Sunday roast chicken

1. From the neck side, use your hand to separate the skin from the flesh of the chicken. Slide around ten basil leaves between the skin and the flesh.
2. Rub the bread slice firmly with the garlic, then let it marinate with the garlic, the milk, and 2 tablespoons of olive oil.
3. Stuff the chicken with the prepared heart, liver, and gizzard.
4. Add the marinated bread and garlic. Season with salt and pepper.
5. Place the chicken in an oven dish on its side and surround it with the feet, neck, wings, fat, an onion cut into 6 pieces, the whole shallots, any remaining basil, the rest of the garlic cloves with the skin on, and the sprigs of rosemary.
6. Drizzle with a little olive oil, add salt and pepper, then bake at 180°C (360°F) for 90 minutes.
7. Every 20 minutes, turn over and baste the chicken.
8. Transfer the oven dish to the cooktop, remove and keep aside the chicken and the rosemary, deglaze the dish with a glass of water, and let cook for 5 minutes.
9. Arrange the chicken on a plate and serve with the gravy and some delicious mashed potatoes.

This reciped is signed by Chef Yves Camdeborde.