Marco Pierre White's 'Mad' Roast Chicken by Eat Like An Adult

Ingredients

• 1 Whole chicken (approx. 1.5kg)
• 2 tbsp Clarified butter
• 1 tsp Salt

Instructions

1. Bring the chicken to room temperature, then generously salt the skin. Insert temperature probes into the thickest part of the thigh and the breast.
2. Vacuum pack the chicken in an oversized bag, ensuring it's triple-sealed to keep water out. The starting temperature should be around 18.2°C.
3. Submerge the vacuum-sealed chicken in a water bath set to 80°C for exactly 10 minutes. This initial steaming significantly pre-cooks the chicken.
4. Remove the chicken from the bag and pat it very dry. Heat clarified butter in a pan over medium-high heat until shimmering.
5. Sear the chicken aggressively on all sides in the hot butter for 2-3 minutes per side, until a beautiful golden-brown crust forms.
6. Transfer the seared chicken to a preheated oven at 220°C (425°F).
7. Roast for 24 minutes, or until the thigh probe reads 73.1°C and the breast probe reads 75.1°C, ensuring a juicy interior.
8. Allow the chicken to rest for at least 10 minutes before carving. Minimal carryover cooking will occur, resulting in perfectly cooked meat.