Crispy roast chicken (stuffed under the skin with basil-garlic purée)
Roast
This succulent chicken is roasted with pistou (the Provençal version of pesto) stuffed between the skin and the flesh. This method creates a moist and flavorful bird that is equally delicious served hot or taken on a picnic to be carved and eaten al fresco at room temperature. If you have a really fresh chicken, it’s not difficult to loosen the skin and slide the stuffing underneath, and the results are as impressive as they are delicious.
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