Just wanted to try something different. DH won't eat chicken so I'm always trying to perk it up.
Followed Tristan Welch's twice cooked whole chicken which meant soaking in a brine for 30 minutes then poaching in water with bay leaves and thyme for 30 minutes before letting it air dry for about 45 minutes.
All good so far. Then I smeared it with some butter as was instructed, but unexpected callers arrived and I couldn't immediately finish the recipe which was to roast for 25 minutes.
I wrapped it in tin foil and put it in the fridge overnight but today I'm worried that if I've refrigerated it at that point have I allowed bacteria to develop? It looks and smells fine but not sure. Any advice would be much appreciated. (As a back-up I'll cook some gammon steaks) ??
