(serves five) Preparation Time: 30 minutes
Cooking Time: About 1 hour 20
minutes, plus resting Per Serving: 682 calories, 49g fat
(of which 21g saturates), 17g carbohydrate, 1g salt 1.4kg (3lb) chicken 2 garlic cloves 1 onion, cut into wedges 2 tsp sea salt 2 tsp ground black pepper 4 sprigs each fresh parsley and tarragon 2 bay leaves 50g (2oz) butter, cut into cubes For the stuffing:
40g (1 1/2oz) butter 1 small onion, chopped 1 garlic clove, crushed 75g (3oz) fresh white breadcrumbs finely-grated zest and juice of 1 small lemon, halves reserved for the chicken 2 tbsp each freshly chopped flatleafed parsley and tarragon 1 medium egg yolk For the gravy:
200ml (7fl oz) white wine 1 tbsp Dijon mustard 450ml (3/4 pint) hot chicken stock 25g (1oz) butter, mixed with 25g (1oz) plain flour Preheat the oven to 190C (170C fan oven)/gas mark 5. To make the stuffing, melt the butter in a pan and fry the onion and garlic for 5-10 minutes until soft. Cool, then add the remaining ingredients, stirring in the egg yolk last. Season with salt and pepper.

Put the chicken on a board, breast upwards, then put the garlic, onion, reserved lemon halves and half the salt, pepper and herb sprigs into the cavity.

Lift the loose skin at the neck and fill the cavity with stuffing. Turn the bird on to its breast and pull the neck flap over the opening to cover the stuffing. Weigh the stuffed bird to calculate the cooking time.

Put the chicken on a rack in a roasting tin. Season, then add the remaining herbs and the bay leaves. Dot with the butter and roast, basting halfway through, until cooked and the juices run clear when the thickest part of the thigh is skewered.

Put the chicken on a serving dish and cover with foil. Leave to rest while you make the gravy. Pour off all but about 3 tbsp fat from the tin, put it over a high heat, add the wine and boil for two minutes. Add the mustard and stock and bring back to the boil.

Gradually whisk in knobs of the butter mixture until smooth; season with salt and pepper. Carve the chicken and serve with the stuffing and gravy.