Ingredients
1 free-range chicken, 1.5kg, with livers
a few sprigs each of thyme and rosemary
a few generous knobs of butter
For the stuffing
60g butter
1 medium onion, peeled and
finely chopped
100g chicken livers, chopped
2 tsp thyme leaves
80-100g fresh white breadcrumbs
2 tbsp chopped parsley
To serve
a little chopped parsley
for the garlic sauce
4 heads new-season garlic
a few sprigs of curly parsley
½ tbsp Dijon mustard, or more to taste
2-3 tbsp duck fat, warmed (or pan juices from a roast chicken)
70g fresh white breadcrumbs
a little milk to mix
Method:
Preheat the oven to 200C/gas mark 6. Season the chicken inside and out. 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 two to three minutes. Off the heat, mix in the breadcrumbs, parsley and seasoning. Either use to stuff your bird, or cook separately in an ovenproof dish or wrapped in foil for the last 30-40 minutes’ cooking time.
Put the chicken in a large roasting tin, wrap the garlic bulbs for the sauce in foil and bake alongside the chicken (remove them after an hour and leave to cool, so you can make the sauce later).
Baste the chicken regularly, adding the livers to the roasting tin for the last six 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.
Unwrap the cooled roast garlic, then peel away any tough outer skin. Put the garlic in a blender with the parsley, mustard, warm duck fat (or chicken pan juices) and breadcrumbs and blend until smooth. Add enough milk to give the sauce a thick pouring consistency and season with salt and pepper to taste.
Sprinkle the cooked chicken with chopped parsley and serve with the roast livers, stuffing and garlic sauce.
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