Chicken Roasted with Potatoes, Green Olives and Capers

This will fill your home with the most enticing aroma!  The combination of seasonings used in the stuffing is
unexpected yet very well balanced.  An outstanding soup can easily be made from the leftovers, too.   Serve
this chicken with fresh bread, a green salad, and either white or red wine.

Ingredients:
A whole chicken, four to five pounds (2 kg) , brined
Red rose potatoes cut into dice - white rose or Yukon Gold are good, too - two pounds (1 kg)
Two large garlic cloves
One tablespoon (15 ml) olive oil
Three tablespoons (50 ml) capers, rinsed
Two tablespoons (30 ml) fresh rosemary leaves
Fifteen pimiento-stuffed green olives, quartered, about three tablespoons (40 ml)
One quarter cup (50 ml) chopped parsley
One half teaspoon (2.5 ml) ground black pepper

Method:
In a saucepan, cover the potatoes with water, bring to a boil and turn off the heat.  Let stand in the hot water for
four minutes and drain.  Preheat oven to 400F (200C).
Press the garlic into a 9x13 inch (23 x 33 cm) glass baking dish and add the olive oil.  Cut the olives into quarters
and add them to the garlic and oil.  Add the capers, the rosemary, the parsley and the pepper and mix well.  Add the
potatoes and mix again.  Fill the chicken's cavity with the potato mixture, hollowing out a spot for the bird in the center
of the pan.  Snuggle the stuffed bird down into the rest of the dressing, put the glass baking dish onto a cookie sheet
to catch drips, and roast for about two hours.  The chicken is done when a quick-reading thermometer probe reads
165F (75C).  when inserted deep in the thigh.  The same thermometer will read about 150F (65C) when inserted
in the midst of the potatoes.  A rich, delicious broth will collect in the bottom of the roasting pan.  When serving
the dressing be sure it is moist with this broth.

To make a rich, meaty soup of the leftovers, remove any large pieces of meat from the bones and refrigerate in the
roasting pan with the remaining dressing.  Break the carcass up into a three quart saucepan.  Cover with water to
one inch from the top, and simmer covered for at least four hours, the longer the better.  Let the resulting stock
cool then strain it.  Discard the spent bones and other solids.  Cut the leftover meat up into suitable pieces and add
these, together with the leftover dressing to the stock.  Fill the roasting pan about one half inch deep with the soup
broth and scrape whatever you can free from its bottom and sides.  Return the broth and deglazed scrapings to the
saucepan.  Repeat this, getting everything you can out of the roasting pan.  You don't want to throw that flavor away!
Simmer for ten minutes, add salt if needed (you probably won't need to) and the soup is done.  The seasonings that
made the dressing so savory have now done the same for this soup.