Herb-Stuffed Chicken with Tomatoes, Panisses and Butter Lettuce Salad
- 2 yellow chickens, 3 pounds each (1.4 kg)
- 3 cloves garlic
- 2 sprigs dry fennel
- 4 sprigs marjoram
- 1 sprig rosemary
- 1 sage leaf
- 1 bay leaf
- 1 sprig thyme
- 2 tablespoons black olives
- parsley stems
- fleur de sel
- barolo vinegar
- Tabasco sauce
- 20 black olives, pitted, in oil
- 2 sprigs oregano
Salad and Panisses
Step 1: Chicken
Singe the poultry and remove the giblets and the nerves from the legs. Singe the feet to remove the fine skin. Season the inside with fleur de sel and freshly ground pepper.
Crush the garlic cloves slightly, but do not peel.
Stuff the poultry with the herbs, finishing with the black olives. Truss and refrigerate for 2 days.
Step 2: Cooking
Roast the chicken on a spit for 45 minutes, basting frequently and collecting the drippings.
When cooked, set aside for 10 minutes in a warm spot.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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