No one warned me that Bourdain's stately but still gone's voice is narrating this. It's like hearing your favorite uncle's voice in the house just rooms away but still feeling the twinge of remoteness at not being able to hug him just yet.
I've roasted a chicken this way twice now and it's amazing. It's not dry inside, the skin is just crisp. It's simple because there's no reason for it to be complex. He doesn't use proper health code procedures because he doesn't need to for once and he's not serving this to a customer. I just (as in last night) tried a roast chicken recipe where the bird is covered in fat (I chose butter) prior to cooking. It was also started breast-side down and flipped over half-way. And it was also not quite as good as this video's results and I will be going back to Mr. Keller's recipe exclusively.
You posted this ten years ago and for some reason I always come back to this video bc it is so wildly simple and so insanely good. For a long time now I’ve been making this exact chicken on Sundays and it’s always a hit and dirt cheap. Glad to know I’m not the only one who felt this way!
@@electrictroy2010that current recipe is solid but also very technical. I think this video was showing just how adept Thomas is at preparing chicken. He can literally teach you a bitchin chicken and recipe in 4 minutes
I had his roast chicken at Bouchon in Vegas. One of my favorite meals. The table bread was also unbelievable. Steak frites was underwhelming, but the chicken was truly something else.
thank you thomas keller! This episode was hired awhile back. Our family has not bought roasted chicken from costco or anywhere for over a year! The meat is always juicy. Mouth watering every time.
This recipe is "Mon Poulet Roti" in his Bouchon cookbook, also on Epicurious. The video neglects to mention he suggests basting the bird with its pan juices on the cutting board after taking it out of the pan, and letting it rest for 15 minutes. I've made this roast chicken countless times and it always results in a moist, flavourful bird - a great recipe for beginner cooks.
Although you point out very good points, it's totally a different story when he's actually working during an actual dinner service. Since this is for a short TV segment, simple things like sanitation are pushed aside to portray the actual roasting technique. I can almost guarantee you if you watched him cook at his restaurant, his sanitation (as well as his staff's) would be close to impeccable.
Our country’s best chef. I highly recommend you visit The French Laundry just once. It’s expensive ($500 each with a very good wine bottle) but worth it for a life time of culinary talk and experience.
Man. Revisiting this video... In college, I would watch this video multiple times and buy multiple chickens to do trial runs on. When I perfected this method, that is when I would have a date over and prepare the meal in front of my date. I knew it was a hit when I tied the bird up nicely and my date was extremely curious.
At last someone who has got their priorities right! I personally believe that if I don't get down the stairs before the toilet flush finishes after having a pee, ( including hand wash ) that the devil will get my soul!
This is the way to do a chicken. It's fabulous. My only comment is that for some reason this video, and others, always seem to cut away from the most crucial part of the demo to show the chef or an irrelevant object.
Delicious, perfect chicken! thou my oven is a mess it splattered and smoked at the high temp of 450😕- I've read others used a covered roasting pan, would the result still make skin crispy?
Done this method several times... The chicken is not dry, comes out wonderful... I roast for 40 minutes and start checking at that point... Also in the Bouchon book he states you should heat the pan before putting the chicken in. Helps get the skin going and the oven doenst have to heat the pan thus slowing cooking...
@assassinkidX Depending on how much oil there is at the bottom, you could have your chicken on a roasting tray, or sit the chicken on a layer of coarsely chopped mirepoix, or even sit the pan at a slight tilt so the oil collects on one side. The mirepoix method is very traditional, and you can make a very nice gravy or sauce from the resulting pan juices.
This is such a simple and brilliant way to cook a roast chicken....just watched this after watching Heston Blumenthal's method of roasting chicken. And guess what? It's a 4 stage process,no prizes for guessing which one I prefer!😂
Bouchon chicken is brined. There’s another video where TK soaks the chicken in brine, and then let’s it dry age for 3 days. That’s the Bouchon recipe .
