A festive meal calls for a beautiful roasted chicken or turkey. This Stuffed Chicken is authentic East-Indian style with bacon, carrots, peas, almonds, and raisins. Perfect for any celebration. It takes only 20 minutes to prep and about 40 minutes to bake.
There was no Christmas celebration without mom's stuffed roast chicken. It was something we always looked forward to on special occasions. A dinner table with mom's homemade food is a good memory that makes me miss my mom even more.
As a guide, you bake the first 15 minutes at 210 °C/ 425 °F. Then, calculate 20 minutes for every 1 lb or 500 grams of chicken. Of course, the best guide is until juices run clear or the internal temperature reaches 165 °F / 75 °C.
Tip - The foolproof method would be to use a meat thermometer. The temperature should reach 165 °F or 75 °C in the thickest part of the thigh or 145 °F in the breast.
East Indian Stuffed Chicken Recipe
Print Pin RateIngredients
- 1.5 kg (1.5 kg) Chicken 2 ½ lbs
- ¼ cup (¼ cup ) Chicken stock
- ½ cup (¼ cup) Butter soft, room temperature
- 8 large Grated garlic
For the Stuffing
- 1 cup (1 cup) chicken spare parts liver, gizzard, hearts - cooked & chopped
- 4 cups (2 cups) Loaf bread cubes 8 bread slices
- 4 slices (50 grams ) Bacon chopped
- 1 large (2 cup) Onion finely chopped
- 1 large (½ cup) Carrot diced
- 1 cup (1 /2 cup) Potato diced
- ¼ cup (¼ cup ) Green Peas
- 1 inch (¼ inch) French ginger finely chopped
- 3 large (½ teaspoon) Garlic cloves minced
- 2 large (3 ) Green chilies Sliced
- ¼ cup (¼ cup) Cilantro leaves chopped
- ¼ cup (¼ cup) Mint leaves chopped
- 1 tsp (½ tsp ) Sugar
- 8 (8 ) Almonds chopped
- 20 (20 ) Black Raisins or golden raisins
- 2 tablespoon (2 tablespoon) Sour lime juice lemon juice
- ½ teaspoon (½ teaspoon) Cinnamon powder
Instructions
Stuffing
- Preheat the oven to 400°F/200°C//Gas Mark 4
- Bread - Cut the bread slices into cubes spread them on a baking pan and lightly toast them for 10 minutes.
- Bacon - cut the bacon into cubes and place them into a frying pan. Cook on medium-high heat until almost all the fat is rendered. Remove the bacon from the pan and set aside. Drain excess fat leaving a little to saute.Pro tip - if you like bacon you can leave all the bacon fat in the pan for sauteing.
- Saute - In the same frying pan saute the chopped onions until light brown, add ginger, garlic, and green chilies. Saute for 2 minutes more.
- Veggies - Add the chicken parts (ofal) potatoes, and carrots. Cook, until veggies are almost cooked then add the green peas and cilantro leaves. Add the lemon juice, cinnamon powder, and sugar. Combine well.
- Combine - In a large bowl combine the sauteed veggie mixture, bacon, toasted bread cubes, raisins, almonds, and cinnamon powder. Season with salt, pepper, and sugar. Set aside until ready to bake. Pro tip - this mixture can be made up to 24 hours ahead and left in the fridge,
- Garlic butter marinade - In a small bowl combine the softened butter, garlic, salt, and pepper.
- Prep the chicken - Clean and wipe dry the chicken. Season with salt and pepper making sure to season the chicken inside out. Then, generously, spread the garlic butter marinade all over the chicken.
- Stuffing - Add the chicken stock to the prepared bread stuffing and toss well. Then, stuff the chicken cavity with the bread stuffing. Do not overstuff the chicken cavity otherwise, it will become soggy.
- Truss - Truss / Tie the chicken legs with the wings. This helps the chicken keep its shape during roasting.
- Roasting pan - Use a roasting dish large enough for the chicken and extra stuffing. Place the chicken in the baking dish and spread the stuffing all around the chicken
- Roast - Roast the chicken for 15 minutes on the center rack at 400°F/200°C//Gas Mark 4. Then, reduce the heat to 177°C / 350°F / Gas Mark 4. Continue to roast for another 30 to 35 minutes until the chicken is golden and cooked thru. Pro tip - The chicken is done when you poke a knife in the thickest part of the thigh the juices should run clear.
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Nutrition Information
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Maria Michael
Love your recipes and the way you make things. Simple basic ingredients that would be in every household. I have always been fascinated with India and people of India. I am greek background born in Australia and live there and fulfilled my dream went to India in 2018 and fell involve with the place and the people. I love cooking indian meals but now I found your website can't wait to start cooking your recipes. The one thing I was looking for was making yogurt without a starter and your sight came up. So glad to have found you.
Veena Azmanov
Thank you, Maria. Welcome to my blog. Yes, I do have how to make yogurt from scratch without a starter on my other blog Veena Azmanov. I do have some Indian recipes there too. Let me know if you try any of my recipes.
Chris
Hi Veena...what a wonderful blog...a real treasure trove of recipes. Would love to try this stuffed chicken.. does the chicken have to be turned during roasting. And how do we know when its cooked.
Veena Azmanov
Hey Chris. Thank you so much. Happy you like my blog
I baste and brush with melted butter but do not turn the chicken. That is why I have a nice color.
When you poke a knife in the thickest part of the chicken thigh the juices should run clear. That means the chicken is done.
The foolproof method would be to use a meat thermometer. The temperature should reach 165 °F or 75 °C in the thickest part of the thigh or 145 °F in the breast.