Make the perfect Sunday lunch with this recipe for the Perfect Roast Chicken
1 whole chicken
You’ll need a meat thermometer
Preparation begins 24 h before you need to cook the chicken.
Put the chicken in a bowl full of water and salt (8gr salt every 100 ml of water) and let it rest in the fridge for 24 hours.
The next day start the preparation 4-5 hours before the meal time.
Remove the chicken from the water and wash it for a few seconds, 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 helps the chicken to keep its juices and become tender.
Then check the temperature – it should be at 60C, if not put it back in the oven recheck again in a few minutes.
Take out the chicken 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.
Recipe provided by Ronnie Bee – The Americanized Girl.