seriously though, i was given a book written by a famous chef from the uk called Heston Blumenthal. Now i was pretty sceptical about it as he is renound for making some pretty out there food!(his restaurant has won michelin stars but serves stuff like egg and bacon ice cream
!)however i read the book about his search for perfection in well know recipes like hamburgers, steak, spagetti bolognese, etc one such search was for roast chicken.
here goes
Remove the wingtips from the bird and reserve for later.
Soak the chicken in an 8% brine solution for 6 hours.
Rinse the chicken thoroughly, then soak in clean water for an hour, changing the water every 15 minutes.
Dunk the chicken in boiling water for 30 seconds, then place into iced water. Repeat this step once more.
Leave the chicken overnight in the fridge on a wire cooling rack over a baking tray, covered with a clean dishcloth.
Heat the oven to 60°C, and cook the chicken for 4 – 6 hours until the internal temperature is 60°C throughout. (took my chicken 3 hours so keep an eye!)
Leave the chicken to rest for an hour. Meanwhile fry the wingtips in the butter until the butter turns brown. Strain off and reserve – you can discard the chicken bits.
*Heat a pan as hot as you can and add a little oil. Fry the chicken on all sides until evenly browned. *
Using a needle baster inject the bird with the chicken butter all over – be as generous as possible.
* this is where i thought a BBQ might come in handy- the most difficult part of this recipe is getting the skin crispy, i think it might be better achieved on the BBQ from a high heat for a few minutes
i know reading that you will be thinking that sounds like a lot of effort for a chicken and i would have agreed with you until i had tasted it! sensational stuff!
anyone brave enough?
it seems like a pain in the A** i know but i wouldnt take the chance of
Dont know bout all that?.......Think I;ll just keep my recipe 
