Following on from my purchase of Heston's book on nick's recommendation, I did the roast chicken last night. I used a lovely 2kg free range bird and, ad Heston said, put in an an oven at 90 degrees (simmering oven in Aga was perfect) and left it for 4 hours. It came out looking pallid, insipid and smelling of nothing. It was then rested (as suggested) and finally finished off in the roasting oven for 15 minutes. The chicken came out plump, browned and smelling lush. When it was carved juices just oozed from it and it really was the tastiest, moistest bird I've ever eaten or cooked! I shall use this method from now on. The thing is, you could leave the bird an extra hour in the cool oven and it won't spoil. You can also chuck it in, forget about it and not even bother with the potatoes until the bird comes out to rest for the first time. Heston's methods may seem bizzare and may fly in the face of how we've been cooking for years, but the thing is however unlikely they seem they DO work. I also made his vanilla ice cream on the weekend and was suspicious as it contained nno egg custard base. But what it did taste of was Mr Whippy! Awesome! I was delighted. I think you should all get the book.