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"  Inspired by the simple and honest food at L\u2019Ami Louis in Paris, where the quality of the ingredients used is respected. Roast chicken has become one of the specialties on my restaurants\u2019 menus. Cooking meat well starts with top-notch ingredients, so always buy the\u00A0best: just be sure not to\u00A0overcook it. A\u00A0chicken benefits from being carved at the table, whether you do it yourself or let your guests dig in. Bon appetit!  ROAST CHICKEN  Ingredients:  \u2022 Sea salt and freshly ground black pepper \u2022 1 sprig thyme \u2022 1 sprig rosemary \u2022 A few generous knobs of butter \u2022 60g butter \u2022 1 medium onion, peeled and finely chopped \u2022 100g extra chicken livers, chopped \u2022 2tsps chopped thyme leaves \u2022 80\u2013100g fresh white breadcrumbs \u2022 2tbsps chopped flat-leaf parsley, plus extra to serve  Directions:  1 | Pre-heat the oven to 220\u00B0C/gas 7. Season the\u00A0chicken inside and out with salt and pepper. Put the herbs into the cavity. Rub the knobs of butter all over the meat.  2 | For the stuffing, melt the butter in a\u00A0pan. Add the onion, chopped livers and thyme, season and cook over a medium heat for 2\u20133mins then remove from the heat, mix in the breadcrumbs, parsley and season to taste. Spoon the stuffing into the cavity of the bird.  3 | Put the chicken into a large roasting tin and roast in the oven, basting regularly. NB: add the\u00A0whole livers to the\u00A0roasting tin for the last\u00A06mins.  4 | After 45mins, test the bird by inserting a\u00A0skewer into the thickest part of the thigh. The\u00A0juices should run clear; if still pinkish, return to oven and roast for a little longer.  5 | Lift the chicken out onto a warmed platter and rest in a warm place for 10mins. You can either remove the legs whole and cut into two then carve the breast meat thickly, or leave it to\u00A0your guests to cut it up themselves, which I\u00A0always prefer. Serve with the baked new-season garlic sauce.\u2022 1 free range or good quality chicken, about 1.5kg, with its\u00A0livers  \u00A0  GARLIC SAUCE  Ingredients:  \u2022 4 heads of new-season garlic \u2022 A few sprigs of curly parsley \u2022 \u00BDtbsp Dijon mustard \u2022 70g fresh white breadcrumbs \u2022 2\u20133tbsps duck fat, warmed, or the pan juices from the roast chicken \u2022 A little milk, to mix \u2022 Sea salt and freshly ground black pepper  Directions:  1 | Pre-heat the oven to 200\u00B0C/gas 6. Wrap the garlic bulbs in foil and bake them in the oven for\u00A01hr. Unwrap and leave until cool enough to handle, then peel away any tough outer skin. 2 | Put the garlic into a blender with the parsley, mustard, breadcrumbs and warm duck fat or\u00A0chicken juices and blend all together until smooth. Add enough milk to\u00A0give the sauce a\u00A0thick pouring consistency and season with salt and\u00A0pepper to taste. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.co.uk/food-drink/news/a8181/mark-hixs-perfect-roast-chicken/>