We followed the River Cottage Meat Book recipe (amazon.co.uk by Hugh Fearnley-Whittingstall) last night and did two chickens. We used some of our older homegrown meat birds. The preparation is nearly identical to this version: http://www.guardian.co.uk/lifeandstyle/2001/nov/25/foodanddrink.shopping All I can say is wow. I've had it in restaurants before, which was great. But, doing it yourself is also amazing. It was probably 3.5 hours from start to end.