Thomas Keller's Favorite Roast Chicken recipe, as reported by Bon Appetit magazine, is so simple it can barely be called a recipe -- and yet it turns out a reliably moist bird with golden, crispy skin. Wash the bird inside and out and pat dry. Make sure the skin is dry so the bird roasts not steams. Salt and pepper the cavity, tuck wings under and truss the bird. "Rain" salt down all over the trussed chicken (about 1 TB), place in roasting pan, dutch oven or iron skillet -- and place in pre-heated 450º oven for 45-50 minutes. Add chopped thyme to the pan drippings and ladle over bird and let the cooked chicken rest about 10 minutes before carving. Slather with fresh butter and serve with plenty of high-quality mustard and a fresh green salad.
Thursday, September 10, 2009
Simple Quick Easy
Thomas Keller's Favorite Roast Chicken recipe, as reported by Bon Appetit magazine, is so simple it can barely be called a recipe -- and yet it turns out a reliably moist bird with golden, crispy skin. Wash the bird inside and out and pat dry. Make sure the skin is dry so the bird roasts not steams. Salt and pepper the cavity, tuck wings under and truss the bird. "Rain" salt down all over the trussed chicken (about 1 TB), place in roasting pan, dutch oven or iron skillet -- and place in pre-heated 450º oven for 45-50 minutes. Add chopped thyme to the pan drippings and ladle over bird and let the cooked chicken rest about 10 minutes before carving. Slather with fresh butter and serve with plenty of high-quality mustard and a fresh green salad.
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