The most difficult decision is whether to have turkey or chicken and then whether to have it hot or cold. Here I’ve stuffed a boned out a large chicken with a filling full of Tuscan flavours and you can serve it hot or cold. If your family wants turkey, then just substitute it, cooking time will be calculated the same way. See the end of the recipe for the variations.

Ingredients

• 1.8-2 kilograms chicken
• ¾ cup artichokes in oil, well drained
• 1 large red pepper, grilled and peeled
• 2-3 tablespoons toasted pinenuts
• ¼ cup plump raisins
• ¼ cup basil leaves
• 1 teaspoon paprika
• ½ teaspoon ground black pepper

Roasted garlic jus

• cooking juices from the chicken
• 1 cup chicken stock
• 1 bulb garlic, roasted (see cook's tip)
• 1 large tomato

Method

1. Bone out the chicken leaving the wing joints in place. (See Cook’s Tip).
2. Chop the artichokes, slice the red peppers, and place in a bowl with the pinenuts, raisins, basil leaves, paprika and pepper. Toss to mix.
3. Place the chicken, skin side down, on a chopping board. Place the filling in the centre, then bring the edges of the chicken over to enclose the filling.
4. Secure with skewers and string. Weigh the chicken.
5. Place on a rack in a baking tray and cook at 180 °C for 30 minutes per 500 grams. Set aside while making the jus.
6. Pour off any cooking juices into a saucepan and add the chicken stock. Cut the garlic bulb in half horizontally and squeeze the pulp out into the stock. Whisk to combine.
7. Blanch and peel the tomato. Cut in half horizontally and squeeze out the seeds. Finely dice the flesh and add to the saucepan. Simmer gently for 5 minutes before seasoning with salt and pepper to taste.
8. Serve the chicken sliced with the roasted garlic jus.

Cooks Tips

To Bone out a Chicken or Turkey Using a sharp knife cut out the wishbone. Turn the chicken onto its breast and make a long cut down the centre of the backbone. Carefully separate the flesh from the centre cavity by running your sharp knife between the meat and the bone. You should be able to feel bone at all times. If you can only feel flesh, then stop and begin again. When you get to a joint, work the knife between the joint to separate it. Once you work your way around the thigh joint the meat will come away easily. Be careful when removing the breast meat from the breastbone as it is easy to cut through the thin skin layer. Take you time. Once the cavity is free place the chicken skin side down on the board. Cut down the length of the leg and thigh portion on top of the bone and then carefully cut around the bones to remove them. Use the bones to make the stock. Whole un-boned chicken Use the stuffing to fill the cavity of the chicken. Secure the opening with a skewer. Scoop a little of the filling out for every diner accompanied with the slices of chicken. Turkey Use the stuffing to fill a small turkey, whole or boned. Should you have a large turkey (3kg and above) then double the stuffing. To Serve Cold Serve the chicken or turkey cold with roasted garlic mayonnaise. Squeeze the pulp from one roasted bulb of garlic into 2 cups homemade mayonnaise and beat well to mix. Season with salt and pepper and if wished add a few more basil leaves finely sliced or chopped parsley. To Roast Garlic Wrap one bulb of garlic in a foil or baking paper and cook at 180-190 degrees Celsius for 45-50 minutes until a skewer can be easily inserted.