meat poultry
Beer-Battered Fried Chicken
Chicken pieces double-dredged in flour and a beer-and-egg batter, then fried until golden — a simple, crisp early 20th century technique.
Total time: 50 min
Servings: 4
#Poultry
8 recipes
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saladsYoung 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 minServings: 6 -
holiday specialsTurkey Stuffed with Chestnuts
A whole roast turkey filled with a buttery chestnut, bread, and liver stuffing, wrapped in bacon, basted with white wine, and served with a rum pan sauce.
Total time: 255 minServings: 8–10 -
nose to tailGoose Liver Pudding with Cognac
A rich steamed terrine of goose liver, bacon, and bread, flavored with cognac and dill, served with rice and fried mushrooms.
Total time: 270 minServings: 4-6 -
nose to tailGoose Liver Pudding
A light, soufflé-textured baked pudding made with pureed goose liver, egg yolks, and stiffly beaten egg whites.
Total time: 50 minServings: 2-3 -
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 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 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