This is zen master simple. I have roasted a duck without fat of course, but I never thought I could roast a chicken like that. I will try it tomorrow without fail. Thank you, sensei Thomas.
Just to add; In his Masterclass, Keller does these steps: I. marinates chicken brine before, II. After tieing the bird up, he lets it sit open in the fridge for 24-48Hrs, III. Before cooking, he covers the bird in clarified butter and salts heavily. IV. Puts the bird over mixed raw vegetables into the oven at high heat 450F for 15 Minutes and reduces head. The masterclass video is worth the watch.
This is legit how I learned how to roast a chicken. I cooked a chicken like this for a girl I started dating with roasted potatoes and pan fried asparagus and now we are married and have a kid. Careful making this chicken for someone. You might get married.
wow my mom made chicken just like this yesterday. the only difference was that she put rosemary inside the chicken as well. I really liked the natural taste of chicken. it was quite delicious.
He has a connection to the raw product like nobody else. It speaks to him like the trumpet to Louis Armstrong or the canvas and paint to Dali. Always a pleasure to watch this man create.
Hey guys I have a problem with this method, the rest of my chicken turns out great, but the my wings are soggy and mushy and there also seems to be a large amount of fat that comes off of the chicken. Is there any way I can make my chicken better, and also is there a way to not have a pool of oil at the bottom of my roasting pan? Btw I use roughly a 5 pound chicken since I cant really get any smaller sizes at my market without paying substantially more
Thomas Keller is the MAN. I still can't get that dang wishbone out without breaking it, though.... Obviously, I still have a looooong way to go before I make ANYTHING in kitchen look as easy as he does ;) And of course PROPS to Tony for picking Thomas as one of the 4 BAD ASSES to showcase on this most marvelous episode!!! (We all know Tony could've, still can, pick anybody he f'n wants to...)
Honestly never wash your chicken thats dumb and spreads germs everywhere, the main 2 things are 1, get it to room temp, let the bird sit out for 30-45 minutes,2, Dry the bird with paper towels, like super dry, I season it with adobo, I truss it up as shown. I use a standing roasting stand for the chicken that way the front and back get evenly browned. Stick it in the oven for 55 minutes for a 4 lbs bird. DO NOT BASTE, oil, or check it until 50-55 minutes that is key.
I’m very grateful for you likes and comment well took me months to realize my fans need my attention and I’m inviting you to my interactive fan chat where we can get to talk more often !
that is one beautiful, plump chicken....cooked and uncooked. So round and juicy looking. What kind of chicken is used...my grocery store does not have birds that look like this...they are much more skinny looking.
He's the only chef in America with two restaurants with a 3 michelin star ratings. His restaurant French Laundry was voted best restaurant in the world by an international poll a few years ago.
One very important step wasn't mentioned here and that was leaving the bird to REST before carving it. In my experience you ought to rest it for as long as you cooked it. I imagine that Keller said this but it was probably edited out for time or whatnot.
Oded Zimron yes he did...but he didn’t mention that here. And since this video is about teaching people he SHOULD have mentioned resting it, that was my point
First of all, this is one of the best chicken recipes that I have ever made. It's my go to roast chicken. That being said, the people who are responsible for this video are clueless and should be fired. The most important aspect of this video is trussing the chicken. So what do they do? They cut away, more than once, while he's trussing the chicken. I don't want to see Thomas Keller. I've met him. He's nice. I've dined at Per Se. More than once. Fabulous, but I digress. Why in the world would they do this butcher editing job? Is this a secret of Thomas Keller that gained him Michelin stars? I don't think so and I don't get it and I simpathize with those of you who have had issues with trussing. Don't get me started on removing the wishbone.
Second, having that said- they are both right. Keller gives you a way to quickly and simply prepare you're chicken, while Heston goes the extra mile (still, simplified, compared with his perfect chicken). When roasting in a very hot oven, trussing protects the thinner part of the breast from drying out. When everything is done correctly, the inner part of the thigh will cook, thanks to the high heat.
