
Ingredients:
• 1 kg – Chicken | 2 tbsp – oil
• 2 tbsp – Vinegar
• 1 tbsp – Worcestershire sauce
• 2 tbsp – Tomato sauce
• Pepper to taste
• salt to taste
• For Filling:
• 1/2 cup – onion, chopped
• 3 flakes – garlic, chopped
• 2 tsp – dried herbs (thyme and rosemary)
• 3 tbsp – Butter
• 2 tbsp – flour
• 2-3 tbsp – Milk
• 1/2 cup – mixed vegetables, cooked
• cooked giblets, minced (optional)
• pepper to taste
• salt to taste
Method:
- Clean the chicken and wipe dry. Rub inside and outside with salt and pepper powder.
- Combine oil, vinegar, Worcestershire sauce and tomato sauce.
- Pour the marinade on top and marinate for 3-4 hours.
- For filling:
- Melt butter, fry garlic till light brown.
- Add onion and fry lightly.
- Add herbs, vegetables add giblets (optional).
- Add salt and pepper.
- Add flour. Fry for 1 minute.
- Add milk cook for 1 minute and remove from fire.
- Stuff the chicken with this.
- Place on a greased baking sheet and bake at 200 degree C for 20 mins.
- Reduce temperature to 180 and continue to bake till done, turning the chicken halfway through baking.
- For gravy:
- Combine the pan juices with 1 cup chicken stock, add 2-3 tsp corn flour and simmer for 2-3 mins.
Recipe courtesy of Chandra Bhatt