Roast chicken is one of the most beloved comfort foods around and can evoke incredible food memories. These memories often influence how we like it be cooked and served, but it's such a versatile dish that it can be kept super simple for a quick midweek supper, or elevated to fine dining level if you have the time and skill required.
Here, four Michelin-starred chefs show you how to roast chicken, from simply seasoned to decadently stuffed, to preparing it in four stages (you can probably guess which chef that is!).
First up is Thomas Keller, who you'll notice doesn't roast his chicken in any additional fat, nor does he baste it during cooking.
Next, Heston Blumenthal employs a four step-process involving brining the bird, and blanching and drying the skin out akin to the technique used to create crispy duck.
Gordon Ramsay stuffs his chicken with chorizo and cannellini beans.
Finally Daniel Humm can be seen preparing a decadent black truffle and foie gras stuffed rost chicken – he actually places the stuffing just underneath the skin – in the kitchen at Eleven Madison Park.
The ideal English muffins are lightly toasted. You can just slice them in half and put them in the toaster, but we prefer the oven-toasting technique. You can also learn how to make English muffins at home before putting them in the oven by following our simple recipe.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.