We made this but rubbed butter on the outside i think, and left some butter chunks on the inside, then seasoned the outside and made a pan gravy. Wutsup with the no oil/fat situation?
Have you guys ever been in a restaurant's kitchen? Nobody wears glove in a kitchen, that's a fact. Nobody gets medical leave for a having a very small cut on a finger, and therefore wears a band-aid plaster. Normally they would just wear a band-aid and continue working as normal. That is the reality of kitchens in restaurants. Despite that, the food taste good, you had a good time, and you are still breathing until this moment.
chipon31 not a fact. A lot of people wear gloves in kitchens just depends on the level. The higher the level the less the gloves but that's because they're more reliable with cleaning hands. I wear gloves in certain situations. If I'm working with meat. If it's fresh and my mis en place is on point then I won't wear gloves. If my meat was frozen and I just thawed it out, I'll wear gloves because of the texture. Usually I'll dry it out while I have gloves on so fix that. If my mis en place is off, usually because it's a last minute thing, then I'll wear gloves while dealing with meat so I'm not getting the handles of my knives all slimy. It's just personal preference really.
So I previously posted a reply and it stands...however several of you seem to want to say Blumenthal makes a BETTER chicken...apples and granny smith apples. Both are EXCELLENT as both chefs are EXCELLENT. This is the way I have been doing it for years and it remains the easiest way to get a perfect chicken in under an hour. Blumenthal's chicken is ALSO great, just a bit more work.
Excellent recipe from a top-notch chef. Piss-poor video from a cameraman who was obsessed with the chef's face and removed the camera from the chicken far too often!
Great video. I don’t know about sticking the whole pepper grinder into the carcass of a raw chicken. Can you say cross contamination? Chef of this caliber should set a good example of correct sanitary prep techniques.
As your average Joe Plumber, I have learned so much from so many talented chefs on UA-cam. I never skip over a Thomas Keller video.
His appearance in The Bear was mesmerizing, what a great Chef.
Ok. Now I’m going to have to watch that show. I’ve heard it was great but this put me over the edge!😊
Agreed. I found that scene most calming and warm, pushing back on the normal stress and agnst of the show.
@@DeniedGrace Watch it all, it's a fantastic show.
No one warned me that Bourdain's stately but still gone's voice is narrating this. It's like hearing your favorite uncle's voice in the house just rooms away but still feeling the twinge of remoteness at not being able to hug him just yet.
Boohoo get over it
@@tpower1912what a childish thing to say
it is 13 years old
Best video yet on how to roast a chicken. Fantastic. The results speak for themselves.
and the chix didn't look dry to me; that chix looked absolutely delish
Even after several attempts, I cannot tie up the chicken as adeptly as Thomas can... but then again, I've always had trussed issues.
Nice
Fantastic! :D
Thanks.
Never trussed a chicken.
Clever!
I've roasted a chicken this way twice now and it's amazing. It's not dry inside, the skin is just crisp. It's simple because there's no reason for it to be complex. He doesn't use proper health code procedures because he doesn't need to for once and he's not serving this to a customer. I just (as in last night) tried a roast chicken recipe where the bird is covered in fat (I chose butter) prior to cooking. It was also started breast-side down and flipped over half-way. And it was also not quite as good as this video's results and I will be going back to Mr. Keller's recipe exclusively.
His current technique marinates the chicken in salt-thyme brine overnight. Then he air-dries the chicken for 3 days in the refrigerator
.
You posted this ten years ago and for some reason I always come back to this video bc it is so wildly simple and so insanely good. For a long time now I’ve been making this exact chicken on Sundays and it’s always a hit and dirt cheap. Glad to know I’m not the only one who felt this way!
@@electrictroy2010that current recipe is solid but also very technical. I think this video was showing just how adept Thomas is at preparing chicken. He can literally teach you a bitchin chicken and recipe in 4 minutes
I tend to forget this exists until I rewatch it once a year. Came for Keller; stayed for the porno music.
