Filled Chicken


Filled Chicken


  • 4 pounds of chicken
  • 1/2 pound of chicken livers
  • 1 cup of rice
  • 3 onions
  • Salt
  • Red Pepper
  • Black pepper

Put chopped liver, onion and a little oil into pot and leave to cook over low heat. When onions become yellow, add 1 cup of rice and 1 cup of hot water, and cook. After cooking, you can use by adding chili, black pepper and salt.

Cut off chicken’s wings and neck, and fumigate. Divide the chicken from the middle of the abdominal part with the knife. Separate the meat and bone by scraping with sharp knife without damaging the skin. After removing the rib cage, cut the gigot towards to bone. Remove the gigot’s bone by scraping with a knife. Set the meat into the square form of by adjusting manually. Put filling into and wrap such as roll.  After wrapping, warp again with foil paper, bind with thick cotton yarn such as roast. Put in tray and cook into hot oven.  When started frying, if you spill 1 cup of water you prevents sticking. After it cools, remove the cotton yarn. Serve as sliced roast.

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