A whole chicken is good value for money. I always buy a bird large enough to provide leftover meat for serving cold.
Fresh chilled and frozen chickens are available all year round. Allow 8-12 oz (225-350g) oven- ready weight per person; a 4 lb (1.8kg) oven- ready bird will serve 4 people with some left over.
A frozen chicken must thaw completely before cooking and remember to remove the neck, giblets and any loose fat from the body cavity.
A lemon and parsley stuffing is especially nice with chicken. Or put a lump of butter inside the cavity to keep the flesh moist and add some chopped herbs tarragon is wonderful. Truss chicken with string (see below) to keep a good compact shape.
Spread the breast with soft butter and cover the chicken with buttered paper. Roast in an oven heated to 375°F (190°C) or Gas no. 5, allowing 20 minutes per 1 lb (450g).
Leave a hot roast chicken to stand for 5-10 minutes before carving so juices settle. Serve chicken with pan gravy and cranberry sauce or corn fritters.
If you plan to serve cold roast chicken, leave bird to cool at room temperature and meat will slice best. A cold roast chicken is very good with green beans in an oil and vinegar dressing, sweet pickled peaches or a delicious curry mayonnaise.
To roast chicken portions, trim the pieces and place skin side up in a buttered roasting tin. Brush with melted butter and season with salt and pepper. Roast, uncovered, in an oven heated to 400°F (200°C) or Gas no. 6 for 45-50 minutes. Baste occasionally but do not turn pieces over.