Roast Stuffed Chicken

To my mind the average frozen chicken is tasteless. If you are not lucky enough to have free-range ones pecking about the bottom of the garden, look carefully around the supermarkets for one that sells imported French maize-fed birds, recognisable by their yellow skin. They are a little more expensive than the ubiquitous unidentified clucking object, but for taste they are much superior and well worth the extra you pay.


  • 1 × 3 lb (1.4 kg) chicken
  • Oil
  • Salt and pepper

For the Stuffing

  • The chicken liver
  • 2 cooked sausages, chopped
  • 4 cooked slices smoked bacon, chopped
  • 8 small pieces of toast
  • 1 clove garlic, crushed
  • 1 branch of thyme
  • 1 bay leaf


Season the inside of the bird with salt and pepper.

Mash the stuffing ingredients together with your hands and fill the chicken. Then stitch up the hole so that the stuffing cannot escape. Thread the chicken onto the spit and secure. Oil the bird and cook for 1¼ hours, until the skin is crisp and the chicken is perfectly cooked. Serve with a bitter salad of chicory, dandelion leaves and radicchio, well turned in crushed garlic, olive oil and salt.