Serves 4

Traditionally, the gravy for this dish is thickened with the chicken’s liver, which has been poached in the stock, passed through a sieve and stirred back into the stock. Liver may not be to everyone’s taste, so I thicken the sauce with a little flour and reduce it to the right consistency at the end. Serve with chappit tatty cakes and wilted spinach.

1½ kg free-range chicken
2 tbsp olive oil
2 banana shallots, peeled and sliced
1½ tbsp plain flour
6 peppercorns
4 cloves
2 bay leaves
600ml chicken stock
200ml dry white wine or sherry

FOR THE STUFFING

1 tbsp olive oil
1 small onion, peeled and finely chopped
125g fresh breadcrumbs
¼ tsp ground mace
¼ tsp ground allspice
¼ tsp cayenne pepper
Few sage leaves, finely chopped
Handful of thyme sprigs, leaves picked
Sea salt and freshly ground black pepper
60g butter, softened

1 Wipe the chicken inside and out and reserve the liver for thickening the gravy, if using. For the stuffing, heat the oil in a small pan and gently sauté the onion for 5-6 minutes until soft. Tip it into a bowl and allow to cool slightly. Add the breadcrumbs, spices, sage, thyme and some salt and pepper and toss together. Bind the ingredients with the butter and use to stuff under the chicken skin or inside the cavity. Truss the bird to seal.

2 Preheat the oven to 180C/Gas 4. Place a large, heavy-based roasting tin over a moderate heat on the stove. Add a little of the oil and heat until hot. Rub the chicken all over with salt and pepper. Lower it into the roasting tray and brown on all sides. Set aside, then drain off the excess fat from the roasting tin. Add a little more oil and stir in the shallots. Sauté for 5-6 minutes until lightly golden, then stir in the flour to coat. Cook for a further 1-2 minutes, stirring frequently.

3 Add the peppercorns, cloves and bay leaves and gradually pour in the chicken stock and wine (or sherry). Return the chicken to the roasting tin and bring the liquid to the boil. Cover the tin with a double layer of kitchen foil and roast for 1-1¼ hours, until the bird is cooked through.

4 Lift out the chicken and leave to rest in a warm place. Strain the stock through a sieve into a saucepan. Bring to the boil and reduce to a gravy consistency. Check for seasoning and keep warm. Carve the chicken into portions and divide between serving plates, along with the stuffing. Pour over the gravy to serve.

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