Ingredients
- 2.5 to 4 pound pasture-raised chicken
- 1 tablespoon kosher salt, or to taste
- 1 teaspon freshly ground black pepper, or to taste
- 1 small, day-old baguette
- 1 small onion, sliced
- 1 head of garlic, lightly smashed, trimmed and peeled
- 2 sprigs rosemary, chopped
- 2 tablespoons extra-virgin olive oil (adding an additional 1 tablespoon if needed)
- Season the chicken all around with salt and pepper.
Preparation
Preheat the oven to 400º F. While you are waiting for the oven to come up to temperature, tear the bread into bite-sized pieces and place in a large bowl.
Add the onion, garlic and chopped rosemary to the bread and toss with olive oil until coated and just soft. (If the bread still looks very dry, add additional 1 tablespoon of olive oil.)
Place ¾ of the bread mixture at the bottom of a cocotte. Stuff the chicken with the remaining ¼ of the bread mixture and truss.
Nestle the trussed bird neatly into the cocotte over the bread mixture and cover. (If the lid won’t fit closed once the chicken is inside, cover with foil.) Bake covered for 45 minutes. Uncover and bake for an additional 30–40 minutes or until golden brown.
Remove from the oven and let it rest for 20 minutes.
Untie the chicken and remove any of the stuffing from the inside. Carve and serve!
