Central European Poultry Dishes

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-flavore... READ MORE

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... READ MORE

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... READ MORE

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,... READ MORE

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,... READ MORE

Waterzooi is a traditional seafood stew with a creamy consistency. It incorporates julienne-sliced vegetables, an egg, and a cream-based soup. The dish originated in the city of Ghent, and according to the most popular belief, the rivers around th... READ MORE

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 le... READ MORE

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 crisp... READ MORE

Kuře na paprice is a Czech interpretation of the famous Hungarian chicken paprikash. The dish consists of braised chicken pieces doused in a creamy sauce that is generously spiced with Hungarian sweet paprika. Like the original dish, the ... READ MORE

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 mois... READ MORE

Kotlet z indyka is a type of Polish meat cutlet consisting of a thin slice of breaded and fried turkey tenderloin. Polish turkey cutlets are prepared the same way as the traditional kotlet schabowy (pork cutlets) and kotlet z piersi k... READ MORE

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 Fathe... READ MORE

Simple and inexpensive to make, katův šleh is a spicy Czech dish prepared in numerous variations throughout the country. It usually consists of chicken or pork, onions, and bell peppers, coated in a creamy tomato sauce and seasoned with chi... READ MORE

On St. Martin’s Day, November 11, stuffed goose is prepared as a traditional dish throughout Austria. The dish has many variations, but the goose is typically stuffed with chestnuts and dried plums, then roasted. When served, it is tradition... READ MORE

Istrian žgvacet od kokoši is typically prepared with chicken drumsticks and thighs, which are first pan seared and then simmered in a sauce based on tomatoes and onions. This rustic Croatian dish has its roots in Italian guazzetto ... READ MORE

Patka s mlincima is a specialty originating from the northern parts of Croatia, especially the regions of Zagorje and Međimurje. Main components of the dish are a whole duck and mlinci – a traditional pasta variety made with flour, water, an... READ MORE

Ente in bier is a traditional duck-based dish originating from Germany. The dish is usually made with a combination of duck, dark beer, chicken stock, garlic, butter, flour, marjoram, onions, anchovy paste, parsley, celery, lemon zest, bay leaves,... READ MORE

Gefüllter gänsehals is a traditional dish consisting of stuffed goose neck. The dish is made with a combination of goose neck, goose liver, bacon, bread rolls soaked in milk, parsley, lemon zest, goose fat, onion, chicken stock, salt, an... READ MORE

Leteči žganci is a traditional dish originating from Ljubljana. It’s made with a combination of chicken wings and legs, flour, eggs, breadcrumbs, salt, and oil. The chicken wings and legs are washed, seasoned with salt, rolled in flour, dipp... READ MORE

Martinjska guska s marunima is a specialty of the Croatian region of Zagorje, utilizing goose and chestnuts as its main ingredients. The goose is traditionally stuffed with a combination of roasted chestnuts, bacon, onions, moistened bread, eggs, ... READ MORE

Woihinkelche is a traditional chicken dish originating from the Rheingau wine-growing area, north of Mainz. It's usually made with a combination of chicken, onions, garlic, cream, butter, mushrooms, white grapes, dry white wine (Riesling is prefer... READ MORE

A chicken specialty hailing from Luxembourg, hong am rèisleck consists of chicken smothered in a creamy Riesling wine sauce. Pieces of chicken are first browned in melted butter, then combined with shallots, garlic, mushrooms, chicken stock... READ MORE

Pohani V is a specialty of the Croatian city of Virovitica. What makes it unique is the shape of the chicken breast – it should be cut so that it looks like the letter V, which is, not accidentally, the first letter in the name of its city o... READ MORE

Guščji paprikaš is a traditional stew originating from Slavonija and Baranja region, and it is especially popular in the city of Županja. The stew is made with goose meat, onions, fat, water, carrots, parsley, celery, and paprika pow... READ MORE

Paprikaš od kokoši is a traditional chicken stew originating from Dugo Selo. The stew is made with local chickens, pork fat, onions, salt, and red paprika powder – both hot and mild. The chickens are cleaned and cooked halfway ... READ MORE

Punjeni kopun is a traditional roast originating from the region of Zagorje. The dish consists of a stuffed rooster and it's made with a combination of cleaned rooster, salt, pepper, bread, vegetables, parsley, and eggs. The stuffing is made from ... READ MORE

Pevec z oreji is a traditional dish originating from Đurđevac. The dish is usually made with a smaller young rooster, walnuts, butter, pork fat, flour, garlic, salt, pepper, and prsley. The rooster is cleaned, seasoned with salt and pepper, placed... READ MORE

Pečena raca punjena heljdinom kašom is a traditional meat dish originating from Međimurje. The dish is usually made with a combination of a whole duck, salt, pepper, oil, pork fat, carrots, celery, garlic, onions, and buckwheat. The duck is... READ MORE

Guska na turopoljski is a traditional dish originating from the Turopolje area. This festive dish is usually made with a combination of a whole goose, salt, and oil or pork fat. The goose is washed, seasoned with salt, and placed in a deep and wid... READ MORE

Pijetao s orasima is a traditional dish originating from the Zagorje region. The dish is usually made with a combination of a smaller rooster, walnuts, pork fat, butter, garlic, flour, parsley, salt, and pepper. The rooster is seasoned with salt a... READ MORE

Purica na Lovranski način is a Croatian dish originating from Lovran, a city known for its high-quality chestnuts, which are also used in the preparation of this delicacy. The key ingredient for this dish is a large turkey that is stuffed with a f... READ MORE

Picek v kuruznoj meli is a traditional dish originating from the region of Međimurje. The dish is made with a whole chicken, cornflour, pork fat, and salt. The chicken is cleaned, cut into pieces, seasoned with salt, and rolled in corn flour. It i... READ MORE