He should have made a pepperoni pizza...
So funny, great comment.
now we all come for Bourdain's narrative
You still came for keller😏
@@c_farther5208 a
I had his roast chicken at Bouchon in Vegas. One of my favorite meals. The table bread was also unbelievable. Steak frites was underwhelming, but the chicken was truly something else.
thank you thomas keller! This episode was hired awhile back. Our family has not bought roasted chicken from costco or anywhere for over a year! The meat is always juicy. Mouth watering every time.
This recipe is "Mon Poulet Roti" in his Bouchon cookbook, also on Epicurious. The video neglects to mention he suggests basting the bird with its pan juices on the cutting board after taking it out of the pan, and letting it rest for 15 minutes. I've made this roast chicken countless times and it always results in a moist, flavourful bird - a great recipe for beginner cooks.
You should always let meat rest before cutting it.
His current technique marinates the chicken in salt-thyme brine overnight. Then he air-dries the chicken for 3 days in the refrigerator
.
Loved this in the Bear. Keller seems like an amazing teacher
Although you point out very good points, it's totally a different story when he's actually working during an actual dinner service. Since this is for a short TV segment, simple things like sanitation are pushed aside to portray the actual roasting technique. I can almost guarantee you if you watched him cook at his restaurant, his sanitation (as well as his staff's) would be close to impeccable.
Our country’s best chef. I highly recommend you visit The French Laundry just once. It’s expensive ($500 each with a very good wine bottle) but worth it for a life time of culinary talk and experience.
Man. Revisiting this video... In college, I would watch this video multiple times and buy multiple chickens to do trial runs on. When I perfected this method, that is when I would have a date over and prepare the meal in front of my date. I knew it was a hit when I tied the bird up nicely and my date was extremely curious.
Can I use pepper first then salt? I like to use spices in alphabetical order.
TheYoyozo lol
At last someone who has got their priorities right! I personally believe that if I don't get down the stairs before the toilet flush finishes after having a pee, ( including hand wash ) that the devil will get my soul!
I tried that once and got my dick stuck in the oven as a result. Would not recommend.
The synth riff at the end is, yes, chef’s kiss
Simple to do and I bet it tastes great! Thomas Keller is very experienced and one of my favourite chefs
does it really make a difference if you use the string?
This is the way to do a chicken. It's fabulous. My only comment is that for some reason this video, and others, always seem to cut away from the most crucial part of the demo to show the chef or an irrelevant object.
Yep. It’s like the music performance videos where there’s a great guitar solo happening and the camera stays on the drummer.😊
love the music ... this guy's product even has a refreshing vision for how to pair the music with instructionals!
Man...I JUST got done roasting a chicken last night and I did it the standard way I like it. I can't wait to try this method, maybe this weekend!
Delicious, perfect chicken! thou my oven is a mess it splattered and smoked at the high temp of 450😕- I've read others used a covered roasting pan, would the result still make skin crispy?
I will love you to be part of my interactive fan chat where we can talk more often
Done this method several times... The chicken is not dry, comes out wonderful... I roast for 40 minutes and start checking at that point... Also in the Bouchon book he states you should heat the pan before putting the chicken in. Helps get the skin going and the oven doenst have to heat the pan thus slowing cooking...
are you positive your oven has accurate temperature? you may want to use an oven thermometer.
Damn, this was the same conversation or very similar to what he conversed with Carmy on S3E10.
@iamOnimal He is not cutting the chicken in half. By removing the wishbone there is nothing in the way of taking half of the chicken off the carcass.
@assassinkidX
Depending on how much oil there is at the bottom, you could have your chicken on a roasting tray, or sit the chicken on a layer of coarsely chopped mirepoix, or even sit the pan at a slight tilt so the oil collects on one side.
The mirepoix method is very traditional, and you can make a very nice gravy or sauce from the resulting pan juices.
