I figure this would be a worthy first post in what is an excellent forum. Hello to everyone! Desired final cooking temperature? I like it at around 65 C in the thickest part of the breast. Stuffing? None. Trussed? Nope. Cooking position? Butterflied, skin-side up. Cooking time? Depends on the size of the bird, usually in the range of 40 to 70 minutes, plus 15 minutes of resting. Heat source? Convection oven. Temperature of oven set at 250 C. Seasoning? I'm a firm believer in dry brining. For chicken, a scattering of kosher salt all around the bird along with 48 hours in the fridge is my usual modus operandi. Using this method, I get moist, delicious breast meat with devilishly crispy skin. Great reviews from friends and family alike. This particular recipe has never let me down either (not that it means much). However I am quite interested in Heston Blumenthal's approach to roast chicken as shown in his "How To Cook Like Heston" programme. I don't own a sous-vide cooker so his method of slow roasting at low temperatures in an oven is as close as I get to sous-vide cookery.
