We stuff the cavity with parsley, garlic, herbs and lemon and truss the legs. Then we carefully insert a mix of Pepe Saya cultured butter with fresh Tarragon, organic garlic, salt and pepper under the skin so that when the bird cooks the skin crisps and the butter melts, keeping the breast moist and making sure your chook is flavour-filled inside and out. 

Add some wine to the pan while the chook's roasting and you'll get a great sauce of melted butter, chook juices and wine. Yum.