1 whole chicken, about 3 1/2 to 4 pounds, gutted
4 to 5 thyme sprigs, for stuffing chicken
6 ounces or 3/4 cup pitted, green olives, plus more for stuffing chicken
6 ounces or 3/4 cup pitted black olives, preferably oil-cured, plus more for stuffing chicken
2 tablespoons canola oil
1 shallot, peeled and roughly chopped
1 to 2 teaspoons whiskey (recommended: Jack Daniels)
1/4 cup extra-virgin olive oil, plus 2 tablespoons if needed
2 to 3 tablespoons unsalted butter, softened
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