Stuffed Roast Chicken
|Rice stuffing||2 Cup (32 tbs)|
|Ghee/Substitute||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
Prepare and stuff the chicken with rice stuffing as in the recipe for Stuffed Chicken and Soup (page 40).
Rub the stuffed chicken with ghee, wrap in aluminium foil and bake in moderate oven, 350”-400Â°F (180”-200Â°C) for 1 1/4 hours.
Remove foil and continue to bake until tender and browned.
Make a gravy by heating the water, salt and 1/2 cup of the juice from the cooked chicken in a small saucepan.
Stir in the cornflour/cornstarch paste just before the mixture comes to the boil and continue stirring until it thickens.
Cut the chicken into pieces and serve on a platter with the stuffing, accompanied by the gravy.