Thomas Keller’s famous simple roast chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • One farm raised fat chicken, 4-5 pounds
  • Flaked salt and cracked pepper
  • 2 teaspoons of fresh thyme or rosemary (Or both if you’re feeling crazy!)
  • 1-2 tablespoons of butter
  • Serve with Dijon mustard if you like
Instructions
  1. First off, preheat your oven to 450° degrees and lightly grease your baking pan or skillet. (Thomas likes to use a stainless steel sauté pan but I like to use a cast iron skillet) Take your chicken out and rinse it thoroughly and then pat it dry inside and out with paper towels. Thomas stresses that you want the driest heat possible when roasting it to make it turn out moist and delicious.
  2. Next, toss a little salt and pepper in the cavity. Now the fun part, truss the bird. I am not going to explain it here as it might be impossible and with technology available today, just search how to do it on the web. The first video that comes up is an excellent one. Make sure and truss it tight as this is part of the technique to keep the bird moist.
  3. Now put the all trussed up chicken in your prepare pan and rain salt and pepper down on it. Thomas recommends about a tablespoon of each. Some will stick some won’t, don’t stress it. Tuck in the oven for 50-70 mins till done and a thermometer stuck in between the thigh and breast reads 160. I can tell by pricking the thickest part of the thigh with a fork and the juices run clear. Don’t mess with the chicken while it is baking as much as you want to.
  4. When you take it out, add the herbs to the pan juices and then baste the chicken thoroughly. Let it sit 15 minutes then cut the twine, discard and eat the delicious chicken with mustard served on the side. Easy peasy, one two threesy.
Recipe by The Cave Woman Cafe at http://cavewomancafe.com/chicken/chickens-rule-the-roost-and-they-dont-even-know-it/