90g (3oz) fresh basil leaves (about 2 large bunches)
225g (8oz) fresh goat's cheese, preferably flavoured with garlic and herbs, well chilled
1 tbsp butter
Freshly ground black pepper and salt to taste
2kg (5lb) roasting chicken
Steps
1. Preheat the oven to 180c, 350f, gas mark 4.
2. Rinse the basil leaves and pat dry with paper towels. In a food processor, combine the basil, goat's cheese and freshly ground black pepper; process until the basil is incorporated and the cheese is smooth (the mixture may turn a pale green); set aside.
3. Make sure the giblets are removed from the inside cavity of the chicken. Rinse the chicken inside and out, and pat dry with paper towels. Using poultry shears, cut off the wing tips of the chicken. Starting at the neck of the chicken, slip your fingers under the skin of the breast, carefully separating the skin from the flesh. Continue downward and, with your index finger, separate the skin around the thighs.
4. Using your fingers or a spoon, push the cheese mixture under the skin to cover the entire breast and thighs as evenly as possible (press on the skin to distribute evenly). You will have a layer of cheese approximately 6mm (1/4in) thick under the skin.
5. Rub the outside of the chicken with butter. Sprinkle the entire chicken, including the internal cavity, with salt and freshly ground black pepper. Truss the chicken by tying the legs together with a 150-200mm (6-8in) piece of butcher's wine. Roast on a rack in a heavy, shallow baking pan, uncovered, for about 1 1/2 hours or until a meat thermometer inserted into a high reads 70c, 160f. Check on the chicken every 30 minutes during the roasting time and baste with pan juices. (Make a tent with tin foil to cover the chicken if the skin becomes too brown before the proper internal temperature is achieved.)
6. Remove from oven and let rest for about 10 minutes. Carves as desired, but it is best if cut into quarters, with backbone removed.
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