- stuff with sliced leek and a little bit of water - as much leek as you can fit
- wrap in tin foil
- baste with soy sauce
- about an hour before finish, drain off the juice, which makes a delicious gravy
- pull away the tin foil to allow the chicken to brown.
- cook for a further hour.
You get a delicious, juicy salicylate free roast chicken and a jug of salicylate free gravy. You also have some roast leek amongst your vegetables.