Preheat your oven to 180C.
Take a good sized roasting dish and wrap with tin foil. Place the bird in the roasting dish and cover with foil.
Place in the oven and cook for 1 hour 15 minutes.
Remove the foil from the top of the bird and leave in the oven to brown for a further 10 minutes.
Remove the bird from the oven and leave to rest for 20 minutes.
Pour all of the delicious juices left in the roasting tin into a saucepan. Add a glass of white wine and a pouch of our pure chicken broth, then reduce for about 15 minutes until the sauce thickens.
Carve and serve with glugs of gravy.