Festive Time – Chicken Roast Recipe

This is a post from last year written by Malini which we thought would be relevant to the season

Hey all!!! Hope you enjoyed the Christmas Cake.

Well let me share another recipe for the New Year’s Eve Dinner, a must have dish if you are having a continental dinner…………


Chicken Roast


  • Full Chicken: 1.8 – 2.3 kg (4-5 lb)
  • Stuffing (mentioned below)
  • Onion, skinned: 1
  • Lemon Wedge (optional): 1
  • Buter (for stuffing and roasting): 40 gms (1½ oz)
  • Salt and freshly ground Pepper

 Serves 4-6


  1. If the chicken is frozen, allow it to thaw out completely. Wash the bird and dry thoroughly.
  2. Stuff with the desired stuffing at the neck before folding the neck skin over. (For added  flavour put the onion, lemon wedge together with a knob of butter into the body of the bird).
  3. Place the chicken on a deep roasting plate, brush with melted butter and sprinkle with salt and freshly ground pepper.
  4. Roast in the oven at 200 degree C (400 degree F), basting from time to time with butter, allowing 20 minutes per 450 gm (1 lb) plus 20 minutes.
  5. Put a piece of greaseproof paper over the breast if it shows signs of overbrowning.
  6. Alternatively wrap the chicken in foil before roasting. Allow the same cooking time, but open the foil for the final 15-20 minutes to allow the chicken to brown.
  7. Bacon rolls, sausages, bread sauce and gravy are the usual accompaniments with fried potato slices, boiled peas and broccoli (green cauliflower).


Rice Stuffing

  • Rice: 50 gms (2 oz)
  • Peas: 25 gms (1 oz)
  • Chicken Livers (Chopped): 2
  • Small Onion, skinned and chopped: 1
  • Seedless Raisins: 50 gms (2 oz)
  • Blanched Almonds, chopped: 50 gms (2 oz)
  • Chopped Fresh Parsley: 30 ml (2 tbsp)
  • Butter, melted: 25 gms (1 oz)
  • Salt
  • Freshly Ground Pepper
  • Egg, beaten: 1


Bring a pan of salted water to boil and cook the rice for about 45 minutes until tender. Drain well and cool

Mix the cooled rice with all the other ingredients, binding them well with the egg.


Herb Stuffing

  • Butter: 40 gms (1½ oz)
  • Large Onion, skinned and chopped: 1
  • Fresh Breadcrumbs: 75 gms (3 oz)
  • Chopped Fresh Parsley: 30 ml (2 tbsp)
  • Salt
  • Freshly Ground Pepper


Melt the butter in a frying pan and fry the onion until softened. Stir in the remaining ingredients and mix thoroughly.


Mushroom Stuffing

  • Butter: 25 gms (1 oz)
  • Mushrooms, wiped & chopped: 100 gms (4 oz)
  • Small Onion, skinned and chopped: 1
  • Chopped Fresh Parsley: 15 ml (1 tbsp)
  • Fresh Breadcrumbs: 100 gms (4 oz)
  • Salt
  • Freshly Ground Pepper
  • Egg, beaten: 1


Melt the butter in a frying pan and lightly sauté the mushrooms and onion for 2-3 minutes until soft but not coloured.

Add the parsley, seasoning, breadcrumbs and bind with the beaten egg. 


Last 5 posts by Malini


  1. Khushi

    Malini, thanks! Just in time too.

  2. Anonymous

    Hey, nice job Malini. My mushrooms always become very black and start leaking black color. Can you please advice

  3. malini

    thanks khushi….
    as for the last comment, I think everyone first checks whether the mushrooms are poisonous or not.
    I have read somewhere that a silver spoon (or silver coin) even an onion turns black if you place them in the pan while cooking the mushrooms.
    To cook the Mushrooms, cut off the stalks and throw them away. Drop them into a bowl of water (into which has been added a pinch of salt and squeezed the juice of half a lemon), this will prevent the mushrooms from darkening and you can use the mushrooms in any dish after draining the water. I think this will work.

  4. Anoymous

    Thank you Malini. I do check if they are poisonous. I will try the method you have suggested and let you know.

  5. Anonymous

    Malini, I tried it. it was great. I used herb stuffing. Please also try bread stuffing, in US they use it everywhere. A very happy new year to you and looking forward to more artwork from you.

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