sunday roast

as this was another of my birthday presents, i am now trying to reach perfection in the 8 apparently simple recipes that the book features.

the first experiment had to be the roast chicken. i must say that i'm not much scientific, but i did my best to follow all the steps. had to turn the oven a bit higher tough, due to time issues.

you basically have to brine your chicken for 6 hours - ideally a poulet de bresse. i tried to buy a label anglais to promote the british produce, but the butcher didn't have that one. so i went for another organic free range et al 2,7 kg chicken from suffolk.

then blanch it for 30 seconds, plunge it into iced water, then repeat the process. You cook the chicken for four and a half hours at 60 C. you fry the chicken quickly in groundnut oil. and you inject it with the brown butter you got when frying the wings.

i must say i had to invest in some equipment, but in the end it was worth it.

i also learned that the best potatoes to roast are maris piper. and that worked out well.