Corn Stuffed Roast Chicken
|Corn||8 Ounce (1 Tin)|
|Finely chopped onions||2|
|Cooking sauce||1 Tablespoon|
|Ginger garlic paste||1⁄2 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|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.