Traditional Roast Chicken

Ingredients:

1 whole prepared chicken (about 1.8kg)
60g herbed butter (optional)
stuffing or forcemeat mixture (optional)
oil or melted butter, to brush
salt and freshly-ground black pepper
streaky bacon (optional)

Method:

Wash the bird thoroughly then wipe it inside with a clean, damp, cloth. If desired stuff with your choice of stuffing or forcemeat (it's best to stuff the neck end rather than the body as this ensures more even cooking of the bird — when stuffing the neck, do not over-stuff as the stuffing will expand and might tear the skin). If you are not stuffing the bird then add a little herbed butter to the neck then add a little more herbed butter along with a lemon half or a wedge of lemon in the body cavity.

Truss the bird, as described, then brush the chicken with oil or melted butter (this aids in crisping the skin) then season liberally with salt and freshly-ground black pepper. If desired, place a few strips of streaky bacon across the breast to keep it moist.

Weight the finished bird (ensure you weigh the bird and the stuffing to get an accurate cooking time) then place on a roasting tin and transfer to an oven pre-heated to 180�B0;C and roast for 45 minutes per kg plus 20 minutes. Baste occasionally with the pan juices and cover with foil if the breast seems to be colouring too quickly.

If you are roasting a small bird or a poussin then spread with softened butter, place a knob of butter in the body cavity then wrap in buttered paper and cook for between 30 minutes and 45 minutes (dependent on size). Remove the paper for the final 15 minutes of cooking to ensure the breast is browned.