• Remove the wishbone from the chicken (See the video in the Frequently Asked Questions section), then gently tease the skin away from the breast of the bird. It is easier to do that from the cavity end.
• Pick the leaves from the thyme and chop them with the fresh sage, and add them to the softened butter with a quarter of a teaspoon of coarse sea salt.
• Dry the chicken inside and out as far as possible, then place the butter mix under the skin. Massage this butter so that it forms a uniform layer over the breasts.
• Season the cavity of the bird with the remaining salt.
• Place the chicken in a baking tray and then into a hot oven at 220ºC or 450ºF for 20 minutes.
• Then reduce the temperature to 180ºC or 350ºF and cook for a further 30 minutes per kilogram.
• Use a meat thermometer to test the internal temperature of the bird before moving. You want a temperature of 68ºC or 155ºF.
• Tilt the bird when removing from the pan to allow any internal juices to run into the pan. Then allow the chicken to rest for 20-30 minutes.
• The internal temperature of the bird will rise into the safe zone of 74ºC or 165ºF during this time.

For the Pan Gravy.

• Pour out the contents of the roasting tin into a bowl.
• Tilt the bowl and skim the fat off the top.
• Return 2 tablespoons of this fat to the roasting tin and place it over a medium heat.
• Add the flour for the gravy and whisk for 2-3 minutes.
• Pour in the juices from the chicken and whisk for another minute or two.
• Add in the chicken stock and test for seasoning.
• Add any further resting juices from the chicken when it is carved.
• Finally, pass through a fine-mesh sieve before pouring into a jug.