Poulet Rôti à la Creole

Ingredients

 * 3 tbsp + 4 tbsp butter, softened
 * 1 garlic clove, peeled
 * ¼ tsp ground hot red pepper
 * 1 cup soft fresh bread crumbs
 * 1½ tsp salt
 * 4 tbsp lime juice
 * ¼ tsp ground nutmeg
 * 1 tbsp finely grated lime rind
 * ½ tsp salt
 * 1 cup chicken stock, fresh or canned
 * 3 medium-sized ripe bananas
 * 1 tsp dark brown sugar
 * 3½ – 4 lbs whole roasting chicken
 * freshly ground black pepper, to taste

Directions

 * 1) Preheat the oven to 350°F.
 * 2) In a heavy 6" to 8" skillet, melt 3 tbsp of butter over moderate heat.
 * 3) When the foam begins to subside, drop in the garlic and stir for 10 to 15 seconds.
 * 4) Remove and discard the garlic; add the bread crumbs and stir until they are crisp and brown.
 * 5) Off the heat stir in 3 tbsp of the lime juice, lime rind, brown sugar, nutmeg, red pepper, 1 tsp of the salt and pepper to taste.
 * 6) Set this bread-crumb stuffing aside.
 * 7) Peel and chop the bananas fine, and put them into a small bowl.
 * 8) Add the remaining tbsp of lime juice, the remaining ½ tsp of salt, and pepper to taste, and toss the ingredients with a spoon to combine this banana stuffing thoroughly.
 * 9) Pat the chicken completely dry inside and out with paper towels.
 * 10) Fill the breast cavity with the banana stuffing and close the opening by lacing it with skewers or sewing it with a large needle and heavy white thread.
 * 11) Fill the smaller neck cavity with the bread-crumb stuffing and skewer or sew the opening shut.
 * 12) Truss the chicken securely and, with a pastry brush, coat it thoroughly with the 4 tbsp of softened butter.
 * 13) Place the bird on a rack in a shallow roasting pan just large enough to hold it comfortably and roast in the middle of the oven for about 1½ hours, basting occasionally with the juices as they accumulate in the pan.
 * 14) To test the doneness, pierce the thigh of the bird with the point of a small, sharp knife.
 * 15) The juice that trickles out should be pale yellow; if it is tinged with pink, roast the chicken for another 5 to 10 minutes.
 * 16) Transfer the bird to a large, heated platter, cut off and discard the trussing strings, and let the chicken rest for about 5 minutes for easier carving.
 * 17) Meanwhile, skim the fat from the juices in the pan and pour in the cup of stock.
 * 18) Bring to a boil over high heat, stirring to the bottom of the pan.
 * 19) Cook the sauce briskly for 2 or 3 minutes, taste for seasoning, and pour it into a small bowl.