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Thanks for sharing this recipe, I might just try this for lunch tomorrow! My favourite recipe for roast chicken is from Heston Blumenthal. Brine for 6 hours, soak in fresh water for 1. Leave in the fridge overnight to dry out the skin and then roast in an oven for 4 to 6 hours at 60 degrees C checking with a meat thermometer until it's reached 60 degrees. Rest for an hour and then fry in very hot oil to crisp up the skin. The neck and wing tips are sauteed in butter and then the buttery juices are injected into the flesh with a turkey baster before serving.
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