Stuffed Whole Chicken or Turkey

With French Tomato Sauce


1 Stuffed chicken or turkey

Steamed rice or Potato wedges


Tomato Sauce- Yeilds 6 servings

½ cup of East Meats West chicken stock

1 medium Fine diced onion

3 medium cloves of garlic

5 medium Ripe tomatoes, dices

Salt and pepper

Pinch of sugar 



Cooking The Chicken

  1. Defrost bird in fridge for two days

  2. Pre-heat oven 350c

  3. Bake for Stuffed chicken  approx. 45-60 minutes

  4. Bake stuffed turkey approx. 60 minutes

  5. Check center with a food thermometer(71c) or push a thin kife into the center and remove after 5 seconds, If its hot to the touch it is finished.

  6. let it sit for 10-15 minutes before slicing 

Tomato Sauce

  1. Fry onions until brown

  2. Add garlic, fry for another minute

  3. Add all seasonings

  4. Put in chopped tomatoes, cook until tender

  5. Mix corn starch with the stock and add into the pan, bring to boil


    Add chilli and coriander to taste if desired

    Serve while hot