Roast chicken with tarragon stuffing

For 4 people, choose a 1.6-2kg chicken. Prepare it by removing the neck and trimming any loose skin or fat. Wipe the cavity and the surface of the bird so it is dry.

For the stuffing, gently fry a medium-sized, finely chopped onion and 4 cloves of minced garlic in 100g butter until soft, but not coloured. Add the onions, garlic and all the liquid to 2 cups of coarse breadcrumbs, half a cup of finely grated parmesan and a cup of coarsely chopped fresh tarragon.

Season with salt and pepper and mix thoroughly. Insert two fingers under the skin of each breast from the pointy end; the skin should easily detach, leaving a pocket. Stuff a couple of spoons of mixture in each breast pocket and put the remainder in the cavity.

Rub the chicken with extra virgin olive oil, sprinkle with salt and roast in a preheated 220C oven for 45-60 minutes, until done.

Note: Leftover roast chicken carcasses make great stock. Put them in a pot, cover with cold water and add a chopped carrot, quartered onion, 2 chopped celery sticks, 4 garlic cloves and 3-4 sprigs of flat-leaf parsley. Simmer for 3-4 hours. Keep skimming the scum as it comes to the surface. When ready, strain, cool and freeze or use straight away.