Herb-Stuffed Chicken with Tomatoes, Panisses and Butter Lettuce Salad

Credit: Didier Loire
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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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