Stuffed Chicken Roast Recipe (East Indian Roast Chicken Recipe) is one of my family’s favorite. This is a traditional recipe that we make on festive occasions, especially during Christmas and Easter.
Table of Contents
- About Stuffed Chicken Roast Recipe
- Christmas Stuffed Chicken Roast Recipe
- Stuffing for Chicken Roast
- Printable Recipe
About Stuffed Chicken Roast Recipe
For this Stuffed Chicken Roast Recipe in East Indian Style, we first make a stuffing of vegetables, chicken liver, cold cuts, dry fruits, and bread croutons.
The stuffing is then filled into the chicken cavity and secured with skewers or kitchen thread. We then roast the chicken in a pre-heated oven, basting it once or twice. Basting the chicken keeps it moist, crispy on the outside, and tender and juicy on the inside.
Back then we did not have an oven but mum never gave up and she would bake the chicken in a thick bottom pot or vessel on the stovetop. The chicken skin would still be crispy and the flesh juicy. I’ll tell you how to make it in a pot later in the post.
This full Stuffed chicken is still a part of our Christmas and Easter meals. Traditionally, the whole turkey is stuffed and roasted, but we prefer chicken not only because it cooks faster but its meat is much tender and succulent.
The leftover chicken meat also makes lovely chicken sandwiches. You could also store the leftover stuffed chicken, in a container with a fitting lid and place it in your refrigerator.
The chicken and the stuffing will certainly stay good for a day or two. But don’t keep it too long since we are using onions for the filling. To heat the chicken you could just microwave it for a minute or two or heat it in a frying pan.
Christmas Stuffed Chicken Roast Recipe
Tips for a perfect Stuffed Chicken Roast Recipe that makes our traditional Christmas Menu.
- To roast a whole chicken you will need a chicken that is about 1.8 kgs but not more than 2 kgs. Bigger birds take longer to cook and the longer the cooking time the tougher the meat.
- Keep the skin of the chicken intact whenever you roast a whole chicken. Place cubes of butter between the flesh and the skin in order to get crispy outer skin.
- The key to moist and juicy chicken is to brine the chicken in a solution of water and salt, overnight or at least for 3 – 4 hours.
How to brine chicken – Add 2- 3 tbsp salt to 1-liter water and then immerse the chicken into it. Keep this chicken under refrigeration, for at least 3 to 4 hours or overnight or until you are ready to use it.
- After you season and stuff the chicken, keep it in the refrigerator for 2 to 3 hours before roasting. This will dry up all the moisture from the skin thus resulting in better roasting.
- Always roast chicken in a pre-heated oven and let the chicken come to room temperature before roasting. During roasting baste the chicken with butter/oil a couple of times. If required cover the chicken with a silver foil during roasting to avoid over-browning.
- If your chicken has still not browned after baking, place it under the grill for 2 to 5 minutes, depending on the settings of your oven.
- To know if the whole chicken is perfectly cooked, simply insert a skewer at the joint of the thigh. If you find water oozing out then allow the chicken to cook for another 5 to 10 minutes.
- Stuffed Chicken Roasting time – Total time for a 1.5 to 2 kg chicken at 190°c is 1 hour 20 min. This again depends on the weight of the chicken and also the temperature of your oven.
Prepare the whole chicken for stuffing
- Wash the chicken and then pat it dry with a kitchen towel. Now add salt and also seasonings of your choice. Feel free to add any seasonings you like, it really doesn’t matter. Then add lemon juice and rub this marinade well all over the chicken and inside the cavity.
- For seasonings you could use any herbs like oregano or even a dash of chilli powder, Paprika, or Bottle Masala would also work well.
- Set the chicken in the refrigerator till we prepare the stuffing for the roast chicken
Stuffing for Chicken Roast
As the chicken is resting in the refrigerator, let’s prepare the stuffing.
- For this, heat a pan with a little ghee or oil and fry each of these separately –
- Nuts like cashews, almonds, pecans, etc.
