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Slow-Roasted Chicken
- Serves
4
- Difficulty
Easy
By Neil Perry
Published 2005
This version uses lower temperatures than the first recipe to cook the chook. The bird spends its whole time on its back, then, after resting, is jointed and put back in the roasting tin and placed under the grill (broiler) to brown. The meat will be succulent and delicious. With your trusty meat thermometer this will be child’s play.
Ingredients
2 kg 4 lb 8 oz - sea salt
Method
Take the bird out of the refrigerator 2 hours before cooking and season the outside with sea salt. (Alternatively, season the night before.)
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