Stuffed Chicken Roast
Let me share the recipe of Stuffed Chicken Roast, a must have dish for New Year’s Eve, if you are having a continental dinner............
I learnt the techniques from my mom-in-law while celebrating Christmas for the first time after marriage.
Ingredients:
I learnt the techniques from my mom-in-law while celebrating Christmas for the first time after marriage.
Ingredients:
- 1.8 - 2.3 kg (4-5 lb)
- Stuffing (mentioned below)
- 1 onion, skinend
- 1 lemon wedge (optional)
- 40 gms (1½ oz) buter (for stuffing and roasting)
- salt and freshly ground pepper (to taste)
Serves 4-6
Procedure:
- If the chicken is frozen, allow it to thaw out completely. Wash the bird and dry thoroughly.
- Stuff with the requisite stuffing at the neck before folding the neck skin over. (For added flavour put the onion, lemon wedge together with a knob of butter into the body of the bird).
- Place the chicken on a deep roasting plate, brush with melted butter and sprinkle with salt and freshly ground pepper.
- Roast in the oven at 200 degree C (400 degree F), basting from time to time with butter, allowing 20 minutes per 450 gm (1 lb) plus 20 minutes.
- Put a piece of greaseproof paper over the breast if it shows signs of overbrowning.
- Alternatively wrap the chicken in foil before roasting. Allow the same cooking time, but open the foil for the final 15-20 minutes to allow the chicken to brown.
- Bacon rolls, sausages, bread sauce and gravy are the usual accompaniments with thin potato slices, boiled peas and broccoli (green cauliflower).
Stuffings:
Rice Stuffing:
- 50 gms (2 oz) rice
- 25 gms (1 oz) peas, shelled
- 2 chicken livers, chopped
- 1 small onion, skinned & chopped
- 50 gms (2 oz) seedless raisins
- 50 gms (2 oz) blanched almonds
- 30 ml (2 tbsp) fresh parsley, finely chopped
- 25 gms (1 oz) melted butter
- salt & freshly ground pepper (to taste)
- 1 egg, beaten: 1
Procedure:
- Bring a pan of salted water to boil and cook the rice for about 45 minutes until tender. Drain well and cool.
- Mix the cooled rice with all the other ingredients, binding them well with the egg.
Herb Stuffing:
- 40 gms (1½ oz) butter
- 1 large onion, skinned & chopped
- 75 gms (3 oz) breadcrumbs
- 30 ml (2 tbsp) fresh parsley, finely chopped
- salt & freshly ground pepper (to taste)
Procedure:
- Melt the butter in a frying pan and fry the onion until softened.
- Stir in the remaining ingredients and mix thoroughly.
Mushroom Stuffing:
- 25 gms (1 oz) butter
- 100 gms (4 oz) mushrooms, wiped & chopped
- 1 small onion, skinned and chopped: 1
- 15 ml (1 tbsp) fresh parsley, finely chopped
- 100 gms (4 oz) breadcrumbs
- salt & freshly ground pepper (to taste)
- 1 egg, beaten
Procedure:
- Melt the butter in a frying pan and lightly sauté the mushrooms and onion for 2-3 minutes until soft but not coloured.
- Add the parsley, seasoning, breadcrumbs and bind with the beaten egg.
Picture courtesy: google
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