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For the sauce
For the chicken
Roast the chicken in a large pan, you want it to be caramelised all over.
Once nicely browned, add the shallots and garlic and colour.
Add the herbs and cook for a minute.
Add the alcohol and reduce by half, follow with the stock (make sure you buy good quality) reduce by half again.
Strain the sauce through a sieve and reduce the finished sauce to your desired consistency.
Roast the chicken:
Mix all the ingredients for chicken butter with the softened butter.
Prep, stuff and tie the chicken as the video shows.
Roast at 280C for 15 minutes, turn down the temp to 140C and roast for another 20/30mins.
The breast temperature should reach 69C.
Leave to rest for 30 minutes before carving.