It just so happens that I follow a talented chef on Instagram. It was Tatyana’s photos and reviews that inspired me to try Blumenthal’s method of roasting poultry.
Everything is outrageously simple.
We take a chicken carcass (in my case “Nasha Ryaba”), wash it and dry it. We cut off the ass (in literary terms - the tail).
Rub with butter, salt and pepper. I put a slightly crushed (whole) lemon inside the carcass, having previously pierced it in several places. There are similar recipes where instead of lemon there is kiwi.
I also had a sprig of rosemary lying around, also there. To the lemon.
“Stuffing” must be done so that air can circulate inside. Those. Don't get carried away with the filling. All the “salt” is in something else, actually)
Preheat the oven to 90 degrees, place the chicken on its back, spread the legs (I quote the author of the recipe).
And forward to the oven for several hours. I got 3.5.
Baking time depends on the weight of the chicken and the characteristics of the oven.
Here is the beauty after three and a half hours of baking. The lemon has already been removed)
After the specified time, we take out the carcass, place it on a wire rack with a plate and turn on the oven at 240 degrees or 100% grill. I turned on the convection grill at 240 degrees. (I have such a function). We wait 35-40 minutes and send the chicken to the crispy crust for 5-10 minutes.
Juices could have flowed onto the plate; you can baste the chicken with it for these very 5-10 minutes.
Here's a beauty after 8 minutes under the grill
You don’t have to steam it or fry it, but I don’t find this look very painful
And so. The moment of culmination and testing of the “weakest” part of the chicken in the roast – the breast.
It (the brisket) is divinely tender and very juicy. It's hard to believe that you can get such a result.
The photo doesn't convey the taste, but take my word for it
The recipe was stolen from here
UPD: During cutting, I found some blood near the thigh bones. Therefore, next time I will hold it longer.
clubkom.net
Chicken fillet according to Blumenthal
Heston Blumenthal is an incredibly talented self-taught chef who loves all kinds of experiments with products. Thanks to his curiosity and desire to understand the chemical and physical processes that occur during cooking, he invents new ways of preparing the most common foods.
This culinary alchemist has invented a revolutionary way to cook chicken that makes it extra juicy. The fact is that if you cook poultry meat at high temperatures, it shrinks and literally squeezes out all the juices. If the temperature in the oven is moderate, the chicken will bake perfectly and the juices will not go anywhere.
4. Bake the chicken in an oven preheated to 90 degrees for 35–45 minutes.
5. After this, remove the chicken from the oven and let it rest for 45 minutes.
6. To obtain an appetizing golden brown crust, place the fillet in an oven preheated to 260 degrees for another 5–10 minutes.
superchief.ru
Cooking chicken according to Blumenthal. You've never tasted such juicy fillet!
Heston Blumenthal is an incredibly talented self-taught chef who loves all kinds of experiments with products.
Thanks to his curiosity and desire to understand the chemical and physical processes that occur during cooking, he invents new ways of preparing the most common foods.
This culinary alchemist has invented a revolutionary way to cook chicken that makes it extra juicy.
The fact is that if you cook poultry meat at high temperatures, it shrinks and literally squeezes out all the juices. If the temperature in the oven is moderate, the chicken will bake perfectly and the juices will not go anywhere.
Chicken fillet according to Blumenthal
Chicken fillet - 1 kg
Butter - 2 tbsp. l.
Sea salt - 1 tsp.
Garlic powder - 0.5 tsp.
Black pepper (ground) - 0.5 tsp.
Paprika - 0.25 tsp.
First you need to marinate the chicken fillet in a saline solution. To do this, mix 4 tbsp. l. regular salt in a liter of water at room temperature. Submerge the fillets in the solution for 15–30 minutes. If you have enough time, place the fillets in the solution and refrigerate for 4-8 hours.
Dry it and place the chicken in a baking dish.
Brush the fillets with melted butter and sprinkle with sea salt and spices.
Bake the chicken in an oven preheated to 90 degrees for 35–45 minutes.
After this, remove the chicken from the oven and let it rest for 45 minutes.
To obtain an appetizing golden brown crust, place the fillet in an oven preheated to 260 degrees for another 5–10 minutes.
