Monday, November 21, 2011

Stuffed Roast Chicken

FINALLY!!! Finally I could debone and stuff a chicken. Feels like a dream come true. Even though in the process I might have hurt my finger a little bit, the bird looked fantastic, and I earned some brownie points as a good cook. :)

Please do let me know if you want to learn how to de-bone a whole chicken.

Here is my recipe

  • 1 whole chicken with skin (de-boned! :-D )
For marinating
  • 1 cup thick yoghurt
  • 2 tsp salt
  • 1 tsp turmeric
  • 3 tsp red chilli powder
  • 3 tbsp ginger garlic paste
  • 3 tsp lemon juice
For stuffing
  • 1 cup chopped onions
  • 1 cup chopped mushrooms
  • 1/2 cup chopped carrots
  • 1 cup chopped capsicum
  • 1/2 cup garlic pods (whole)
  • 2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp pasta seasoning
  • 1 tbsp oil
  • salt to taste
Mix all ingredients of the marinade and apply generously to the chicken both from outside and within the cavity. Cover the chicken with plastic wrap. Refrigerate the chicken for as long as possible (at least for 2 to 3 hours).

Heat the oil in a wok. Add the ingredients for the stuffing and flash fry for a minute or two. Turn off the heat, and allow the stuffing to cool down.

Remove the bird, and put the stuffing into its cavity. Truss the chicken with kitchen yarn and a needle. (I used a crochet needle to do the same. Works fine, I say, so long as you don't use the same for crocheting any more hahaha!

Line a baking tray with aluminum foil, and spray a little olive oil on it. Place the chicken into the tray and spray a little oil on the chicken to avoid it going too dry. Place a few pods of garlic all around for their beautiful aroma.

Place in a preheated oven at 175 degrees. Bake uncovered for 40 minutes to an hour. Baste frequently
with oil spray. Prick the thickest part of chicken to see if it is cooked. If a  clear liquid oozes out, it has been cooked. Any more time in the oven, and your chicken will taste dry and rubbery.

Serve hot!

Happy cooking!

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