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Pull out any pads of fat at the entrance to the body cavity. Wash the bird inside and out, then pat dry
1 chicken, weighing 2kg, preferably corn-fed
Heat the duck fat in a large frying pan and toss in the bread, cooking until lightly browned. Remove with a slotted spoon and place in a bowl
50g of duck fat
100g of bread, day-old, cut into 1cm cubes
Lightly brown the heart and liver from the giblets for 3-5 minutes in the same fat, then mix with the bread cubes in the bowl
Add the tomato, olives, garlic, thyme leaves and a little salt and pepper to taste
1 large ripe tomato, peeled and chopped
100g of pitted green olive, chopped
10 garlic cloves, large, chopped
4 sprigs of fresh thyme, leaves picked
fleur de sel
Cool the stuffing until tepid, then spoon into the chicken’s cavity. Tie the legs with string to hold the stuffing in
Preheat the oven to 180°C/gas mark 4
Heat the butter in a large frying pan and brown the bird all over. Place in a roasting pan and scatter with salt and pepper. Roast for 11/2 hours, basting occasionally, until the juices run clear
40g of unsalted butter
Remove the bird from the oven and stand for 10-15 minutes to rest. Carve, allowing each person some breast and leg meat and some of the cooked stuffing from inside. Drizzle the pan jus over each serving
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