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1
Combine marjoram, rosemary, 1 teaspoon thyme and basil with salad oil in small pot.
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2
Simmer over low heat for 10 minutes.
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3
Strain through fine sieve and discard herbs.
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4
Drown bird in oil and add wine.
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5
Marinate for 3 hours, refrigerated
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6
Meanwhile, fry pork fat in heavy saucepan until mostly rendered.
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7
Remove and discard crisp fatty pieces.
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8
Add onion and shallot.
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9
Lower heat and add remaining thyme and bay leaf.
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10
Add chicken livers and cook until browned.
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11
Remove bay leaf and pass liver mixture through a meat grinder or sieve.
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12
After bird has marinated, preheat oven to 350 degrees F. Dry bird thoroughly inside and out with paper towels and place sieved 'pate' into rear cavity.
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13
Remold bird to its natural shape and secure both ends with poultry pins, then truss.
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14
Season bird with salt and white pepper, coat with clarified butter, and roast at 350 degrees F. for 45 to 60 minutes, until nicely browned and tender.
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15
Remove from the oven.
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16
Turn up oven to 450 degrees F. Cut 1 (20 by 18-inch) sheet of parchment paper in a heart shape.
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17
Grease well with clarified butter or oil.
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18
Place cooked chicken on one side of the heart, remove string and pins and enclose it in paper, pleating edges together to secure (use staples, if you have to!).
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19
Heat a little oil in large skillet and add parchment package.
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20
The air inside will expand, forcing the package to 'blow up'.
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21
When fully expanded, grease the outer surface and place in oven until lightly browned and remove immediately.
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22
To serve, open bag and cut bird in two.
