Potato Stuffed Hen Roast.

Ingredients:

Whole Cornish Hen – 1
Baby Potatoes 6
Salt
Turmeric powder 1/4 spoon
Chili powder 1/4 spoon
Sesame oil few spoons.

To be Fried with Litttle Oil and Wet-Ground to Thick Paste:

Scallion 1 small
Garlic 3 cloves
Ginger 2″ size
Tomato 1 small
Ripe Red Chili 1

To be Toasted and Each Separately and Powdered Togather:

Cloves 3-5
Cinnamon 2-3 sticks
Cardamom pods 3
Fennel seeds 1 spoon
Coriander seeds 1 spoon
Pepper 1 spoon
Cumin 1 spoon
Dry red chilies 3-5.

Method:

Wash and clean cornish hen. Retain its skin. Maybe adding a pinch of turmeric while cleaning is a good idea.

Now rub the wet-ground spices plus powdered spices to the chicken. Rub the spices all over, even under the skin and inside the cavity too. Now leave this set up aside.

Now slice down the potataoes into 1/2 an inch thickeness roundels.

Heat a skillet. Add oil to it. When oil is hot enough. Bring the wet-ground paste(half of the reserve) to it. Start stir-frying until its raw odour leaves and oil shows up on sides.

Now add salt, turmeric, chili and ground spices(half of the reserve) to it. Continue frying for another few more minutes.

When spices are aromatic enough, add potatoes and stir fry for 2 minutes. Maybe till it coats oil on all the sides.

Now stuff this Masala potatoes inside the cavity(of the hen). The cavity could be small…so reserve some potatoes for garnishing!

Spray oil in an aluminium foil. Place the chicken over this. Again cover the chicekn with another aluminium foil. Now place the whole set-up over a baking tray.

Now preheat oven over 350 degrees.

Bake the chicken for complete 1 and 1/2 hours – 2 hours over 350 degree. Always bake breast side up.

When the chicken is done thoroughly…allow it to sit for another 15 minutes as resting time.

Now remove tit from the heat. Garnish with remaining potaoes. Serve steaming hot as a main dish!