Instructions: Cut chicken in half lengthways. Heat butter and oil in baking tray, add garlic cloves and chicken halves, turn to coat in oil, then arrange cut side down. Roast in a moderately hot oven 30 minutes or until golden brown, basting chicken frequently with pan juices.

Remove chicken from pan, pour off excess fat, leaving 1/3 cup of fat in pan. Add flour and cook, stirring, until golden brown. Add stock, port, brandy, soy and seasonings; cook, stirring until sauce boils and thickens.

Return chicken to pan, cut side down, bake covered in moderate oven 20-30 minutes until chicken is tender, spooning sauce frequently over chicken.

Cut carrots and celery into thin strips, 5cm X 2mm, add to chicken, mix well. Bake covered in moderate oven a further 10-15 minutes or until vegetables are tender. Finish with chopped fresh herbs and serve.

Serve buttered baby potatoes on the side.

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