Planet Green
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It's back to basics as kitchen alchemist Heston Blumenthal tackles a classic Sunday roast - chicken with all the trimmings.
Heston and his lab manager, Chris, begin with a taste test to choose the best bird. Described by the French as "the fourth gastronomic wonder of the world", the Poulet de Bresse comes out on top because of its dense, flavorsome flesh. This is due to the strict government controls that are imposed in the region of Bourg-en-Bresse, where the chickens are given plenty of space to run around, producing a bird which is high in protein and low in fat.
Heston cooks the chicken at a low temperature for four hours. This method ensures that the protein unravels and the collagen breaks down, leaving the meat juicy and moist. It proves problematic, though, as the skin does not become golden and crisp, prompting a disastrous encounter with a deep-fat turkey fryer.
The roast potatoes are next and the chef not only selects the best tatty for the job but also conducts an experiment to determine whether those parboiled in salted or unsalted water result in the best roasties. For his perfect carrots, he ditches traditional boiling for a pan with butter and seasoning, while the broccoli is simply blanched briefly.
Finally, the chicken is almost ready and a last-minute flash fry gives it the crispy skin Heston had been aiming for. A teat pipette ensures just the right splash of juices make this dish a real homely treat.
