* 1.25 kg (1lb 12 oz) Corn fed Chicken, Parson's nose removed
* 2 tablespoons softened Butter
* 2 tablespoons runny Honey (or use normal honey and Microwave for a few seconds)
* 1 tablespoon Szechuan peppercorns coarsely crushed
* 1 tablespoon Black peppercorns coarsely crushed
* 1 tablespoon coarse Sea salt
* 3 Cloves of Garlic smashed under a cleaver or frying pan
* 15 g fresh Thyme
* 8 fresh Basil leaves
* 2 fresh bay leaves
* 3 complete star anise

===Method===
* Lyn's tip is to cut the tips of the wings off to prevent then from tangling in the Oven rack. I've never had that problem, but it can't do any harm.
* Smear the bird with the softened Butter and then paint with the Honey
* Sprinkle the skin with the Salt and Pepper
* Place the Garlic, Herbs and spices in the cavity
* Put the Chicken on a rack over a roasting tray and Roast for 45 minutes
* Leaving the Chicken in the Oven, tun the heat off and leave it to cook for a further 45 minutes as the oven cools down. If the roasting tray has dried out a little, add a splash of water to invigorate the juices for the salad dressing.
* Remove and serve immediately.

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