Ingredients:

• 1 kg – Chicken
• 1 tbsp – Olive 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)
• 1/2 cup – mixed vegetables
• 1/3 cup – lightly mashed Potato
• Cooked giblets, minced (optional)
• Pepper to taste
• Salt to taste

Method:

1. Skin the chicken, trim away the fat and make deep cuts all over.
2. Rub inside and outside with salt and pepper powder.
3. Combine oil, vinegar, worcestershire sauce and tomato sauce.
4. Pour the marinade on top and marinate for 3-4 Hrs.
5. (If time permits, leave it tightly covered or wrapped with cling film over night in the refrigerator. This will further cut down the cooking time.)
6. For Filling:
7. Cook vegetables with onion, garlic and herbs.
8. Strain and reserve the stock to use in the gravy.
9. Combine the vegetables with potato, salt and pepper. (Mix in giblets if using) Stuff the chicken with this.
10. Place the chicken in a baking dish, on its back.
11. Pour half the marinade over it. Bake at 200 C for 15 minutes.
12. Reduce temperature to 180 and continue to bake till done.
13. For Gravy:
14. Combine the pan juices with 1 cup of reserved vegetable stock, add 2-3 tsp of whole wheat flour and simmer for 2-3 minutes.