Poulet grand-mère

To prepare the chicken for roasting, pull out any pads of fat at the entrance to the body cavity. Wash the bird inside and out, then pat dry and set aside

To make the stuffing, heat the duck fat in a large frying pan and add the bread, cooking until lightly browned. Remove with a slotted spoon and place in a bowl

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 and thyme leaves to the bowl, mix well and season to taste

Cool the stuffing until tepid, then spoon into the chicken’s cavity. Tie the legs with string to hold the stuffing inside

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, scatter with salt and pepper and roast for 1 1/2 hours, basting occasionally until the juices run clear

Remove the bird from the oven and set aside 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