Provençal Herb-Stuffed Poulet Rôti

Prepare the Stuffing

1. 1Melt butter in a large skillet over medium heat. Add diced shallots and cook until softened and lightly caramelized, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
2. 2In a large bowl, combine the cubed sourdough bread, sautéed shallots and garlic, herbes de Provence, chopped fresh parsley, salt, and black pepper.
3. 3Pour in the warm chicken broth and mix gently until the bread cubes are moistened but not soggy. Set aside.

Prepare the Chicken

1. 1Preheat your oven to 400°F (200°C). Remove the giblets from the whole chicken and pat it dry thoroughly with paper towels. This helps achieve crispy skin.
2. 2Loosely stuff the chicken cavity with the prepared sourdough and herb mixture. Do not pack too tightly, as the stuffing expands during cooking.
3. 3Truss the chicken's legs together with kitchen twine and tuck the wing tips under the body to prevent them from burning.
4. 4Rub the outside of the chicken with olive oil and season generously with salt and black pepper.

Roast the Chicken

1. 1Place the seasoned chicken in a large roasting pan, breast-side up.
2. 2Roast for 20 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for another 80-90 minutes, or until an internal thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
3. 3If the skin starts to brown too quickly, you can loosely tent the chicken with aluminum foil.
4. 4Once cooked, remove the chicken from the oven, transfer it to a cutting board, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender chicken.