Roast Chicken with Liver-thickened Gravy

This is a simple roast chicken, cooked much as it would have been centuries ago – but in the oven, not on a spit. It almost creates its own gravy in the pan, as the vegetables roasted with it take on all the flavour and juices. Some white wine and chicken stock are added to the pan and reduced. Butter is mixed with the pounded chicken liver and added in turn, which enriches, thickens and flavours the liquids, creating a sauce not unlike the black one served with chicken in the Middle Ages.<