Steamed Chicken in Celadon Dressing

• One 4½-pound roasting chicken
• Salt
• Pepper from the mill
• Very large bouquet

Season the inside of the bird with salt and pepper, stuff in the bouquet garni, and truss the chicken. Rub it with the olive oil and put it in a cook-in bag, forcing the air out of the bag as much as possible and tying it tightly just above the tail bone.

Bring 2 inches of water to a boil in the bottom of a steamer. Put the steamer tray in place, place the chicken on top of it, and cove