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Timing aside, three questions before I get started: 1. what do I do with the other 1/2 of butter after I've fattened the bird? 2. I presume the almost glass of white wine goes in at the same time as the chook but what do I do with the reserved splash of wine? apart from maybe drinking it 3. Sage doesn't rate a mention in the list of ingredients, do I assume that whatever quantity I deem fit is okay as it appears you have to do with the other herbs? Any answers would be welcome.
Hmm maybe if they were chicken pieces or a flattened out chicken... i personally would cook longer anyway with some foil over the top.
Cant see the chicken would be cooked in just 40 minutes??