BY JENOSHKA SABINA DE SOUZA
Ingredients: 1.5kg whole broiler (with skin), Salt to taste, 1 teaspoon butter, 1 teaspoon sour lime, 100 ml olive oil, 2 tablespoons ginger garlic paste, 150 grams bacon (optional)
150 grams Goan sausages (optional), 2 medium sized potatoes – cut into cubes, 2 medium sized tomatoes – fine chopped, 1 bunch celery, 2 medium sized onions – fine chopped, 100 grams french beans, 2 hard boiled eggs (cut into pieces), 100 grams carrots, 100 grams mushrooms, 2 tablespoons tomato sauce, 2 tablespoons barbecue sauce and 1 tablespoons Worcestershire sauce.
Recipe: Thoroughly wash the broiler (remove the legs, gizzard, liver and wind pipe from inside). Gently prick the chicken with a fork and keep it aside preferably dry.
Marinating/marinade: Squeeze the lime in two table spoons of ginger garlic paste, add barbecue sauce and make a paste. Apply this paste thoroughly to the inside and outside of the chicken. Put the chicken in a bowl and cover it with cling wrap and keep it aside for around four hours for marinating.
Chicken filling: Put a little oil in a non stick frying pan; add the cut beacon and fry. Goan sausages are optional in lieu of bacon. Remove the bacon and then fry the cut potatoes. Similarly cut the French beans, carrots, cauliflower, mushrooms into small pieces and add sauce and keep aside in a bowl.
Seasoning: Sauté the onions and tomatoes with olive oil in a deep pan; add celery and all the above chicken filling ingredients. Fry till cooked and then add the cut boiled eggs, potatoes; cooked bacon/Goan sausages. Add some sauce and some salt to taste and mix.
Stuffing process: Using disposal gloves, stuff the chicken cavity with all the above ingredients. When totally stuffed, using a sterilized needle stitch the open part of the chicken cavity. When done, apply a thin smear of butter all over the chicken on the outside, place the chicken in a shallow frying pan and fry on a low flame, till the chicken browns.
Baking: Transfer the chicken to a shallow baking dish/tray. Add the remaining stuffing (if left over) on the side of the chicken in the dish. The chicken and the stuffing will be baked together. Bake in a pre heated oven at a temperature of around (160-180) for around 45 minutes or till the chicken is cooked with a golden brown color, which can be observed through the oven window. Whilst baking; some aroma will ooze out indicating that the chicken is being cooked. When done; remove the chicken from the oven with gloves.
Serve: Decorate the chicken legs with silver foil add a Christmas ribbon and place it a Christmas platter. Serve hot and enjoy your Christmas dinner with this mouth watering Christmas special – “Stuffed and Baked Chicken” along with some wine.
(Serves eight covers)