Instructions: Loosen skin at the neck end of chicken as much as possible from the breast. Insert stuffing over the flesh, taking care not to tear. Fold skin of neck under and seal with a skewer. Stuff body cavity as well.

(You should also tie the legs together to keep a nice shape while cooking.)

Slice onion.

Place a pile onion in a roasting tray and place chicken on top. Brush with melted butter and season well with spices. Place in a preheated oven at 170C/350F for 1 to 1 1/2 hours depending on size of bird. Test by feeling the flesh of the leg, as this will take the longest to cook.

Ten minutes before chicken is ready, add wines to roasting dish and continue to cook. When ready, transfer chicken to a serving dish and keep warm.

Gravy:
Dissolve cornflour in cold chicken stock, add to wine and onions in roasting dish, bring to the boil, scraping up any brown bits in dish. Season and strain gravy into a sauceboat served separately.

Traditionally served with Bread sauce.

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