Whole roast chicken
This dish was inspired by several visits to L'Ami Louis in Paris, where the food is simple and honest, respecting the quality ingredients used.
1 free-range chicken, about 1.5kg, with livers
Sea salt and freshly ground black pepper
A few sprigs each of thyme and rosemary
A few generous knobs of butter
For the stuffing
1 medium onion, peeled and finely chopped
100g chicken livers, chopped
2tsp chopped thyme leaves
80-100g fresh white breadcrumbs
2tbsp chopped flat-leaf parsley, plus extra to serve
Preheat the oven to 200C/gas mark 6. Season the chicken inside and out with salt and pepper. Put the herbs into the cavity. Rub butter all over the breast and legs.
For the stuffing, melt the butter in a pan. Add the onion, livers and thyme, season and cook over a medium heat for 2-3 minutes. Off the heat, mix in the breadcrumbs, parsley and seasoning.
Either use it to stuff your bird or cook separately in an ovenproof dish wrapped in foil for the last 30-40 minutes.
Put the chicken into a large roasting tin and roast in the oven, basting regularly and adding the livers to the roasting tin for the last 6 minutes or so.
Test the chicken after 1¼ hours by inserting a skewer into the thickest part of the thigh. The juices should run clear; if not, roast for a little longer.
Lift the chicken on to a warmed platter and rest in a warm place for 15 minutes.
Sprinkle with some more chopped parsley and serve with the roasted livers, stuffing, garlic sauce and straw potatoes.
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