Roast Chicken

4.5-5lb Chicken

1. Put half stuffing under skin over breast by loosening skin from neck end.
2. Secure neck skin to keep stuffing in place- but leaver room for stuffing to expand.
3. Put other half in cavity (make sure cavity is properly cleaned out)
4. Make sure skin is dry then smear with 3oz butter. Season with salt and pepper
5. Lay chicken on its back in a roasting tin. Roast at 190C for 20 mins per pound (stuffed weight)+ an extra 20 mins if required.
6. Every 20mins baste with buttery juices to keep it moist.
7. Increase to 220C for the last 20mins to crisp the skin.