Spit-Roasted Chicken with Herbs Under the Skin, Garden Vegetables, Toasted Country Bread, and Roasti

Cream 7 oz of butter. Chop the herbs (3/4 of the parsley, 3/4 of the chervil, the sprig of tarragon) and mix with the creamed butter. Keep just the tips of the remaining parsley and chervil. Clean the white mushrooms and dice (quite small), bake them slowly in butter, and add to the herbed butter along with the finely sliced shallots. Season with pepper and salt. Lift the skin slightly from the chicken, without tearing it, and spread the herbed butter underneath. Be careful afterwards to ensure that the skin covers the meat so that it does not dry out during cooking. If you do not have a spit you can cook the chicken in the oven at 350#&176;F for about 1 1/4 hours. When the chicken is 3/4 cooked, deglaze with chicken juices. When cooked, sieve the cooking juices and add the chervil and parsley. This will be used later on.