken dish.”

Step 1: Prepare the chicken

Start by preheating your oven to 375°F. Rinse and pat dry 2 whole chickens inside and out. Set the giblets aside for future use. Place the chickens on a cutting board, breast side down. Using kitchen shears, cut along both sides of the backbone and remove it.

Step 2: Make the Hungarian-styled stuffing

For the stuffing, heat 2 tbsp olive oil and 2 tbsp vegetable oil in a large skillet or pot over medium heat until hot. Add 2 finely chopped onions, 2 peeled and finely grated carrots, 4 minced garlic cloves, and 8 oz sliced cremini mushrooms. Cook for about 10 minutes, until softened. Then add 1 tsp salt, 1 tsp black pepper, and 2 tbsp sweet Hungarian paprika. Stir well and remove from heat.

In a separate bowl, combine 1 beaten egg, 1/4 cup chopped parsley, and the cooled mushroom mixture.

Add enough water to 3 cups of bread cubes so that they are moistened but not soggy. Mix with the mushroom mixture until it is thoroughly moistened.

Step 3: Stuffing the chicken

Working with one chicken at a time, season inside with more salt and pepper, then stuff all but about ½ cup of the stuffing under the skin of each chicken. Slide your fingers gently under the skin from one end of the bird to the other , spreading as evenly as possible.

Tuck in wings to secure remaining stuffing in place, flip it back over, then tie its legs with twine if desired. Repeat this step with both chickens.

Step 4: Roasting

Brush skins of whole chickens with olive, season with salt and pepper if needed . Place chickens, breast sides up , into baking sheet . Roast for approximately an hour, or until an instant-read thermometer shows a temperature of least 165 degrees when inserted into thickest part of thigh .

Remove from the oven and let rest for about 10 minutes before serving.

Note: Make sure you allow adequate kitchen time at hand while preparing this dish as it can be fairly time-consuming yet reasonably easy to cook!

Substitutions and Variations

“Get ready to be transported to Hungary with every bite of this dish.”

One of the great things about this Hungarian Stuffed-Under-The-Skin Chicken Recipe is how versatile it is. There are several ingredients that you can substitute or add to get creative with the recipe and make it your own.

Vegetables: While we use carrots and green beans in our recipe, feel free to switch out the vegetables based on your preference or what you have available in your fridge. Bell peppers, zucchini, and potatoes are all fantastic options.

Herbs: The parsley stuffing adds great flavor to the chicken, but you could try experimenting with other herbs like thyme, rosemary, or sage depending on your taste.

Cheese: Try incorporating cream cheese into the herb stuffing for an extra level of creaminess. Or swap out the parsley for a mixture of goat cheese and sun-dried tomatoes for a tangy twist on this classic dish.

Meat: If you don’t have a whole chicken available, you can substitute with bone-in chicken breasts or thighs instead. This adjustment changes cooking time, so make sure to adjust accordingly.

Seasoning: While sweet Hungarian paprika is essential in this recipe, you can also experiment with different styles of paprika like smoked or hot paprika for some added heat. And if black pepper isn’t your favorite seasoning, try cumin or coriander as a delicious substitute.

Try these substitutes and variations to customize your very own Hungarian Stuffed-Under-The-Skin Chicken Recipe and enjoy it just the way you like it.

Serving and Pairing

“Stuffed-Under-The-Skin Chicken – a game changer for chicken dishes.”

Hungarian Stuffed-Under-The-Skin Chicken Recipe is a showstopper dish that will dazzle any dinner table. The dish is impressive not only in its flavors but also in its presentation, as the skin roasts to be crisply delicious while giving you that perfect texture when you take a bite. Serve this recipe with a side of beautifully glazed carrots or roasted green beans, which are perfect accompaniments for the chicken.

As for pairing, the dish goes well with full-bodied red wines like Cabernet Sauvignon or Malbec. However, it’s advised to steer clear of heavily oaked white wines since they can overpower the subtle spices and herbs present in the chicken. A light red wine like Pinot Noir or Beaujolais Nouveau would perfectly complement the flavors of the dish.

For those who prefer beer over wine, an IPA or amber ale would nicely balance out the flavors of the chicken. Adding a side of creamy mashed potatoes or a buttery toasted bread roll would also enhance your meal experience.

The presentation of this recipe is just as important as the taste itself as it’s sure to impress guests will drip with admiration for your culinary skills. So, don’t be shy – choose this stunning stuffed-under-the-skin chicken recipe for your next dinner party!

Make-Ahead, Storing and Reheating

“Indulge in robust flavors with this Hungarian classic.”

This Hungarian Stuffed-Under-The-Skin Chicken recipe is perfect for make-ahead and can be stored in the refrigerator for at least 2 days. In fact, making it a day ahead of your party will give the flavors of the stuffing enough time to meld perfectly with the chicken. Once you have stuffed the chicken, all you need to do is cover it with plastic wrap and refrigerate until ready to bake.

You can also freeze the stuffed chicken before baking it or after baking it, which makes it an ideal recipe for meal prep or quick weeknight dinners. If you plan to freeze the raw chicken, make sure that it is tightly wrapped with plastic wrap and aluminum foil to avoid freezer burn. When you are ready to use it, thaw it overnight in the refrigerator before baking.

If you have leftovers, you can keep them in an airtight container in the fridge for up to 3 days. Reheating them is simple: just place them in a preheated oven at 350°F until heated through. Alternatively, you can reheat them in a covered skillet on low heat with a few tablespoons of chicken broth until warm.

Overall, this recipe provides flexibility as it allows for easy storing, reheating and freezing options at any time of day or night, any day of the week. It makes life easier for those who run busy lifestyles or enjoy convenience without compromising on taste and quality.

