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Corn Stuffed Roast Chicken Recipe
|Corn||8 Ounce (1 Tin)|
|Finely chopped onions||2|
|Cooking sauce||1 Tablespoon|
|Ginger garlic paste||1⁄2 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Potatoes||3 (Few Medium Sized)|
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
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.