How to make Classic Roast Chicken -
Chicken stuffed with rice and aromatics like onions, leeks, garlic and celery roasted till the skin is crispy, the chicken inside is tender and the veggies on the side are beautifully roasted. The butter basting sauce just completes it perfectly.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Basmati rice (बासमती चावल)
Cuisine : British
Course : Main Course Chicken
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For more recipes related to Classic Roast Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Dry Chilli Chicken Dum Ka Bater Murgh Kandhari Kofta Palak Chicken
Classic Roast Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Classic Roast Chicken Recipe
Chicken 800 grams
Basmati rice cooked 2 cups
Onions 3 medium
Leek finely chopped 1 tablespoon
Carrots 4 medium
Celery finely chopped 2 tablespoons
Egg boiled and chopped 1/4
Sea salt to taste
Black pepper powder to taste
Parsley finely chopped 1 1/2 tablespoons
Egg 1
Butter for basting
Onions finely chopped 2 medium
Carrots finely Chopped 2 medium
Oil for basting
Method
Step 1
Preheat oven to 200°C.
Step 2
Combine rice, chopped onion, leeks, chopped carrots, celery, chopped eggs, salt and pepper powder in a bowl. Mix well. Add parsley and mix well.
Step 3
Cut 4 carrots into thick slices and quarter 3 onions. Place these in a baking dish. Clean chicken and cut neck keeping the skin intact. Rub salt all over the outside and the inside of the chicken.
Step 4
Fold the front wings and skin at the neck towards the back.
Step 5
Break egg into the rice mixture and mix well. Stuff chicken with this mixture, pressing nicely. Tie the two drumsticks together to seal and place the stuffed chicken on the bed of vegetables in the baking dish.
Step 6
Drizzle oil all over chicken and sprinkle a little salt and pepper powder. Place the tray in preheated oven and cook for 10-15 minutes.Reduce temperature to 170°C and cook for 1¼ hours.
Step 7
Brush butter on chicken and serve with brown sauce.
Nutrition Info
Calories : 4292 Kcal
Carbohydrates : 425.9 gm
Protein : 258.6 gm
Fat : 127.7 gm
Other : Vitamin B6: 3.3
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
