Stuffed Chicken Roast

• Marinade
• 1 teaspoon Worcester sauce
• 1 teaspoon Tomato sauce
• 1 teaspoon Vinegar
• 1 tablespoon Wine
• 1 teaspoon Mustard powder
• 1/2 teaspoon Pepper
• 1/4 cup Mint leaves (chopped)
• 1 tablespoon Butter melted
• Stuffing
• 1/2 loaf Bread cubes
• 2 Onion
• 1/4 cup Green Peas cooked
• 1/2 cup Chicken liver sliced
• 1/2 teaspoon Pepper
• 1/4 cup Vegetable Oil

1. Fry the bread cubes to a very dark brown color, keep it aside. Then add onion, liver, pepper, and cooked peas and cook for few minutes then add fried bread cubes and little hot water and cook well.
2. Marinate the chicken and keep for an hour (Stuff chicken just before roasting) roast the chicken in a hot oven at 180 Centigrade (rub in little butter before placing in the oven) roast till golden brown, decorate with boiled vegetables.

marinade, worcester sauce, tomato sauce, vinegar, wine, mustard powder, pepper, mint leaves, butter, stuffing, bread cubes, onion, chicken, pepper, vegetable oil

Taken from food52.com/recipes/1456-stuffed-chicken-roast (may not work)