Roasted & Stuffed Chicken


Group A:
1 kilogram Chicken
4 tablespoons Rum/black vinegar
2 teaspoons Salt
4 tablespoons Onion juice
4 teaspoons Garlic juice
Group B:
4 tablespoons Butter
2 teaspoons Red chili sauce
2 tablespoons Green chili sauce
2 tablespoons Barbeque sauce/8N 8 sauce
2 tablespoons Tomato sauce
Group C:
500 grams Chicken pieces
2 Onion paste
2 teaspoons Garlic paste
1 teaspoon Ginger paste
2 tablespoons Tomato sauce
1 teaspoon Red chili powder
Salt to taste
1 teaspoon Garam masala
Coriander leaves a bunch (chopped well)
Oil for cooking


Take the full chicken and skin it or you can buy an already skinned one. I wanted to experience the skinning so I opted to skin it at home. It is rather simple if you are equip with a sharp knife and a steady hand.
Lay it stomach up in a bowl and cut the center then just peel off cutting and separating with the knife whenever necessary. I will catalogue a detailed skinning in the future for your reference.
Now slit the chicken all over so that the marinated can be soaked in better.
Marinate with the ingredients mentioned under group and marinade for a minimum of 2-3 hours and overnight if possible. Turn the chicken over half way through the time of marinating.
In the meantime boil the chicken pieces and remove the skin.
Heat so oil and fry the onion paste, add in the garlic and ginger paste and fry. Once done add the tomato sauce, red chili powder, salt and garam masala and fry. Then add the chicken flesh and fry for 5-10 minutes till it is well cooked and has taken on the flavor of the masala. Sprinkle the coriander leaves and stir. Now the filling is ready.
Now transfer the marinated chicken to a baking dish along with the liquid and bake in an oven for 45 minutes at 150 degrees centigrade. Be careful and make sure the liquid doesn’t burn but only thickens. The chicken will be well roasted by the time it comes out of the oven.
In a vessel mix all the sauce given in group B. take out the chicken from the oven and leave aside to cool enough to be easily handled.
Now in a wide bottomed pan heat the butter. Put in the chicken and apply the sauces while it fries in the butter. Add in the left over thick juice and rub it into the chicken as well. This should take about 10 minutes.
Once the sauces are all soak well remove and let cool for some time. Now fill the stomach with the chicken filling and serve with salad and fresh spring onion stalks.
This is a good combination with spaghetti or noodles or even with garlic bread.
You will be left over with some of the chicken filling which can be served separately or used as a sandwich filling.
Enjoy ! ! !




Friday, January 7, 2011 - 5:49am

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