Traditional stuffing is Parsley and Thyme,
alternatively, use Bordelaise stuffing Traditional accompaniments are bacon rolls, chipolatas, gravy and Bread sauce 3-4kg (6-8 lb) serves 8-12
Remove the little pads of fat just inside the cavity and put to one side. Stuff. Place on a rack, in a roasting tin, tie feet together and cover them with the fat removed earlier. Sprinkle the legs of the bird with salt. Lay bacon rashers over the breast and cover the bird with foil.
Roast for 1½ hours at 150º C (300º F, gas mark 3).
Remove from oven, surround with potatoes and drizzle them with oil. Return to the oven and roast for a further 1½ hours.
Remove from the oven, take the bacon and foil off (keep the bacon to serve with the meat). Return to the oven and roast for a final 30 minutes.
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