bluekarin Posted January 29, 2012 Share Posted January 29, 2012 I watched this episode on watch again and thought I'd give the slow roast chicken a go. I've had it brining all night and was about to start cooking it, but thought I'd check online if anyone else had done it and if it's actually worth it. Well, turns out the 1 1/2 hour cooking time at 90 deg is in fact 3 - 4 hours at 70 deg fan! So now, seeing as it's 3.40pm and we eat at 7pm, I don't have the time to cook it like that (it also needs a 45 min rest and 15 min at a high temp to brown the skin) I'll pop it in the oven soon at a bit of a higher temp and see how that goes. I'm really annoyed though as I watched it twice just to make sure. Quote Link to comment Share on other sites More sharing options...
Mum Posted January 29, 2012 Share Posted January 29, 2012 It will cook faster if you spatchcock it. Turn it over, grab strong kitchen scissors and cut each side of the spine so you can then lay the chicken out flat to roast. Quote Link to comment Share on other sites More sharing options...
Mum Posted January 29, 2012 Share Posted January 29, 2012 Here's a link to show you how: http://www.bbcgoodfood.com/videos/1041/spatchcocking-a-chicken Quote Link to comment Share on other sites More sharing options...
bluekarin Posted January 29, 2012 Author Share Posted January 29, 2012 Thank you Mum. I may end up doing that. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 29, 2012 Share Posted January 29, 2012 I am a bit confused by this. Ok, so 90 in a normal oven is equal to to 70 in a fan....but the cooking time should be the same shouldn't it,as the fan speeds the process up? Or am I wrong? Either way,I am highly suspicious of low cooking for a chicken & all that butter too Quote Link to comment Share on other sites More sharing options...
Geoid Posted January 29, 2012 Share Posted January 29, 2012 Cinnamon is right, 90 degrees is 70 in a fan oven, as a fan oven distributes the heat evenly, therefore requiring a lower temperature. The cooking time stays the same. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted January 29, 2012 Author Share Posted January 29, 2012 I am forever lowering my fan oven temps, but sometimes it does cook it quicker even at the lower temp. It's my fault believing what he said and not actually looking it up. There was no mention of it could taking 3 + hours, but I should have known that. Anyhoo....... I cooked it at 140 deg fan for 2 hours, checked internal temp with my probe (it was over 100 at this point) rested it for a bit, basted with a small amount of butter and whacked it back in for 15 mins at around 200 deg. It was beautiful. Very moist, not at all chalky or crumbly. Really really nice. I will brine and slow roast this way again as it was worth it. Quote Link to comment Share on other sites More sharing options...
Mum Posted January 30, 2012 Share Posted January 30, 2012 Glad it turned out ok for you in the end Quote Link to comment Share on other sites More sharing options...
stehaggan Posted January 31, 2012 Share Posted January 31, 2012 Hi guys, my OH cooked this chicken on saturday exaclty how heston said, with the overnight brine and 4 hours cooking. It produced a really really nice chicken, full of lots of moisture and not dry/bitty at all. We really liked it but OH isn't convinced and says it was "nice but strange" - I think he is used to the chalkyness that a chicken can have. Give it a go. We was apprehensive at first that it would even cook - but after 4 hours in it was 76 degrees so it had done what it said it should. Quote Link to comment Share on other sites More sharing options...
Mum Posted January 31, 2012 Share Posted January 31, 2012 What temperature would that be in Gas Mark? Quote Link to comment Share on other sites More sharing options...
Geoid Posted January 31, 2012 Share Posted January 31, 2012 Below Gas Mark 1 Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 1, 2012 Share Posted February 1, 2012 I baste it with melted goose fat - not a lot and sprinkle with ground sea salt, then roast for 15 mins at 200deg without any foil on to brown the skin, then I turn it down to 160deg and roast with foil on it for 20 minutes per pound weight of bird, then rest it fro 10 minutes in the oven with the heat off and the door open before carving. Baste regularly as you go along and you will have a lovely succulent bird for lunch I never stuff the bird, just use a quartered lemon and a handful of fresh thyme from the garden. I bake the stuffing separately. Quote Link to comment Share on other sites More sharing options...
Mum Posted February 1, 2012 Share Posted February 1, 2012 Below Gas Mark 1 Thank you Fred Quote Link to comment Share on other sites More sharing options...
