Instructions: Preheat the oven to 400 degrees.

Remove the giblets from the chicken and set the bird on a rack in a roasting pan. Tuck the gizzard in a corner of the pan to add flavor to the pan juices.

Chop the liver and heart as finely as possible and place in a small frying pan, along with the onion, chopped garlic, and 2 tablespoons olive oil. Over medium-low heat, saute gently until chicken parts are browned and vegetables have softened. Scrape mixture in a bowl, add the bread crumbs, capers, chopped parsley, cheese, and salami, and mix well.

In a separate bowl, beat the egg with a fork and mix into the stuffing mixture, combining with hands to blend quickly. The mixture should be moist but not dripping. Stuff the cavity of the chicken loosely with the stuffing mixture.

Use your fingers to loosen the chicken skin over both slides of the breast, and stuff a few garlic slices and parsley leaves between the skin and the meat. Tie the legs together loosely with butchers twine.

Rub the outside of the chicken with the remaining tablespoon of olive oil, then season with salt and pepper. Place the chicken in a roasting pan and cook for 45 minutes, or until skin is nicely browned.

Reduce heat to 350 degrees and baste the chicken with 1 cup of wine. Return to the oven to roast for 30 to 45 minutes, basting every 10 minutes.

Remove from the oven and let rest 15 minutes before carving. Pour pan juices into a measuring cup. Deglaze the roasting pan with the remaining 2 tablespoons wine and add to the measuring cup. Skim the fat that rises to the top and place the remaining juices in a small saucepan. Reduce a few minutes over high heat to concentrate favors, and serve alongside chicken.

This recipe yields 6 to 8 servings.

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