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1
Preheat the oven to 425 degrees.
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2
Stuff the chicken with the bay leaf, thyme and garlic.
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3
Sprinkle inside and out with salt and pepper to taste.
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4
Truss the chicken with string.
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5
Place the chicken in a shallow roasting pan.
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6
Rub with the oil.
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7
Place the chicken on its side and scatter the neck, gizzard, liver and onion halves around it.
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8
Place the chicken in the oven and roast it 20 minutes, basting occasionally.
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9
Turn the chicken on its other side.
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10
Roast for 20 minutes, basting occasionally.
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11
Remove all the fat from the roasting pan.
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12
Place the chicken on its back.
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13
Add the butter, chicken stock and water.
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14
Roast for 20 minutes longer, basting.
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15
When cooked, the chicken should be golden brown all over and no red juice should flow when the joint between the thigh and leg is pierced with a fork.
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16
Use a fork and lift the chicken up to let the cavity juices flow into the pan.
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17
Baste the chicken with the juices.
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18
Untruss the chicken.
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19
Remove and discard the bay leaves, thyme and garlic.
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20
Carve the chicken into serving pieces.
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21
Place the roasting pan on top of the stove.
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22
Bring the pan gravy to the boil, stirring and scraping.
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23
Serve chicken with hot gravy.
