This is a shop in La Boqueria, Barcelona, selling only chicken (? maby duck).

It’s great when writing medical notes I add a question mark in front of a point – it makes it all ok and valid.

I was reading Heston Blummenthal’s book In Search of Perfection on the perfect roast chicken (book, video) I am drooling to make a roast chicken. Secretly I haven’t tried roasting a whole bird. Which chicken should I use? Look at the chioice of birds in that shop!

Heston liked the Bresse chicken from France, though he used one from the UK with good flavour while supporting local farmers. The recipie involved soaking the bird in brine over night, drying it in the fridge, roasting it at a low temperature and then browning the skin to finish it off.

Sadly in Hamilton, there isn’t much to choose from. When I fire that oven, I will post the chicken on my blog. Tomorrow is apple and rhubarb with crumble to top.