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Slow-roasted whole chicken?

(1 Post)
NotQuiteCockney Fri 23-Feb-07 10:30:57

I am trying to do this today. The Heston book says to roast it at 75C until internal temperature is 65C, but gives no idea of how long that generally takes. (Which is probably good, as he says a 1.5kg bird will cook at 140C in less than two hours. So he likes it a big pink [pukey].)

So how do I do this? I've smeared the bird with harissa, it's 1.6kg. I have to be out from 1 to um 6pm. Well, I could drop by around 4. So yeah. How can I do this?

Oh, DH might be home in there somewhere.

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