Stuffed Chicken (Stuffed Chicken Skin)

This recipe, inherited from our ancestors, brings with it pleasant memories and unforgettable moments spent with family. The chosen hen is essential; a mature hen with thick skin is ideal for withstanding the filling and baking process, while young chicks are more fragile and can easily break. We start with a well-cleaned hen, and the first step is to peel back the skin. With our fingers, gently, we begin our mission to separate the skin from the meat, starting from the neck and continuing towards the wings. With a special kitchen scissors, we cut the bone at the wing joint, being careful not to injure ourselves.

Once we have managed to skin the hen, we focus on the filling, which is our personal creation. We finely chop half a liver and a heart of pork, which will add a rich and savory flavor. The meat removed from the hen's bones, along with a few slices of stale bread, turns into a perfect base for the filling. We add diced bell pepper, salt, pepper, and finely chopped parsley. All the ingredients are carefully mixed in a bowl, and to bind the filling, we add a beaten egg, which will provide consistency and flavor.

After the filling is ready, we begin the process of stuffing the hen. With the help of a toothpick, we catch the mouth of the neck and, patiently, fill the hen with the prepared mixture. In the end, it is important to catch the skin at the bottom of the hen with other toothpicks to prevent the filling from leaking during baking. We place the hen in a Romanian pot that has been soaked in water to bake evenly. We add a little fatty beef broth, which will contribute to an intense and juicy flavor.

The hen is baked in the oven, covered for an hour and a half, and then, in the last 15 minutes, we remove the lid to achieve a golden and appetizing crust. It is essential to remember to use two toothpicks at the bottom of the hen to ensure that the filling remains well sealed. In the end, it is served warm, sliced like a delicious roast. This recipe is perfect for picnics or festive meals, being easy to transport and enjoyed both warm and cold, without getting messy. If you wish, you can boil the hen first on low heat to help it bake better and achieve a crispy skin. This recipe is not only a delicious meal but also a piece of our culinary tradition.

 Ingredients: a chicken (to have tough skin) Filling: 1/2 pork liver diced 1/2 pork heart finely chopped with a knife, but if you want, you can grind it in a machine the chicken meat removed from the bones a few slices of dried/toasted bread crushed and torn into pieces 1/4 bell pepper (because it was very big) salt, pepper, parsley 1/2 glass of dry white wine 1 egg

 Tags:  eggs greenery chicken meat pepper wine pig christmas and new year's recipes lactose-free recipes