This is such a simple and brilliant way to cook a roast chicken....just watched this after watching Heston Blumenthal's method of roasting chicken. And guess what? It's a 4 stage process,no prizes for guessing which one I prefer!😂
I had Chef Keller's roasted chicken at Bouchon - the best I've ever had, for certain. Although, I would have thought it had been brined.
Bouchon chicken is brined. There’s another video where TK soaks the chicken in brine, and then let’s it dry age for 3 days. That’s the Bouchon recipe
.
This is zen master simple. I have roasted a duck without fat of course, but I never thought I could roast a chicken like that. I will try it tomorrow without fail.
Thank you, sensei Thomas.
Was Anthony bourdain introducing chef keller
It's from the No Reservations "Techniques" special.
Just to add; In his Masterclass, Keller does these steps:
I. marinates chicken brine before,
II. After tieing the bird up, he lets it sit open in the fridge for 24-48Hrs,
III. Before cooking, he covers the bird in clarified butter and salts heavily.
IV. Puts the bird over mixed raw vegetables into the oven at high heat 450F for 15 Minutes and reduces head.
The masterclass video is worth the watch.
I've been making it this way for years since I first saw this video. So easy and so good. Thanks!
There’s no such thing as a the best chef in the world.
Sure there is! It’s the one whose dish you enjoy most (at the time).😊
To temper my chicken, I talk sexy to it. It heats up perfectly every time.
Give the vulva a good rub
I'd take Jacques Pepin's version of roasted chicken any day of the year!
I never ever thought of cutting out the wish bone before! I like putting onion and herbs in the cavity as well. Loved his explanations.
I'm not sure I would do it right even after watching it.
I never skip over a Thomas Keller video.
Thomas Keller is a great chef! Find out why on what makes a great chef channel.
I wanted to see the inside of the chicken, im not sure if it was just me, or the lighting or whatever but im sure it looked a little pink inside.
Would have been nice to mention the temp and time it took to bake?
If you're gonna have something die for your dinner, cook it with respect. Love this video.
This is legit how I learned how to roast a chicken. I cooked a chicken like this for a girl I started dating with roasted potatoes and pan fried asparagus and now we are married and have a kid.
Careful making this chicken for someone. You might get married.
wow my mom made chicken just like this yesterday. the only difference was that she put rosemary inside the chicken as well. I really liked the natural taste of chicken. it was quite delicious.
is it a problem if my oven heats only from top?? what should I do
John Wolf lol
Anyone know where the whole episode is? Or what it's called?
Love when chefs cook with an exposed bandaid on a finger so yummy!
So tell me, which world renown restaurant do you run?
The dry chicken ensures that there is minimal steam in the oven when the chicken is being roasted , getting that crispy skin.
In another video he Brines the chicken for several hours, and then let’s it dry in the freezer for 3 days. The brine forms a hard crust on the bird
.
Very nice! Though, it would be better if the camera focus didn't change so much when Mr. Keller is showing how he ties the chicken🤷🏻♂️
He has a connection to the raw product like nobody else. It speaks to him like the trumpet to Louis Armstrong or the canvas and paint to Dali. Always a pleasure to watch this man create.
Bro relax, he sprinkled some salt on a bird and threw it in the oven.
@3:47 where he takes the hot pan out of the over, and @3:49 where he grabs the pan handle with his bare left hand = what magic is this?
I love how he grabs the pan handle straight out of the oven, with his bare hand, at 3:49
That’s def why they cut away lol. Poor TK burned himself.
I was like, "Did I just see what I thought I did?"
