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Stuffed Roast Chicken
Maria Goretti shares one of her other favourite Christmas recipes of Stuffed Roast Chicken. She reveals that her Christmas is incomplete without this dish which she learnt from her grandmother.
Stuffed Roast Chicken Recipe by Chef Maria Goretti
Cuisine

- Asian

Serves

- 3

Cooking Time

-45-55 Min

Difficulty

- Medium

Preparation Time

- 20-22 Min

INGREDIENTS

  • For Stuffed Rose Chicken: 2 tbsp oil
  • 2 tbsp butter
  • 75 gm coarsely chopped walnuts
  • rosemery
  • ½ tsp oregano
  • 150 gm chicken liver
  • salt
  • crushed blacl papper
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp grated orange rind
  • 5 pitted prunes
  • 2 tbsp maple syrup
  • 150 gm chopped pears
  • 150 gm pinepple chunks
  • 150 gm bread crumbs
  • 1 whole chicken
  • 2 tbsp buter cubes
  • 1 tsp grated orange rind
  • 1 tsp grated lemon rind
  • 1 tsp cinnamon powder
  • FOR N
  • /

HOW TO PREPARE STUFFED ROAST CHICKEN

  1. 1

    Procedure to make Stuffed rose chicken: In a heated pan add olive oil, butter, coarsely chopped walnuts.
  2. 2

    Add rosemary leaves, oregano, thyme and mix it.
  3. 3

    Add chicken liver, salt, crushed black pepper, red chilli powder, garam masala.
  4. 4

    Add grated orange rind, pitted prunes, maple syrup and mix it well.
  5. 5

    Add chopped pears, pineapple chunks and let it cook.
  6. 6

    In a heated pan add olive oil, butter, bread crumbs and stir it.
  7. 7

    In a bowl add butter, grated orange rind, grated lemon rind, cinnamon powder, salt, crushed black pepper, garam masala, red chilli powder and stir it.
  8. 8

    Add the butter under the skin of the chicken.
  9. 9

    Mix the bread crumbs with vegetables and stuff it in the chicken.
  10. 10

    Seal the chicken with a toothpick.
  11. 11

    On the chicken add oil, salt, cinnamon powder, butter, chilli powder on both sides.
  12. 12

    Bake the chicken in a preheated oven at 220' C for 45 - 55 minutes.
  13. 13

    To garnish add ghee and Stuffed rose chicken is ready to serve.
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