preheat your oven 180 deg

Lightly grease a roasting pan.

Trim excess fat from chicken.

Cut off the wing tips

Season cavity with salt and pepper to your taste

Mix 1 and a half tablespoons of olive oil with a half teaspoon of Mama Lolly’s Red Hot sauce (or more if you want it hot!) and a pinch of cracked black pepper.

Brush both sides of chicken with the oil and mama Lolly’s mixture.

Season chicken all over with salt and rosemary

Place, breast-side up, on top of 1 chopped onion skin on, 1 medium carrot chopped, 1 stick of celery, chopped. A bulb of garlic skin on cut in half and another of bulb garlic chopped skin off. add an inch of white wine to the roasting tin roast for 35 mins, baste the chicken with wine, roast for a further 15 mins, baste again then roast a final 15 mins or until juices run clear when chicken thigh is pierced with a skewer.

Stand, covered, for 10 minutes.

Roast potatoes boil for 5 mins, salt pepper rosemary and put in pyrex dish prepared with hot goose fat.