Roast Chicken with Rosemary

Rinse chicken and pat dry. Lift the skin from the breast slightly, being careful not to tear it, and insert the rosemary sprigs under the skin.

Cut bread into small cubes and sauté until golden brown in 2 tablespoons butter. Degrease on paper towels and place in a bowl.

Peel 1 onion and 1 clove garlic, chop finely, and sauté until onion is translucent in 1 tablespoon butter. Then to the bread add the parsley, thyme, rosemary, eggs, and milk. Mix well and season with salt, pepper, and nutmeg.

Fill the chicken cavity with the bread mixture and close up with wooden skewers.

Blanch the tomatoes for a few seconds, peel, quarter, and remove seeds.

Peel and finely chop the remaining onion, carrot, and celery.

Heat oil in a roasting pan and brown the chicken on all sides. Remove the chicken, add the prepared vegetables to the pan with the unpeeled garlic and the bay leaf. Sauté briefly. Place the chicken back in the pan on its back. Cover and roast in a preheated oven at 160°C (approximately 325°F) for 30 minutes. Uncover and cook another 45 minutes or so until golden brown, brushing with the remaining butter and occasionally basting with the meat juices.

Remove the chicken and keep warm. Degrease and strain the meat juices, and season to taste.