3 With a sharp knife, bone both legs and season with salt, pepper and thyme.
4 Wrap tightly in tin foil and chill.
5 Prepare the crown: cut off wing tips and take out the wishbone.
6 Lift up the breast skin with your fingers and separate it from the flesh.
7 Spread butter between the two breast flaps and pull the skin back over.
8 Season, place in a roasting tin and cover loosely with buttered paper or foil.
9 Cook the foil-wrapped legs in a roasting pan with a little water at 180°C for 20 minutes. Cook the crown for 60 to 90 minutes at the same temperature until juices run clear. Leave to rest for 30 minutes before carving, and strain off any juices for the gravy.