Pear Stuffed Roast Chicken

About Pear Stuffed Roast Chicken

Ingredients

• Red USA pear ½
• Green USA pear ½
• Whole chicken with skin 1
• Chicken mince ½ cup
• Oil 1½ + for greasing and drizzling
• Garlic, chopped 2 tbsps
• Medium onion, finely chopped 1
• Salt to taste
• Black peppercorns, crushed to taste
• Mixed dried herbs 1 tsp
• Almonds, chopped 8 to 10
• Worcestershire sauce ¼ cup
• Butter 2 tbsps
• Lemon juice ½ tbsp
• Large potato, cut into wedges 1
• Small carrots, cut into 1 inch pieces 2

How to Make Pear Stuffed Roast Chicken (Stepwise Photos)

Method

1. Preheat oven at 200°C. Grease a baking tray with some oil.
2. Heat 1 tbsp oil in a non-stick pan, add 1 tbsp garlic and sauté till golden. Add onion and sauté till translucent. Switch off heat and cool.
3. Discard stem and bottom of both pears, halve, remove core and cut into small pieces.
4. Take chicken mince in a bowl. Add pears and mix. Add sautéed garlic-onion mixture and mix well.
5. Add salt, crushed black peppercorns and ½ tsp dried mixed herbs and mix. Add almonds and mix well.
6. To prepare marinade, take Worcestershire sauce, salt, crushed black peppercorns, remaining garlic, butter, ½ tbsp oil and lemon juice in another bowl and mix well.
7. Loosen the skin of whole chicken, put some marinade between the skin and flesh and spread well. Rub remaining marinade over the chicken.
8. Seal the head of marinated chicken with toothpicks. Stuff the chicken with onion-pear mixture. Push the chicken legs inside and seal the tail with more toothpicks. Place the stuffed chicken on the greased baking tray.
9. Place potato wedges and carrot pieces on the worktop. Sprinkle salt, remaining mixed dried herbs and crushed peppercorns over them and mix. Put the potato-carrot mixture around stuffed chicken and drizzle some oil on top.
10. Place the baking tray in preheated oven and roast for 10-15 minutes. Reduce temperature to 150°C and roast for 1 hour, basting some butter after every 15 minutes.
11. Remove the tray from the oven, carve the chicken and place them on a serving platter. Serve hot.

Additional Tips and Tricks

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Chef Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps