Roasting Times
Cook for 20 mins in a preheated oven at 220C/gas 9, then reduct to 180C/gas 4-5 and cook for 20 mins per kg for medium-rare, 30 mins per kg for more well-done, plus 30 mins resting.

How to carve
Slice between the legs and the breast, then prise off the whole legs, pulling the thigh bone away from the body of the bird. Cut each leg in half at the joint between the thigh and drumstick. Slice the whole breasts from the carcass, then cut each into five or six thick slices. Serve with gravy.