Baked Whole Chicken- With Egg Stuffing & Hard Boiled Eggs

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When the bird got an extreme makeover…

Last weekend, when I had gone 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.

The first step of the spa treatment was giving the bird a bath, allowed it to dip down and relax in a bathtub, 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. The next day, took the bird out of the refrigerator and added some special effects by stuffing eggs into them. The bird was placed in the oven for an extreme makeover. After the initial 30 minutes of baking, the bird was given yet another final massage with a refreshing sauce and again it was placed into the oven for 40 minutes roasting.

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 photoshoot 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.
  • Add lemon juice to the water, clean the inside and outside of the bird.
  • Pat dry using a paper towel.

For Marination:

  • Chili powder- 3 tsp
  • Turmeric powder-1/2 tsp
  • Lemon juice-  juice of a half lemon
  • Salt- 1 tbsp
  • 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.
  • Add lines 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, cover it with cling wrap, refrigerate overnight.
  • Overnight marination will help the spices to get into the chicken.

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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 (optional)
  • 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
  • Salt- 3/4 tsp

Step-2 Preparation:

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

Stuffing process:

  • Take the bird out of the refrigerator. Let rest on the countertop for 15 minutes.
  • 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, tie the wings and the legs of the bird tightly with kitchen twine so that the stuffing doesn’t come out.

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.
  • Line the baking pan with aluminum foil.
  • Place the chicken breast down on the baking pan and spread the veggies around the chicken. Cover the baking pan with aluminum foil.
  • Bake for initial 30 minutes, after 15 minutes turn the chicken to the other side, this helps in proper cooking of the bird.
  • Also, stir the veggies to prevent them from burning.

For making the Gravy:

  • Oil- 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- 1/2 tsp

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 and close with the lid, cook 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 prepared sauce evenly all over the chicken.

Final Baking:

  • Spread the sauce all over the chicken, bake for another 40 minutes, uncovered.
  • Make sure to check the chicken and stir the veggies occasionally.

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Carving:

  • After 40 minutes of baking, take the bird out of the oven and let it cool for some time.
  • 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 it 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 steps 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- 1 tbsp
  • 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
  • Salt- ¾ tsp
Veggies
  • Carrot, halved, cut lengthwise- 2
  • Potatoes, cut long-2
  • Celery, diced lengthwise- 2 stalks
  • Beans, halved- ½ cup
For making the Gravy
  • Oil- 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- ½ tsp
Instructions
Cleaning the chicken
  1. Clean the chicken after discarding all the unwanted internal organs from it.
  2. Wash it thoroughly under running water.
  3. Add lemon juice to the water, clean inside out of the bird.
  4. After washing, pat dry using a paper towel.
Marinating
  1. Combine chili powder, turmeric powder, salt, lemon juice and a few tablespoons water to make a thick paste.
  2. Add lines 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 with a cling wrap, refrigerate overnight.
  5. Overnight marination will help the spices to get into the chicken.
For making the Egg stuffing
  1. Heat a wide skillet over medium heat, add oil.
  2. Add onion and salt, saute till golden in color.
  3. Add ginger/garlic paste, green chilies, curry leaves and saute well.
  4. 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
  5. If it is too dry, add a few tablespoons of water and let cook.
  6. Finally, add the boiled eggs and cilantro, saute till the masala has coated well on the eggs.
  7. Transfer the stuffing into a bowl and keep it aside.
Stuffing process
  1. Take the bird out of the refrigerator and let rest on the countertop for 10 minutes.
  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, tie the wings and the legs of the bird tightly with kitchen twine, so that the stuffing doesn't come out.
Initial Baking
  1. Preheat the oven to 400 F or 200 C.
  2. Line a baking pan with aluminum foil.
  3. Place the chicken breast down on the baking pan and spread the veggies around the chicken. Cover the pan with aluminum foil.
  4. Bake for initial 30 minutes. After 15 minutes, turn the chicken to the other side, this helps in proper cooking of the bird.
  5. 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, 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 tomatoes and close with the lid, cook 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 40 minutes, uncovered.
  2. Make sure to check the chicken and stir the veggies occasionally.
Carving
  1. After 40 minutes of baking, take the bird out of the oven and let it cool for some time.
  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 it 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 steps 1 to 6 on the other side.
Notes
You could use skin on chicken.
If you don't have an oven, pan fry the chicken in a large pan or wok until cooked well.