Roast Chicken with Almond Sauce

Preheat oven to 220 C / Gas 7.

Make an incision into the skin of the chicken. Place 1 knob butter under the skin with a knife. Smear remaining butter all over the chicken. Season with salt and pepper.

Place the clove-studded onion into the cavity of the chicken and transfer to a rack over a roasting tin. Add 1 tablespoon water to the tin and roast for 20 minutes.

Reduce oven heat to 180 C / Gas 4. Cover the chicken and bake for at least 3 hours, basting regularly. An instant-read thermometer should read 75 C when inserted to the thickest part of the chicken.

Meanwhile make the sauce. In a food processor, grind the almonds with 1 tablespoon stock to make a thin paste. Add bread and cinnamon. Place into a saucepan and heat. Stir in the sugar and reduce until thick. Strain the sauce before serving.