Instructions

1. Remove the giblets from the inside of the chicken to create a space large enough for your stuffing ingredients. Trim the fat from the front of the bird so you have a clear opening. Rinse cold water through the chicken for about 5 minutes to get rid of any excess giblets and juices.

2. Take the whole marjoram leaves and position them stem first over the opening. Thread them up into the chicken until you reach the back and then bend them in if your leaves are long and you have some still sticking out.

3. Season your smashed garlic with salt and pepper and stuff this up inside the opening to the back of the chicken. Use your hand to get inside and ensure that you coat the center evenly. Adding salt and pepper to the garlic is a much easier way to season the inside consistently than trying to add them individually.

4. Close the opening with your hands by pulling the flesh together. Cut a piece of twine long enough to tie up the chicken and loop it around one of the chicken legs. Tie it securely to the leg, pull the other leg towards it and wind the twine around this one also, pulling them together.

5. Tie the twine securely so that you have closed the opening fully with the legs of the chicken. Tying these in place helps retain the chicken's shape and also keeps the ingredients inside, which steams the flavor into the meat as it cooks.