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.
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.
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.
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.
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.
I love this video, but look at the quality of the product he’s working with. You can see it in the texture and thickness of the skin. It’s absolutely amazing! Great video! Great technique! It works! Best chicken I’ve ever roasted!
One rule i've always gone by is - the simpler the recipe, the higher quality the ingredients. When you've got a highly complex recipe with dozens of ingredients and heavy seasonings, you can get away with lower quality ingredients sometimes. But this is literally just chicken salt and pepper. The chicken has nothing to hide behind, so you need the absolute best quality chicken you can. Then it's all technique.
I made this chicken tonight, absolutely the best and easiest recipe I have ever used. The only thing I did that he didn't do was check the temp with a thermometer. Even that was spot on.
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.
@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.
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.
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.
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 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’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 !
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.
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.
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.
(1) Watch video of one of the world's greatest chefs cooking (2) Read regular commenters critiquing and correcting chef's cooking (3) Shudder and hope that critic commenters do not breed or vote
John Doe You are correct in many cases. Without a salamander you cannot even correctly reproduce the lowly Sonoran-style cheese and onion enchilada served in restaurants. Without a wood-fire brick oven at over 1000 degrees you cannot reproduce a super thin, crisp pizza Napoli. Without a commercial wok, you cannot duplicate the Chinese restaurant stir frys. But, you are not correct about ovens, cookware, western knives with French-based cuisines. Maybe _you_ can't. But I do. If you are trained, have the skills, and common new home equipment found in the USA, you certainly can. Only a few differences exist, ones that absolutely _require_ the extra high BTU found on commercial burners, and a heavy duty exhaust to clear the smoke. eg. correct blackening ala Chef Prudhomme. But we do those on an inexpensive high output outdoor gas burner. Even so, a skilled home cook can produce outstanding results by following the directions of Keller and the like.
Sourav Khan Yes, but it depends. For some things it is an absolute must. For other things it is a great helper until you are confident in your skill of preparing that dish. The Chef Remi is inexpensive and very good.
StripperLicker How good he is a chef I don’t know. He has a local following in one country in the world. What he’s shown here about the way to prepare a chicken is the way that chickens come prepared in supermarkets in Europe. There are many more advanced and interesting ways to roast a chicken than this.
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...)
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.
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...
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!
it is sad to the fact that he is no longer hear with us, but he lives on through is work and through his voice. i know that he will contunie to inspire many generations to come in the culinary world and in life.
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!
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 own keller's ad hoc cookbok. Although he does over complicate things at times you can't argue with the results. We have only made 3 recipes so far but each dish has been amazing.
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.
Have watched this a couple of times and also the video from La Clarence in Paris. The chickens don’t compare. This American chicken looks like a commercially prepared bird while the French bird is completely intact and much leaner. I suppose when you put heat in the meat will cook, but I think I’d prefer to go to Paris for Sunday chicken (as if I ever will).
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.
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.
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
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.
Oh that’s great well it took my months to realize my fans need my attention so I will love you to be part of my interactive fan chat where we can get to talk more often
The beat recipe for roasted chicken ever! I have been making ur recipe for whole roasted chicken for years now and the skin always turns out crispy! You don't need butter on the skin before cooking because butter has water in it and u want the skin really dry before baking! Btw Air Chilled chickens taste better and the skin comes out crisper! Supermarket chicken isn't air chilled, they are all chilled together in huge vats of chlorinated water which the chicken meat and skin absorbs then we eat it! Look for Bell & Evan's air chilled chicken which I only see in Whole Foods! You must look into the way we process chickens in America! Its disgusting! All chickens should be air chilled like all other foods! That's why chicken in the supermarket always says on the packaging 'Contains up to 8% solution in the chicken'
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
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.
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
.
To temper my chicken, I talk sexy to it. It heats up perfectly every time.
I've been making it this way for years since I first saw this video. So easy and so good. Thanks!
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
Simple to do and I bet it tastes great! Thomas Keller is very experienced and one of my favourite chefs
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.
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
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.
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!
love the music ... this guy's product even has a refreshing vision for how to pair the music with instructionals!
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.
I never skip over a Thomas Keller video.
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.
I love this video, but look at the quality of the product he’s working with. You can see it in the texture and thickness of the skin. It’s absolutely amazing! Great video! Great technique! It works! Best chicken I’ve ever roasted!
One rule i've always gone by is - the simpler the recipe, the higher quality the ingredients. When you've got a highly complex recipe with dozens of ingredients and heavy seasonings, you can get away with lower quality ingredients sometimes. But this is literally just chicken salt and pepper. The chicken has nothing to hide behind, so you need the absolute best quality chicken you can. Then it's all technique.
I made this chicken tonight, absolutely the best and easiest recipe I have ever used.
The only thing I did that he didn't do was check the temp with a thermometer. Even that was spot on.
The synth riff at the end is, yes, chef’s kiss
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
.
Shalom! Yummmmmuy and thank you Chef for sharing with us your most beautiful Roast Chicken. Blessings!
Shalom to you
I have made this recipe 4 times already! Its perfect, and juicy
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.
Wow! I am going to check out some more of you videos. Thanks for the sharing.
@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.
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.
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
.
A National Treasure. Thomas Keller.
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!
One of the great Chefs of his generation.
Great camera work. well done!!!
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 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 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 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?"
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 !
I made this tonight and it was amazing!!!!
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.
It's from the No Reservations "Techniques" special.
