remarkable thing has happened. I have roasted a chicken. I washed it, patted it dry and filled its bum with a fragrant, buttery stuffing. I trussed the thing up and smeared it with butter. I basted it, then basted it some more. As it cooked, the savour of butter and onions and celery and rosemary filled the house. And when it was finally done, I lifted the golden bird from the
