Black Feathered Chicken on Parsnip and Fennel Vegetables

Obligation: A meat thermometer. Good ventilation

Dissolve the salt in the water. Fill the chicken with the salted water in a very large saucepan and store in the refrigerator for 24 hours. Remove from the brine and dry the skin with a fan. Prick the lemon deeply all around with a fork. Stuff the chicken in the belly of the chicken with the thyme.

Pierce the roast thermometer in the thickest part of the chicken and make sure to preheat the oven to 80 ° C. Slide and cook in the oven to a core temperature of 63 ° C. This takes about 3 hours. Either hanging or on a grid. Then take it out, let it cool while the stove gets hot and smear with the butter.

Take out the roast, heat the oven to the full, 300 ° C with air flow would be ideal, but is often not feasible. Possibly help with the grill setting. If not, leave it in a little longer until you get an optimal tan. At 300 ° it would be about 7 minutes. be sure to check it every 2 minutes.

Warning: You will get a lot of smoke in these few minutes. Kitchens without a large window are unsuitable. Fire brigade possible due to alarms from neighbors!

In the meantime, clean the parsnips and fennel, squeeze the mandarins and cook the vegetables with salt in the juice. Drain and collect the juice. Mix in the almond oil using a blender until you get an emulsion. Add to the vegetables again. I don't have vegetables in the picture, everyone knows what they look like.

I stopped the chicken because it shows the possibility of getting a poultry very tender and juicy, including the breast, and an extremely crispy skin on top.