Serves 4 to 6 people.

French bread, sliced, cooked in the oven at 300°F for 20 min. and brushed with olive oil.
12 cloves of garlic, unpeeled
4-1/2 lb roasting chicken
Salt and pepper
1 or 2 cups of chicken stock
2 Tbsp of butter

Stuffing

10 oz of spinach, cooked and drained
1 cup of sliced mushrooms, cooked
1/2 cup of bread crumbs moistened with cream
1 onion sautéed in butter (lightly cook the chicken liver in it)
1 egg
Thyme, salt and pepper
6 cloves of garlic, parboiled

• Prepare the various elements of the stuffing as indicated above.
• Mix the first 4 ingredients together then add the egg and the herbs.
• Mince the garlic and add to the mixture.
• Dry the chicken and season the cavity with salt and pepper.
• Put the stuffing in and truss the chicken.
• Over medium to high heat, brown the chicken until all sides are golden (about 20 minutes).
• Turn the chicken breast side up in a baking pan and add the 12 cloves of garlic.
• Season the chicken with salt and pepper.
• Pour 1/2 cup of water into the pan and place in a 325°F oven, uncovered.
• Baste the chicken every 20 minutes and cook for 2 hours.
• At the end the skin should be brown and crisp.
• Add chicken stock when necessary.
• Remove the chicken to a carving platter.
• Cut it up and place it around the stuffing in the middle of the pan.
• In the meantime deglaze the cooking juice with some extra chicken stock.
• Bring to a boil and reduce.
• Whisk 2 Tbsp of butter at the end.
• Moisten the chicken with the sauce.
• Serve at once.