So here we go. First, get a chook. If it is frozen, defrost it. If it is fresh, wash it and dry it. If it is still alive, well, you know what you have to do.
Then you take a bunch of herbs. Anything really except freshly cut grass or illicit substances. I like to use sage, rosemary and thyme because it is so melodic. But you can chuck in some parsley, mint, or oregano as well. Also a couple of garlic cloves. Unpeeled, just bashed violently with your fist to let a bit of the flavour out. Push all of this into the chook’s cavity along with a decent teaspoon of butter. I use clarified butter or ghee, but it doesn’t really matter. I was just showing off.
Now plug the hole of the cavity with a third of a lemon. And end bit works best as it fits the shape of the gaping hole rather well. If you want to be fussy, you can sew up the cavity, or do as I do. Stick a couple of toothpicks in the appropriate place to hold the lemon end in place.
Now the tricky bit. Do not put anything on the outside of the chook except salt and pepper. A really good dose of both. Top and bottom, front and back, legs and wings. Sea salt is good but I use fleur de sel de guerande just to show off again.
Now place the chook in a dry roasting pan and put four small teaspoons of butter in the pan. One in each corner logically. But not on the chook. Then chuck it in the oven pre-heated to 200 degrees C. Or about 400 degreed F for 30 minutes. Do not baste at all. Lower the heat to 180 C (350 F) and cook for another 45 minutes to an hour depending on the size of the chook. Remember, do not baste. Repeat after me. Do not baste.
Take the chook out to rest when cooked and use the pan drippings to make a wonderful gravy. Serve with whatever you like.