Stuffed Chicken Thighs

Instructions:

1. Preparation: loosen the skin of the chicken thighs, salt under the skin, and let rest for 30 minutes. Meanwhile, prepare the filling.

Simple Stuffing: dice the onion and brown it in the lard. Add the soaked, squeezed-out bread rolls, the beaten egg, salt, pepper, and breadcrumbs. Mix everything thoroughly. Finally, fold in the finely chopped parsley.

Mushroom Filling: slice the mushrooms. Sauté the diced onion in a little lard, add the mushrooms, salt, and pepper, and cook for a few minutes. Add the soaked, squeezed-out bread rolls, eggs, salt, pepper, and parsley. Mix well. If the mixture feels too runny, add 1–2 tbsp breadcrumbs.

Liver Filling: grind the chicken liver (or chop finely). Sauté the finely diced onion in a little lard, add the liver, and stir until cooked through. Add the soaked, squeezed-out bread rolls, eggs, salt, pepper, marjoram, and parsley. Mix thoroughly. If the filling is too wet, add 1–2 tbsp breadcrumbs.

2. Stuffing & Cooking: Fill the chicken thigh skin with the prepared stuffing and fold the skin back over — no need to secure with toothpicks, as it stays in place. Grease a baking dish with lard, place the stuffed thighs inside, and pour in 100 ml (⅓ cup) of water. Roast, frequently basting and adding more water as needed to prevent drying out. Toward the end, let the skin crisp up to a golden brown.

3. Serve with mashed potatoes or parsley potatoes, alongside pickles, fresh salad, or preserves.