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Old 12-17-2006, 08:39 PM   #11
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Exactly what Jenny said. This recipe is a DANGER. That is not even a cooking temperature.
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Old 12-17-2006, 09:13 PM   #12
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And come to think of it, are there even ovens that you can set to 140?
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Old 12-17-2006, 10:14 PM   #13
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Quote:
Originally Posted by Constance
A whole roasted chicken is so lovely, but...I've taken lately to roasting leg quarters and bone in breasts instead. The meat gets done faster and more evenly. You still get the crispy golden skin and the breast meat is juicier because it lays in the pan juices as it cooks. You can also marinate the meat when you do it that way.
Last time, if I remember correctly, we cooked the chicken at 400 for about 1 1/2 hours. We marinated it in Italian dressing, but you could use anything.
I liberally salt and then roast chickens (unbrined) for an hour at 400* (4# chickens) and they are beautifully brown, the dark meat melting and the breast juicy and moist.
I do the same for chicken pieces, skin side up. Very crisp, brown and juicy.

For a French "take" on the roast chicken, I do it on a bed of quartered potatoes and thick sliced onions. Maybe a carrot or two, chunked.
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Old 12-17-2006, 10:37 PM   #14
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Hey Candocook - I have an "Italian" take on roasted chicken pieces. Roast the pieces on a rack, as you stated above, but during the last half of cooking add a jar of marinated pepper strips (I use Progresso brand) to the pan. These can be added to the roasted vegetables or on their own just into the drippings. Delicious!!!!

And if you're not roasting vegetables along with the chicken pieces, just serve the chicken, & pan juices/peppers over the rice or pasta of your choice.
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Old 12-17-2006, 11:28 PM   #15
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Oooooopsie! I forgot to include a very important step in the list (yes, yet another step!) between step 7 & 8! It should have been like this:

Quote:
Originally Posted by Chopstix
Heston Blumenthal's Roast Chicken recipe is pretty involved to say the least. If you're anal about your roast chicken, this might be something you'll care to try. It goes roughly like this:

1. Brine whole chicken for 6 hours in fridge.

2. Wash chicken and soak in fresh water for 1 hour, changing the water every 15 min.

3. Prepare boiling pot of water and bowl of ice water. Plunge chicken in boiling water 30 seconds, then immerse in ice water. Bring pot of water backto a boil. Repeat the process.

4. Pat chicken dry. Cover with cloth. Place in fridge overnight to dry.

5. Preheat oven to 60C or 140F. Bake chicken on a rack in a pan for 4 to 6 hours until internal temp reaches 60C or 140F.

6. Rest chicken for 1 hour.

7. Meantime, chop up reserved chicken wings and saute in butter. Strain this sauce.
7a. Brown the chicken in a hot frying pan for 10 minutes.

Quote:
Originally Posted by Chopstix
8. Use baster with syringe and inject the sauce into different parts of the chicken.

9. Chicken is now ready to be served.

Reason for posting this is I want to understand why he performs some of above the steps. Heston does not explain why in the book. I hope our knowledgeable friends here could explain. My questions:

A. In step 2, why soak the chicken in fresh water for 1 hour after brining it? Won't this reverse the brining and extract juices out of the chicken?

B. In step 3, why scald and shock the chicken a couple times? It probably has to do with tightening the skin...

C. In step 4, why leave the chicken to dry overnight? Also, won't the brine seep out of the chicken and collect into a pool at the bottom?

See, if all the above steps make sense then maybe I'll try this recipe out one day! Maybe I am OC myself...!

Thanks in advance!
And yes, given the food safety concerns expressed by some of you here, I re-checked the temp specified and it is indeed 60C/140F. I do have a lot of trust in Heston given his prodigious reputation as a science-based culinary expert and would be willing to do this recipe if it were not SO tedious. More importantly, I need to understand the logic behind those tedious steps first before I'd actually embark on something like this...
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Old 12-18-2006, 07:14 AM   #16
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This does not change my mind about the danger of it at all. The browning step is cosmetic undoubtedly because no one woud find the grey chicken appetizing!!!
PLEASE, as someone else said, an internal temp of 140* for chicken is not edible, let alone holding it at that temp.

Breezy, are the marinated peppers the banana style peppers or roasted red or what exactly. That sounds like a terrific addition. I'll take a look in the grocery to see if I recognize what you are talking about. Thanks.
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