It will make for a deliciously juicy bird and wonderfully crisp skin.

Remove any crisp skin from the onions and add the flesh to the garlic and tomatoes.

This gives the meat a better flavour and texture, but it's harder to get crisp skin: it needs to be totally dry before roasting.

After being exhibited, it was removed, and we got a minute amount of crisp skin served in a tiny bowl.

The result - crisp skin and succulent, juicy flesh - closely resembles roast chicken.