1 1/2 kg roasting chicken (boiler)
salt and pepper to taste
1/3 cup honey
1/2 cup melted butter
Draw, single and remove the pin feathers from the chicken. Remove leg tendons. Cut off head, leaving as much of the neck as possible. Pull the neck skin back and cut off the neck. Remove the entrails. Sprinkle the cavity and skin with salt and pepper.
Fasten the neck skin to back with a pin. Tie the leg ends to the tail. Mix together the honey, butter and lemon. Put the chicken in a shallow dish and pour the honey butter into the cavity and over the chicken, rubbing it well. Allow to stand for 4 hours.
Keep chicken in a roasting pan and coat with some of the honey butter. Roast it in a very hot oven (450F) for 10 minutes. Turn it and coat it again with some more honey – butter and roast for 10 more minutes. Reduce heat, and continue to baste the chicken with more honey- butter every 15 minutes, for about 1 1/4 hours. Transfer the chicken to a serving dish and keep it warm. If too much juice is left cook it over a high flame until it is thick and forms a glaze. Pour this over the chicken.