Roast Chicken Celebration-Style

New Year’s Eve is a special time in Turkey. Families get together, even if they have to travel a long way, and share a feast as they see in the new year. Centre stage at these family feasts is usually a large roast chicken – or if they can afford it, a roast turkey. Traditionally, the chicken is stuffed with a pinenut and currant pilav, plus a host of favourite side meals. At that time of year, it is possible to buy chickens that are much larger than usual – in excess of 2kg! If baking a larger chicken, make sure to extend the cooking time appropriately.

Roast Chicken Stuffed with Pine Nut Pilav

iç pilavlı tavuk dolması

for the pinenut and currant pilav:

50g butter

1 teapoon dried mint

2 tablespoon pine nuts

2 tablespoon currants

1 ½ cups medium to long-grain rice

3 cups water

1 teaspoon salt

1 whole chicken, 1.6kg or larger

1/2 teaspoon tomato paste

1 teaspoon yogurt

2 tablespoon olive oil

3 tomatoes, halved, or a handful of cherry tomatoes

Preheat oven to 180C.

To make the pilav: melt the butter in a medium saucepan over medium heat. Add the dried mint, pine nuts, and currants and fry until fragrant.

Add the rice, and stir well to coat in the butter, turning the rice translucent. Continue stirring, until the majority of the rice turns an opaque white colour, about 5 minutes.

Add the water and salt, and bring to the boil. Cover and lower the heat to medium low. Boil until most of the water has been absorbed, about 5-10 minutes.

Turn off the heat, and allow to stand with the lid on for another 10 minutes.

While waiting for the pilav to be ready, prepare your chicken. Cut any excess fat from inside the cavity. In a small bowl, whisk together the tomato paste, yogurt and olive oil until smooth. Rub the mixture all over the outside of the chicken until well coated. Fold the tips of the wings underneath the belly of the chicken.

When the rice is done, spoon approximately 1 cup of the cooked pilav into a small bowl. Spoon the pilav into the cavity and pack firmly. Turks usually do not tie the drumsticks together as we do in the West, to make it easier to spoon that lovely pilav out at the end.

Place your prepared chicken and the cherry tomatoes on an oven tray and place in the oven. Bake for 1 hour 20 minutes for a 1.6 kg chicken, 1 hour 25 minutes for a 1.8kg chicken, and 1 hour 30+ for a 2kg+ chicken.

To serve, spread remaining pilav over the base of a serving platter. Place the chicken in the centre, and arrange the tomatoes around the edges of the platter. Serve with salad, bread and your favourite side dishes for a sumptuous feast.