Saskia Beer's Roast Barossa Chicken with bacon, onions and herbs

1. Take chook out of the fridge a couple of hours before wanting to cook so it is not too cold. Take your butter out at the same time to soften.
2. Chop onion and gently saute in some butter and oil, season with sea salt and pepper to taste. This will help draw out the sugar from the onion as well as add to the flavour gently brown.
3. Cook a bit more and add the bread crumbs and herbs. Lubricate with more oil if necessary and take off the heat to cool down. If you are going to use chicken livers then clean them (remove any green bits or connective tissue), slice them and add them to the stuffing. Adjust the seasoning if necessary.
4. To make the butter to go under the skin remove the garlic from the skin and pound up with a spoon, finely dice the preserved lemon and chop a sprig of thyme and add to the butter. Using approx 50ml of verjuice add to the mixture and adjust seasoning to taste. Rub liberally under the skin of the chicken, gently ease the skin of the breast back from the neck and move your hand along the breast to make room for the butter.
5. Pre heat the oven to 220 degrees and place chicken in for 20 minutes or until brown. Turn down to 180 and cook for another 30-40 minutes. You can turn the chook over half way cooking if you want but I don't worry about it.
6. Rest breast side down for 40 minutes before carving. Serve with juices and roast veg