Stuffed Chicken Roast | Whole Roasted Chicken Recipe
Stuffed whole chicken East Indian Style roasted in an oven.
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.