Stuffing under the skin

This method is used for preparations such as breasts, legs or spatchcocked birds. In these cases, you insert the stuffing under the skin or in a pocket cut into the meat.

1. Prepare your favourite flavoured butter. Starting at the neck end of your bird, carefully ease your fingers under the breast skin (taking care not to split the skin as you go) to separate the skin from the flesh.

   

2. Push about half the flavoured butter under the skin, spreading it evenly all over the breast area.

   

3. Now smear the remainder of the butter liberally over the chicken, inside and out, and season with salt and pepper.

   

4. Transfer to a roasting dish. Adding a few herbs such as thyme or rosemary will give you the basis of a well-flavoured gravy.