Everyone who cooked according to Heston Blumenthal's recipe noted the incredible taste and juiciness of the meat. Try cooking chicken this way and you will refuse to cook it any other way!
dushadevushki.club
Cooking like Heston: chicken. How to cook delicious chicken
Molecular cuisine can not only surprise with espuma and spherification, it helps to achieve the desired taste and aroma of ordinary dishes using interesting techniques of chemistry and physics.
Chicken is Britain's favorite bird, and famous molecular scientist Blumenthal shows you how to cook chicken to its fullest in one of his Cooking Like Heston videos.
He challenges traditional techniques and achieves excellent results, which he had to achieve experimentally over many years of his life.
Cooking like Heston chicken
So why should you watch this video? In him:
- amazing recipe for chicken in the oven and more complex dishes
- all chicken cooking secrets
- how to cut a whole chicken
- what parts of chicken go into different dishes
- how to get a delicious broth that tastes like fried chicken and a clear consommé
- making the famous English chicken pie with pork and leeks
- How to Enhance the Flavor of Food Using Extra Flavors Caused by Using Dry Ice
Juicy whole chicken in the oven
If you're tired of pulling a tortured, cremated chicken with dried out, crumbling meat out of the oven, then here it is, the signature recipe for cooking chicken in the oven from Heston Blumenthal.
Secret 1 - uniform baking
First you need to untie the legs, although in Russia whole chickens in a bag are not packaged this way. Therefore, you simply do not need to tie them, fearing that the chicken will lose its shape when frying. Otherwise, the heat will not envelop the entire chicken carcass, and some places will not be baked.
Secret 2 - increase the moisture content of the meat
To do this, you need to immerse the whole chicken overnight in a saline solution - 60 g per liter. If you add more, the salt will dry out the meat. The salt water changes the protein slightly, and the chicken retains more moisture in the oven, making it extra juicy. Keep in the refrigerator.
Secret 3 - baking temperature
Before baking, put thyme herb and a whole lemon inside, rub the chicken skin with softened butter, sparingly.
Bake a medium-sized chicken at 90 degrees for 1.5 hours. To determine doneness, use a temperature probe or simply a meat thermometer, which must be inserted into the thick part of the breast. The optimal option is 75 degrees.
In a very hot oven, the meat shrinks and literally squeezes out all the juices. And at a lower temperature, the chicken is perfectly baked and remains tender and juicy.
The aroma of fried chicken won't fill your kitchen. But, according to Heston, this is even good, because the smell is a lost taste.
To tenderize the chicken and retain all of its fantastic juiciness, let it rest for 45 minutes out of the oven. Don't worry about it getting cold!
And to get an appetizing crispy crust, you need to preheat the oven to maximum temperature, for example, 260 degrees. And put the chicken back, after brushing with melted butter, for 10 minutes.
Next in the video: preparing chicken broth with milk powder, crystal-clear restaurant consommé with jasmine flowers, tender chicken pie in sauce and many secrets of preparing chicken dishes at home.
Lightly salted salmon balls with tomato juice
molekula-food.ru
Hi all! Ciao a tutti!
I want to tell you about another experiment, the result of which shocked me! This time I made chicken broth using the method Heston Blumenthal (Heston Blumenthal). It must be said that this gifted chef is one of the few holders of three Michelin stars in the UK and apologists for the scientific approach to cooking. He creates smart and interesting recipes like: super flavorful rich chicken broth. I would like to note right away that the “genius” of this broth is not my merit, I just used all of Heston’s secrets.
So we will need: chicken wings (I had ½ kg), skimmed milk powder (2-3 tbsp), 1 carrot, 2 onions and water. Heston also recommends adding fresh mushrooms, but I didn't.
Everything ingenious is simple– we take chicken wings, they are cheap and have a lot of gelatin. Roll them thoroughly in dry milk - this is necessary to reveal the taste of the chicken as a result of the Maillard reaction (when baked, the proteins react with sugar, forming an aromatic crispy crust). By adding milk powder, we increase the amount of protein and sugar, and in skim milk powder they are 36 and 52%, respectively.
