Highly Flavoured Chicken with Provencale Stuffing
Take
one fat young fowl and remove his or her giblets.
Ensure that your stocks of lard of all sorts are plentiful.
Prepare
the chicken by washing and drying it, then smearing its skin with a mixture of
crushed garlic and salt. Smear
liberally.
Prepare
stuffing as follows:
Mix
adequate and tasteful quantities of capers, green olives, parsley, anchovies,
potatoes (quite a few of these), rosemary, bay leaves, garlic and salt and
pepper.
Lard
the mixture (Italian and Norman).
Stuff
the belated winged thing.
Cook
in a hot oven, basting in the assorted lardy juices that are sure to flow
into the pan.
Serve
with a peppery southern wine.
Long live lard!
