Stuffed Roast Chicken Recipe
I am not a glutton but an explorer of food and this Asian recipe of Stuffed Roast Chicken is by far the best I have eaten ever. Delicious Stuffed Roast Chicken can be made within not more than 105 minutes. If you have plenty of Chicken on hand then Stuffed Roast Chicken is the thing to make. You will be ever grateful to the Asian people for sharing this addictive Stuffed Roast Chicken recipe with the world! This Stuffed Roast Chicken is always a hit as a Main Dish . It is highly recommended, you must try this Stuffed Roast Chicken recipe.
Ingredients
1 roasting chicken
2 cups Rice Stuffing for Poultry
1/2 cup ghee or substitute
1 cup water
1/2 teaspoon salt
1 tablespoon cornflour /cornstarch mixed to a paste with a little water
Directions
Prepare and stuff the chicken with rice stuffing as in the recipe for Stuffed Chicken and Soup (page 40).
Rub the stuffed chicken with ghee, wrap in aluminium foil and bake in moderate oven, 350—400°F (180—200°C) for 1 1/4 hours.
Remove foil and continue to bake until tender and browned.
Make a gravy by heating the water, salt and 1/2 cup of the juice from the cooked chicken in a small saucepan.
Stir in the cornflour/cornstarch paste just before the mixture comes to the boil and continue stirring until it thickens.
Cut the chicken into pieces and serve on a platter with the stuffing, accompanied by the gravy.
Rub the stuffed chicken with ghee, wrap in aluminium foil and bake in moderate oven, 350—400°F (180—200°C) for 1 1/4 hours.
Remove foil and continue to bake until tender and browned.
Make a gravy by heating the water, salt and 1/2 cup of the juice from the cooked chicken in a small saucepan.
Stir in the cornflour/cornstarch paste just before the mixture comes to the boil and continue stirring until it thickens.
Cut the chicken into pieces and serve on a platter with the stuffing, accompanied by the gravy.
