5 lb. roasting chicken
1 shallot, chopped
Chunk of stale bread
4-5 cloves of garlic, unpeeled
Handfuls of available fresh herbs
4 tbsp. olive oil
Salt and pepper
1 onion, chopped
2 tbsp. heavy cream
1 1/4 c. long grained rice
1 1/2 pts. chicken stock
3 tomatoes, peeled and chopped

Put chicken liver to simmer for 20 minutes with shallot in a little salted water.

Rub bread with 4-5 cut cloves of garlic. Push herbs inside chicken, filling cavity with garlic bread. Skewer or sew chicken to close it. In roasting pan put 3 tablespoons olive oil, the other 40 cloves of garlic and the chicken, seasoned and rubbed with oil.

Roast in a preheated 400 degree oven for 30 minutes, turning and basting with hot water so garlic does not burn. Reduce heat for further 30 minutes and test to see if chicken is done.

Meanwhile, in a large frypan, fry onion in 1 tablespoon olive oil until soft. Add rice, turning until golden. Add chicken stock and boil gently until cooked. Stir in tomatoes and keep warm.

Open the chicken and remove garlic bread. Cut in pieces and spread with mashed chicken livers. Throw away herbs. Place carved chicken and garlic on serving platter; pile bread on top and keep warm.

Make sauce by adding cream to roasting pan with a little stock if the sauce is too thick. Pass this around separately. Serve all very hot, with each person taking some garlic bread to squash the creamy inside out of the roasted garlic skins.