Corn Stuffed Roast Chicken Recipe


Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient


 Chicken1 Large
 Butter/Ghee6 Tablespoon
 Oil2 Tablespoon
 Bread slice2
 Corn8 Ounce (1 Tin)
 Finely chopped onions2
 Cooking sauce1 Tablespoon
 Ginger garlic paste1⁄2 Teaspoon
 Chili powder1⁄4 Teaspoon
 Pepper To Taste
 Salt To Taste
 Potatoes3 (Few Medium Sized)

Nutrition Facts

Serving size

Calories 1317 Calories from Fat 633

% Daily Value*

Total Fat 71 g109.3%

Saturated Fat 25 g125.2%

Trans Fat 0 g

Cholesterol 299.6 mg

Sodium 492.1 mg20.5%

Total Carbohydrates 83 g27.8%

Dietary Fiber 9.2 g36.6%

Sugars 5.1 g

Protein 87 g173.2%

Vitamin A 23.1% Vitamin C 58%

Calcium 9.6% Iron 35%

*Based on a 2000 Calorie diet


Clean chicken, chop liver and giblets.
Melt 2 tbs ghee and saute onions till light brown, add ginger-garlic paste, corn and chicken liver & giblets and fry.
Prick chicken with a fork and rub salt, pepper and chilli powders and oil all over.
Stuff chicken firmly with corn mixture, first blocking top hole with a slice of bread.
Cover opening with another piece of bread, put up legs and push part of the chicken skin over leg ends.
Tie and secure chicken with string.
Heat 3 tbs ghee, fry chicken in it, and then place it in a casserole or pan, adding leftover stuffing.
Cover and bake in a mod oven for 1 hour, basting two, three times.
Place potatoes in casserole and bake a further 20-30 mins.
Uncover, mix 1 tsp salt in 1 tbs melted ghee and pour over chicken and potatoes and bake uncovered for 10 mins.