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Thomas Keller Roast Chicken

 

We recently learned about a chicken roasting technique used by the chef/owner of award winning and highly rated French Laundry restaurant in Napa Valley. Instead of paying  $300/person to eat at his restaurant, just try this recipe!

The idea is that the chicken is well dried and salted heavily which dries out the surface and prevents the chicken from smoking when cooked at a high temperature.

Method:
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. Most of our whole chickens are already pre-trussed with the legs stuck into a slit in the skin. An easy way to truss a chicken that is not prepared like this is to use an oven safe rubber band around the whole thing.

Now, salt the chicken—rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin. When it's cooked, you should still be able to make out the salt baked onto the crisp skin, and it will be too much salt so the excess should be brushed off. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. Leave it alone—you don't need to baste it, you don't need to add butter; you can if you wish, but I feel this creates steam, which isn't what you want in this technique. Roast it until it's done, 60 minutes or more.

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 on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs.

Thomas Keller says, “I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, 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.  Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.”