salads
Young Chicken Salad
A rich cold chicken salad bound with homemade mayonnaise, studded with sardines, capers, ham, and pickles — a classic Central European party dish.
Total time: 90 min
Servings: 6
#Chicken
10 recipes
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soups stewsConsommé Double
A rich, concentrated clear broth made by cooking a whole chicken in a clarified beef soup base, then skimming, straining, and serving hot in white teacups.
Total time: 230 minServings: 4 -
soups stewsSour Soup (Kisela Čorba)
A clear poultry broth thickened with egg yolks and mileram, sharpened with wine vinegar or lemon juice, served with rice and meat on the side.
Total time: 110 minServings: 4 -
meat poultryChicken and Cauliflower in Sour Cream Sauce
A quartered young chicken cooked in a white sour cream roux, served with boiled cauliflower florets arranged around the meat and the cooking sauce poured over.
Total time: 70 minServings: 4 -
meat poultryChicken Stew with Spices
A fragrant braised chicken with walnuts, saffron, cinnamon, raisins, and savory — a Caucasian-inspired stew from a Central European cookbook.
Total time: 80 minServings: 4 -
meat poultryYoung Vine Leaves Moussaka
Battered and fried vine leaves layered with minced chicken, sautéed onion, and parsley, finished with an egg and sour cream custard baked until golden.
Total time: 120 minServings: 4–6 -
meat poultryChicken in Asparagus Sauce
A whole chicken poached in spiced broth, then finished in a silky velouté enriched with egg yolks and cream, garnished with tender asparagus tips.
Total time: 105 minServings: 4 -
meat poultryChicken in Walnut Sauce
Tender boiled chicken pieces served over a rich, garlicky walnut sauce — a hearty Central European classic with deep, nutty flavor and satisfying weight.
Total time: 80 minServings: 4 -
holiday specialsChicken Stuffed with Crab Meat and Peas
Whole roasted chicken stuffed with crayfish, peas, asparagus and buttered bread — a festive Central European Easter centerpiece.
Total time: 135 minServings: 6 -
meat poultryChicken White Meat Pure
Minced boiled chicken breast folded into a silky velouté sauce made from the cooking broth — a Central European classic.
Total time: 80 minServings: 4