Tips for Perfect Results

“A feast for the eyes and the taste buds.”

Preparing a Hungarian Stuffed-Under-The-Skin Chicken Recipe can be intimidating, but don’t be afraid to experiment with various ingredients and techniques to achieve your desired results. Here are some recommendations to ensure that you serve the perfect roasted chicken at your party.

Firstly, it is crucial to let your chicken rest before slicing it. In this case, tent the bird under foil and let it sit for fifteen minutes before carving. This will allow the juices to redistribute into the meat, resulting in a tender and juicy dish.

Secondly, remember to season well – generously! Salt, black pepper, garlic cloves, and sweet Hungarian paprika should all be sprinkled liberally over the chicken’s exterior and beneath the skin for a delightful taste sensation.

Thirdly, make sure only to use fresh ingredients. The stuffing recipe requires carrots, green beans, mushrooms, parsley, onions, bread cubes, and eggs. Using fresh vegetables will give an enjoyable savory flavor while using stale or low-quality vegetables can ruin the taste of the dish.

Fourthly, keep an eye on temperature control. The recipe involves butterflying the chicken by cutting around its backbone and flattening it down for more even cooking; It might take less time or more time depending on the thickness of the bird. Thus using a meat thermometer for final internal temperature readings (160°F in thighs and 165°F in breast portions) will provide optimal results.

Lastly, don’t forget about presentation! Cut each chicken breast into sliceable pieces and save them atop hunks of buttery bread stuffing flavored with Hungarian parsley for an impressive-looking meal. Your guests will enjoy every crispy skin, tender meat, and scrumptious stuffing there is in a Hungarian Stuffed-Under-The-Skin Chicken dish.


Before we proceed to the final section of this article, let’s take a brief moment to discover some of the most common questions that might pop up in your head while preparing this recipe. These frequently asked questions are here to provide you with some helpful answers and insights, making you more confident and efficient in the kitchen. So, buckle up and join me in this last part where we’ll uncover some of the most asked questions regarding Hungarian Stuffed-Under-The-Skin Chicken Recipe.

Is it a good idea to cook stuffing inside a chicken?

When it comes to stuffing meat, there are some extra precautions you should take to ensure safety. Bacteria can thrive in undercooked stuffing, which can lead to food poisoning. It’s essential to cook the stuffing to the recommended internal temperature to prevent any potential health risks.

How do you make Jamie Oliver chicken stuffing?

For this recipe, we will need some olive oil to get started. We will also need one finely chopped onion and four cloves of sliced garlic. To make this dish more flavorful, we’ll be using 500 grams of assorted mushrooms like shiitake, oyster, and chestnut. We’ll want to clean the mushrooms and chop the larger ones while tearing the smaller ones. Adding a bunch of fresh thyme and zest from a lemon will enhance the taste. Finally, we’ll add a pinch of sea salt and freshly ground black pepper to taste.

Bottom Line

In conclusion, if you’re in search of a crowd-pleasing recipe that’s sure to impress your guests, look no further than this Hungarian Stuffed-Under-The-Skin Chicken recipe. With its herbaceous and savory flavors packed into every bite, it’s the perfect addition to any dinner party or holiday gathering.

Not only is this recipe easy to make, but it can also be adapted to fit different dietary preferences and tastes. The vegetable stuffing can be swapped out for other vegetables that you enjoy or even replaced with a cream cheese or herb stuffing for a richer flavor profile.

Additionally, this dish can be made ahead of time and reheated, making it an ideal meal prep option for busy weekdays or dinner parties. And let’s not forget about the delicious leftovers that are perfect for lunch the next day.

So why not give this Hungarian Stuffed-Under-The-Skin Chicken recipe a try? You won’t regret it! Whether you’re a seasoned home chef or just starting out, this dish is sure to become a new favorite in your repertoire.

Hungarian Stuffed-Under-The-Skin Chicken

Hungarian Stuffed-Under-The-Skin Chicken Recipe

A wonderful chicken recipe I plan to use for 2 fresh chickens sitting in the fridge tomorrow. Expecting cold weather so this will smell great & warm the house at the same time. Found in The New York Times - an old Hungarian Hanukkah recipe adapted by Mindel Appel.
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Prep Time 15 mins
Cook Time 1 hr 40 mins
Course Main Course
Cuisine Hungarian
Calories 679.6 kcal


  • 3 tablespoons vegetable oil
  • 4 medium onions, 2 finely chopped and 2 quartered
  • 1 cup mushroom, thinly sliced (use what you have)
  • 2 garlic cloves, minced
  • 6 bread, thick slices (challah or other bread fine too)
  • 1 large egg, lightly beaten
  • 2 tablespoons parsley, chopped
  • salt, to taste
  • black pepper, freshly ground, to taste
  • 1/2 teaspoon sweet Hungarian paprika, more as needed
  • 3 -4 lbs whole chickens, quartered
  • 1/2 lb green beans, trimmed
  • 4 carrots, peeled, trimmed and cut into large chunks


  • Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Saute until lightly browned, about 5 minutes.
  • Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
  • Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with 1/2 teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
  • In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.

Your Own Notes


Serving: 492gCalories: 679.6kcalCarbohydrates: 22.5gProtein: 42.6gFat: 46.7gSaturated Fat: 11.8gCholesterol: 213.3mgSodium: 218mgFiber: 5.5gSugar: 8.7g
Keyword < 4 Hours, Chicken, European, Hanukkah, Hungarian, Kosher, Meat, One-Dish Meal, Poultry, Vegetable, Whole Chicken
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