Instructions: Mix the herbs and butter together thoroughly in a bowl. Loosen the skin over the breast of the chicken and push the herbed butter up over the breast between the skin and the flesh. Spread evenly.

Roast the chicken in a 190C oven for about 1 1/2 hours. Serve with the broth.

Broth: remove the rind from the pancetta and cut into lardons, retaining the rind in one piece. Soak the ceps in a little warm water.

Fry the pancetta in a little butter, then add the diced vegetables and thyme and cook until softened but not coloured. Deglaze with the wine and add the stock.

Add the pancetta rind in one piece, then the ceps and cep juice. Next add the lentils and cook until tender. Ten minutes from the end of cooking time add the chorizo.

Before serving with the chicken, remove the pancetta rind.

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