Thomas Keller’s easy roast chicken

I feel that everyone should learn to roast a perfect bird. In this following recipe based on a recipe from the great chef Thomas Keller, anyone can. I didn’t believe it could be so easy and good till I tried it and I’m a devotee! Stretch your wings and learn how to trust a chicken for this recipe. It’s not hard and there is a very simple You Tube video that will show you how if you search for “How to truss a chicken.” Use kitchen twine available at almost any store. Make this as a lovely spring Sunday dinner and your status will be elevated to super chicken.

20 minutes

1 hour

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	27
Fat:	3 g
Carbohydrates:	0 g
Protein:	0 g
Calculated per serving.

by cavewomancafe

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Serves: 6

Ingredients

1 whole 1 whole 1 whole Chicken, Whole, Farm raised and organic
1 tsp 1 tsp 1 tsp Salt, Flaked, like Maldon's
2 Tbsp 2 Tbsp 2 Tbsp Thyme, fresh, Oregano or Rosemary also work
1 tsp 1 tsp 1 tsp Black Pepper, Fresh Cracked
1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Butter, Unsalted

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First off, preheat your oven to 450F degrees and lightly grease your baking pan or skillet. (Thomas likes to use a stainless steel sauté pan but I like to use a cast iron skillet) Take your chicken out and rinse it thoroughly and then pat it dry inside and out with paper towels. Thomas stresses that you want the driest heat possible when roasting it to make it turn out moist and delicious.
Next, toss a little salt and pepper in the cavity. Now the fun part, truss the bird. I am not going to explain it here as it might be impossible and with technology available today, just search how to do it on the web. The first video that comes up is an excellent one. Make sure and truss it tight as this is part of the technique to keep the bird moist.
Now put the all trussed up chicken in your prepare pan and rain salt and pepper down on it. Thomas recommends about a tablespoon of each. Some will stick some won't, don't stress it. Tuck in the oven for 50-70 mins till done and a thermometer stuck in between the thigh and breast reads 160. I can tell by pricking the thickest part of the thigh with a fork and the juices run clear. Don't mess with the chicken while it is baking as much as you want to.
When you take it out, add the herbs to the pan juices and then baste the chicken thoroughly. Let it sit 15 minutes then cut the twine, discard and eat the delicious chicken with mustard served on the side. Easy peasy, one two threesy.