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Ingredients
• 1 large Chicken
• ½ tsp Salt
• ½ tsp Black pepper powder
• ½ tsp Parsley (finely chopped)
• 2 tbsp Soft butter
• 1 tbsp Mixed herbs
• 1 tbsp Chilli flakes
• 1 kg Baby potatoes
Stuffing
• 250 gm Cooked rice
• 1 Chicken liver
• 1 Onion (finely diced)
• 250 gm Button mushroom
• 1 tbsp Parsley (finely chopped)
• ¼ tsp Black pepper powder
• ½ tsp Salt
• ¼ tsp Grated nutmeg
• 2 tsp Butter
• 1 tsp Mixed herbs
Method
1. Clean & wash the chicken well. Mix parsley, mixed herbs, chilli flakes,
salt and pepper together and liberally rub it all over the chicken.
2. In a frying pan, heat butter and saute chopped onions, chicken liver and
mushrooms for 2-3 minutes. Add the cooked rice and the remaining
stuffing ingredients.
3. Preheat the oven to 225° C.
4. Stuff the filling into the chicken cavity and truss up the chicken.
5. Skewer the chicken onto the Rotisserie rod. Place in the oven using the
Rotisserie tong and place the drip/crumb tray below.
6. Broil/Grill at 225° C for 50-55 minutes or till the chicken is a nice golden
brown, basting occasionally.
7. Serve the chicken on a platter along with roasted potatoes, boiled peas
and fresh lettuce.
Roast Potatoes
1. Wash and peel the potatoes. Parboil the potatoes for 45 minutes.
2. Mix the potatoes with butter and place onto a baking/cooking tray.
3. Place the tray in the center rack position in the oven.
4. Bake at 180° C for 7-8 minutes.
Roast Chicken
(finely diced)
(chopped)
14
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