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Roast Chicken Stuffed with Nuts Recipe
|Fowl||2 1⁄2 Pound (1.25 Kilogram)|
|Soy sauce||1 Tablespoon|
|Szechwan pepper||2 Teaspoon|
|Cabbage||4 Ounce (125 Gram, Dried Or Fresh)|
|Onion||1 Tablespoon, chopped|
|Peanuts||1 Ounce (30 Gram)|
|Dried chestnuts||1 Ounce, soaked (30 Gram)|
|Walnuts||1 Ounce (30 Gram)|
|Chicken gizzard||1 Cup (16 tbs)|
|Cooking oil||1 Tablespoon|
Serving size: Complete recipe
Calories 2189 Calories from Fat 802
% Daily Value*
Total Fat 92 g141.2%
Saturated Fat 15.8 g78.9%
Trans Fat 0.1 g
Cholesterol 1290.3 mg
Sodium 2217.4 mg92.4%
Total Carbohydrates 40 g13.2%
Dietary Fiber 9 g36%
Sugars 9.4 g
Protein 293 g585.2%
Vitamin A 14.7% Vitamin C 118.6%
Calcium 25.7% Iron 98.3%
*Based on a 2000 Calorie diet
Leave for 1 hour.
Reserve the remaining marinade.
Make the stuffing by cutting the cabbage into 3-cm (1 -in) pieces, and chopping the nuts and gizzard.
Cook this mixture with the onion in 1 tablespoon of oil for 2 minutes, then add 300 ml (1/2 pint) of water and boil gently for 15 minutes, until the mixture is nearly dry, stirring all the time.
Stuff the chicken with this mixture and sew it up.
Wrap the chicken in tinfoil and place in a roasting tin.
Add 300 ml (1/2 pint) water to the tin.
Cook in an oven at 160°C 325°F/Gas 3 for about 4 hours.
Brush the outside of the chicken 3 times during the cooking with the reserved marinade.
To serve, chop the chicken and pile on a plate with the stuffing in the centre.