Salt the inner cavity of the chicken generously, then stuff with large chunks of pancetta and the other stuffing ingredients.

It is a good idea, especially if you want to spit roast it, to truss the bird to keep the legs and wings in place. Then season the bird by rubbing salt and pepper into the skin of the bird and drizzling olive oil all over it.

Once your bird is stuffed, seasoned and trussed, you roast it. The best way is to use the rotisserie on your barbecue. Set some aluminum pans with some water or wine in them below the bird to catch the drippings, and turn on the burners to each side, but not those directly beneath the bird. If you have a rotisserie burner, turn that on as well.

Start your rotisserie turning, close the lid of your barbecue and let the chicken roast until it is golden brown all over. The internal temperature should reach around 70 C/160 F. Roasting should take about 45 minutes to an hour, depending on the size of your bird.

If you don't have a barbecue rotisserie available, you can also roast your chicken, on a rack, in a hot oven (200 C/400 F). If your oven has a rotisserie, so much the better. If you don't have a rotisserie function, you will want to baste the bird from time to time with a bit of wine or olive oil to keep it moist.

After the chicken has been roasted, leave it to rest, tented with aluminum foil, for about 20-30 minutes before serving. Serve the chicken, cut into pieces, sprinkled with salt and, if you like, decorated with your favorite aromatic herbs for a bit of color and aroma. You can use the delicious drippings as a sauce, reducing it if need be in a small saucepan.