We cooked a 3.2kg Sheepdrove Organic Farm chicken with the aid of some tarragon, chives and butter.
Firstly shove loads on butter under the skin, then cut up the herbs over the bird. Squeeze a lemon over the bird then shove the halves up its arse. A 30 minute sizzle at 220 Celsius followed by turning the heat down to 170 Celsius and roasting with regular basting for 50 minutes. Then rest for 30 minutes.
The flesh was moist and flavoursome, and there is plenty left for sandwiches. Hooray!
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