Traditional Montgomeryshire Roast Chicken

Prepare a classic stuffing with breadcrumbs, onions, butter, and lots of fresh garden sage. Stuff a high-quality whole chicken.

Rub the skin with butter and sea salt. Roast at 190°C (375°F) for 1 hour 20 minutes (depending on size) until the juices run clear.

Let it rest before carving. Serve with roast potatoes and onion gravy. A Sunday lunch staple in the valleys of Montgomeryshire.