Hungarian Roast Chicken With Horseradish Sauce Recipes

Steps:

• Preheat oven to 350ºF.
• In a medium-size saucepan, melt butter over medium heat.
• Stir in flour and cook, stirring, for 1 minute without browning.
• Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.
• Stir in horseradish, sour cream, sugar, mustard, and vinegar.
• Season with salt and pepper to taste.
• Arrange chicken breasts, skin side up, in a baking dish.
• Spoon half the horseradish sauce over chicken.
• Bake 45 minutes until chicken is tender.
• Broil chicken for 5 minutes to brown.
• Reheat remaining sauce and serve over chicken.

Steps:

• Chicken:.
• Preheat oven to 425°F.
• Smash the garlic cloves, sprinkle with the 1 teaspoons salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Set half the garlic paste aside.
• Melt the butter in a small saucepan. Set a v rack or regular rack in a roasting pan and brush with some of the melted butter. Stir the remaining garlic paste, the paprika, porcini powder, caraway seeds, and a generous amount of black pepper into the remaining melted butter and cook over medium heat, stirring until fragrant, about 30 seconds. Cool. Smear chicken cavity with reserved garlic paste, then stuff with the shallot and lemon zest. Brush spiced butter over chicken and season with salt.
• Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place chicken breast side down on the rack and roast until the back is golden brown, 35-40 minutes.
• Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently spread the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170°F, 20-25 more minutes.
• Move chicken to a carving board and let rest for 10 minutes before carving.
• To make sauce:.
• Whisk the horseradish into the sour cream. Carve the chicken and serve with the sauce and Parslied Egg Noodles for a great Hungarian dinner!

Steps:

• Whisk all ingredients to blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Steps:

• Heat the oil in the pressure cooker over medium-high heat until hot. Add the chicken pieces and cook until golden-brown on all sides. Transfer chicken to a plate.
• Mix the 1 cup water and 2 bouillion cubes, until dissolved.
• Add the onion, paprika, and bouillion and stir to mix. Add the chicken pieces back to the pot and add the tomato on top, but don't stir it inches Add the salt.
• Lock on the lid and bring to pressure over high heat. Reduce heat to medium and cook for about 7 minutes. Remove from heat and let sit for 5 minutes to finish cooking.
• Gently release any remaining pressure and transfer the chicken to a plate.
• Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth.
• Put the pot back on a burner over medium heat, until sauce is lightly bubbling. Pour the sour cream mixture into the pot and whisk to mix.
• Whisk together the 1/2 cup of water and cornstarch. Slowly add this to the pot and whisk it in until the sauce is not quite as thick as gravy. You may not use all the water/cornstarch mixture. Add the chicken pieces back to the pot.
• Serve over seasoned rice or egg noodles.

Steps:

• Preheat oven to 375°F.
• Rinse chicken; pat dry with paper towels and cut slits in skin of breast and drumsticks.
• Stir together horseradish and maple syrup.
• Stuff horseradish mixture in slits and rub into meat so mixture is spread evenly under the skin.
• Brush chicken with oil.
• Combine chili powder and salt; rub over the chicken.
• Tie the legs together and twist the wing tips under the back.
• Place chicken, breast side up, on a rack in a shallow roasting pan.
• Roast, uncovered, in a 375°F oven for 1 1/4 to 1 1/2 hours or till the drumsticks move freely and the juices run clear.

Steps:

• Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides., Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender., Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.