Stuffed Roast Chicken Recipe

So I have been constantly checking my cookbooks for some recipes I might include in my Holiday menus. So the other night, I tried out a chicken recipe, which I have had for ages. Have I mentioned, I love anything stuffed? I just made some alterations from the original recipe.

So here's what you need to do:

Clean a medium sized chicken thoroughly especially its cavity—should be free from giblets. Drain or pat dry before marinating.

For the Roast Chicken, you need:

• Two pcs. medium sized potatoes
• Two pcs. medium sized carrots
• Medium sized syringe
• 2 Tbsps. light soy sauce (I used Maggi Magic Savor)
• 2 Tbsps. pound garlic
• 2 Tbsps. melted butter mixed with 2 Tbsps. olive oil
• Salt 
• Few drops of lemon or calamansi
• Freshly ground pepper 

Marinating Procedure:

• Pour few drops of lemon onto the chicken and rub
• Brush the mixed melted butter and olive oil onto the chicken
• Rub the pound garlic all over the chicken 
• Rub salt and pepper all over
• Fill the syringe with light soy sauce and inject it into the meat. Make sure the marinade is evenly distributed on the chicken.
• Cover and set aside—let it rest for at least two hours inside the fridge.
• Chop carrots and potatoes into small cubes, pour 1 tbsp. melted butter and olive oil mixture, dash with ground pepper, mix, then set aside.

For the stuffing, you need:

• Garlic
• Onion
• 1 tbsp. chopped flat leaf parsley (Kinchay in tagalog) OR you may use parsley
• 1/2 cup chicken stock
• 2 Tbsps. butter
• 2 cups croutons (dried small pieces of bread)

Stove top procedure (for stuffing):

• Melt butter in a pan
• Saute' garlic and onion
• Add croutons and chopped flat leaf parsley OR parsley, mix well
• Pour chicken stock, mix well. Let cool.

Stuffing procedure:


Fill the chicken cavity with cooked stuffing mix, cross the legs of the chicken, then tie them using kitchen twine.

Place the mix carrots and potatoes in a roasting pan (should be under the roasting rack), then put the chicken on the rack.

Notice the mix carrots and potatoes peeping behind the wire rack. 

Roasting procedure:


Preheat oven to 250°C /480°F for 15 minutes.

Place the chicken inside the oven and let it roast for 10 minutes, then reduce the temperature to 220°C/425°F, roast for 30 mins. Flip the chicken (to brown the other side) then roast for another 30 mins.

Turn the temperature back to 250°C /480°F then roast for 10 mins (this process should make the skin crispy delicious) after that, flip the chicken again, then roast the other side for another 10 minutes. Let the chicken stand for few minutes before carving.

                                 This is what your chicken should look like: Perfect brown!

So rich in flavor, and the skin was crispy! My husband loved it!

                 

We don't celebrate Thanksgiving day here in our country, but I am sending greetings to my mom and other relatives abroad, so I might as well greet y'all, Happy Thanksgiving!