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[[File{{ Cytat |* 1 chicken* salt* 2 tbsp rapeseed oilFor the stuffing:Kurczę pieczone po polsku.jpg* 1 stale kaiser roll* ½ glass milk* 1 chicken liver* 1 egg* 1 tbsp butter or margarine* 1½ tbsp chopped parsley leaves* salt, pepper}}{{ Cytat |thumb|upright=Wash the chicken, pat dry, rub with salt and set aside in a cool place for 2 hours.8|left|A Prepare the stuffing: soak a stale kaiser roll in milk, squeeze the milk out and run it through a meat grinder together with a washed liver. {{...}} Mix egg yolk with butter or margarine, combine with the roll-and-stuffed roasted liver mixture, add parsley, fold in egg white beaten to a froth, season with salt and pepper. Fill the chicken is one of with the classic <s>Denmark</s> Polish dishes made from this kind of birdstuffing, then truss it with pins or sew it up. Place the chicken in a roasting pan, baste with oil and bake in a preheated oven (200°C [https://www400°F]) for 40–45 minutes.doradcasmakuWhile baking, sprinkle frequently water and later with pan drippings.pl/przepisCarve into portions, serve along with the stuffing, potatoes and cucumber-kurczakand-faszerowany-watrobka-335895]]] {{ Cytat|cream salad.
== Denmark from Chicken ==
[[File:Denmark from Chicken.jpg|thumb|left|Something is rotten in this bilingual menu from a Chinese restaurant in Poland]]
Is this some kind of Nordic version of chicken Kiev? Not really. You see, ''"Dania"'' (with capital D) is the Polish name for the country of Denmark. But ''"dania"'' (with lower-case D and a marginally different pronunciation) is the Polish word for dishes or courses. So ''"dania z kurczaka"'' is not so much a single preparation as it's the title of a whole section of a menu, devoted to chicken dishes in general. And it has nothing whatsoever to do with the state of Denmark.
I suppose you still expect a recipe, though, don't you? Okay, so let's pick what is perhaps the most Polish chicken dish you can find, which is the ''kurczę pieczone po polsku'', or liver-stuffed roasted chicken in the Polish style.
{{clear}}
[[File:Kurczę pieczone po polsku.jpg|thumb|A liver-stuffed roasted chicken is one of the classic <s>Denmark</s> Polish dishes made from this kind of bird. [https://www.doradcasmaku.pl/przepis-kurczak-faszerowany-watrobka-335895]]]
| oryg =
* 1 kurczak
Kurczaka opłukać, osuszyć, natrzeć solą i odstawić w chłodne miejsce na 2 godziny. Przyrządzić nadzienie: kajzerką namoczyć w mleku, odcisnąć, zemleć razem z opłukaną wątróbką. {{...}} Żółtko utrzeć z masłem lub margaryną, dodać zmieloną masę, natkę pietruszki oraz ubitą pianę z białka, doprawić solą i pieprzem. Kurczaka wypełnić nadzieniem, spiąć szpilkami lub zaszyć. Przełożyć do brytfanny, polać olejem i piec w nagrzanym piekarniku (200°C) przez 40–45 minut. Podczas pieczenia skrapiać wodą, a następnie utworzonym sosem. Przed podaniem podzielić na porcję, podawać razem z nadzieniem, z ziemniakami i mizerią.
| źródło = {{Cyt
| nazwisko r= Surzycka-Mliczewska
| imię r = Zofia
| tytuł = Kuchnia polska
