Chicken Stuffing Recipe

The perfect festive meal is a beautifully roasted turkey or chicken. This Stuffed Chicken has an authentic East Indian style, with almonds, raisins, almonds, and carrots. Ideal for any celebration. Preparation takes 20 minutes, and bake for about 40 minutes.

It was impossible to have a Christmas without Mom’s stuffed chicken. We always looked forward to it on special occasions. The memory of a dinner table filled with my mom’s home-cooked food makes me miss her even more.

How long should you roast chicken? To give you a general idea, bake for the first 15 mins at 210°C/425°F. Calculate 20 minutes per 1 lb of chicken or 500 grams. The best way to determine when the juices are clear is by using a Meat Thermometer. The thickest part on the thigh should be 165 degF / 75 degC, or the breast should be 145 degF.

The perfect festive meal calls for a gorgeous stuffed turkey or chicken. This Stuffed Chicken is made in the East-Indian tradition with bacon, carrots, peas, almonds, and raisins. Ideal for any occasion. It takes 20 minutes to prepare and 40 minutes to bake.

Ingredients

1.5 kg (1.5kg) Chicken 2 1/2 lbs

1/4 cup ( 1/4 cup ) Chicken stock

1/2 cup ( 1/4 cup) soft butter, room temperature

8 Large Grated Garlic

For the Stuffing

1 cup (1/2 cup) cooked and chopped chicken liver, gizzards, hearts

4 cups (2 cups) Loaf bread cubes eight bread slices

Bacon cut into four slices (50g)

Finely chop one large onion (2 cups)

One large ( 1/2 cup) diced carrot

1 cup (1 /2 cup) diced potato

Green Peas, 1/4 cup

Finely chop 1 inch (25 mm) French ginger.

Three large cloves of garlic (half teaspoon) minced

Two large (3 ) Green chilies Sliced

1/4 cup ( 1/4 cup) Cilantro leaves chopped

1/4 cup ( 1/4 cup) Mint leaves chopped

1 tsp Sugar

Almonds, 8 (8 oz.

Black Raisins and golden raisins 20 (20)

Lemon juice, two tablespoons (2 tablespoons) Sour Lime Juice

• Cinnamon powder, 1/2 teaspoon

Instructions

Stuffing

Pre-heat the oven to 200degC/400degF/Gas mark 4.

Bread – Cut bread slices into cubes, spread them on a baking sheet, and lightly toast for 10 minutes.

Bacon: Place the bacon into small cubes in a frying pan. Cook over medium heat until the fat has almost entirely been rendered. Remove the bacon and place it aside. Drain the excess fat, leaving some to sauté. Pro tip If you love bacon, you can use all the fat from the pan to sauté.

Saute – In the same pan, saute the onions until they are light brown. Add the ginger, garlic, and green chilies. Sauté for another 2 minutes.

Vegetables Add the potatoes, carrots, and chicken pieces (of). Add the green peas and cilantro leaves after cooking until the vegetables are almost done. Add the cinnamon powder and sugar. Combine well.

Combine the sauteed vegetable mixture with the bacon, bread cubes toasted, almonds, and cinnamon powder in a large bowl. Salt, sugar, and pepper can be added. Place aside until you are ready to bake. Pro tip This mixture can be prepared 24 hours in advance and stored in the refrigerator.

Garlic Butter Marinade – Combine the butter, salt, and pepper in a small bowl.

Clean and dry the chicken. Salt and pepper the chicken, making sure you season it from the inside out. Spread the marinade generously over the chicken.

Stuffing_ Add the chicken stock and mix well. Stuff the cavity of the chicken with the bread stuffing. Refrain from filling the hole of the chicken, or it will get soggy.

Truss_ Truss/Tie the legs of the chicken with the wings. This will help the chicken to keep its shape while roasting.

Roasting Pan Use a large roasting dish to accommodate the chicken, plus any extra stuffing. Spread the filling around the chicken and place it in the baking dish.

Roast the chicken on the middle rack for 15 minutes at 400degF/200degC//Gas Mark 4. Reduce the heat to 177degC/350degF/Gas Mark 4. Continue roasting for 30 to 35 more minutes until the chicken is golden and cooked through. Pro tip When you insert a knife into the thickest part, the juices will run clear.