Benny’s Family Special
Stuffed Roasted Chicken with Mash Potatoes and Vegetables

Ingredients:
•         Full fleshy chicken with skin-one and a half to  two kilogram in weight
•         For marinating the chicken: One table spoon ginger-garlic paste, one lime, salt and pepper, two table spoon Worcestershire sauce.
•         For stuffing: Two chicken liver,  two onions, six slices of bread, two eggs, small bunch of parsley, hundred grams butten mushrooms, fifty grams butter, salt and pepper as per taste
•         For roasting: One teaspoon whole pepper, one inch long cinnamon, five cloves of garlic, ten cloves, four cinnamon leaves, fifty grams of butter or oil.
•         For mash potatoes: One kilogram potatoes, one cup of milk, fifty grams of butter, salt and pepper.
•         Two hundred grams carrot, hundred grams peas, two hundred grams broccoli and hundred grams cauliflower.
 
Method of Preparation: 
•         Roasted Chicken: Thoroughly clean the whole chicken, make incision marks and marinate with the ingredients mentioned above and keep for two hours.
•         For Stuffing: Fry sliced onion in butter, add finely cut chicken liver, add sliced mushrooms and  cut parsley and fry for two minutes. Thereafter add soaked bread slices and beaten eggs and salt and pepper as per taste. Stir the mixture and leave it to cool.
•         Fill the stuffing in the cavity of the chicken and close it either by large pins or tooth pricks or by thread so that the stuffing does not fall off while the chicken is being roasted.
•          Heat the butter in a deep vessel and add the whole spices meant for roasting. Place the stuffed chicken in the vessel and fry it by slowly turning it till the chicken becomes brown on all sides. Pour one glass of hot water in the vessel, cover it and let the chicken cook in medium fire.
•         When the entire water content in the vessel dries up, remove the chicken and place it in a dish.
•         The left over content in the vessel can be converted into brown sauce by straining it with half glass of water. For thickening of the brown sauce, fry one table spoon of wheat flour in one table spoon of butter and add it to the sauce and boil it. Add salt and pepper as per taste.
•         For mash potatoes, remove the skin and cook either in a cooker or vessel and when it is cooked strain the water and mash the potatoes when hot with milk and butter. To make it more fluffy milk cream may be added.
•         Cut the vegetable in medium pieces and cook separately in a vessel with salt. Strain the water and stir fry with little butter for taste.
•         For serving, cut the chicken by sharp knife or scissor to desirable pieces and serve it with mash potatoes, vegetables and sauce and salad.
•         In the place of mash potatoes, the potatoes can be made into finger chips for serving with the roasted chicken.
•         The above dish can be served for four to six persons.
NB: In the ingredients for stuffing instead of chicken liver, bacon can be used.