Terrific hearty Anglo fare.

Serves 4

1 corn-fed or organic chicken, size 14 – 16
1 onion, peeled and quartered
1 lemon, halved
25g unsalted butter
1 teaspoon dried tarragon
Salt and pepper

Bread Sauce:
1 small onion, peeled
8 – 10 cloves
1 bayleaf
280ml (1 cup plus 1 ½ tbsp) full-cream milk
25g butter
1 tbsp cream (optional)
50g (3/4 cup) fresh white breadcrumbs

Preheat oven to 200degC.
Wipe the chicken dry inside and out with paper towels and place in a roasting tin. Push the quartered onion into the cavity and add half the lemon. Generously smear the butter over the breast and legs of the chicken. Squeeze the other half of the lemon over the top and sprinkle with salt, pepper and tarragon.
Roast for ten minutes at 200degC then reduce temperature to 180degC and continue cooking for a further 1 ¼ hours or until the juices run clear. Remove from the pan, reserving the juices for gravy and leave to rest for ten minutes before carving.

Bread Sauce:
Peel the onion and push the cloves into it, place in a saucepan with the bayleaf and milk and bring to the boil. Turn off the heat and leave to infuse for one hour. Remove the onion and bayleaf and put to one side. Stir in the breadcrumbs and place on low heat, stirring occasionally until the crumbs have swollen and thickened the sauce. Season with salt and pepper. Replace onion and bayleaf and stand in a warm place until needed. Before serving, gently re-heat and stir through the butter (and cream, if using).