Ingredients
1 whole roasting chicken
2 tablespoons unsalted butter
2 tablespoons fresh cream
One 5-ounce package herbs Boursin cheese, cut into 5 pieces
1 garlic clove, minced
3 teaspoons fresh parsley, minced
3 teaspoons fresh chives, minced
A pinch of cayenne
1/4 teaspoon freshly cracked black peppercorns
11/2 cups brown chicken stock
A pinch salt and pepper
Method
Prepare all of the herbs, mince all and add them to a bowl with the Boursin and the crem. Mix all ingredients well and reserve.
Preheat an oven to 350 degrees.
1) Place the chicken in a large stainless steal bowl. Slightly pull the skin from the breast section and place a bit of the Boursin mixture between the breast meat and the skin.Put the rest of the mixture in the cavity. Rub the butter all over the chicken . Season the skin with salt and pepper. Tie the legs together.
2. Spread the remaining butter in the pan and set the chicken on top, breast side up. Pour 1 cup stock into the pan and roast the chicken for 1 hour, baste every 8 to 10 minutes ;Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.. Transfer the chicken to a cutting board, cover loosely with foil and let rest for 10 minutes. Discard the string. Carve the chicken and serve it with the roasted garlic cloves from the pan.
For the sauce
Remove all but 4 tablespoons of mixture from the roasting pan. Add 4 tbsp stock and boil rapidly over high heat, scraping up bits that are stuck in the pan with a wooden spoon.Reduce to about 11?2 cup .
Season to taste with salt and pepper.
