Nb* Tarragon or rosemary are best. Pre-heat the oven to 400F (200 °C). Clean the chicken as usual, making sure no feather remains or hairs still remain on the bird. Wipe the bird inside & out and dry well. Rub the chicken well with butter, put a good knob inside the cavity, together with the herbs, some salt and a good grind or two of black pepper. Truss, and set in a roasting tin breast side up together with half the stock. Cover with greaseproof paper, and set to roast in the centre of the oven. Depending upon the size of the bird, the total roasting time will vary between 1 hour and 1 hour 30 mins. Calculate on the basis of about 20 mins per pound oven ready weight. Divide this time by 5 and start timing. When the first 1/5th time is up, turn the bird onto one side, (balancing carefully) baste and cover again with the greaseproof, and continue cooking. Repeat for a further 1/5 of the total time, then turn onto the other side and baste again. When the second side has had its time, turn the bird breast side down, baste, cover and repeat. Finally, turn the bird breast side up, remove greaseproof and pour over the optional wine, or baste if not using it. Roast for a final 12 to 18 minutes uncovered, basting from time to time. When the total cooking time is up, remove chicken from pan and make sure to tip any cooking juices from the vent - check the bird is fully cooked. Split away a leg to about 45 degrees. The meat down at the joint shouldn't be red or pink at all. Remove trussing strings and keep the chicken warm while finishing the sauce. Remove excess fat from the pan (fat separator) and pour in the remaining stock. Bring to a fast boil, and incoporate all the solidified chicken juices (crusty bits) from the sides and bottom of the pan. Boil down hard, to reduce somewhat. There should only be a few spoonfuls of reduced sauce per person. Correct seasoning.

Either joint (more common in France) or carve the chicken, arrange on a pre-heated serving dish, garnish with watercress, moisten with a little of the sauce, and pass the rest separately.

Recipe after "The Cordon Bleu Cookery Book" Rosemary Hume & Muriel Downes Mmed Imh Georges' Home Bbs 2:323/4.4