Egg Stuffed Whole Chicken

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When the bird got an extreme makeover..

Last weekend, when I had gone for grocery shopping, I paused myself at the poultry section. I looked around at the pretty frozen parts of birds and also the whole birds sitting in the freezer. I usually end up buying boneless chicken breasts or chicken thighs, this time I bought the whole bird instead. I felt so thrilled when that pretty bird came along with me to my kitchen. When I opened the bag, the bird looked so gloomy and dull after a long tiresome day. Hence, I wanted the bird to have a special spa treatment.

First step of the spa treatment was giving the bird a bath, allowed it to dip down and relax in a bath tub, filled with aromatic water. After the refreshing bath, gave a pat dry with extra soft towels. Then, I gave the bird a real good massage, rubbed it all over with special gel and kept it in the refrigerator for extra relaxation overnight. Next day, took the bird out of the refrigerator and added some special effects by stuffing eggs in to them. Gave the bird a shallow fry in oil and after that it was sent to the oven for an extreme makeover. After the initial 30 minutes baking, the bird was given yet another final massage with a refreshing sauce and again it was sent into the oven for an hour long final makeover. When the bird was taken out of the oven, I gave the final touch ups by garnishing it with rose and added its beauty with other accessories.

After the spa treatment, the bird was seen rejuvenated and completely transformed into a glamorous pretty bird. It was soon surrounded by paparazzi’s and had an hour long photo shoot session; attended a press media where it talked endlessly about the extreme makeover it had undergone.

Ingredients:

  • Whole Chicken, medium size- 1 (with or without skin)

Cleaning the chicken:

  • Rinse the chicken under running water after discarding all the internal organs from it.
  • Add lemon juice to the water and clean the inside and outside of the bird.
  • After washing it, pat dry using a paper towel.

For Marination:

  • Chili powder- 3 tsp
  • Turmeric powder-1/2 tsp
  • Lemon juice-  juice of half lemon
  • Salt- to taste
  • Water- enough to make a thick paste

Step 1- Preparation:

  • Combine chili powder, turmeric powder, salt, lemon juice and a few tablespoons of water to make a thick paste.
  • Make small gashes on the legs, breasts and back of the bird.
  • Spread the paste all over the chicken, inside and outside of the chicken.
  • Place the bird on a wide pan and cover it with plastic wrap, refrigerate overnight.
  • Overnight marination will help the spices to penetrate into the chicken evenly.

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For making the Egg stuffing:

  • Boiled eggs- 2
  • Onion, cut thin lengthwise- 1
  • Ginger-Garlic paste- 1 tsp
  • Green chili, chopped- 1
  • Chili powder- 1/2 tsp
  • Turmeric powder-1/4 tsp
  • Fennel powder-1 tsp
  • Coriander powder-1 1/2 tsp
  • Garam Masala-1/2 tsp
  • Roasted cashew nuts, chopped- 8
  • Roasted raisins- 1 tbsp
  • Curry leaves- 1 sprig (optional)
  • Cilantro chopped- 1 handful
  • Oil- 1 1/2 tbsp

Step-2 Preparation:

  • Heat a wide skillet over medium heat, add oil, saute onions till they turn golden in color.
  • Add ginger-garlic paste, chopped green chili, curry leaves and saute,
  • When the onion starts to turn brown, add chili powder, turmeric powder, fennel powder, coriander powder, garam masala and give it a stir until the masalas get roasted.
  • If it is too dry, add little water and let it cook.
  • Finally, add the eggs and cilantro, saute till the masala has evenly coated on the eggs.
  • Transfer the stuffing into a bowl and keep aside.

Stuffing process:

  • Take the bird out of the refrigerator and let it reach room temperature.
  • Gently stuff the egg stuffing into the cavity of the bird.
  • Push the eggs into the cavity, for a medium bird, only 2 eggs can be squeezed in.
  • After stuffing it, tie the wings and the legs of the bird tightly with kitchen twine, so that the stuffing doesn’t come out.

