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1
Preheat the oven to 375 degrees.
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2
Toss the bread cubes with the butter and place them on a baking sheet.
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3
Bake until lightly toasted, about 6 minutes.
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4
Remove from oven and set aside.
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5
Turn oven up to 450 degrees.
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6
Place the bacon in a medium saute pan over medium heat.
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7
Cook, stirring, until bacon is almost done, pouring off most of the fat as it is released.
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8
Add the chicken livers and cook, stirring constantly until browned, about 2 minutes.
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9
Drain and toss with the bread cubes.
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10
Season with salt and pepper.
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11
Set aside.
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12
Carefully slip your hand between the chicken breasts and chicken skin to form a pocket.
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13
Place truffle slices between the breasts and skin.
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14
Fill the chicken cavity with the liver mixture.
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15
With a trussing needle and twine, sew the cavity closed.
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16
Sprinkle the chicken with salt and pepper.
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17
Place in a roasting pan.
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18
Roast the chicken until juices run clear when pricked in the thickest part of the leg, about 1 hour and 10 minutes.
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19
Meanwhile, make the gratin: Melt butter in a large skillet over medium heat.
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20
Add the Swiss chard stems and cook for 5 minutes.
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21
Add the chicken broth and simmer slowly until tender, about 25 minutes.
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22
If using marrow bones, while chard is cooking, fill a medium saucepan with salted water.
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23
Bring to a boil.
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24
Reduce to a simmer and add the marrow bones.
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25
Simmer for 6 minutes.
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26
Drain.
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27
Extract the marrow from the bones and cut across into 1/4-inch slices.
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28
Season chard with salt and pepper.
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29
Place half of the chard in the bottom of a medium-size gratin dish.
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30
Place the marrow, if using, evenly over the chard.
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31
Top with remaining chard.
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32
Sprinkle with Parmesan cheese.
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33
Broil until top is browned, about 3 minutes.
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34
Serve immediately with chicken and stuffing.
