How to stuff a chicken for roasting

Points to remember

• Stuff the neck end with a sausagemeat stuffing, fold the skin over and use cocktail sticks to secure underneath.
• Gently separate the skin from the breast meat using your fingers and push softened herby butter into the space between, covering the fillets.
• Stuff the cavity with aromatics, such as lemon halves, rosemary, thyme.
• To neaten and hold in any stuffing in the cavity, tie the legs together using string.

TIPS