Now put the wings in the oven at 200C until they turn golden. It took me about 30 minutes to get these tanned guys:
For further cooking, it is better to use a pressure cooker, but I don’t have one, so I started cooking in a heavy saucepan with a thick bottom and a tight lid. Transfer the wings, add carrots and onions:
Fill with cold (!) water. Heston also recommends splashing some water into the container where the chicken was baked, using a spatula to scoop up all the burnt bits, let it boil and add it all to the pan. If you have a pressure cooker, the cooking time is 2 hours. I cooked for a little 5 hours on low heat - I just folded everything in, poured it in, covered it with a heavy lid and forgot for five hours! Then I cooled it, carefully strained it, and here it is - a brilliant broth with the concentrated taste of real fried chicken! And note that I didn’t use a drop of oil:
I immediately poured part of the broth into small containers and ice cube trays and froze it, but I put this ½ liter jar in the refrigerator. This amount was enough for two 3-liter pans of aromatic soup!!! By the way, after standing in the refrigerator, the broth gelled perfectly:
I think that good housewives do not need to be told what else such a strong broth can be useful for, how many sauces, cereals, vegetables and a variety of dishes can be prepared using it.
This is the most delicious broth I've ever had, and I'm a big fan of broths! I highly recommend making it for you too!
Bon Appetit everyone! Buon appetito a tutti!
_______________________________________________________
Today, or rather yesterday, I was honored to cook Heston’s chicken for our Blumenthal! I was very alarmed that everyone who cooked it was simply stunned and, roughly speaking, even refused to eat chicken prepared in the traditional way in the future. The point of Blumenthal's method is that the chicken is cooked at a low temperature and the main factor in readiness is not the golden brown crust after 2 hours in the oven, but determining the readiness of the meat by the internal temperature. Soaking in a saline solution for 12 hours also clearly affects the juiciness of meat. Overall, I’m very pleased with the result, and yes, the “standard” chicken is now completely UG.
Blumenthal's recipe.
Soak the chicken in saline solution for 12 hours. Take 60g of salt per 1 liter of water, the solution should cover the chicken completely.
After salting, dry the chicken with a towel, rub with butter, (next time I’ll use one flavored with herbs) put a whole lemon inside, first prick it with a knife. And put in the oven at 90 degrees. 
Cook until the temperature of the meat in its thickest part is 75 degrees. (it took me 2 hours) according to the recipe 1.5 hours.
After this, remove from the oven and let rest for 45 minutes. 
(The recipe is very precise, because during the rest the temperature in the middle of the meat dropped to 40 degrees, after giving the crust, the temperature inside again rose to 75 degrees:) After 45 minutes, return the chicken to the oven preheated to maximum, after brushing with the juice that has been released. And bring it to a golden brown crust; it took me 11 minutes at 270 degrees and 4 minutes under the salamander. Next time I will wait until it browns without the salamander, because the thigh joints are not completely cooked through.
I advise everyone to try the recipe. The cunning Blumenthal knows this!
It helps to achieve the desired taste and aroma of ordinary dishes using interesting techniques of chemistry and physics.
Chicken is Britain's favorite bird, and famous molecular scientist Blumenthal shows you how to cook chicken to its fullest in one of his Cooking Like Heston videos.
He challenges traditional techniques and achieves excellent results, which he had to achieve experimentally over many years of his life.
So why should you watch this video? In him:
- amazing recipe for chicken in the oven and more complex dishes
- all chicken cooking secrets
- how to cut a whole chicken
- what parts of chicken go into different dishes
- how to get a delicious broth that tastes like fried chicken and a clear consommé
- making the famous English chicken pie with pork and leeks
- how to enhance the taste of food using third-party aromas caused by
If you're tired of pulling a tortured, cremated chicken with dried out, crumbling meat out of the oven, then here it is, the signature recipe for cooking chicken in the oven from Heston Blumenthal.
Secret 1 - uniform baking
First you need to untie the legs, although in Russia whole chickens in a bag are not packaged this way. Therefore, you simply do not need to tie them, fearing that the chicken will lose its shape when frying. Otherwise, the heat will not envelop the entire chicken carcass, and some places will not be baked.
