The fresh chickens are first put in a brine overnight. 60 g of salt are required per liter of water.
So take an appropriate bowl, put the chickens in it and pour water on it until they are covered. Assuming you can fit 3 liters of water (including the chicken) into your bowl until the chickens are covered, you will need 180 g of salt.
Take the chickens out again, dissolve the salt in the water and put the chickens back in. Put the lid or cling film on it and put it in the fridge until the next day. The brine changes the protein structure of the chicken.
Bring the chickens to room temperature, pat dry and fill each with a whole lemon and three stems of rosemary.
Then brush the chicken with butter and sprinkle with pepper and chicken seasoning (salt is no longer necessary because of the brine). Now place the chickens on a grid in the roaster and let them cook slowly for 90 minutes at 90 degrees in the preheated oven.
After 90 minutes, use a kitchen thermo to test the internal temperature at the thickest point. It should be between 60 and 75 degrees (can take a little longer for larger chickens). Now the chickens have to rest uncovered for 30-45 minutes at room temperature. In the meantime, they heat up your oven to maximum (275 degrees) before the end of the resting time. As a last step, fry the chickens on each side for 10 minutes each until crispy.
You will be surprised how juicy even the chicken breasts get. The range for the resting time is ideal for the cooking time of the side dishes. This gives you the option of serving everything at the right time.
This fried chicken recipe comes from British celebrity chef Heston Blumenthal. It takes time, but it`s worth it as the roast chicken will turn out exceptionally juicy.
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