Bake the chicken whole
Quarter or halve the chickens.
Rub with salt and pepper and olive oil with fresh garlic chopped finely.
Place in a baking dish and cook until golden turning and basting with oil every 30 minutes.
Finely chop or process fresh bread to breadcrumbs.
Heat butter in pan and add finely sliced onions and garlic and cook until browning.
Add dried mixed herbs, or any herbs of your choice and the breadcrumbs and mix well using your gloved hand until the seasoning is soft and well mixed. Season with salt and pepper.
using your gloved hand, fill the chicken with the seasoning.
If baking portions, slit the chicken and fill the pocket with seasoning. Close with cooking string or a toothpick.
Drain the oil, and add flour and stir until blended.
Add chicken stock and water and cook gentle heat until thickened.
I sprinkle with parsley after pouring over the chicken.
Always fresh herbs