One of the reasons I've been impatient for my new oven, is to try Heston Blumethal's Roast Chicken. Well I did it... I placed my chicken in brine for around six hours (his recipe says overnight, but I figured it was a late night and an early rise due to the presence of two additional nine years olds in the house last night??). I followed the recipe. Now that I have an oven that can be set to as low as 50 degrees centigrade and a stab thermometer to measure the inside temperature of the chicken breast (my son Jorge showed me that I did have a stab thermometer after all, I thought I only had a spatula thermometer... see picture) I was set.
The chicken was 'nice'. Very moist, a bit pink for my liking... and lacking some hearty flavour from garlic or the like... but the flesh was good..
