Stuffed Chicken Roast

November  4, 2009
0 Ratings
  • Serves 4
Author Notes

For me Stuffing is such a personal matter. You probably have your mother's recipe (or your grandmother's,). I swear by my wife’s late aunty Annamma gave this recipe . And it's so good, it's converted everyone who has tried it! Stuff chicken just before roasting. —pauljoseph

What You'll Need
  • Marinade
  • 1 teaspoon Worcester sauce
  • 1 teaspoon Tomato sauce
  • 1 teaspoon Vinegar
  • 1 tablespoon Wine
  • 1 teaspoon Mustard powder
  • 1/2 teaspoon Pepper
  • 1/4 cup Mint leaves (chopped)
  • 1 tablespoon Butter melted
  • Stuffing
  • ½ loaf Bread cubes
  • 2 Onion
  • 1/4 cup Green Peas cooked
  • 1/2 cup Chicken liver sliced
  • 1/2 teaspoon Pepper
  • 1/4 cup Vegetable Oil
  1. Fry the bread cubes to a very dark brown color, keep it aside. Then add onion, liver, pepper, and cooked peas and cook for few minutes then add fried bread cubes and little hot water and cook well. Marinate the chicken and keep for an hour (Stuff chicken just before roasting) roast the chicken in a hot oven at 180 Centigrade (rub in little butter before placing in the oven) roast till golden brown, decorate with boiled vegetables.

See what other Food52ers are saying.

0 Reviews