Heston's Perfect Crispy Roast Chicken - part 1 - Bbc
Heston's Perfect Crispy Roast Chicken - part 1 - BBC is a medium American recipe that serves 4. 350 calories per serving. Recipe by Good Food on YouTube.
Prep: 7 hrs 30 min | Cook: 4 hrs 30 min | Total: 12 hrs 30 min
Cost: $16.99 total, $4.25 per serving
Ingredients
- 1.5 kg Whole Chicken (keep whole, wing tips removed (save for stock), wishbone left intact)
- 160 g Salt (fine sea salt for an 8% brine solution)
- 2 L Water (cold water for brine and rinsing)
- 1 kg Ice (for ice‑water bath)
- 1 piece Cheesecloth (breathable fabric to cover chicken in fridge)
- 1 piece Oven Thermometer (ensures oven stays at 60°C)
Instructions
Make the Brine
Dissolve 160 g of salt in 2 L of cold water, stirring until fully dissolved.
Time: PT10M
Brine the Chicken
Submerge the whole chicken in the brine, ensuring it is fully covered. Leave in the refrigerator for 6 hours.
Time: PT6H
Temperature: 4°C
Rinse and Change Water
Remove the chicken, rinse under cold running water, then place it in a clean sink filled with cold water. Change the water every 15 minutes for 1 hour.
Time: PT1H
First Blanch
Bring a pot of water to a rolling boil. Using tongs, plunge the chicken into the boiling water for 30 seconds, then immediately remove and drain the cavity water.
Time: PT2M
Temperature: 100°C
First Ice‑Bath
Transfer the chicken to a bowl of ice water and let it sit until completely cooled (about 2 minutes).
Time: PT2M
Temperature: 0°C
Second Blanch
Return the chicken to freshly boiling water for another 30 seconds, then drain again.
Time: PT2M
Temperature: 100°C
Second Ice‑Bath
Place the chicken back into the ice water until fully cooled (another 2 minutes).
Time: PT2M
Temperature: 0°C
Dry and Air‑Dry Overnight
Pat the chicken dry with paper towels, then set it on a wire rack. Cover loosely with cheesecloth and place in the refrigerator uncovered for at least 12 hours (overnight) to dry the skin.
Time: PT12H
Temperature: 4°C
Preheat Oven
Insert an oven thermometer and preheat the oven to 60°C (140°F).
Time: PT10M
Temperature: 60°C
Low‑Temp Roast
Place the chicken on a roasting pan and roast in the preheated oven for 4 hours 30 minutes, or until the internal temperature reaches 74°C in the thickest part of the breast.
Time: PT4H30M
Temperature: 60°C
Rest Before Carving
Remove the chicken from the oven, tent loosely with foil, and let rest for 15 minutes before carving.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 0 g
- Fat
- 20 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Low‑Carb, High‑Protein
Ingredient Substitutions
- Instead of Whole Chicken: Free‑range chicken, Cornish hen (adjust cooking time)
- Instead of Salt: Kosher salt (use 1.5× weight)
- Instead of Cheesecloth: Paper towel
Equipment Needed
- Large Container or Bowl
- Pot for Boiling Water
- Tongs
- Large Bowl for Ice Water
- Wire Rack or Tray
- Cheesecloth
- Refrigerator
- Oven with Thermometer
- Roasting Pan or Baking Sheet
Critical Steps — Do Not Skip
- Brining the chicken for 6 hours
- Blanching and shocking in ice water
- Air‑drying the skin in the refrigerator overnight
- Low‑temp roasting at 60°C for 4½ hours
Chef Tips from the Video
- Use a fan in the refrigerator to increase airflow and speed up skin drying.
- If you lack an oven thermometer, place a small metal spoon in the oven; when it stays cool to the touch, the oven is near 60°C.
- Save the wing tips for homemade stock; they add great flavor.
Troubleshooting
Skin is not crispy after roasting
Make sure the skin was thoroughly dried and air‑dried overnight; you can finish the bird under a very hot broiler for 3‑5 minutes.
Meat is dry
Do not exceed the 4½ hour low‑temp roast; over‑cooking at low temperature can still draw out moisture. Let the chicken rest before carving.
Chicken smells of brine after cooking
Rinse the chicken well and change the rinse water every 15 minutes as instructed; a shorter brine (4 hours) reduces salt intensity.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The brine can be prepared up to 24 hours in advance.
- After the overnight dry, the chicken can stay in the fridge for another 12 hours before roasting.
- Cooked chicken can be sliced and reheated gently in a low oven or microwave.
Frequently Asked Questions
What is the cultural significance and history of low‑temp brined roast chicken in American home cooking?
While slow‑roasted chicken is not tied to a single tradition, American cooks have long used brining and low‑heat methods to ensure moist poultry. This technique borrows from Chinese duck‑drying practices and modern sous‑vide principles, reflecting a fusion of culinary wisdom aimed at achieving restaurant‑quality results at home.
What regional variations exist for low‑temp roasted chicken in the United States?
In the Southern U.S., low‑temp roasts are often seasoned with buttermilk brines and finished with a hot‑oil splash for extra crispness. In the Pacific Northwest, herbs like rosemary and thyme are added to the brine. The Good Food method focuses on pure salt brine and skin drying for maximum crispness without additional aromatics.
How is low‑temp brined roast chicken traditionally served in American households?
It is typically presented whole on a platter, carved at the table, and served with simple sides such as mashed potatoes, roasted vegetables, or a fresh green salad. The emphasis is on the juicy meat and crackling skin as the star of the meal.
During what occasions is low‑temp brined roast chicken commonly prepared in American culture?
The dish is popular for family gatherings, holiday meals like Thanksgiving or Christmas, and weekend dinner parties where a show‑stopping centerpiece is desired without the stress of high‑heat roasting.
What makes this low‑temp brined roast chicken special compared to traditional 200 °C roasts?
Cooking at 60 °C gently unfolds protein strands, locking in moisture, while the pre‑blanch and overnight drying steps tighten the skin for an unparalleled crispness that high‑heat methods often cannot achieve without drying the meat.
What are the most common mistakes to avoid when making low‑temp brined roast chicken?
Common errors include under‑drying the skin before refrigeration, skipping the ice‑water shock (which prevents the skin from tightening), and not using an accurate oven thermometer, leading to temperature drift and uneven texture.
Why does this Good Food recipe use a double blanch‑ice‑bath instead of a single blanch?
The double shock maximizes the contraction of the skin’s collagen, creating a tighter surface that will render into a crisp layer during the low‑temp roast, a technique borrowed from Chinese crispy‑duck preparation.
Can I make the low‑temp brined roast chicken ahead of time and how should I store it?
Yes. You can brine up to 24 hours in advance, dry overnight, and even roast the day before. Store the cooked chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months, reheating gently before serving.
What texture and appearance should I look for when the low‑temp roast chicken is done?
The meat should be uniformly pink‑white and easily pull away from the bone, while the skin should be a deep golden‑brown, dry to the touch, and crackle when pressed. An internal thermometer should read 74 °C in the thickest part of the breast.
What does the YouTube channel Good Food specialize in?
The YouTube channel Good Food focuses on approachable, technique‑driven recipes that blend classic cooking fundamentals with modern twists, offering clear step‑by‑step tutorials for home cooks of all skill levels.
How does the YouTube channel Good Food's approach to American poultry dishes differ from other cooking channels?
Good Food emphasizes scientific explanations—like protein denaturation and skin drying—combined with practical kitchen hacks, whereas many channels rely on high‑heat shortcuts. This results in consistently juicy, flavorful poultry with superior texture.
Last updated: September 6, 2026
