1 whole boned chicken
FILLING:
1 cup shelled pistachio nuts
2 hard-balled eggs
1 red pepper
100g sliced salami
100g sausage meat
pinch salt
freshly ground black pepper
To Make Filling:
Place nuts in a bowl. Shell eggs and chop roughly. Remove stem and seeds from the pepper. Chop salami. Add eggs, pepper, salami, sausage meat, salt and pepper to the nuts and mix well.
Ask butcher to bone chicken if unsure about removing bones. Do not puncture the skin except to make necessary incisions. Lay the chicken out flat, skin side down on a board. Spread filling evenly over the flesh. Fold uneven ends into the centre to form a rectangle. Take the short end and roll across the length of the rectangle to form a neat roll. Secure with string at 2cm intervals. Place in an ovenproof and cook at 180 C for 1 – 1-1/4 hours or until juices run clear when chicken is tested with a skewer. Turn chicken smooth side up on to a rack. Allow to cool. Refrigerate for 8 hours. Remove string. Slice chicken to serve. Serve with a green salad and tomatoes.