Ferran Adrià'S Roasted Chicken

• 2 whole chickens, 4 1/2 pounds each
• 2 tablespoons olive oil
• 2 lemons
• 20 dried bay leaves
• 3 3/4 teaspoons dried rosemary
• 1/3 cup dried thyme
• 2/3 teaspoon black peppercorns
• 4 garlic cloves
• 4 tablespoons white wine
• 1/3 cup water
• 1 1/2 teaspoons salt

1. Preheat the oven to 425u0b0F. Use a pair of strong kitchen scissors to snip off the tips of the wings. Cut off the parson's nose (tail) of the chicken.
2. Put the chicken in a roasting pan, season inside and out with salt, then rub with oil. Finely grate the lemon zest over the breast and legs.
3. Cut the lemon into pieces and place inside of the chicken.
4. Put the bay leaves, rosemary, thyme, and peppercorns into a small food processor or blender and process to a fine powder.
5. Rub the herb mixture over the chicken and push the unpeeled garlic cloves inside the chicken.
6. Roast the chicken, breast facing down, for 25 minutes.
7. Turn the chicken over and roast it for another 35 minutes, until golden and cooked through.
8. Remove the chicken and set aside to rest in a warm place. Place the roasting pan over medium-high heat on the stove top.
9. Pour in the wine and water, and loosen any sediment with a wooden spoon. Boil the cooking juices, bubbling them down to make a tasty gravy.
10. Carve the chicken into pieces and place on a serving dish.

chickens, olive oil, lemons, bay leaves, rosemary, thyme, black peppercorns, garlic, white wine, water, salt

Taken from www.seriouseats.com/recipes/2011/10/ferran-adrias-roasted-chicken-recipe.html (may not work)