8 - 12 basil leaves.
2-3 small garlic cloves.
3¹/₂ - 5 lb chicken. Fresh from the butchers means that he can remove the giblets
for you.
salt and pepper.
2-3 oz butter (unsalted if possible)

Method.
1. set oven to 200^oc, 400^of, gas mark 6. wash the basil and leave to drain. roughly
    chop 1 clove of garlic.
2. Line a roasting dish with foil. Set in dish breast upwards. Roughly chop 2-3
    basil leaves and 1 garlic clove; put into cavity of the bird. Sprinkle with salt and
    pepper to flavour.
3. Roasting times:
    20 mins per lb plus 15 mins for a 3.5 - 4 lb bird
    20 mins per lb plus 10 mins for a 4.5 - 5 lb bird.
4. Check the bird 3 -4 times during cooking and turn occasionally to ensure
    thorough cooking.
5. When ready, it should be brown with a crisp skin, test by inserting a knife, if
    the liquid shows any trace of pink, it is not quite done and continue to cook.
6. When the chicken is ready remove from oven.
7. Tear the rest of the basil and roughly chop the the cloves of garlic, crush
    together and combine with butter, season with salt and pepper.
8. Serve when ready, a knob of butter with each portion.

Any chicken left can be eaten when cold.