
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
-
Defrost bird in fridge for two days
-
Pre-heat oven 350c
-
Bake for Stuffed chicken approx. 45-60 minutes
-
Bake stuffed turkey approx. 60 minutes
-
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.
-
let it sit for 10-15 minutes before slicing
Tomato Sauce
-
Fry onions until brown
-
Add garlic, fry for another minute
-
Add all seasonings
-
Put in chopped tomatoes, cook until tender
-
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