My Cookery Page

Ingredients:   Two 1-1/2lb chickens; salt; freshly ground pepper

For the stuffing:  1-1/2 stale rolls, 2 tbsp unsalted butter, 1/3 cup diced onion, 1 garlic clove (crushed), 1/2 cup diced chicken liver, 1/2 cup milk, 1 egg, 3 tbsp chopped fresh basil, thyme, and parsley, salt, freshly ground pepper, 1 cup finely diced Gruyere cheese, melted butter for roasting (according to the recipe, you can also use 2 slices of bacon, finely diced but I wouldn’t touch it for personal reason).

Method:  Season the chickens with salt and pepper.  Dice half a roll and brown it in half of the butter.  Heat the remaining butter, and sweat the onions, garlic, and bacon.  Add the chicken liver and continue to cook for about 1 minute.  Make the stuffing and prepare the chickens as below:

To stuff the stomach cavity:  Remove the crust from a roll, cut the bread into slices, pour the lukewarm milk on top, and leave to soak.  Add the toasted cubes of bread and the cheese, and mix together well.  Add the egg, half the herbs, and the mixture of onions, bacon, and liver.  Mix together and season with salt and pepper.

Place the stuffing in the chickens, but don’t stuff them too full.  Coat the skin with melted butter.  Use toothpicks, skewers, or a needle and string to close the opening carefully.  Tie the legs together at the joint.

Preheat oven to 400F and roast the chicken for 30 minutes.  Sprinkle on the herbs and melted butter, and continue roasting for 10-15 minutes. 

After roasting, allow the chickens to rest for 10 minutes, then halve lengthwise and serve a half to each person. 

P/S:  I haven’t tried this but let me know the results if you did.