COMBINE PHILLY, 1 tablespoon of oil, herbs, rind and garlic and garlic in a small bowl. Season to taste. Gently loosen breast skin from chicken by pushing your fingers between skin and breast meat
SPOON the PHILLY mixture under skin and push it over the breast. Smooth stuffing with your hands to give bird a plump shape
PLACE chicken in a large roasting pan, drizzle with remaining oil and season to taste. Bake in a moderate oven 180°C for 1 3/4 hours, basting occasionally or until juices run clear. Lift chicken from pan and rest covered with foil, in a warm place for 10-15 minutes
PLACE the roasting pan on a moderate heat and sprinkle in the flour. Stir for 2-3 minutes before adding the stock, sherry and mustard. Cook, stirring often, until sauce has thickened. Serve sauce hot with chicken and vegetables
