CHICKEN STEP-BY-STEP

A PLACE BUTTER UNDER

THE SKIN

Run your fingers carefully between the skin and breast meat, taking care not to tear the skin. You can use a chopstick to help. Using your hands or a spoon, scoop up butter mixture and place it under the skin; push mixture through skin to cover breast and tops of drumsticks and thighs. (As the chicken cooks, the butter will melt, basting the meat and keeping it moist.)

B FILL THE CAVITY

Fill the cavity of the chicken with lemon quarters and thyme sprigs.

You can also use any leftover parsley stalks and even a halved bulb of garlic; the flavours of the lemon and herbs will transfer to the meat. Season the skin generously with flaked salt and freshly ground black pepper.

C TIE THE LEGS TOGETHER

Place a greased rack over a roasting pan; place chicken on top. Tie legs together with kitchen string to form a compact shape; this helps the chicken cook evenly. Pour stock into the pan. The stock will form the base for the gravy and prevent burning on the base of the pan. To achieve a delicious, crispy chicken skin, make sure the surface has been dried thoroughly. Basting the chicken during roasting also helps the skin to brown and keeps the chicken moist.