French
Thomas Keller's My Favorite Simple Roast Chicken
The legendary Bouchon roast chicken built on radical simplicity: a dry-brined bird trussed tight and blasted at high heat until the skin is deeply lacquered and crisp. No basting, no butter under the skin, just salt, pepper, and a smear of butter at the end.
75 min
Total time
4
Servings
15 min
Prep
60 min
Cook
beginnerdinnerhigh-proteingluten-free
Ingredients
4 servings
- 1 chicken (1.4-1.8 kg) whole chicken, the smaller the better for crisp skin
- 1 tbsp (15 g) kosher salt, plus more to taste
- to taste freshly ground black pepper
- 2 sprigs fresh thyme, optional, leaves only
- 15 g unsalted butter, optional, to finish
- to serve Dijon mustard, optional, for serving
Make it your way
Instructions
- Step 1.Preheat the oven to 230 C (450 F). Position a rack in the middle.
- Step 2.Rinse the chicken and dry it very thoroughly inside and out with paper towels; the drier the skin, the crispier the result.
- Step 3.Salt the cavity generously, then truss the bird tightly with kitchen twine so it holds a compact shape and the breast roasts evenly.
- Step 4.Season the outside all over with the 1 tablespoon of kosher salt, sprinkling from a height so it falls like rain and coats the skin evenly. Add a little black pepper. Do not add oil or butter at this stage.
- Step 5.Place the chicken breast-side up in a roasting pan or ovenproof skillet. Do not add liquid and do not baste during cooking.
- Step 6.Roast for 50 to 60 minutes, until the juices run clear and an instant-read thermometer in the thickest part of the thigh reads 74 C (165 F).
- Step 7.If desired, scatter the thyme leaves over the bird in the last few minutes of roasting.
- Step 8.Remove from the oven and let the chicken rest for 15 minutes to redistribute the juices.
- Step 9.Optionally brush or rub the skin with the tablespoon of butter for shine and flavor, then carve.
- Step 10.Serve with the pan juices and a little Dijon mustard on the side.
Tried this? (0)
No one has shared a photo yet. Make it and be the first.
Comments (0)
No comments yet. Be the first to share your thoughts.