This roll can be prepared and cooked the day before it is needed and will freeze well, too. Remove from the refrigerator about an hour before serving.
ingredients
serves 8
4 pound chicken
for the stuffing
1 medium onion, finely chopped
4 tbsp melted butter
3/4 pound lean minced pork
1/4 pound fatty bacon, chopped
1 tbsp chopped fresh parsley
2 tsp chopped fresh thyme
2 cups fresh white breadcrumbs
2 tbsp sherry
1 large egg, beaten
1/4 cup shelled pistachio nuts
1/4 cup stoned black olives (about 12)
salt and freshly ground black pepper
method
1. To make the stuffing, cook the chopped onion gently in a skillet with 2 tablespoons butter until soft. Turn into a bowl and allow to cool. Add the remaining ingredients, mix thoroughly and season well with salt and freshly ground black pepper.
2. Set the chicken on a clean chopping board and bone it. To start, use a small, sharp knife to remove the wing tips.
3. Turn the chicken over on to its breast and cut a deep line down the backbone.
4. Cut the flesh away from the carcass, scraping the bones clean. Carefully cut through the sinew around the leg and wing joints and scrape down the bones to free them. Remove the carcass, taking care not to cut through the skin along the breastbone so that the stuffing will not escape during cooking.
5. To stuff the chicken, lay it flat, skin side down, and level the flesh as much as possible. Shape the stuffing down the centre and fold the sides over.
6. Sew the flesh together, using dark thread (this will be easier to see when the roll is cooked). Tie the flesh with string to form a roll.
7. Preheat the oven to 180°C (350°F). Place the roll, with the join underneath, on a roasting rack in a roasting tin and brush with the remaining butter.
8. Bake uncovered for about 1 1/4 hours or until cooked. Baste the chicken often. Leave to cool completely before removing the string and thread. Wrap in foil and chill until ready for serving or freezing.
