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.