Shallow frying in the oil:

  • Vegetable oil- 1/4 cup
  • Heat a wide bottomed pan, add the oil, when it gets hot, place the stuffed, twined chicken in the oil and shallow fry it turning it to all the sides.
  • Shallow fry until all the sides of the bird turns golden brown and take it out of the pan and keep it aside.

Initial Baking:

Veggies:

  • Carrot, halved, cut lengthwise- 2
  • Potatoes, cut long- 2
  • Celery, diced lengthwise- 2 stalks
  • Beans, halved- 1/2 cup
Step- 3 Preparation:
  • Preheat the oven to 400 F.
  • Place the chicken breast down on the baking pan and spread the veggies around the chicken. Cover with the baking pan lid or aluminum foil.
  • Bake for initial 30 minutes, turning the chicken to all sides while baking, this helps in proper cooking of the bird.
  • Also stir the veggies to prevent them from burning.

For making the Gravy:

  • Oil used for shallow frying the chicken- 1 tbsp
  • Cumin seeds-1 tsp
  • Onion, diced-2 medium
  • Ginger-Garlic paste-1 tsp
  • Coriander powder-1 tsp
  • Cashew nut chopped- 1 tbsp
  • Chili powder- 3/4 tsp
  • Tomatoes, diced- 2
  • Salt- to taste

Step 4- Preparation:

  • Heat a saucepan over medium heat, add oil and add cumin seeds to the hot oil.
  • Add onions and salt, saute till translucent.
  • Add ginger-garlic paste and saute.
  • Add coriander powder, cashew nuts, chili powder and give it a stir.
  • Add the tomatoes to this and close with the lid, cook slowly till tomatoes are mashed well.
  • When the gravy cools down, transfer to a blender and make into a smooth paste, adding water if needed to make it thin.

Pouring the sauce on the half roasted chicken:

  • After the initial 30 minutes of baking, take the chicken out of the oven.
  • Pour the sauce evenly all over the chicken.

Final Baking:

  • Spread the sauce all over the chicken, bake it for another 45 minutes, uncovered.
  • Make sure to check the chicken and stir the veggies occasionally.

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Carving:

  • After 45 minutes of baking, take the bird out of the oven and let cool for sometime.
  • Carve the bird with a carving knife.

How to Carve:

  1. Holding a drumstick in one hand and a carving knife in the other, slice through the meat connecting the bones.
  2. Twist the drumstick with your hand to pop the joint, then disconnect if from the body by slicing through the joint.
  3. Carve the thighbone, by cutting the meat around the thighbone and slice through the joint to remove.
  4. Using a carving fork to hold the wing steady, make a deep horizontal cut above the wing point.
  5. Hold the chicken with the carving fork and slice the breast. Each slice will fall when the knife reaches the cut from step 4
  6. Slice behind the wing joint to remove the wing. Repeat step 1 to 6 on the other side.

Tips:

  • You could use skin on chicken.
  • You can substitute turkey for chicken.

