Thomas Keller’s Roasted Chicken

Now that I have a little more time for writing I will go deeper into describing what makes this chicken so amazing. Let me start by saying I am not the biggest fan of chicken, but there is something about a roasted chicken that differentiates itself from being just chicken.

I am a late comer to this recipe. It is from Thomas Keller’s 2004 cookbook “Bouchon” and this is his “My Favorite Simple Roast Chicken”. Due to it only having six steps and along with it being the juiciest of any roasted chicken I have ever prepared, it could be my favorite as well. Don’t be afraid to put the chicken into the oven dry. The results will amaze you and delight your senses.

Preheat to 450
Rinse the chicken and dry it thoroughly
sprinkle salt into the cavity
truss the bird
liberally apply salt and pepper
place in a roasting pan
leave it alone for 60 min
remove it from the oven
transplant it to a butcher block
baste it with its juices
allow it to sit for 15 minutes
remove twine
serve it on the bone, seperate the wing joint, remove thighs and legs, and cut the breast bone down the center
slather in butter
serve with a side of dijon mustard for dipping

*Thomas Keller suggests serving with a side of salad greens. We served it with brussel sprouts.

Another reason to love roasting:

leftovers

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2 Comments

Filed under Food

2 responses to “Thomas Keller’s Roasted Chicken

  1. Katie holscher

    Interesting that you slather it with butter after it roasts. I’ll have to try that. I always brush w half butter, half olive oil before it goes in the oven.

  2. sochi

    looks great!

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