Stuffed Chicken Roast

Step 1: Marinate the Chicken

Pat the whole chicken dry. Marinate it thoroughly with salt, paprika, and lemon juice, ensuring to rub the marinade all over the chicken. Set it aside for 30 minutes.

Step 2: Prepare Stuffing Components

Heat 1 tbsp of ghee in a pan. Fry 1 tbsp of cashews and 1 tbsp of raisins until the raisins puff up. Remove and set aside. In the same pan, fry 2 slices of cubed bread until they turn into golden brown croutons. Remove and set aside.

Step 3: Sauté Aromatics and Vegetables

In the same pan, heat another 1.5 tbsp of ghee. Add 2 chopped medium onions and 1 tsp of salt. Sauté, then add 4 chopped green chillies and a 1-inch piece of chopped ginger. Fry until the onions are translucent.

Step 4: Combine Stuffing Ingredients

To the pan, add 1 cubed blanched carrot and 1/2 cup of green peas. Sauté briefly. Add the juice of half a lemon. (Optionally, add chicken liver and cold cuts at this stage). Add the fried bread croutons, cashews, and raisins. Mix in chopped coriander leaves, 1/2 tsp of garam masala, and 1/2 tsp of pepper powder. Mix well and let the stuffing cool completely.

Step 5: Stuff the Chicken

Gently create pockets between the chicken skin and the flesh. Insert small cubes of butter into these pockets. Fill the cavity of the chicken with the cooled stuffing mixture. Secure the opening with toothpicks or by sewing it shut.

Step 6: Roast the Chicken

Baste the entire chicken with melted butter. Cover the tips of the drumsticks with aluminum foil to prevent burning. Bake in a preheated oven at 180°C (≈355°F) (approximately 355°F) for 1 hour and 10 minutes.

Step 7: Baste and Add Vegetables

After 30 minutes of roasting, take the chicken out of the oven. Add your choice of vegetables (like potato wedges, carrots, and beans) around the chicken. Baste the chicken again with melted butter and return it to the oven to finish cooking.

Step 8: Rest and Carve

Once the chicken is fully cooked and golden brown, remove it from the oven. Let it rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more moist chicken.

• Use a small bird (around 1.2 Kgs) if you are a beginner.

• Allow the chicken to rest for 15 minutes before carving to let the juices redistribute.

• Secure the cavity with toothpicks or sew it to prevent the stuffing from falling out.

• Cover the leg tips with foil to prevent them from burning.

• Basting the chicken periodically during roasting keeps it moist and helps develop a crispy, golden skin.

• Chicken liver and cold cuts can be added to the stuffing for extra flavor and richness.