STUFFED CHICKEN ROAST

Stuffed Roast like chicken, goose, veal breast, pork ribs is considered to be a real festive dish. It is usually prepared for big family celebrations. What meat or filling is used, is up to you. But for certain holidays,  we prefer certain meat and fillings. For St.Martins day that is goose stuffed with chestnuts and apples. 

This time I made chicken stuffed with bread filling, which is also very traditional. Served together with Red cabbage stew and a glass of good wine, is a very delicious meal.

Stuffed chicken with red cabbage stew.

We would usually use whole chicken or goose or duck in Slovenia, especially when cooking for a big celebration. Today I am using boneless chicken legs, which I can easily buy in Tokyo. It is also very easy to make and when finished, you can cut into nice pieces and make nice presentation. 

Ingredients: 
(enough for four people)

2 boneless chicken legs
2 pieces of bread or small baguette
1 glass of milk
1 egg
1 small anion finely chopped
5 g bacon nicely cut 
2 tbsp of fresh parsley 
1 tsp of marjoram, fresh is better
salt to taste
grounded black pepper
vegetable oil
1 tbsp of butter
clear soup or wine or sake 

Main ingredients

Cooking method:

First prepare the filling. Cut the bread into small cubs, not bigger than one cm. Add hot milk and wet it well. Stir-fry anions with bacon and a beat of butter until nice colour is achieved,  add marjoram and parsley and mix with bread. Keep aside to cool down before adding egg. 

Stir-fry anions and bacon

When cool, add egg and mix well

If the filing is too soft, you can always add more bread crumbs.
Prepare meat to get nice large steak like shape. Make sure it is no to thick.  Season with salt and pepper. Put the filling on the meat and roll it around.

Spread the filling over 2/3 of the meat.

Then roll the meat over to get nice round shape.

Wrap with a thread, season with salt, pepper and marjoram. Fry quickly all sides in a pan on high temperature. Then put into baking tray, add the rest of the butter, a few pieces of onion and hot soup, maybe some wine or sake. Cover with aluminium foil and put into oven. Roast on low temperature, 130 degrees for about 50 minutes. 

Wrap the meat and season it.

   

Put in baking tray, add onions and hot soup, sake

When baked, leave it to rest for few minutes, then cut and serve. I recommend red cabbage stew as a side dish and a glass of good wine. 

St.Martins plate with red cabbage and žlikrofi,
very traditional Slovenian dumplings. 

See more photos on this LINK!