Heston: "A firm family favourite made extra juicy by brining the chicken before roasting it then cooking it for a long time at a gentle temperature. Brining is a fantastic technique for keeping moisture in food and it is incredibly simple to do. It involves a little forethought but minimum effort and it will guarantee a juicy and succulent bird every time."Warning: Whilst Heston cooks his chicken to an internal temperature of 60°C, if you want to stick to safety guidelines your chicken should reach 75°C in the thickest part of the breast.