🍗 The Ultimate Chicken Cooking Hack from London’s Best! 🔥 Big shoutout to @fowlrestaurant for teaching me the game-changing way to cook chicken: Spatchcocking & brining! 🙌 Spatchcocking isn’t just a fancy word—it means quicker, more even cooking. No more dry chicken parts while waiting for the rest to catch up! 🕒 Brine Tips: - Brine for at least 8 hours, but don’t go over 24 hours, or it might get too salty. I used 2.5L water & 125g salt 🌡️ Cooking Tips: - Aim for an internal temp of 60°C+ (140°F+) in the thickest part. It’s not an exact science, so don’t stress if it goes over 70°C—it’ll still be juicy! After resting you’ll almost certainly be over 70°c which is where you want it. Note: in the restaurants they will go higher to comply with legal guidelines, but this is how I do it at home. - When I say cook on “high,” I mean the highest temp because my oven needs all the help it can get! But if your oven’s a beast, you might need to turn it down a bit at the end. No worries though, it should only take about 30 minutes. Just keep an eye on it to avoid any mishaps. When it comes to making gravy, I’m all about going with the flow rather than sticking to a strict recipe. It’s about working with what you’ve got leftover from roasting the chicken and developing a relationship with the process. Gravy Basics: - Flour: 2-3 tbsp - White Wine: ~100ml - Chicken Stock: 500ml (but don’t stress about the exact amount—you’re reducing it to your desired consistency anyway!) Mash Tips: - Start with the amount of potato you think you’ll eat (maybe a little extra for leftovers). - After sieving, weigh the potato and add 25%-50% of that weight in butter. - Heat up 40% of the potato’s weight in milk, adding it until you reach your desired consistency. Pro Tip: If you’re finding tiny lumps in your mash, it’s likely due to the sieve’s mesh size. I use a ‘30 mesh’ sieve, which is super fine—usually used for flour.