Secret 2 - increase the moisture content of the meat
To do this, you need to immerse the whole chicken overnight in a saline solution - 60 g per liter. If you add more, the salt will dry out the meat. The salt water changes the protein slightly, and the chicken retains more moisture in the oven, making it extra juicy. Keep in the refrigerator.
Secret 3 - baking temperature
Before baking, put thyme herb and a whole lemon inside, rub the chicken skin with softened butter, sparingly.
Bake a medium-sized chicken at 90 degrees for 1.5 hours. To determine doneness, use a temperature probe or simply a meat thermometer, which must be inserted into the thick part of the breast. The optimal option is 75 degrees.
In a very hot oven, the meat shrinks and literally squeezes out all the juices. And at a lower temperature, the chicken is perfectly baked and remains tender and juicy.
The aroma of fried chicken won't fill your kitchen. But, according to Heston, this is even good, because the smell is a lost taste.
To tenderize the chicken and retain all of its fantastic juiciness, let it rest for 45 minutes out of the oven. Don't worry about it getting cold!
And to get an appetizing crispy crust, you need to preheat the oven to maximum temperature, for example, 260 degrees. And put the chicken back, after brushing with melted butter, for 10 minutes.
Next in the video: preparing chicken broth with milk powder, crystal-clear restaurant consommé with jasmine flowers, tender chicken pie in sauce and many secrets of preparing chicken dishes at home.
Hi all! Ciao a tutti!
I want to tell you about another experiment, the result of which shocked me! This time I made chicken broth using Heston Blumenthal's method. Many here are familiar with the work of this gifted chef, one of the few holders of three Michelin stars in the UK and apologists for the scientific approach to cooking. I love his smart and interesting recipes too, like his super flavorful, rich chicken broth. I would like to note right away that the “genius” of this broth is not my merit, I just used all of Heston’s secrets.
So, we will need: chicken wings (I had ½ kg), skimmed milk powder (2-3 tbsp), 1 carrot, 2 onions and water. Heston also recommends adding fresh mushrooms, but I didn't.
Everything ingenious is simple - we take chicken wings, they are cheap and have a lot of gelatin. Roll them thoroughly in dry milk - this is necessary to reveal the taste of the chicken as a result of the Maillard reaction (when baked, the proteins react with sugar, forming an aromatic crispy crust). By adding milk powder, we increase the amount of protein and sugar, and in skim milk powder they are 36 and 52%, respectively.
Now put the wings in the oven at 200C until they turn golden. It took me about 30 minutes to get these tanned guys:
For further cooking, it is better to use a pressure cooker, but I don’t have one, so I started cooking in a heavy saucepan with a thick bottom and a tight lid. Transfer the wings, add carrots and onions. Heston also recommends mushrooms, but I didn’t...
Fill with cold (!) water. Next, Heston recommends splashing some water into the container where the chicken was baked, using a spatula to scoop up all the burnt bits, let it boil and add it all to the pan. If you have a pressure cooker, the cooking time is 2 hours. I cooked it for just under 5 hours on low heat - I just folded everything in, poured it in, covered it with a heavy lid and forgot it for five hours! Then I cooled it, carefully strained it, and here it is - a brilliant broth with the concentrated taste of real fried chicken! And note that I didn’t use a drop of oil:
I immediately poured part of the broth into small containers, into ice trays and froze, but I put this ½ liter jar in the refrigerator. This amount was enough for two 3-liter pans of aromatic soup!!! By the way, after standing in the refrigerator, the broth gelled perfectly:
I don’t think there’s any need to tell you what else such a strong broth could be useful for. How many sauces, cereals, vegetables and a wide variety of dishes can be prepared using it.
This is the most delicious broth I've ever had, and I'm a big fan of broths! I highly recommend making it for you too!
P.S. Chicken breast bones with minimal meat residue on them also perform very well using this technique. I somehow had about 15 of them in my freezer, and I made this Heston broth from them - everything turned out and no worse, even without the skin. It even seemed to me that the gelability of the breast bones was even higher, a paradox.
Bon Appetit everyone!
