Roast Chicken Stuffed With Nuts
|Fowl||2 1⁄2 Pound (1.25 Kilogram)|
|Soy sauce||1 Tablespoon|
|Szechwan pepper||2 Teaspoon|
|Cabbage||4 Ounce (125 Gram, Dried Or Fresh)|
|Onion||1 Tablespoon, chopped|
|Peanuts||1 Ounce (30 Gram)|
|Dried chestnuts||1 Ounce, soaked (30 Gram)|
|Walnuts||1 Ounce (30 Gram)|
|Chicken gizzard||1 Cup (16 tbs)|
|Cooking oil||1 Tablespoon|
Rub the chicken all over with the marinade, putting 1 tablespoon inside it.
Leave for 1 hour.
Reserve the remaining marinade.
Make the stuffing by cutting the cabbage into 3-cm (1 -in) pieces, and chopping the nuts and gizzard.
Cook this mixture with the onion in 1 tablespoon of oil for 2 minutes, then add 300 ml (1/2 pint) of water and boil gently for 15 minutes, until the mixture is nearly dry, stirring all the time.
Stuff the chicken with this mixture and sew it up.
Wrap the chicken in tinfoil and place in a roasting tin.
Add 300 ml (1/2 pint) water to the tin.
Cook in an oven at 160°C 325°F/Gas 3 for about 4 hours.
Brush the outside of the chicken 3 times during the cooking with the reserved marinade.
To serve, chop the chicken and pile on a plate with the stuffing in the centre.