do you remember Spele Vodovc, what years ago drove Kickstarter crazy with the cookbook Cook Eat Slovenia, the first book of its kind intended to bring the delicious flavors of Slovenian cuisine to people around the world? The cookbook, which combines family recipes from Špela, is a real balm for the soul when it comes to classic Slovenian dishes like beef soup, štruklji of all kinds, pancakes au gratin, cream cheese, žganci, žlikrofi and many others. Delights accompanied by beautiful photos Mateja Jordovic Potocnik, they express the warmth of home cooking and are a wonderful gift for relatives, friends or business partners abroad. Since the German translation was published these days, we have been looking for a dish among the blankets that will be useful for Christmas dinner, which, according to Špela, is not without stuffed chicken: “According to the tradition of my grandparents, occasionally add chicken liver fried in onions to the filling. This juicy poultry, with the garnish, is the perfect side dish, so other than the salad, we don’t need any other side dishes.”
If you’re drooling, make sure you have a good chicken ASAP, and you probably already have all the other ingredients at home. Enjoy the juicy roast!
For 4-6 people.
Stuffed chicken
Padding
- 250 g dry white bread or brioches
- 1 medium onion
- sunflower oil
- 300ml hot milk
- salt and pepper
- 2 sprigs of parsley
- 2 eggs
Chicken
- 1 chicken (bp. 1.6 kg)
- floor
- 1 lemon
- sunflower oil
You will need it too
Preparation
1. Cut the bread into small pieces. Fry the finely chopped onion in oil until golden and add it to the bread. Pour in the lukewarm milk, stir to soak all the bread. Add salt, pepper, finely chopped parsley and stir. When the mass has cooled slightly, add the scrambled eggs and stir.
2. Switch on the ventilating oven at 200°C.
3. Wash and pat the chicken dry with a paper towel. Fill the cavity with padding and sew the opening.
4. Sprinkle the chicken all over with salt and lemon juice. Place it in a baking dish, pour the oil over it and bake for about 2 hours. During cooking, pour it several times over it with the fat drained from the meat.
5. Remove thread before serving.
The book is available from Cook Eat Slovenia.
Cover photo: Mateja Jordovič Potičnik
