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
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.
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.
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 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 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.
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!
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.
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 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.
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.
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!😂
@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 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.
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!
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 .
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.
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.
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.
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’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 !
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
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
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.
Great technique, terrible videography. i would have wanted to see the precise movements of his knife in deboning the wishbone, and trussing and carving the chicken. not floping back and forth to see his face.
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.
I get amazing results cooking chicken this way every time. These are simple instructions from a master chef. It's like having Julia, or Jacques standing over your shoulder and guiding your hand every step of the way.
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.
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'
Oh, absolutely that's a big factor. There is also a superstition about blood being poisonous or toxic, and any juices in the meat are interpreted as "blood" - even though it isn't. That superstition probably got started the same way, though. The thing is that Americans (mostly) got over that phobia, but Russians haven't.
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.
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.
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
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
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.
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
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
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!
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.
Loved this in the Bear. Keller seems like an amazing teacher
I've been making it this way for years since I first saw this video. So easy and so good. Thanks!
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
.
Simple to do and I bet it tastes great! Thomas Keller is very experienced and one of my favourite chefs
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.
To temper my chicken, I talk sexy to it. It heats up perfectly every time.
Give the vulva a good rub
love the music ... this guy's product even has a refreshing vision for how to pair the music with instructionals!
I never skip over a Thomas Keller video.
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.
does it really make a difference if you use the string?
The synth riff at the end is, yes, chef’s kiss
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 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.
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.
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?"
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
.
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.
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.
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.
One of the great Chefs of his generation.
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.
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.
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!
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.
Wow! I am going to check out some more of you videos. Thanks for the sharing.
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
.
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!😂
A National Treasure. Thomas Keller.
@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.
It's from the No Reservations "Techniques" special.
Lol this man literally just put the chicken in the oven as is basically. Amazing.
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.
Roast chicken is, like, the cheesecake of meat cuisine...simple, comforting, satisfying and delicious.
Man this man has cross contaminated his whole kitchen...yet he has never killed anyone.....
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 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
.
are you positive your oven has accurate temperature? you may want to use an oven thermometer.
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
Would have been nice to mention the temp and time it took to bake?
Love when chefs cook with an exposed bandaid on a finger so yummy!
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?
Shalom! Yummmmmuy and thank you Chef for sharing with us your most beautiful Roast Chicken. Blessings!
Shalom to you
Was Anthony bourdain introducing chef keller
Great camera work. well done!!!
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
"Roast chicken?" - Frodo Baggins
Finally the REAL secret to Thomas Keller’s success…he takes out all the wishbones robbing others of wishes and hoarding good luck!
Anyone know where the whole episode is? Or what it's called?
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
Love the all clad pan!
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 !
Gordon Ramsay even endorses Thomas Keller as one of the best in America. I would say that he is.....
@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?
No resting the meat after being in the oven?
Pay attention when a Jedi speaks, kids.
450° for 50 min? 🤔 Won't that burn it up? I roast potatoes at that temp for that amount of time. I'm going to have to try this and see it for myself.
is it a problem if my oven heats only from top?? what should I do
John Wolf lol
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.
Ina Garner mentions in her video of cooking and trussing a roast chicken, "They don't have to look like they are in bondage."
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.
You can’t always trust a person but you can always truss a chicken
😂 Good one but I don’t think I’ve trussed a chicken. I get my chance Sunday. I’m gonna go the legs only.
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
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.
Great technique, terrible videography. i would have wanted to see the precise movements of his knife in deboning the wishbone, and trussing and carving the chicken. not floping back and forth to see his face.
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🤷🏻♂️
So tell me, which world renown restaurant do you run?
My go to method.
Thomas Keller is now 7 Michellin star
I'd take Jacques Pepin's version of roasted chicken any day of the year!
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.
what kind of watch is that？
Yes, he grabbed it with his bare hands. After it had cooled. Did you not notice the cut? It's called editing.
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 am cooking a chicken like he said right now!!! Will let you guys know how it came out.
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!
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.
I get amazing results cooking chicken this way every time. These are simple instructions from a master chef. It's like having Julia, or Jacques standing over your shoulder and guiding your hand every step of the way.
I've had Chef Keller's roasted chicken from Bouchon. It was AMAZING.
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 :)
i've probably done this a dozen times. its now the only way i do roast chicken.
And whats the deal with Cobb salad? Does it have Cobbs in it? Was it named after Ty Cobb?
Makes me feel better about my knife skills that Thomas has a bandaide on his finger haha.
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'
Tried it today. Came out great!
Thomas Keller is a great chef! Find out why on what makes a great chef channel.
Oh, absolutely that's a big factor. There is also a superstition about blood being poisonous or toxic, and any juices in the meat are interpreted as "blood" - even though it isn't. That superstition probably got started the same way, though. The thing is that Americans (mostly) got over that phobia, but Russians haven't.
Always always always let your chicken rest after roasting. I’d say with this preparation at least half an hour. Then you can carve it
Great dish