This festive season make this The Perfect Roast Chicken recipe for the family
1 whole chicken
You’ll need a meat thermometer
The preparation begins 24 h before the cooking.
Put the chicken in a bowl full of water and salt (8gr salt every 100 ml of water) and let it rest in fridge for 24 hours. The next day start the preparation 4-5 hours before the meal time.
Remove it from water and wash it for few second, then dry it with a towel. Put it on a roasting tin and stuff the cavity with a lemon (use a knife to make holes so the juice can come out during the cooking) Thyme and rosemary. Brush the skin with some butter and cook for at least 3 hours at 90C. The slow cooking help the chicken to keep its juice and become tender. Then check the temperature and it should be at 140F/ 60C, if not put it back in the oven and check again. Pull out and let it rest for 45 minutes. Then brush the surface with melted butter, salt and pepper and cook in the oven again for 15 min at 180C. Now your chicken is done and it’ll be juicy, tender and with a soft scent of lemon and spices. It’ll be good even the next day!
Recipe provided by Ronnie Bee – The Americanized Girl.