Bavarian Stuffed Chicken.

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Clean and season a fat hen. Chop the giblets; add some truffles, a chopped onion, parsley, bread−crumbs, a

beaten egg, salt, black pepper and paprica to taste. Then fill the chicken; heat some dripping in a large

saucepan; lay in the chicken, cover, and cook slowly with 1 cup of hot water until tender.

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