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1
First, prepare the stuffing.
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2
Saute the gizzard in hot butter and oil for 2 minutes.
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3
Then stir in the heart, liver and shallots or onions.
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4
Saute for 2 minutes more, or until the liver has stiffened but is still rosy inside.
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5
Scrape into a mixing bowl.
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6
Blend in the rest of the ingredients and taste carefully for seasoning.
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7
Let stuffing cool.
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8
Sprinkly salt inside the chicken, and loosely fill with the stuffing.
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9
Sew or skewer the vent.
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10
Truss and dry the chicken, and rub its skin with butter.
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11
Roast the chicken in a preheated 350F oven for 1 hour 10 minutes to 1 hour 20 minutes.
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12
After roasting 1 hour, remove all but 1 spoonful of fat from the pan.
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13
Baste chicken with 2 to 3 tbsp.
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14
whipping cream every 3 to 4 minutes until the chicken is done.
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15
The cream will probably look curdled in the pan, but this will be corrected later.
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16
Remove the chicken to a hot platter and sprinkle with salt.
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17
Add the stock or bouillon to the cream in the roasting pan and boil rapidly for 2 to 3 minutes, scraping up coagulated chicken roasting juices.
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18
Just before serving, remove from heat and stir in additional cream by spoonfuls to smooth out the sauce.
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19
Correct seasoning, and add drops of lemon juice to taste.
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20
Spoon a bit of sauce over the chicken and send the rest to the table in a warmed sauceboat.
