Roasted Chicken with Coconut Serunding Stuffing

Difficulty: Medium

Serves: 4 – 5 people

Ingredients:

• 1 Medium Chicken (about 2kg)
• 1 Bowl of Coconut Serunding
• 1 Parsnip, chopped
• 2 Carrots
• 5 roasting potatoes
• 2 Bulbs of garlic (halved)
• 2 Onions (quartered)

Baste Ingredients:

• 10 Tbsp ELAIESE
• 3 Tbsp of Pure Palm Sugar Syrup
• Truffle paste
• Salt
• Pepper
• String to tie chicken

Roast Chicken Instructions:

1. Preheat the oven at 240 degree Celsius.
2. To make marinade, whisk together ELAIESE oil, palm sugar syrup, truffle paste, salt, and pepper.
3. Massage salt and pepper onto the chicken. Stuff the chicken with coconut serunding.
4. Use the piece of string to tie the legs and wings to close the hole.
5. Brush the chicken with the marinade mix. Add all the vegetables in a separate bowl and add the marinade mixture and mix.
6. In a large casserole bowl, lay the vegetables flat on the bottom and place the chicken on top.
7. Cook the chicken for 20 mins. Take out the chicken and baste with the marinade every 20 minutes for an hour and a half or until cooked. After the first basting, decrease the temperature to 180 degree Celsius.
8. Rest the chicken under aluminum foil while preparing the gravy for 30 minutes.

Gravy Instructions:

Heat the leftover oils and juices in the casserole dish, pour a bit of water, salt & pepper, and corn starch and cook until the gravy thickens.