Stuffed Roast Chicken (Original Recipe)

Recipe by
Total Time:
4.75 hours
Serves:6
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Hard

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4

Ingredients

  • 1 kg - Chicken | 2 tbsp - oil
  • 2 tbsp - Vinegar
  • 1 tbsp - Worcestershire sauce
  • 2 tbsp - Tomato sauce
  • Pepper to taste
  • salt to taste
  • For Filling:
  • 1/2 cup - onion, chopped
  • 3 flakes - garlic, chopped
  • 2 tsp - dried herbs (thyme and rosemary)
  • 3 tbsp - Butter
  • 2 tbsp - flour
  • 2-3 tbsp - Milk
  • 1/2 cup - mixed vegetables, cooked
  • cooked giblets, minced (optional)
  • pepper to taste
  • salt to taste

How to Make Stuffed Roast Chicken (Original Recipe)

  • Clean the chicken and wipe dry. Rub inside and outside with salt and pepper powder.
  • Combine oil, vinegar, Worcestershire sauce and tomato sauce.
  • Pour the marinade on top and marinate for 3-4 hours.
  • For filling:
  • Melt butter, fry garlic till light brown.
  • Add onion and fry lightly.
  • Add herbs, vegetables add giblets (optional).
  • Add salt and pepper.
  • Add flour. Fry for 1 minute.
  • Add milk cook for 1 minute and remove from fire.
  • Stuff the chicken with this.
  • Place on a greased baking sheet and bake at 200 degree C for 20 mins.
  • Reduce temperature to 180 and continue to bake till done, turning the chicken halfway through baking.
  • For gravy:
  • Combine the pan juices with 1 cup chicken stock, add 2-3 tsp corn flour and simmer for 2-3 mins.