John Myers
Ingredients for 4 servings:
- 2 chickens, fresh
- 2 lemons
- 6 stalks rosemary
- 2 tbsp butter
- n. B. Salt
- n. B. water
- 3 pinches of pepper
- 4 pinch(s) chicken seasoning
Instructions
Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 55 minutes
by Heston Blumenthal, special cooking method
The fresh chickens are soaked in a brine overnight. 60g of salt is needed per liter of water. Place the chickens in a sufficiently large bowl and pour water over them until they are covered. Assuming 3 liters of water (including the chicken) fit in the bowl to cover the chickens, you will need 180g of salt. Remove the chickens and dissolve the salt in the water. Place the chickens back in. Cover with a lid or cling film and refrigerate until the next day. The brine changes the protein structure of the chickens. Bring the chickens to room temperature, pat dry, and stuff each with a whole lemon and three sprigs of rosemary. Then brush the chickens with butter and sprinkle with pepper and chicken seasoning (salt is no longer necessary because of the brine). Place the chickens on a rack in the roasting pan and cook slowly for 90 minutes at 90°C (top/bottom heat) in a preheated oven. After 90 minutes, measure the internal temperature at the thickest part using a kitchen thermometer. It should be between 60 and 75 degrees (it may take a little longer for larger chickens). Now the chickens need to rest uncovered at room temperature for 30 to 45 minutes. Before the end of the resting time, heat the oven to maximum temperature (275 degrees). Roast the chickens for 10 minutes on each side until crispy. You’ll be surprised at how juicy even the chicken breast becomes. This resting time is ideal for cooking the side dishes, so you can serve everything at the same time. This roast chicken recipe comes from British celebrity chef Heston Blumenthal. It takes time, but it’s worth it, as the roast chicken turns out exceptionally juicy.
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