Slow Roasted Chicken with Roasted Veg (Fennel, Parsnips, Onion and Carrots) with Celeryroot/horseradish puree. Combined the CS smokerless chicken with a salt/honey/sage/thyme brine we commonly enjoy. Injection brined per smokerless brine + immersed salt/honey/sage/thyme brine (24hrs). Brine (combo of both brines) total was 2% total (including bone of chicken), removed, brushed with CS smokerless glaze and left in fridge ~18 hrs. Placed on Rack (that was placed on cast iron pan coated with foil) into 170Deg oven until 60C, left to rest 50 minutes (had to do roasted veg) and then brushed with a clarified butter and smoked glaze combo. The slow roasted chicken is one of my favorite family-style dinners. For the anti sous-vide crowd on FB, this is another CS+Heston Technique they can use......just say'n :-)
