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Wednesday, January 28, 2009

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.

  • 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


  1. If the chicken is frozen, allow it to thaw out completely. Wash the bird and dry thoroughly.
  2. 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).
  3. Place the chicken on a deep roasting plate, brush with melted butter and sprinkle with salt and freshly ground pepper.
  4. 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.
  5. Put a piece of greaseproof paper over the breast if it shows signs of overbrowning.
  6. 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.
  7. Bacon rolls, sausages, bread sauce and gravy are the usual accompaniments with thin potato slices, boiled peas and broccoli (green cauliflower).


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


  1. Bring a pan of salted water to boil and cook the rice for about 45 minutes until tender. Drain well and cool.
  2. 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)


  1. Melt the butter in a frying pan and fry the onion until softened.
  2. 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


  1. Melt the butter in a frying pan and lightly sauté the mushrooms and onion for 2-3 minutes until soft but not coloured.
  2. Add the parsley, seasoning, breadcrumbs and bind with the beaten egg.

Picture courtesy: google


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