1: The marinade and preparation:
Prepare the marinade and at last add the wine and cognac. Rub the chicken with the marinade, inside and outside, place it in a zip bag and leave it in the refrigerator overnight.

2: The stuffing:
Boil the chestnuts until they get tender. Cut the chestnuts in small pieces, and put them aside. To prepare the stuffing, melt the butter in a saucepan, stir the onions, garlic and sauté for 4min, then add the green onions and sauté for 5min. Add the minced pork, chicken livers, pepper, salt, Worcester sauce, thyme, cognac, wine, parsley, and the consommé. Mix everything. Cook for 20min till the mixture dries a little bit. Add the chestnuts, and cook for ten min. Add the bread crumb, mix and cook for 5min. Retrieve from the stove and let it cool off.

3: Roasting the chicken:
Preheat the oven at 210C. Remove the marinade from the chicken and put aside. Loosely spoon stuffing into the chicken cavity. Seal the skin with skewers or kitchen strings, and drumsticks together.
Place chicken with the breast up on a roasting pan. Baste the chicken with the marinade. Cover the roasting pan with aluminum foil, place it in the oven and roast for 45 minutes, baste with juice from the roasting pan. Turn the temperature of the oven down to 190C.
And roast the chicken for another 45-60min basting the chicken every 10min without the aluminum foil. The chicken is done when an instant thermometer in an inner thighs registers 80C. Scoop the stuffing into a bowl. Strain the pan juices into a pan, add the consommé cook for ten min. Sieve the sauce, put the sauce back into the pan, add the wine, cornstarch dissolved in a bit of cold water, cook for 5min till it is hot. Check salt and pepper.