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Corn Stuffed Roast Chicken

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  Chicken 1 Large
  Butter/Ghee 6 Tablespoon
  Oil 2 Tablespoon
  Bread slice 2
  Corn 8 Ounce (1 Tin)
  Finely chopped onions 2
  Cooking sauce 1 Tablespoon
  Ginger garlic paste 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Pepper To Taste
  Salt To Taste
  Potatoes 3 (Few Medium Sized)

Clean chicken, chop liver and giblets.
Melt 2 tbs ghee and saute onions till light brown, add ginger-garlic paste, corn and chicken liver & giblets and fry.
Prick chicken with a fork and rub salt, pepper and chilli powders and oil all over.
Stuff chicken firmly with corn mixture, first blocking top hole with a slice of bread.
Cover opening with another piece of bread, put up legs and push part of the chicken skin over leg ends.
Tie and secure chicken with string.
Heat 3 tbs ghee, fry chicken in it, and then place it in a casserole or pan, adding leftover stuffing.
Cover and bake in a mod oven for 1 hour, basting two, three times.
Place potatoes in casserole and bake a further 20-30 mins.
Uncover, mix 1 tsp salt in 1 tbs melted ghee and pour over chicken and potatoes and bake uncovered for 10 mins.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1317 Calories from Fat 633

% Daily Value*

Total Fat 71 g109.3%

Saturated Fat 25 g125.2%

Trans Fat 0 g

Cholesterol 299.6 mg99.9%

Sodium 492.1 mg20.5%

Total Carbohydrates 83 g27.8%

Dietary Fiber 9.2 g36.6%

Sugars 5.1 g

Protein 87 g173.2%

Vitamin A 23.1% Vitamin C 58%

Calcium 9.6% Iron 35%

*Based on a 2000 Calorie diet

Corn Stuffed Roast Chicken Recipe