One year for Thanksgiving my mom prepared two small cornish hens instead of a big turkey...because there were only three people eating. It's since become a joke, but I do still think about how good that dinner was. I love a good roast turkey during Thanksgiving, but I love a perfectly roasted chicken more, anytime in the year. So if you combine a small chicken from the local butcher with Heston Blumenthal's recipe, it's a potion for success.
First up, brine the chicken with salt water overnight, or in our case, several hours.
Next, stuff the chicken with lemon and thyme, and then rub with butter and season.
Then comes the part that made me question myself...bake the chicken in the oven at 90c / 195f until the internal temperature is 60c / 140 f. It sounds really low, but when slow cooked for 3-4 hours, the chicken holds on to all it's internal juices.
After allowing the chicken to rest at room temperature for 30 minutes or so, we put it back in the oven at very high temperature for only 10-15 minutes to allow the skin to brown up.
Despite this bad picture, I still think it looks yummy.