Ian Jefferies, head chef at The Harrow in Wanborough, tell us how to cook the perfect bird

FOR roast chicken, if your budget allows, always buy fresh from your local butcher – the better the quality the better chance of success.

Season the bird inside and out with salt and black pepper. Cut off any extremities such as wing tips, feet and neck. Roughly chop them and add to the roasting tray. This will form the base for your sauce.

If you are able to remove the wish bone at this stage then you should, as this will make carving easier and minimises the amount of meat left on the carcass.

Stuff the chicken with a lemon or orange, pierce the fruit with a fork and roll it around the kitchen table to release the oils. Add a clove of garlic, some thyme, sage, tarragon or parsley.

Please note when preparing your chicken to wear disposable gloves or to give your hands a good thorough wash before and after this procedure.

Add roughly chopped onion, garlic, carrots, herbs and leeks to the tray. This will enhance the sauce later.

For the best most moist chicken ever roast at 75C until a core temperature of 65C has been reached. Alternatively, cook the chicken at 140C until 65C core temperature is reached.

The breasts will be cooked way before the legs, so if you place the bird on one of its leg for a third of the time and then turn it on to the other for another third and finally the last third on its back this will make sure all is cooked together.

As a precaution think about your ovens quirks! If it is hotter at the back than the front then place the thicker part of the breast at the back of the oven.

When the chicken is cooked it will need to rest. Try to tilt the chicken so the thinner part of the breast is pointing up, this will allow the juices to flow back into the breast. Cover with tin foil for about 30 minutes.