Roast Chicken Stuffed with Garlic Croutons in the Style of the Corrèze from The Cooking of South Wes

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

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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 ro...

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Ingredients

½ leek (white and tender green), thinly sliced
1 large carrot, chopped
2 tablespoons rendered chicken, goose, or duck fat, or 2½ tablespoons unsalted butter
1 medium onion, chopped
1 whole roasting chicken, 5 to 5½ pounds
Salt
freshly ground pepper
1 sprig of fresh thyme or ¼ teaspoon dried thyme leaves
6 slices of country-style bread, cut ½ inch thick, crusts trimmed
2 to 3 thin slices of fatty pancetta
2 tablespoons French walnut oil
1½ teaspoons finely chopped fresh garlic