CookEat Recipe
Hungarian Chicken-Stuffed Pigeons
Whole pigeons filled with chopped chicken, slowly stewed with onion, chives, celery and parsley, served with beet salad.
Method
Steps
Step 1
Season dressed pigeons. Fill cavities loosely with finely chopped chilled chicken, securing openings if needed.
Step 2
Set birds in a covered pan with onion, chives, celery, parsley, paprika, salt and measured water. Stew slowly, turning, until birds are tender.
Step 3
Check thickest pigeon part reaches 82 °C and chicken filling centre at least 74 °C. Serve hot with optional separate beet salad.
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