Name: Roast Chicken Stuffed with Garlic Croutons in the Style of the Corrèze (Poularde Farcie en Chaponnade Comme en Corrèze)
Yield: Serves 6
Cuisine: France
Ingredients: Salt and freshly ground pepper; 2 tablespoons French walnut oil; 1½ teaspoons finely chopped fresh garlic; 1 sprig of fresh thyme or ¼ teaspoon dried thyme leaves; 1 large carrot, chopped; ½ leek (white and tender green), thinly sliced; 1 medium onion, chopped; 1 whole roasting chicken, 5 to 5½ pounds; 2 tablespoons rendered chicken, goose, or duck fat, or 2½ tablespoons unsalted butter; 6 slices of country-style bread, cut ½ inch thick, crusts trimmed; 2 to 3 thin slices of fatty pancetta

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

A perfectly roasted chicken can be simplicity itself, elegant in concept and rustic in flavor. Basically, this is just a roasting chicken stuffed with slices of dry country bread (cut from large round loaves called tourtes) that have been rubbed with garlic and then sprinkled with salt, thyme, and walnut oil. The bread slices are called la frotte in the Corrèze. The special quality of this dish derives from the taste of the barding fat, which when melted is used as a basting m