Traditional Christmas Feast @ 9 Kamnath

Whole Roast Chicken Stuffed With A Bread Crumb Stuffing Seasoned With Herbs.

Ingredients:
• 1 roaster chicken, about 4 pounds
• Butter
Marinate:
• Yogurt
• ½ teaspoon thyme
• ½ teaspoon parsley
• ½ teaspoon oregano
• ½ teaspoon rosemary
• Salt
• Pepper
• 2 spoons garlic paste
Stuffing:
• 1 chopped onion
• 1 chopped tomato
• ¼ cup butter
• ½ teaspoon dried leaf thyme, crumbled
• ½ teaspoon chopped fresh parsley
• ½ teaspoon oregano
• ½ teaspoon rosemary
• 1 cups soft bread crumbs
• 1 beaten egg
• 1/3 cup milk
• 6-8 cloves garlic paste or finely chopped
• salt and pepper
Roasting:
• Green onions
• Beans
• Carrots
• Potatoes
Preparation:
In a large vessel mix the yogurt, herbs, salt and pepper, clean the chicken and marinate it with the mixture of yogurt, herbs, salt and pepper for atleast 3-4 hrs in the refrigerator. Remove the marinated chicken from the fridge about 30 mins before stuffing. In a vessel, melt ½ of the butter over low heat; saute chopped onion then add the tomatoes and cook till done. Add the herbs, garlic and bread crumbs. Stir in egg and enough milk to make dressing moist. Season with salt and pepper. Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter and truss it. Cut the green onions and place them in the roasting pan. Place chicken breast side up on the green onions. Arrange the vegetables around the chicken in the roasting pan. Roast stuffed chicken at 375° for about 30 to 35 minutes, basting several times. Then turn the chicken upside down and roast for another 30 – 35 minutes. Let chicken stand for about 15 minutes before slicing.