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:

1. Clean the chicken and wipe dry. Rub inside and outside with salt and pepper powder.
2. Combine oil, vinegar, Worcestershire sauce and tomato sauce.
3. Pour the marinade on top and marinate for 3-4 hours.
4. For filling:
5. Melt butter, fry garlic till light brown.
6. Add onion and fry lightly.
7. Add herbs, vegetables add giblets (optional).
8. Add salt and pepper.
9. Add flour. Fry for 1 minute.
10. Add milk cook for 1 minute and remove from fire.
11. Stuff the chicken with this.
12. Place on a greased baking sheet and bake at 200 degree C for 20 mins.
13. Reduce temperature to 180 and continue to bake till done, turning the chicken halfway through baking.
14. For gravy:
15. 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