Stuffed Roast Chicken



Chicken (whole) 1 (1 kg);
Butter 4 tbsps;
Salt to taste;
Pepper Powder ¼ tsp

For The Stuffing

Onions 2 medium sized;
Mushrooms 5-6;
Pear 1 medium sized;
Apple 1 medium sized;
Chicken Liver 2;
Cashewnuts 6-8;
Walnuts (shelled) 2 tbsps;
Oil 3 tbsps;
Salt to taste;
Pepper Powder ¼ tsp;
Bread Crumbs ½ cup;
Milk ½ cup;
Eggs 2;
Butter for basting

Method of preparation

Take whole chicken with skin. Remove neck and clean the inside. Wash it thoroughly and wipe dry. Apply salt inside and outside.
Peel, wash and chop onions. Wash and chop the mushrooms. Wash and grate the pears and apples. Wash and cut the chicken liver into small pieces.
Chop the cashewnuts and walnuts. Break the eggs and beat them lightly.
Preheat the oven to 200° C.
Heat oil in a pan. Add chopped onion, chopped fresh mushroom and stir.
Add grated pear and apple to the onion and mushroom mixture. Add liver and cook. Add salt and pepper powder and stir.
Add chopped cashewnuts and walnuts.
In a bowl take breadcrumbs and add milk. Mix well. Add beaten eggs and mix. Add pepper powder and salt to taste. Add to the cooked mixture and mix well.
Put the stuffing inside the chicken and press slightly. Tie the legs and fold in the wings.
Put the stuffed chicken on a rack and bake in the preheated oven for thirty to forty minutes at 200° C. Baste with butter or oil in between twice or thrice.
When done take it out and let it cool slightly before carving into slices.


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