Rolled Chicken with Pork & Pistachio Stuffing

1 whole boned chicken, skin on (order from butcher)
300 g pork sausage meat
2 tsp SIDS SMOKEY GARLIC SAUCE
¼ cup pistachios
1 tbsp chopped thyme
SIDS SALT & PEPPER to taste
250 g streaky bacon
rice bran oil for cooking

Put the chicken on a clean board, skin side down, then cut in half, ensuring that both halves have breast and thigh meat. Flatten each half a little by beating with a rolling pin and remove any remaining cartilage or bone. Cut away any overhanging bits of skin to leave 2 rectangles of chicken.
Combine sausage meat, pistachios, SIDS SMOKEY GARLIC SAUCE and thyme then season with SIDS SALT & PEPPER to taste.
Place half the stuffing mixture in a log on one of the chicken pieces. Roll the chicken up, starting from the darker thigh meat end and stretching the skin as much as possible so theat it covers the whole leg. (a few gaps is OK) Repeat.
Lay rashers of bacon out on a bench, overlapping them slightly to form 2 rectangles the same size as the chicken. Roll each log up in the bacon, overlapping the bacon 3-4 cm where it meets.
Place each log on a piece of lightly oiled foil, then roll up and twist the ends. Fold these ends in and repeat with another piece of foil.
Boil a large pan of water then place foil logs in the water, completely submerging them. Simmer for 30 minutes, turning them over halfway through. Remove from the water to cool completely before unwrapping. Chicken can be prepared up to this point 24 hours in advance then refrigerated until ready to barbeque.
When ready to serve, heat the BBQ to hot then cook the logs until the bacon forms a crisp crust and the logs are heated through.