Roast stuffed chicken

Name: Roast stuffed chicken
Total time: 10800 s
Yield: 6-serving
Cuisine: Indian
Ingredients: 1 Chicken – whole (1-1.5 kg); 1 Eggs Boiled – whole sliced; Thread; 1 ½ tbsps Butter – .; 2 tbsps Black Pepper Powdered –; 2 tbsps Rosemary –; 2 tbsps Paprika –; 1 ½ tbsps Salt – .; 1 Lemon (optional) –; 4 - 5 cloves Garlic (chopped) -; 2 Onions (chopped) -; 2 Carrots (chopped) -; 2 Tomatoes (chopped) -; ½ cup Corn –; ½ cup Green peas –; 3 - 4 pcs Mushroom (chopped) -; 2 Potato small (chopped) -; 1 Lemon (thinly sliced in rounds) -; 3 tbsps Oil –; to taste Salt –; 2 Onions (sliced) -; 2 Carrot (sliced long) -; 2 Potatoes big (diced / sliced) -; 1 tbsp Olive Oil –

Rj @cook_7814790

Thiruvalla

This is a dish made by my wife, so i'll let her do the explanation.....
I have been reading a lot of techniques and ideas how to cook a whole roast stuffed chicken. So I finally got a chance to show it off to my in-laws (which took me a lot of guts as my whole family loves to eat spicy food and what I had put was something different from the Indian taste)
So it was made on Christmas dinner. And fortunately for me the whole chicken was cooked properly also the ingredients were perfect. I had made my family’s tummy happy and full.
The recipe I made up was simple; I didn’t want the usual Indian masala taste. I made a rub with salt pepper rosemary for the chicken. The main taste I wanted was to be from the chicken itself. I made the stuffing with nice fresh vegetables and also roasted onions, potatoes and carrots.

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Ingredients

180 mins

6-serving

1Chicken – whole (1-1.5 kg)
1Eggs Boiled – whole sliced
Thread
1 ½ tbspsButter – .
2 tbspsBlack Pepper Powdered –
2 tbspsRosemary –
2 tbspsPaprika –
1 ½ tbspsSalt – .
1Lemon (optional) –
4 - 5 clovesGarlic (chopped) -
2Onions (chopped) -
2Carrots (chopped) -
2Tomatoes (chopped) -
½ cupCorn –
½ cupGreen peas –
3 - 4 pcsMushroom (chopped) -
2Potato small (chopped) -
1Lemon (thinly sliced in rounds) -
3 tbspsOil –
to tasteSalt –
2Onions (sliced) -
2Carrot (sliced long) -
2Potatoes big (diced / sliced) -
1 tbspOlive Oil –

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Steps

180 mins

1

The Beautiful Chicken - Clean the chicken inside and out and then dry it off with a towel. I would recommend keeping the skin but if you are health cautious as my family is then let’s go ahead without the skin.
2

For the rub, mix together salt, pepper, paprika, rosemary, lemon (optional). Butter the chicken thoroughly then apply the rub on the chicken inside and out.
3

Place it on the roasting tray.
4

Now for The stuffing - Heat a frying pan and pour the oil in it. Fry the garlic and onion. When they are golden brown, add the potatoes. Let it cook for few minutes in slow flame till soft. Now add the carrots and rest of the vegetables close the pan and cook on high flame for 3-4 minutes.
5

Add salt and pepper according to taste.
6

Cut lemon in thin slices and mix in with the fried stuffing.
7

You can add more veggies like spinach, peppers (capsicum) etc.
8

And finally The Roasting - Preheat the oven to 200 ᵒC.
9

Stuff the chicken with the prepared stuffing (from step 2). Make sure the stuffing goes inside properly and give some space to place the boiled egg in the bottom. The extra stuffing can be placed around the chicken or in a separate bowl before serving.
10

Tie the legs of the chicken together with the thread.
11

Add salt, pepper and olive oil in the vegetables for roasting (onion, carrots and potatoes) and mix them thoroughly. Place the vegetables around the chicken in the tray. Place the tray in the pre heated oven.
12

Roast the chicken for 1.5 hour. 20 minutes before the chicken is done add the boiled egg, one at the bottom of the chicken and the other sliced in half in the sides of the tray along with the vegetables.
13

Check if the chicken is cooked by poking with a long pin in the chest region, if it passes through easily and touches the bottom of the tray the chicken is done. If you feel its undercooked, place it in the oven for another 10 minutes.
14

Add the remaining stuffing along the side of the chicken in the tray. Or serve in a bowl on the side.
15

You can decorate your tray how you want. Add lemon (optional) and serve hot.