Roast Chicken

Raymond Lin

Raymond Lin

Raymond Lin

Caporegime
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Last week I was up late and caught this cooking program where this guy's goal was to create the perfect roast chicken sunday lunch. Now his idea of a perfect Roast chicken is moist on the inside with a crispy skin (which is pretty much all we are looking for) so he came up with roasting the chicken at 60 degree C for 5 hours, yes, thats sixty, not 160c. :eek: He strongly pointed out that 60c was very important, even had another thermoeter in the oven to make sure it stays that way.

But doesn't bacteria thrive at that temperature ? and its chicken as well. but when he got it out of the oven, all the meat looks white and looks cooked. I don't get it. :confused:

To get the crispy skin...well, he basically deep fried it, cheating I think.

I usually roast my chicken at 200c and wack a few strips of bacon on the breast to keep it moist. Baste it every 20 mins too, at the end you get crispy bacon to snack on and the meat is still moist.
 
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Thats a stomach pump waiting to happen to be honest,

accoring to the USDA it should be at 165'F to get rid of salmonella....


:o
 
Best way to do it, is roast at 180C and for the first hour or so turn the chicken upside down. That keeps it moist, then turn it the right way up for the rest of the time at a slightly increase the temp to 200C to get a cripsy skin.

Burnsy
 
Eating it when it's been cooked at 60c will likely end in you crapping rusty water for a few days. Enjoy and post results. :D
 
Raymond Lin said:
Last week I was up late and caught this cooking program where this guy's goal was to create the perfect roast chicken sunday lunch. Now his idea of a perfect Roast chicken is moist on the inside with a crispy skin (which is pretty much all we are looking for) so he came up with roasting the chicken at 60 degree C for 5 hours, yes, thats sixty, not 160c. :eek: He strongly pointed out that 60c was very important, even had another thermoeter in the oven to make sure it stays that way.
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*awaits article on BBC News for dead TV chef*
 
Heston Blumenthal recommended cooking his steak (a massive chunk) at 50C for 24 hours, then cutting it, then flaming the outside. Looked amazing.

The more heat you apply to the meat the more it breaks down the proteins and becomes drier/chewier apparently. But chicken - I'm not sure I'd like to try anything less than 100C...
 
60°C does seem very low for cooking really; poultry should reach approximately 90°C in the centre to be cooked properly and un un-stuffed bird cooks faster due to the heat circulating inside effectively cooking it inside and out at the same time. At that temp the inside would stay around 30-40°C so would not kill all the bacteria. Its not the temperature you cook it at, it the temperature in the centre of the meat that’s the key and adding stuffing means to have to turn the temp right up and burn the outside.

But as for bacteria that temperature would be sufficient to kill the mesophilic organisms that you would expect in a chicken and that would be harmful to humans. So although it would probably do the job I don’t think I would want to wait that long to cook a chicken really
 
Im guessing it was Heston Blumenthal – In Search Of Perfection .

You must have been watching the repeat as i watched all of the shows before christmas.

It was cooking for 5 hours when normaly you would cook for 160-180 for hour and half im guessing so I dont really see there being to much a problem altho im no expert :D.

He used a needle to inject more cooked juices into the chicken after it was cook and I remember it looking very nice :D, I can't see there being a hughe difference if cooked normal tho.

The perfect fish and chips had to of been my favourite show also the pizza which had to be cooked in 2 minutes.

He uses science to make the best of food, go to http://www.fatduck.co.uk/ if your interested in finding out abit more, go to Menu and select Tasting Menu it will show a few unusual dish's ;)
 
The black forest gateau was absolutely stonking. The amount of work he puts in is insane. I'm sure the food tastes amazing and I've tried to follow some of the recipes myself - his triple cooked chips are a winner every time...but prepare to devote some serious time and effort if you want the best results!
 
WHAT!!! said:
Im guessing it was Heston Blumenthal – In Search Of Perfection .

You must have been watching the repeat as i watched all of the shows before christmas.

It was cooking for 5 hours when normaly you would cook for 160-180 for hour and half im guessing so I dont really see there being to much a problem altho im no expert :D.

He used a needle to inject more cooked juices into the chicken after it was cook and I remember it looking very nice :D, I can't see there being a hughe difference if cooked normal tho.

The perfect fish and chips had to of been my favourite show also the pizza which had to be cooked in 2 minutes.

He uses science to make the best of food, go to http://www.fatduck.co.uk/ if your interested in finding out abit more, go to Menu and select Tasting Menu it will show a few unusual dish's ;)
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Yup that's the one, he went to France to get his chickens. But the 60c really baffles me, it go against everything I know about cooking and food hygene !
 
It was Heston Blumenthal, God knows why but I was up at that time and caught it all too. The fact that Heston is the head chef at what has been voted 'Best Restaurant in the world', I think its safe to say that if he says cooking it at 60 is fine, well then its probably gonna be fine,

Although that fact that it was cooked for 5 hours is an extremely valid point, over the standard hour and a half
 
If I ever going to try it, i might Roast it at 85C for 4 hours or something just to be on the safe side. 60c is just far too risky even thou he's a top chef and all.
 
60 = 140 degrees farhenhite, so not much below the recommended 165F
Remember it's cooked for 5hrs so the inside will be 60C, he also uses chickens from a known supplier which aren't battery farmed. the risk of them having nastys is very very very low.

The fat, gristle ect will all break down cooking for so long, it will be the best chicken/steak you have ever had.
 
AcidHell2 said:
.... he also uses chickens from a known supplier which aren't battery farmed. the risk of them having nastys is very very very low.
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Utter tosh! If you understood anything about microbes common to poultry (no matter how they are farmed or even what country they are farmed in) you'd know what a complete load of rubbish that statement is. :mad:
 
i know nothing said:
Utter tosh! If you understood anything about microbes common to poultry (no matter how they are farmed or even what country they are farmed in) you'd know what a complete load of rubbish that statement is. :mad:
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These chickens was the best you can basicaly get and were from france, they have large outdoor areas to roam and are feed on corn i beleive it was.

Compare this to having 50,000 in a inclosed shed with no daylight and feed on proceeded food which are design for them to grow big/fat fast as possible while running around in there own muck and pecking each other also feed medication of some sort to prevent disease.

I know which one is more likely to causes problems if not cooked properly at low temperatures.
 
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