If you place an organic free-range chicken from Sheepdrove Organic alongside a chicken that has been intensively reared you can tell the difference immediately. The broiler chicken, which has lived its short life in a large airless shed, will often display slight bruising on the legs and the flesh will be flabby and soft, whereas the free-range bird will have a firm unbroken cream-coloured flesh. While a whole organic free range chicken will cost far more than a couple of chicken breasts, by purchasing the entire bird you have a chance to create several different meals.

WHAT TO DO Remove the bag of giblets from inside the chicken and place in a saucepan with 500ml water, peeled onion and a small bunch of fresh herbs.

Bring to the boil and then simmer gently for at least two hours. Strain and set aside.

Turn the oven to 375F/190C or gas mark 5.

Place the chicken in roasting tray, rub oil (or butter) all over the surface, season with a little salt and freshly ground black pepper corns.

Allow 45 mins roasting time for each kilo the bird weighs, then add on an extra 20 mins.

When the skin has turned a crisp golden brown and clear juices flow when a skewer is inserted into the thick part where legs are tucked against the breast, it is done.

Remove from oven, wrap in tinfoil and allow to rest for at least 30 mins. By turning it breast side down while resting, tasty juices will flow into the breast and keep the flesh moist.

Make the gravy from the caramelised residue in the roasting pan, having spooned out most of the fat by tipping the pan a little and skimming the fat from the surface.

Heat all that remains in the pan until juices begin to bubble, stir in the flour and continue stirring until it becomes a paste.

Gradually stir in the stock created from the giblets until the gravy becomes rich and glossy. Adjust seasoning, pour in any juices from the resting chicken, strain, bring back to full heat and serve.

Note: Use the leftover meat to make a chicken pie or stirfry and then make chicken soup with the carcass by boiling it up with herbs and onions. Once the liquid has reached boiling point, allow to simmer for a couple of hours with a lid on the pan, then strain. Pick the meat from the bones, place back into the pot with diced carrots, celery and any other vegetables you have over, along with a handful of premixed dried peas, lentils, pearl barley and barley flakes. Cook for a further 30 minutes or until vegetables are soft. Adjust seasoning and serve with crusty bread.