Love the all clad pan!
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.
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.
Tried it today. Came out great!
(1) Watch video of one of the world's greatest chefs cooking
(2) Read regular commenters critiquing and correcting chef's cooking
(3) Shudder and hope that critic commenters do not breed or vote
John Doe No, Chef Keller is. Unless someone is at his level of expertise they are a fool to challenge his methods.
John Doe You are correct in many cases. Without a salamander you cannot even correctly reproduce the lowly Sonoran-style cheese and onion enchilada served in restaurants. Without a wood-fire brick oven at over 1000 degrees you cannot reproduce a super thin, crisp pizza Napoli. Without a commercial wok, you cannot duplicate the Chinese restaurant stir frys.
But, you are not correct about ovens, cookware, western knives with French-based cuisines.
Maybe _you_ can't. But I do. If you are trained, have the skills, and common new home equipment found in the USA, you certainly can.
Only a few differences exist, ones that absolutely _require_ the extra high BTU found on commercial burners, and a heavy duty exhaust to clear the smoke. eg. correct blackening ala Chef Prudhomme. But we do those on an inexpensive high output outdoor gas burner.
Even so, a skilled home cook can produce outstanding results by following the directions of Keller and the like.
Sourav Khan Yes, but it depends. For some things it is an absolute must. For other things it is a great helper until you are confident in your skill of preparing that dish. The Chef Remi is inexpensive and very good.
Facepalm
StripperLicker
How good he is a chef I don’t know. He has a local following in one country in the world.
What he’s shown here about the way to prepare a chicken is the way that chickens come prepared in supermarkets in Europe.
There are many more advanced and interesting ways to roast a chicken than this.
Man this man has cross contaminated his whole kitchen...yet he has never killed anyone.....
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
.
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...)
If you're gonna have something die for your dinner, cook it with respect. Love this video.
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.
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
I've had Chef Keller's roasted chicken from Bouchon. It was AMAZING.
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...
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.
Thanks for the reply!
trés magnifique! excellent technique.
Roast chicken is, like, the cheesecake of meat cuisine...simple, comforting, satisfying and delicious.
Great tip with the wishbone! 👌🏼
Lol this man literally just put the chicken in the oven as is basically. Amazing.
hearing anthonys voice is so sad
Yeah.
it is sad to the fact that he is no longer hear with us, but he lives on through is work and through his voice. i know that he will contunie to inspire many generations to come in the culinary world and in life.
m
Why? What’s wrong with him?
does it really make a difference if you use the string?
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
The 70s adult movie jazz really spices this video up
i've probably done this a dozen times. its now the only way i do roast chicken.
My go to method.
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
Wow really?? I might actually do that! Awesome thanks so much!!
I own keller's ad hoc cookbok. Although he does over complicate things at times you can't argue with the results. We have only made 3 recipes so far but each dish has been amazing.
Gorgeous and simple. What a Master.
The Master Technique
Finally the REAL secret to Thomas Keller’s success…he takes out all the wishbones robbing others of wishes and hoarding good luck!
are you positive your oven has accurate temperature? you may want to use an oven thermometer.
"Roast chicken?" - Frodo Baggins
Great dish
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
Nice presentation..
Anyone know where the whole episode is? Or what it's called?
Now when I try this simple process it never turns amazing
Maybe a cooking class at the local college would be beneficial. Happy cooking
Great Video!!! ^_^
Jacques Pepin! love it!
@Venomist09 most foods touch paper, ropes, and cloth before you eat it. it's all part of the preparations.
awesome!
I love how all chefs have band-aids on thoer fingers. I feel ya!
Have watched this a couple of times and also the video from La Clarence in Paris. The chickens don’t compare. This American chicken looks like a commercially prepared bird while the French bird is completely intact and much leaner. I suppose when you put heat in the meat will cook, but I think I’d prefer to go to Paris for Sunday chicken (as if I ever will).
Would have been nice to mention the temp and time it took to bake?
Thank you.
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.
So tell me, which world renown restaurant do you run?
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.
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.
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.
I have to make this next in culinary school, I’m paying mine comes out well 😍
Oh that’s great well it took my months to realize my fans need my attention so I will love you to be part of my interactive fan chat where we can get to talk more often
I'd take Jacques Pepin's version of roasted chicken any day of the year!
Nice blue band-aid there chef.
Thomas Keller is a great chef! Find out why on what makes a great chef channel.
Makes me feel better about my knife skills that Thomas has a bandaide on his finger haha.
@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?
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🤷🏻♂️
Ina Garner mentions in her video of cooking and trussing a roast chicken, "They don't have to look like they are in bondage."
Was Anthony bourdain introducing chef keller
Gordon Ramsay even endorses Thomas Keller as one of the best in America. I would say that he is.....
The beat recipe for roasted chicken ever! I have been making ur recipe for whole roasted chicken for years now and the skin always turns out crispy! You don't need butter on the skin before cooking because butter has water in it and u want the skin really dry before baking! Btw Air Chilled chickens taste better and the skin comes out crisper! Supermarket chicken isn't air chilled, they are all chilled together in huge vats of chlorinated water which the chicken meat and skin absorbs then we eat it! Look for Bell & Evan's air chilled chicken which I only see in Whole Foods! You must look into the way we process chickens in America! Its disgusting! All chickens should be air chilled like all other foods! That's why chicken in the supermarket always says on the packaging 'Contains up to 8% solution in the chicken'