When was the last time you slow-roasted a whole chicken and carved it up at the table, smiling happily as your guests gasp with the smell of crisp skin and tender flesh? When roasting chicken I don't generally stuff it, partly because I don't like stuffing
- too many memories of uncooked onions and medicinal amounts of sage - and partly because the bird cooks better and is juicier without it. Sometimes I poke a quartered lemon, or the flesh of preserved lemons, or a handful of lemon thyme in the cavity. And don't forget the livers, which are so good sauteed with butter, oregano, shallots, sea salt and pepper until they're pink in the middle.
