I managed to watch the full series of "How to cook like Heston" - a TV cooking show by UK's celebrity chef, Heston Blumenthal during 30+ hours flights back from Montreal. I tried to recreate his perfect Roast chicken while my memory is fresh in mind.
ポイントはチキンを一晩塩水に漬けること（冷蔵庫に入れる）。翌日キッチン・ペーパーで水分を少しとってから低温オーブン(Hestonは90degreeで設定していたが、今回は１３０度で調節）で約２時間。その後オーブンを高熱設定(220-230c)にして、チキンを２０分間こんがりと焼き上げる。
Key point is to soak the chicken in brine over night (in a fridge). Wipe the excess water with a kitchen paper and bake in a slow oven (Heston set his oven at 90c but I tested the recipe at 130c) for 2 hours. Once chicken is cooked in the low heat oven, turn the oven to high heat (220-230c) and brown the chicken for 20min.
あまりの効果にびっくり。ジューシーなローストチキンのできあがり。秘密は「塩水に漬ける」ことと「低温長時間」のスロークッキング。
It made a big difference in the final result. Slow cooking produced a moist roast chicken, full of natural flavours. The key to success is 'soaking in a brine water' and 'slow cooking at low heat'.
週末のメニューに是非試してほしい。
It is worth trying Heston's roast chicken recipe on a weekend.
詳細は下記の通り
http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/roast-chicken-recipe
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