The remaining carcass can be used to make a delicious chicken stock by placing it in a Heritage Stoneware Dish with 500ml water, a bay leaf, 4 peppercorns and ½ a peeled onion. Put the lid on and cook in the oven for 1 hour. Strain off the liquid and chill until required.

If the chicken is too large, it can be jointed into two breast joints, two thighs, and two drumsticks, or the joints can be purchased already cooked. In this instance, follow the same steps: put the herb butter under the skin of the breast joints and place the lemon in the casserole. The cooking time will be reduced at step 7 to approximately 25-30 minutes, depending on the size of the pieces. The best way to test if the meat is cooked is either with a meat probe to reach the recommended core temperature of 72°C (note that the recommendation is 82°C in Scotland) or when a skewer is placed in the thickest part of the chicken; the juices should run clear.is placed in the thickest part of the chicken; the juices should run clear.