Wipe out the inside of the chicken. Rub the bird with butter and put some salt, pepper and butter inside. Stick some cloves into an onion and put that inside too. Rub the outside with butter, sprinkle salt all over it and lay strips of bacon across the top.

Place in a roasting tin and cover it with greaseproof paper (or foil, but leave open at sides). Roast for 45 minutes to 1-1/2 hours, according to the size of the bird (about 1/2 hour to the pound and 15 minutes over).

Remove the paper or foil and bacon towards the end of the cooking time so that the chicken will brown. Baste to prevent it drying up. To test, pierce the thigh to the bone with a skewer, if the juice runs yellow it is cooked, if pink then it needs more time.

Serve with bread sauce and stuffing.