RecipeMuncher

Well, it has just happened. I bought a gorgeous free range chicken on Saturday, no not a Bresse, but a great quality Swiss chicken. Compared to a usual chicken it has a longer breast, longer legs, no wonder, after all it runs around outside for almost 3 months. On the way home I was wondering if I should go for it. If I should go for Heston Blumenthal’s way of preparing the “perfect” roast chicken. After all perfection is totally subjective. Although, it was already quite late (...)