Homemade stuffing for chicken: a traditional recipe that does not disappoint

Stuffed chicken is a classic that looks festive on the table, yet is simple to prepare.

The secret of success lies in a good filling - it must be juicy, fragrant and so tasty that one could eat it on its own.

Basic ingredients for the filling

• 300 g white bread (preferably a day or two old)
• 100 g butter (part of it can be replaced by bacon)
• 3 eggs (yolks and whites separately)
• approx. 350-500 ml of milk
• salt, black pepper
• marjoram, parsley or your favourite herbs

Procedure

1. Cut the pastry into small cubes and leave it to dry slightly.
2. Melt the butter or render the bacon and let it cool a little.
3. Mix the egg yolks in half the milk and pour this mixture over the pastry. Add more milk as needed so that the filling is not dry but not mushy.
4. Add salt, pepper and herbs, then stir in butter or bacon.
5. Beat the egg whites with a pinch of salt until stiff and gently fold them into the mixture, making the filling fluffy.
6. Fill the chicken with the prepared stuffing or bake it separately in a baking dish.

Baking

Bake at 180 °C until the filling has a golden crust. If you prepare it separately, you only need about 30-35 minutes.

Variations

• You can enrich the filling with diced roast or sautéed mushrooms.
• Herbs such as thyme or sage add even more fragrance.
• If you have any left over, bake it on the side and you'll have a great dumpling that also tastes great as a side dish.

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