Heston Blumenthal/In Search of Perfection/Roast Chicken 2

Heston Blumenthal In Search of Perfection - Roast Chicken 2
The chef tries to make the perfect roast chicken dinner, a quest that leads to a disastrous encounter with a deep-fat turkey fryer as he attempts to make the skin of the bird golden and crisp. He also conducts an experiment to see whether roast potatoes parboiled in salted or unsalted water create the best results

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Howto & Style

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• Heston
• Blumenthal:
• In
• Search
• of
• Perfection
• Roast
• Chicken
• The
• Fat
• Duck
• molecular
• gastronomy
• Michelin-starred
• Kitchen
• Chemistry
• modern
• cooking
• Gordon
• Ramsay
• Jamie
• Oliver
• Nigella
• Lawson
• Ching
• He
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• London
• England

[LlamaBill]

It doesn't really cook in those 30 seconds, he's killing the bacteria on the chicken so he can cook lower for longer. He has 3 Michelin Stars and the second best restaurant in the world, I think he is a better chef than either of us.

[cesarin1898]

I really love his program...Heston inspires me to take this profession...greetings from Mexico

[biomecaNICK]

@LlamaBill + second in 2006 7 8 and 9 in the uk

[dukieboy007]

Why make a simple recipe complicated ???

I hate how Heston cooking !

[ned262626]

i tried cooking a chicken at the low temp he recommended and it never cooked..

24 hours later it was still raw

[NobbyKNobbs]

i cant watch part 3 or 4 :(

[mysticcrimson]

So the chicken is the national emblem for France, no wonder they like to surrender so much.

[humpingbird]

French have nice breast eh?

[jamezhalim]

@KindlyKickRocks ohh I see, that is quite enlightening. Maybe its just a bit unpleasant to eat chicken with such red bones. but I still like it though hahaha so you have any idea how to cook the bone marrow under this such low heat cook? hahaha thanks anyway :D really appreciate it

[KindlyKickRocks]

@jamezhalim Common misconception with meat is that the red stuff is blood. When animals are butchered, all the blood has been drained from the animal and the red "blood" is actually leftover myglobin, the thing that gives blood its red color.

But in your case, your probably referencing the bone marrow. Bone marrow when cooked turns brownish. I'm guessing this is so refined that the marrow stays mostly uncooked. However, if your not eating the marrow, why bother cooking it? It's fine

[jamezhalim]

I need help, I simply bought a whole chicken from local supermarket and cook it exactly the same as heston's recipe.it's true, the chicken produce the most juicy meat I've EVER eaten, also the skin becomes very crisp, but there's something wrong, though the meat is all perfectly cooked, but I found all the bones are still bloody red. can someone help me? maybe there's some specific chicken or any idea how to get rid of the blood? thx

[swaintrain22]

@Mokey117 didnt know that. thanks for the info :)