Whole Chicken

A whole chicken is the foundation of a good Sunday lunch, and ours is free-range, from Suffolk. Rub it with butter, season it well and roast it at about 190°C, allowing roughly 20 minutes per 500g plus 20 minutes, until the juices run clear. Rest it for 15 minutes before carving. Use the carcass for stock the next day, and nothing goes to waste.