made slow roast Christmas chicken on 27.11.2020.^^
quite happy with results…quite moist & tasty..will brine for 24hrs next time.
not good carving…need to do better next time, and wife thought the skin was not browned enough…
maybe try 100degC for 3hrs, then 250degC for 10mins…meat temp >75degC ok…
bought capon (castrated male) chicken from cold storage.
trying to produce a very tender tasty moist breast like turkey breast for Christmas lol!
oven 130deg 2hr 250deg 10mins
rub inside with dry herbs paprika, black pepper, parsley, sea salt,
1tbsp mustard, 1 tbsp melted butter
add 2 halves cut red onions, celery, whole bulb garlic, 2 halves cut lemon
rub 1 tbsp truffle evo(extra virgin olive oil) under skin & over skin
place thinly sliced butter under skin
filled soft drink can with 80% water & stand chicken for oven roast