Recipe by JenPo
This recipe, Mon Poulet Roti, is from Thomas Keller's cookbook, Bouchon. It is the best roast chicken I have ever tasted. But it does make a bit of smoke, so you'll want to be prepared with the fan.
- 1 (2 -3 lb) farm raised whole chickens
- kosher salt & freshly ground black pepper
- 2 teaspoons minced thyme (optional)
- unsalted butter, for serving
- Dijon mustard, for serving (also optional)
Directions See How It's Made
- Preheat the oven to 450°F
- Rinse the chicken and dry it inside and out very well. The idea is to create very dry heat and prevent steam. (Strange, I know).
- Salt and pepper the cavity lightly, then truss the bird.
- Scatter about 1 tablespoon salt over the skin of the bird, as evenly as you can. Season with pepper. Don't add any liquid or anything.
- Place the chicken in a sauté pan or roasting pan and in the oven. Roast it until it's done, 50 to 60 minutes.
- Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes.
- Remove the twine. Carve into individual portions.
- The cookbook says to serve with the mustard and butter for "slathering" on the bird, but I found this a little excessive and left it out. Anyway, it was still delicious.