Whole Roasted Stuffed Chicken

Roasted stuffed chicken is must at my place during feast & special occasions.This was one of the menu of Easter .We enjoyed it with dry fruits pulao,mutton kurma ,fugiyas, beef roast
This roasted stuffed chicken is just too yummy simply finger licking good..the stuffing is of chicken liver ,vegetables,giblets,nuts potatoes & croutons.
Ingredients:
For the  Marination
 Chicken( mine weighed 1.5 kg after cleaning)
1 lime
1 tbsp heaped ginger garlic paste
1 tsp Kashmir chilli powder
1/2 tsp pepper powder
salt to taste
1 tsp oil


For the stuffing

2 chicken giblets
3 chicken liver
3-4 med onions
1 cup green peas
1 med carrot chopped
2 potatoes
1 cup croutons
1 cup nuts(i used cashews,raisins,walnuts & almonds)
1 tsp garam masala powder
4-5 green chillies finely chopped
5-6 garlic minced
1 inch ginger chopped
1 tsp lime juice
salt to taste
2 -3 tbsp oil.



Method:
  • Clean the chicken well from inside specially the cavity. Wash it well ,drain all the excess water.Make some slits on the chicken so that it marinates well.
  • Mix everything under the marination and rub it on the chicken both from  inside as well as outside.
  • Keep aside for 4-5 hours or Overnight refrigerate it if keeping it overnight.




Preparing the Stuffing

Fry the almonds,raisins and cashews ,walnuts and keep aside.

Boil the potatoes,green peas and the carrot together with some salt .

Boil the giblets and the chicken liver adding some salt and pepper and cut into pieces.

Use the same oil to fry the boiled cubed potatoes and also slightly fry the carrot and peas.

In a vessel add oil and fry the chopped ginger garlic and chillies on low flame.

Fry the chopped onions till the raw smell goes off and the onions turn translucent.

Add the boiled liver & giblet mix well .

Now add the croutons & the  garam masala powder and the lime juice.

Mix the fried dry fruits and add salt if needed.

Stuff this filling in the inside cavity of the marinated chicken and stitch the opening of the cavity with a thick needle & strong thread.You can keep the remaining stuffing and serve it with chicken.

You can roast the chicken in pre heated oven for 1-1 1/2 hours at 180 degree Celsius in the prepared baking tray. flipping the chicken half way through ensuring it cooks from all sides.

Or Roast it on a very low flame  heating 1 tbsp oil in a Deep wide Non stick Pan.

 I covered the Non stick Pan with its glass lid which helped the chicken cooking perfectly well from all sides.It took bout 50 mins .I flipped the chicken half way so that it cooks well from either sides.You can keep it on low flame for about 50 min -1 hour.

Cut the thread and Carve the chicken and serve with the stuffing.




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24 comments:

  1. super yummy...finger licking good stuffed chicken....

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  2. Tempting n spicy luking chicken....

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  3. I too love stuffed Chicken ...this looks just too yummy...wish i could taste it...

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  4. Looks just tempting .Enjoyed ur easter dinner more i guess.

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  5. Favourite meal in my household; looks yummy!

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  6. mouth watering..nice decoration with Easter eggs

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  7. such a perfectly roasted chicken...

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  8. oh missing my old days when we used to make this for every Easter. What is fugiyas?

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  9. too yummy & filling one dear,love the stuffed ones!!

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  10. I totally agree; its yummy and finger licking good. Never roasted a whole chicken before but now I've found out how to do it.

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  11. Omg, cant take my eyes from that super roasted chicken, cant resist to that beautiful dish.

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  12. oh.soooo...tempting,cant resist ...........me....mouthwatering....

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  13. Looks so yummy!

    I have nominated you for the sunshine award, do check http://www.fullscoops.net/2014/04/the-sunshine-award.html

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  14. Gloria, I bring my chicken karaage to exchange with you, ok? lol...

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  15. This is chicken looks so yummy! I always struggle when I have to roast whole chicken :D

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  16. Nothing beats a crisp and enticing roasted chicken, Gloria. Yours looks delicious! I'm sure everyone enjoyed it for Easter! Thank you so much for sharing...

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  17. What a delicious looking chicken!! Love that heaping tablespoon of ginger garlic paste! Reminds me that I need to make another batch. I love it that you put the giblets in the stuffing. You don't see that done much nowadays, but my mother and grandmother use to do it all of the time. Would love to have a piece of this finger licking good chicken right now!

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  18. I just can't take my eyes of...this looks too yummy...finger licking good indeed

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  19. Replies
    1. Can I use skinout chicken for this recipe will there be any difference in taste

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  20. Do I need to bake it like how I bake cake on 180??

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  21. You can use chicken with skin it will be more juicy and flavourful.However i always prefer skinless chicken

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