Sunday, December 6, 2009
Thomas Keller's My Favorite Simple Roast Chicken
In browsing around the interwebs, I've seen references to Thomas Keller's roast chicken, as served at his restaurant Bouchon. The recipe is here. I'm going to say that once I tried this chicken, my quest for the "perfect" roast chicken came to a screeching halt. Thomas Keller's favorite is now my favorite!
- I used one of the wonderful pasture raised organic chickens from my farm box. I'm really glad that I stocked my freezer with these when they were available earlier this year, because they have not been available since that time. Apparently there is not a chicken processing facility for small operation chicken farmers close enough to make it cost effective for the farm box folks to continue offering them.
- This was first time I've ever actually fully trussed a chicken (before now, I usually tie the legs together and call it "done"). I used these directions and crossed a bunch of string. I can't say if my trussing effort was exactly correct but the bird was compact and nothing flopped around so I deemed it a success.
- Keller's roasting method couldn't be simpler: Salt + pepper in cavity. Truss. Salt and pepper outside. Roast 450 until done. Nothing else. Remove from pan, put thyme in pan juices, baste chicken and let it rest 15 minutes. Carve and enjoy!
Boy, did we enjoy! My husband repeated, "this is unbelievable," the entire time he was eating the chicken. Although Keller says to slather the meat with butter when you serve the chicken, I didn't think it needed anything. The chicken was succulent and filled with flavor. I'm sure some of the credit has to go to the organic pastured chicken, but the recipe is a treasure. I had no idea that a roast chicken could be this good...