Preheat the oven to 425F. Split the body into two halves. Put some sliced carrots chunks, onions, and celery to cover the bottom of a roasting pan and place the halves on top. Use plenty of salt and pepper to cover the skin side. Add a cup of water and a cup of white or rose wine. Cover with foil and cook for one hour and fifteen minutes. Take the halves out and start the broiler or gas grill. Pat the halves dry with paper towels and coat the skin side with either butter or olive oil and put under the preheated broiler/on the gas grill until the skin turns a nice, crispy, golden brown color. You can serve it with brown gravy. It's also nice to roast some sliced apples and/or pears in the same oven (different pan), for 30-40 minutes and serve them with the meat.
