Thursday, April 29, 2010

chicken bierock

Today, I have a special treat for you. I've joined up with two blogger friends of mine (Kristen from From My Tiny Kitchen and Rhonda from Our Treasured Home) to bring you an awesome recipe exchange. Here's how it works...

I will be guest posting my amazing recipe on Our Treasured Home. Rhonda from Our Treasured Home will be guest posting on From My Tiny Kitchen. And Kristen from From My Tiny Kitchen is guest posting here! The featured recipe...bierocks (if you've never heard of them, don't worry...they are absolutely amazing). Please be sure to check out all three blogs to see the fun we have in store for you.

Kristen and I

Now I have to introduce Kristen. She and I have been friends and pen pals since we were in high school...she was my bridesmaid...and she was my inspiration for starting a blog in the first place. Her kitchen may be small, but her food is big in taste. In From My Tiny Kitchen, she highlights food, travels, and the adventures of her first-time pregnancy. It's my honor to have her posting here today.

My first bierock - I'm pretty sure - was given to me by a neighbor when I was a teenager. Pockets of fresh, yeasty bread filled with ground beef, cabbage and mustard - they were delicious! I wanted something a little different for my entry though - something still comforting and hearty, but with different texture. Here is my bierock creation!

Chicken Bierock

  • 3 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 pkg. active dry yeast
  • 2 Tb sugar
  • 1 tsp salt
  • 1 1/2 cups hot water
  • 2 Tb margarine
In a large bowl, whisk 1 1/2 cups flour, yeast, sugar and salt.
  1. Next add hot water and margarine. Now your water temperature is very important - if it is too hot it will actually kill the yeast. If your water is lukewarm, it will not properly activate the yeast (flat bread - no!). Water, that is hot to the touch, should be fine. I actually heated my water for 1 minute in the microwave. Once water and margarine are added, stir vigorously until well blended.

  2. See how it's already starting to bubble! This is a good sign!
Stir in wheat flour vigorously for 2 minutes;

then carefully add in remaining flour. Dough will get stiff.

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 8 - 10 minutes. In culinary, I was taught a very specific 'kneading process': Push right side of dough with the heel of your right hand.

Fold left side to the right.

Push right side of dough down with the heel of your right hand. Repeat! Once you get a rhythm you can knead very quickly. 
Spray your large bowl lightly with non-stick spray and add your ball of smooth dough. Spray top of dough as well,

then cover bowl with a light towel. Place in a warm, dry place (I always put it on the back of the stove) and let rise for 20-30 minutes.

Check your dough, it should be twice it's original size. Punch - literally, make a fist and give it a punch - dough, then remove from bowl onto a lightly floured surface.

Cut dough into segments - slightly smaller than a baseball is a good estimation. Carefully flatten a segments with your hands; slightly pulling and stretching. Scoop 1/3 cup filling onto dough. Pull the sides around and pinch together, twist slightly to seal bottom and place on a baking sheet coated with non-stick spray. Space your bierocks an inch or two apart.

Once baking sheet is full - lightly spray tops with non-stick spray and cover with a light towel. Let rise for 5-10 minutes.

Remove towel and bake for 10-15 minutes at 350 degrees until golden brown on top and bottom.

Let cool slightly before eating!

1 bag, frozen hash browns (5-6 cups)
1 large can chicken; or 2 med chicken breasts, cooked and shredded
1 red bell pepper, diced
3 Tb onion, diced
4 cups shredded mozzarella cheese
Vegetable/ Canola oil
Mushrooms (optional)
3 Tb dry parsley

You can prepare the filling while your dough is rising for the first time.

In a large skillet, heat 1/2 cup oil. Carefully add onions and stir for a moment.

Then add hash browns. Let hash browns cook for a minute before you stir - helps get them crisp! You do not have to fully cook the hash browns until crisp and crunchy.... unless you want to. Basically, we want them heated through.

Add shredded chicken, pepper and mushrooms. I wanted to add more mushrooms... but forgot I'd used some for another recipe :) Carefully stir - you may want to use a flat spatula. Salt and pepper to taste, then add parsley.

Remove from heat, stir in cheese.

This is a very basic recipe - the filling is simple as well... very 'calm' flavors which serves as a good base.

Here are some ideas to up the flavor -and nutritional value - of the filling:

Leftover veggies (peas!)
Steamed asparagus, diced
Green and yellow bell peppers
Caramelized onions
Shredded cabbage
Diced jalapeno
Crumbled sausage

The concept of bierocks is very practical - you can use leftovers, some basics pantry staples, put them in an easy to pack, on-the-go roll!

I hope you have enjoyed our party! Be sure to visit Foodie Friday for many wonderful recipes!


  1. I've never seen bierocks before and they look so tasty. Love that there are endless possibilities for the fillings. These would be perfect for picnics and other outings in the summer.

    Happy Foodie Friday

  2. I adore beerocks (that's how we spell it in Central California - funny hunh?). This sounds so yummy. I'm going to have to try your variation.

  3. I have never heard of these before but they look super good. What is their origin? I need to make these! Joni

  4. I grew up German but didn't come from the Bierock area -- however, I first met them as an adult and fell in love. The chicken looks good!

    The church ladies always serve them at our Oktoberfest and in our little town -- they are foreign food!

  5. Very interesting recipe. I think the family would love these. How do you pronounce bierock?


  6. Looks yummy! I always have chicken on hand and this would be a great way to use it!

  7. These look tasty! Nice little to-go lunch!


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