Hungarian chicken paprikás originated as a rustic stew that was cooked in a large cauldron over an open fire. It is traditionally prepared with chicken thighs and legs that are braised alongside onions and cooked in a thick, paprika-flavored broth.

Although it is similar to the classic pörkölt stew, paprikás is characterized by the addition of sour cream and occasionally flour, which are always added last to create a smooth, creamy sauce. Paprikás is a common restaurant dish as well as a hearty home-cooked meal that is traditionally served complemented by galuska or csipetke dumplings, pasta, boiled potatoes, or polenta.

In the Czech Republic, roasted duck is known as pečená kachna. The duck is usually seasoned with caraway seeds and marjoram, then slowly roasted in the oven until golden brown and crispy. It is traditionally served alongside potatoes, bread dumplings, braised red cabbage, and occasionally a thick sauce made with reserved duck fat and flour.

This nutritious Czech classic is often found on the menus of traditional restaurants, and the homemade versions are usually prepared as a weekend meal or as a main dish served on special occasions.

Wiesn Hendl is the Bavarian roasted chicken, traditionally seasoned only with salt and sometimes parsley, then grilled and sold as half a chicken or whole chicken. During the roasting process, the chicken is often doused with melted butter. It can be found in many beer gardens and it is especially popular during Oktoberfest.

When served, hendl is usually accompanied by potato salad or large pretzels called brezn.

Gänsebraten is a traditional roast specialty consisting of a whole goose that has been brined, stuffed, and roasted to perfection. The goose is typically seasoned with various aromatic herbs and spices such as marjoram, thyme, nutmeg, lovage, cloves, or bay leaves, while the stuffing may include ingredients such as apples, onions, chestnuts, almonds, or bread.

Slices of succulent roast goose are the best when paired with sides such as braised red cabbage (Rotkohl), gravy, apple puree, potato dumplings (Kartoffelklöße) or bread dumplings (Semmelknödel), potato salad (Kartoffelsalat), roasted chestnuts, sauerkraut, and spätzle. 

Weihnachtsgans is a traditional German roasted goose that's prepared for Christmas. The goose is typically filled with onions, prunes, chestnuts, apples, and/or dates. It is also often stuffed with a dough or meat filling. It's seasoned with salt, pepper, thyme, and marjoram in most cases.

Once prepared, the goose is served with simple staples such as dumplings, spätzle, red cabbage, and gravy. It's believed that the practice of this dish stems from an old Catholic custom – on St.Martins Day (November 11th), a Martins-goose is prepared, and when the fasting period ends, on Christmas Eve, another goose was prepared to celebrate, called Weihnachtsgans.

The Viennese version of fried-chicken initially appeared in the 18th century and was especially esteemed during the Biedermeier period. The dish consists of a whole chicken, preferably smaller in size, which is generously rubbed with spices and lemon juice.

It is then cut into pieces that are dipped in egg wash, coated in flour, and then in breadcrumbs before they are fried until golden and crispy. Backhendl was originally prepared with a whole, deboned chicken, and the dish was traditionally served alongside fried offal, usually chicken liver and heart. 

Roasted duck with apples is a traditional dish that is mainly served as a restaurant specialty or a festive, home-cooked meal. The duck is generously seasoned before it is stuffed with grated, sliced, or whole apples, and is then baked until crispy.

The stuffing is either left out or served together with the duck, while additional accompaniments include boiled or mashed potatoes, stewed cabbage, beets, or separately prepared apples that are generously doused in meat drippings.

Kotlet z piersi kurczaka is a Polish fried chicken breast cutlet, crispy on the outside and moist on the inside. The secret lies in pounding the chicken breast until it becomes very thin, which allows the meat to cook faster and to retain the moisture.

The chicken cutlets are usually coated with flour, then dipped in beaten eggs, and finally covered with breadcrumbs. Fried breaded chicken cutlets are typically eaten for dinner, accompanied by potatoes, vegetables, or rice.

This festive Croatian dish consists of a whole roasted turkey, paired with an authentic Croatian side dish known as mlinci. The dish has its origins in the Zagorje region, where turkey has been brought over from Italy by the Pauline Fathers in the 15th century.

Specific breeding and growing conditions have led to the creation of an autochthonous Zagorje Turkey breed that is praised for its exceptional quality of meat. Mlinci, on the other hand, are best described as a cross between pasta and crispy, unleavened flatbread.