- A tablespoon of raisins or cranberries.
- 2 or 3 slices of bread cut into small cubes
- Boiled and cubed chicken liver
- Some cold cuts, like bacon if you like.
- In the same pan, heat another tablespoon of oil and fry 2 finely chopped onion, a few green chillies, as per your spice level, and 1-inch ginger finely chopped. Saute until the onions are translucent.
- Now add in some par-boiled chopped vegetables like carrot and mushrooms. Also, add par-boiled green peas.
- Add the fried cold cuts, chicken liver, nuts and raisins and also the bread pieces or croutons. Don’t forget to adjust salt to taste.
- Finally, add half a tsp of Garam Masala Powder, pepper powder, and juice of half a lemon. Also, add some coriander leaves and mix well. Allow the filling to cool and then stuff it into the chicken.
How to cook full Stuffed Chicken Roast
ROAST THE FULL STUFFED CHICKEN: Once the stuffing is ready and cooled, fill it into the chicken cavity.
Sew the cavity to secure the stuffing while baking or roasting. Truss the legs with the skin of the chicken or with the help of a twine.
Place this chicken on a roasting pan and then roast in a pre-heated oven at 190 deg C. One and a half kilos of chicken will take approximately 1 hour 20 minutes to roast, depending on your oven settings.
Baste the chicken with oil or butter a few times during baking to keep it moist. Let the chicken rest for a few minutes before you could carve and serve it.
Watch the Stuffed Chicken Video here
Serving Suggestions
Carve carefully and serve Stuffed Chicken Roast along with its stuffings and some grilled vegetables.
Use the chicken meat for making delicious sandwiches for your lunch box.
Serve as an appetizer or starter or even as a side dish along with other East Indian Recipes such as,
- CHICKEN MOIL – East Indian Chicken Curry
Other Chicken Appetizer Recipes that you might like
Printable Recipe
Stuffed Chicken Roast | Whole Roasted Chicken Recipe
Ingredients
- 1 whole Chicken with skin approx. 1.5 kgs
- Seasonings like oregano or any herbs
- Butter for basting the chicken
Ingredients for the Stuffing
- 2 medium Onions chopped
- 7 – 8 Green Chillies diced
- 1" piece Ginger Chopped
- 4 sliced Bread croutons
- 100 grams Chicken liver boiled and diced optional
- 100 grams Sausages and bacon
- 1 Carrot par-boiled and cubed
- 1 cup Green peas par-boiled
- Mushrooms or any vegetable of your choice
- 1 tbsp Raisins
- 2 tbsp Cashew nuts
- Juice of half a lemon
- ½ tsp Pepper powder
- ½ tsp Garam Masala powder
- Salt to taste
Instructions
How to cook whole stuffed chicken
- Wash and pat dry a whole chicken.
- Apply lemon juice, seasonings, and salt to the chicken and marinate for 2 – 3 hours in the refrigerator.
- Heat 1 tbsp oil in a pan. Fry the raisins and cashew nuts and remove. Then add Onions, chillies and ginger and saute.
- Add Sausages, Bacon and chicken liver and fry for a minute
- Add boiled vegetables, salt, pepper powder, and garam masala. Mix well
- Add bread croutons, lemon juice, raisins, cashew nuts, and coriander leaves. Let cool.
- Stuff the filling into the cavity of the chicken and secure with thread.
- Roast chicken in a pre-heated oven at 190°c for 1 hour 15 minutes.
Notes
- Brine the chicken in a solution of water and salt overnight or at least 2 -3 hours for a moist and juicy chicken roast.
- Select chicken of approx. 1.5 to 2 kgs for good baking results
- Baste the chicken with oil or ghee during the cooking
- The time of baking depends on your oven.
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Love this video of yours Anita where in the video you showed step by step how to stuff chicken. God bless you always.
Thank you so much and sorry for the late reply.