Poulet Rôti à la Creole

Preheat oven to 375°F (190°C). Pat the roasting chickens dry with paper towels and season the cavities and exterior with salt and freshly ground black pepper.

Mash the peeled garlic clove with the softened butter, then mix in the ground hot red pepper, ground nutmeg, and ½ tsp salt until smooth. Work this seasoned butter under the skin of each chicken, coating the breasts and thighs evenly.

Combine the soft fresh bread crumbs with the finely grated lime rind and ¼ tsp of the remaining salt. Loosely stuff this mixture into the cavities of each chicken.

Truss the chickens using kitchen twine to keep them compact. Place them breast-side up on a roasting pan and rub any remaining butter mixture on the skin.

Pour the chicken stock into the bottom of the roasting pan around (not over) the chickens. Roast for 60 to 70 minutes, basting with pan juices every 15 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden brown.

While the chickens finish roasting, peel the ripe bananas and slice them diagonally into ½-inch pieces. Toss gently with the dark brown sugar and 2 tbsp of the lime juice to prevent discoloration.

Transfer the roasted chickens to a warm serving platter and tent loosely with foil. Strain the pan juices into a saucepan, pressing gently on solids.

Heat the strained pan juices over medium heat and stir in the remaining 2 tbsp lime juice and 1 tsp salt, adjusting seasoning to taste. This creates the pan sauce.

Arrange the sugared banana slices around and over the roasted chickens on the serving platter. Drizzle the warm pan sauce over the entire dish and serve immediately.