I learn how to cook Hungarian chicken recipes from my sister. You may recall me talking about what a good taste Hungarian food has. As I have explained before, my sister Gloria’s mother-in-law, Rose was from Hungary. She was also a very good cook. Many times when I was young I would spend a lot of time with my sister through the summer months. We would always walk to Rose’s house to visit and she was always cooking something good.
Chicken was usually one of the things she would be cooking. Many times she would deep fry lots of chicken to take to the church and it was so good; she let us try it. She also made the most delicious chicken paprikash recipe with little dumplings. Quite often when we visited her she would have a big pot of chicken soup ready on the stove which she always shared with us. My sister's mother-in-law learned how to cook her Hungarian chicken recipes from her mother and her mother learned from her grandmother; all were delicious!
Rose learned how to cook Hungarian chicken recipes with the whole chicken. That is one thing that is different about her chicken recipes compared to here in the United States; we usually use boneless pieces of chicken. I still use the whole chicken as most people use to do here before we all became so prosperous. Now this may have changed also with the Hungarian cooks over the years as it has here but all my Hungarian recipes still use the whole chicken or the whole one cut in pieces.
The serving of the Hungarian chicken recipes is also a little different; even from me. For most of my recipes, I remove the meat from the bones to serve; other than fried chicken or roasted chicken. In the Hungarian recipes the chicken pieces are served whole; even when cooked in soups, stews, paprikash or whatever.
Cook chicken in water; when starting to boil skim off top (skim 2 or 3 times during cooking for clear soup)
Add all vegetables, salt and pepper; cook over low heat until chicken is tender.
Strain chicken and vegetables from broth; keep warm.
Use broth for cooking egg noodles or liver dumplings to serve with chicken and vegetables.
Cut chicken into pieces; brown in hot fat and remove chicken to platter.
Chop onion and lightly brown in fat left in skillet; return chicken to skillet with onion.
Add water to skillet; season with salt and paprika.
Cover skillet and simmer over low heat until done and tender about 1 hour.
While chicken is cooking make Hungarian dumplings (Recipe below).
When chicken is done place pieces on a large serving platter; surround chicken with cooked dumplings.
Stir flour and sour cream into skillet drippings and stir until smooth and blended; spoon sauce over chicken and dumplings.
HUNGARIAN DUMPLINGS RECIPE
This is how to make Hungarian dumplings to serve with any Hungarian chicken recipe. These are not as light as you may be use to, but I prefer these to the ultra light ones.
Beat eggs in mixing bowl with a fork or whisk; add flour, salt and baking powder on top of eggs.
Start beating mixture by hand as adding cold water; beat until well blended.
Bring a pot of water with 1 teaspoon salt to a boil; drop by scant teaspoon of dough into boiling water.
NOTE: Occasionally scrape bottom of pan so the dumplings do not stick to bottom.
Remove cooked dumplings to a colander to drain.
NOTE: I place the dumplings in a clean skillet and toss in about 3 tablespoons of melted butter; then I keep them warm until the chicken is done and ready to serve.
Mix eggs and enough flour in bowl to make a stiff dough.
Knead on a floured surface until very smooth.
Cover dough with upside down bowl and set about 10 minutes to rest.
Roll out on lightly floured surface until very thin; let dry a few minutes.
Roll up and cut very fine or in squares in fancy cutter.
Drop noodles in boiling salt water or broth to cook.
Mix all ingredients thoroughly; drop by ½ teaspoon into boiling water or broth. (DON'T CROWD WHEN COOKING)
Cook about 20 minutes or until done.
Water may be added to batter if it is too thick.
NOTE: It should be thick like biscuit dough - I add only 1 to 2 tablespoons of water.
Sauté chopped onion in shortening; add paprika.
Add washed chicken and cut into pieces; add tomato, salt and 1 cup water.
Cover and cook for 1 hour or until the chicken is tender.
Add dumplings to stew 5 minutes before serving.
This is a very popular Hungarian chicken recipe.
Brown onion in shortening; add cooked mushrooms.
Sprinkle chicken with flour; add chicken to onion and mushrooms and brown.
Add salt, pepper and paprika and bay leaf; slowly stir in the sour cream and tomato juice.
Add vinegar; cover and simmer slowly for 45 minutes or until chicken is tender.
Remove bay leaf just before serving; serve with dumplings.
You will find paprika included in almost all Hungarian chicken recipes.
Combine butter with seasonings and blend.
Brush cavity of chicken; center chicken on rotisserie and secure tightly.
Brush chicken with butter and seasoning mixture.
Insert short stem thermometer being careful not to touch bone.
Broil according to your manufacturer’s instructions until done.
Allow chicken to rest 10 minutes before serving.
Place washed chicken in large kettle; cover with cold water.
Add salt and bring to a boil over high heat; lower heat and skim foam off top.
Add vegetables and cook over medium heat until chicken is tender.
Remove chicken to platter; cool chicken and soup.
Skim fat from soup; reheat soup to serve.
Serve soup with cooked noodles, boiled potatoes, crackers, etc.