Roast Bresse Chicken

* this is adapted from the demonstration by Heston Blumenthal at his TV show "How to cook like Heston". A magical way to cook a tender and juicy chicken indeed but must be patient with the time involved!

Ingredients:
Bresse Chicken x 1 (pre-order at City Super or Great to ensure you;ll get one! they come in chilled.)
Lemon x 1
Fresh thyme x 1 big bunch
Butter
Honey

How to Make:
1. The night before you roast this chicken, you have to brine this chicken. Prepare 2 litres of water with 120g of salt. Boil until salt all dissolved. Then cool down.

2. Wash chicken and its cavity.

3. Soak chicken in the cooled down salt water and place in fridge overnight.

4. On the day of roasting, take out chicken and rinse and wipe dry. Stand at room temperature for an hour.

5. Preheat oven to 90'C.

6. Rest1/2 stick of unsalted butter at room temperature until soft.

7. Rinse the wipe dry the thyme. Cut lemon in 4 pc. Stuffed the chicken's cavity with the lemon and the thyme.

8. Massage and rub chicken skin with the soft butter all over.

9. Place chicken in a baking traying with the chicken stand and roast in oven for 45min.

10. Increase temperature to 150'C for another 45min.

11. After 1.5 hr of roasting, take out chicken and check if temperature of chicken breast reaches approx 60-70'C. If so, let it rest at room temperature for 30min. and in the meantime, adjust oven temperature to 250'C.

12. After resting, brush honey all over chicken skin and place chicken back to the hot oven and roast for the last 15min.

Carve the chicken and you'll notice how tender and juicy the chicken is! you dont really need any sauce or gravy to go with it. But in case you do want some, just deglaze the pan (already filled with melted butter and the chicken oil) with some white wine and you;ll have the chicken gravy!

Enjoy with your favourite glass of white wine!