Egg Stuffed Whole Chicken
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
  • Whole Chicken, medium size- 1 (with or without skin)
For Marination
  • Chili powder- 3 tsp
  • Turmeric powder-1/2 tsp
  • Lemon juice- juice of half lemon
  • Salt- to taste
  • Water- enough to make a thick paste
For making the Egg stuffing
  • Boiled eggs- 2
  • Onion, cut thin lengthwise-1
  • Ginger/Garlic paste- 1 tsp
  • Green chili, chopped- 1
  • Chili powder- ½ tsp
  • Turmeric powder-1/4 tsp
  • Fennel powder-1 tsp
  • Coriander powder-1 tsp
  • Garam Masala-1/2 tsp
  • Roasted cashew nuts, chopped- 8
  • Roasted raisins- 1 tbsp
  • Curry leaves- 1 sprig (optional)
  • Cilantro chopped- 1 handful
  • Oil- 1 tbsp
Veggies
  • Carrot, halved, cut lengthwise- 2
  • Potatoes, cut long-2
  • Celery, diced lengthwise- 2 stalks
  • Beans, halved- ½ cup
For making the Gravy
  • Oil used for shallow frying the chicken- 1 tbsp
  • Cumin seeds-1 tsp
  • Onion, diced-2 medium
  • Ginger/Garlic paste-1 tsp
  • Coriander powder-1 tsp
  • Cashew nut chopped- 1 tbsp
  • Chili powder- ¾ tsp
  • Tomatoes, diced-2
  • Salt- to taste
Instructions
Cleaning the chicken
  1. Clean the chicken after discarding all the unwanted internals organs from it.
  2. Wash it thoroughly under running water.
  3. Add lemon juice to the water and clean the inner and outer of the bird.
  4. After washing it, pat dry using a paper towel.
Marinating
  1. Combine the chili powder, turmeric powder, salt, lemon juice and a little water to make a thick paste.
  2. Make small gashes on the legs, breasts and back of the bird.
  3. Spread the paste all over the chicken, inside and outside of the chicken.
  4. Place the bird on a wide pan and cover it with plastic wrap, refrigerate overnight.
  5. Overnight marination will help the spices to penetrate into the chicken evenly.
For making the Egg stuffing
  1. Heat a wide skillet over medium heat, add oil, saute onions and let turn golden.
  2. Add ginger/garlic paste, green chilies, curry leaves and saute,
  3. When the onion starts to turn brown, add chili powder, turmeric powder, fennel powder, coriander powder, garam masala and give it a stir and cook until the masalas get roasted
  4. If it is too dry, add some water and let it cook.
  5. Finally add the eggs and cilantro, saute till the masala is evenly coated on the eggs.
  6. Transfer the stuffing into a bowl and keep aside.
Stuffing process
  1. Take the bird out of the refrigerator and let it reach room temperature.
  2. Gently stuff the egg stuffing into the cavity of the bird.
  3. Push the eggs into the cavity, for a medium bird, only 2 eggs can be squeezed in.
  4. After stuffing it, tie the wings and the legs of the bird tightly with kitchen twine, so that the stuffing doesn't come out.
Shallow frying in the oil
  1. Vegetable oil- ¼ cup
  2. Heat a wide bottomed pan, add the oil, when it gets hot, place the stuffed, twined chicken in the oil and shallow fry it turning each side.
  3. Shallow fry until all the sides of the bird turns golden brown and take it out of the pan and keep it aside.
Initial Baking
  1. Preheat the oven to 400 F.
  2. Place the chicken breast down down on the baking pan and spread the veggies around the chicken. Cover with the baking pan lid or aluminum foil.
  3. Bake for initial 30 minutes, turning the chicken to all sides while baking, this helps in proper cooking of the bird.
  4. Also stir the veggies to prevent them from burning.
For making the Gravy
  1. Heat a saucepan, add oil and add cumin seeds into the hot oil.
  2. Add onions and salt to it, saute till translucent.
  3. Add ginger/garlic paste and saute.
  4. Add coriander powder, cashew nuts, chili powder and give it a stir.
  5. Add the tomatoes to this and close with the lid, cook slowly till tomatoes are mashed well.
  6. When the gravy cools down, transfer to a blender and make into a smooth paste, adding water if needed to thin down the gravy.
Pouring the sauce on the half roasted chicken
  1. After the initial 30 minutes of baking, take the chicken out of the oven.
  2. Pour the sauce/gravy evenly all over the chicken.
Final Baking
  1. Spread the sauce all over the chicken, bake it for another 45 minutes, uncovered.
  2. Make sure to check the chicken and stir the veggies occasionally.
Carving
  1. After 45 minutes of baking, take the bird out of the oven and let cool for sometime.
  2. Carve the bird with a carving knife.
How to Carve
  1. Holding a drumstick in one hand and a carving knife in the other, slice through the meat connecting the bones.
  2. Twist the drumstick with your hand to pop the joint, then disconnect if from the body by slicing through the joint.
  3. Carve the thighbone, by cutting the meat around the thighbone and slice through the joint to remove.
  4. Using a carving fork to hold the wing steady, make a deep horizontal cut above the wing point.
  5. Hold the chicken with the carving fork and slice the breast. Each slice will fall when the knife reaches the cut from step 4
  6. Slice behind the wing joint to remove the wing. Repeat step 1 to 6 on the other side.
Notes
You could use skin on chicken.
You can substitute turkey for chicken.

 

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