Christmas dinner, fresh chicken, roast potatoes, broccoli.
Lay carrots, celery, in the base of baking tin. This lifts the chicken up off the base, allows air to circulate and aids cooking. Chicken smeared with butter (to stop drying out), add a little salt and black pepper (for flavour). Half a mandarin stuffed inside the chicken. No stuffing. Cook for 20 minutes per pound, plus a extra 20 minutes.
Not sure of weight. assumed 4 lbs. Cook for two hours.
I was worried it would be overcooked, but no, cooked to perfection.
Potatoes added around the chicken for last hour, after par boiling.
After chicken was removed from the oven to rest prior to carving, green water added, a drop of very high quality Port. Excellent gravy.
Roast potatoes were crispy on the outside, soft on the inside.
To drink, champagne (strictly speaking sparkling wine a gift from Cyprus).