I did that once..left scars
Hey guys I have a problem with this method, the rest of my chicken turns out great, but the my wings are soggy and mushy and there also seems to be a large amount of fat that comes off of the chicken. Is there any way I can make my chicken better, and also is there a way to not have a pool of oil at the bottom of my roasting pan? Btw I use roughly a 5 pound chicken since I cant really get any smaller sizes at my market without paying substantially more
a legend explains what a legend does. I feel so small....😇
The 70s adult movie jazz really spices this video up
Thomas Keller is the MAN. I still can't get that dang wishbone out without breaking it, though.... Obviously, I still have a looooong way to go before I make ANYTHING in kitchen look as easy as he does ;)
And of course PROPS to Tony for picking Thomas as one of the 4 BAD ASSES to showcase on this most marvelous episode!!! (We all know Tony could've, still can, pick anybody he f'n wants to...)
Roast chicken is, like, the cheesecake of meat cuisine...simple, comforting, satisfying and delicious.
Yes, this recipe has become a family favorite in my home. So simple, but so consistently tasty!!
His current technique marinates the chicken in salt-thyme brine overnight. Then he air-dries the chicken for 3 days in the refrigerator
.
No resting the meat after being in the oven?
And whats the deal with Cobb salad? Does it have Cobbs in it? Was it named after Ty Cobb?
Yes, he grabbed it with his bare hands. After it had cooled. Did you not notice the cut? It's called editing.
@trombonemunroe Do you know what 450º does to cooties?
How did you get that dark color on the chicken without using butter ?
Honestly never wash your chicken thats dumb and spreads germs everywhere, the main 2 things are 1, get it to room temp, let the bird sit out for 30-45 minutes,2, Dry the bird with paper towels, like super dry, I season it with adobo, I truss it up as shown. I use a standing roasting stand for the chicken that way the front and back get evenly browned. Stick it in the oven for 55 minutes for a 4 lbs bird. DO NOT BASTE, oil, or check it until 50-55 minutes that is key.
425 degree in 50min will turn the skin that color and the salt will help.
Thanks :)
Shalom! Yummmmmuy and thank you Chef for sharing with us your most beautiful Roast Chicken. Blessings!
Shalom to you
This guy is a magician. The bird went in the oven with no herbs on it but came out with Thyme all over it's skin. Thomas Kellerfield!
what kind of watch is that？
Lol this man literally just put the chicken in the oven as is basically. Amazing.
Thank you, Chef Thomas, you made this cooking technique LOOK👀 so SIMPLE! I’m in class, “to the wishbone🏃🏿♀️!”
I’m very grateful for you likes and comment well took me months to realize my fans need my attention and I’m inviting you to my interactive fan chat where we can get to talk more often !
that is one beautiful, plump chicken....cooked and uncooked. So round and juicy looking. What kind of chicken is used...my grocery store does not have birds that look like this...they are much more skinny looking.
Most likely a high quality chicken, so go to a Whole Foods or similar grocer and you will find something similar
what show is this? I heard tony narrating.
Toss-up between him and Heston I guess. Both of them have very different methods for roasting chicken but both turn out excellent.
Heston Blumenthal is an utter knob
1:15
Fellas, how many beers?
jesus.
Finally the REAL secret to Thomas Keller’s success…he takes out all the wishbones robbing others of wishes and hoarding good luck!
He's the only chef in America with two restaurants with a 3 michelin star ratings. His restaurant French Laundry was voted best restaurant in the world by an international poll a few years ago.
In which america do you mean? We have many americas, do you know?:-)
Robert Chutney
Says the mouthy Buttplug
Great camera work. well done!!!
Would help, that during the trussing the camera man stopped going up to the face so we could actually watch what he was doing.
One of the great Chefs of his generation.
One very important step wasn't mentioned here and that was leaving the bird to REST before carving it. In my experience you ought to rest it for as long as you cooked it. I imagine that Keller said this but it was probably edited out for time or whatnot.
+SethHesio He definitely did rest it, otherwise it would leach quite a lot of juice when carved.
+SethHesio I like to use the French pot method (250 for several hours). Are you suggesting that I should leave a chicken on the counter for two hours?
+Glen MacPherson I go with anywhere between the longest you can bear it and before it gets cold.
