Old-fashioned Roast Chicken with Fresh Herb Stuffing

• 1 × 3½-5 lb (1.75-2.5 kg) free-range roasting chicken, drawn, with neck and giblets

First make a chicken stock by covering the neck, giblets, vegetables and bouquet garni with cold water. Bring to the boil and simmer while the chicken is being prepared and cooked.

Next make the herb stuffing. Sweat the onions gently in butter. When beginning to soften, stir in the crumbs, herbs and a little salt and pepper to taste.

If necessary, wash and dry the cavity of the