Zucchini-Stuffed Chicken

FOR STUFFING: Remove the pistils from the zucchini flowers and cut the petals into strips. Finely grate the zucchini into a colander. Sprinkle with salt and set aside to drain for 1 hour. Cut the leek lengthwise in half and then into thin semicircular slices. Combine the leek, zucchini flowers, spinach and onion in another colander. Sprinkle with salt and leave for 20 minutes.

Clean the chicken liver and heart and cut them in half. Melt the butter in a small nonstick skillet and brown on high heat for 2 minutes. Beat the egg in a large bowl. Add 2 teaspoons of the oil, the breadcrumbs, Parmesan, heart, liver, and salt and pepper and mix.

FOR CHICKEN: When the leaf vegetables have rested for 20 minutes squeeze to eliminate all their moisture. Add them to the bowl. Do the same with the zucchini. Mix the stuffing thoroughly. Stuff the chicken and sew up the openings with white cotton thread. Salt the chicken all over and brush it with the remaining 1 teaspoon of oil.

Put the chicken in a baking dish and surround it with the whole garlic cloves. Transfer to the oven. Set the thermostat to 400 degrees F and cook for 1 hour 45 minutes. Turn off the oven and let the chicken rest for 30 minutes before taking it out.

TO SERVE: Serve the chicken with the strained juices and the roasted garlic cloves. Pureed potatoes are a good accompaniment.