Heat the oven to 350°F (180°C) mark 4.

Wipe the chicken inside and out and place two-thirds of the butter and the bunch of herbs inside it.

Place the chicken in a roasting tin and cover the breast with the remaining butter. Cover with a piece of greaseproof paper. Add the giblets to the roasting tin.

Crumble the bouillon cube in the hot water, stir and pour into the tin. Cook in the oven for 30 minutes, then remove the greaseproof paper and turn the chicken to allow it to brown all over.

First turn it on its side and cook for a further 45 minutes, turning every 15 minutes until tender.

Remove from the oven and place on a warm serving dish. Remove the herbs.

Blend the cornflour with the cold water and stir into the stock in the roasting tin. Bring to the boil, stirring constantly, then simmer for 2 minutes.

Taste and check seasoning. Strain the sauce into a sauce boat.

Accompaniments: This makes a delicious meal at any time of the year; in summer, serve with buttered new potatoes and green beans, and in winter with roast potatoes and carrots or Brussels sprouts.