Use your fingers to lift the skin away from the flesh of the chicken, but without removing it entirely. You want to create a pocket for the stuffing. Use your hands to smear generous quantities of the stuffing under the skin – it doesn’t matter if it drips down the side a little.

When all the joints are stuffed, place them in a large roasting tin, season well and get the crisping started by drizzling with a little olive oil. Roast for 45 minutes in a hot oven, about 180 degrees/gas 4, until golden and bubbling. Serve with a green salad.