Oded Zimron yes he did...but he didn’t mention that here. And since this video is about teaching people he SHOULD have mentioned resting it, that was my point
Letting it rest for 45 minutes means you'll be serving up cold chicken.
A National Treasure. Thomas Keller.
First of all, this is one of the best chicken recipes that I have ever made. It's my go to roast chicken. That being said, the people who are responsible for this video are clueless and should be fired. The most important aspect of this video is trussing the chicken. So what do they do? They cut away, more than once, while he's trussing the chicken. I don't want to see Thomas Keller. I've met him. He's nice. I've dined at Per Se. More than once. Fabulous, but I digress. Why in the world would they do this butcher editing job? Is this a secret of Thomas Keller that gained him Michelin stars? I don't think so and I don't get it and I simpathize with those of you who have had issues with trussing. Don't get me started on removing the wishbone.
there are hundreds of trussing tutorial videos on youtube.
I wonder if that pepper mill got washed.
Second, having that said- they are both right. Keller gives you a way to quickly and simply prepare you're chicken, while Heston goes the extra mile (still, simplified, compared with his perfect chicken). When roasting in a very hot oven, trussing protects the thinner part of the breast from drying out. When everything is done correctly, the inner part of the thigh will cook, thanks to the high heat.
Wow! I am going to check out some more of you videos. Thanks for the sharing.
We made this but rubbed butter on the outside i think, and left some butter chunks on the inside, then seasoned the outside and made a pan gravy. Wutsup with the no oil/fat situation?
Why did he take out the wish bone?
Have you guys ever been in a restaurant's kitchen? Nobody wears glove in a kitchen, that's a fact. Nobody gets medical leave for a having a very small cut on a finger, and therefore wears a band-aid plaster. Normally they would just wear a band-aid and continue working as normal. That is the reality of kitchens in restaurants. Despite that, the food taste good, you had a good time, and you are still breathing until this moment.
gloves are a false security of "cleanliness" where as chefs are constantly washing their hands
chipon31 not a fact. A lot of people wear gloves in kitchens just depends on the level. The higher the level the less the gloves but that's because they're more reliable with cleaning hands. I wear gloves in certain situations. If I'm working with meat. If it's fresh and my mis en place is on point then I won't wear gloves. If my meat was frozen and I just thawed it out, I'll wear gloves because of the texture. Usually I'll dry it out while I have gloves on so fix that. If my mis en place is off, usually because it's a last minute thing, then I'll wear gloves while dealing with meat so I'm not getting the handles of my knives all slimy.
It's just personal preference really.
If I leave a chicken out to warm up for even 20 minutes my wife thinks we are going to get a ghastly disease immediately.
The good thing is american minutes are still minutes so there are only temp and weight left to convert to try this. Phew
Creating a golden patina without rotating it?
So I previously posted a reply and it stands...however several of you seem to want to say Blumenthal makes a BETTER chicken...apples and granny smith apples. Both are EXCELLENT as both chefs are EXCELLENT. This is the way I have been doing it for years and it remains the easiest way to get a perfect chicken in under an hour. Blumenthal's chicken is ALSO great, just a bit more work.
I have made this recipe 4 times already! Its perfect, and juicy
3:49 did he just really touch the hot pan??
@Venomist09 most foods touch paper, ropes, and cloth before you eat it. it's all part of the preparations.
Is Gavin Newsom still in the men's room?
Excellent recipe from a top-notch chef. Piss-poor video from a cameraman who was obsessed with the chef's face and removed the camera from the chicken far too often!
Alan George Barstow i
Ina Garner mentions in her video of cooking and trussing a roast chicken, "They don't have to look like they are in bondage."
Alright. Who’s here after seeing him in Seeson 3 of The Bear.
I loved his scenes in The Bear. I thought they were really gorgeous.
Great video. I don’t know about sticking the whole pepper grinder into the carcass of a raw chicken. Can you say cross contamination? Chef of this caliber should set a good example of correct sanitary prep techniques.