1/4 Photos of Thomas Keller's Favorite Roast Chicken
1 hr 15 mins
1 hr 5 mins
Those of you who know your Chef's, must be familiar with the fabulous Thomas Keller. Also, I am a BIG fan of high-heat cooking ( I have a great high heat turkey recipe posted here #145046) and that is how this is prepared. It is taken from his book, and his comments are in the directions. I was going to remove them, but then I decided it is part of the charm of this great chicken meal. This recipe is some work, but well worth the effort! Cooks Note: To truss chicken, place it on a tray with legs toward you. Tuck wing tips under bird. Cut piece of kitchen twine about 3 feet long and center it on top of neck end of breast. Lift neck end of bird and pull twine down around wings and under chicken, then bring ends up over breast toward you and knot twine, pulling it tight to plump breasts. Bring ends of twine around ends of drumstick and straight up. Tie as before to pull drumsticks together and form a compact bird. Tie again to secure knot.
My Private Note
Units: US | Metric
- 1Preheat oven to 450 degrees.
- 2Rinse chicken in cold water, then dry very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- 3Salt and pepper cavity, then truss bird with kitchen twine to help it cook more evenly. (See Note.).
- 4Now, salt chicken -- I like to rain salt over the bird so it has a nice uniform coating that will result in crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out salt baked onto the crisp skin.
- 5Season to taste with pepper.
- 6Place chicken in sauté pan or roasting pan and, when oven is up to temperature, put chicken in oven. I leave it alone -- I don't baste it. I don't add butter. You can if you wish, but I think this creates steam, which I don't want.
- 7Roast it until it's done (165 degrees in the thickest part of the thigh), 50 to 60 minutes.
- 8Remove from oven and add thyme to pan. Baste chicken with juices and thyme and let it sit for 15 minutes on cutting board.
- 9Remove twine. Discard wing tip. Separate middle wing joint and eat that immediately. Remove legs and thighs.
- 10I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded there, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip -- until one day I got the crispy, juicy fat myself. These are the cook's rewards.
- 11Cut breast down middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant.
- 12Slather meat with butter. Serve with mustard on the side and, if you wish, a simple green salad.
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Nutritional Facts for Thomas Keller's Favorite Roast Chicken
Serving Size: 1 (227 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 488.2
- Calories from Fat 307
- Total Fat 34.1 g
- Saturated Fat 9.7 g
- Cholesterol 170.2 mg
- Sodium 158.9 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 42.2 g