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If you don't mind firing up the oven -- a roast chicken that cooks itselfQ

Veteran Member
1689 posts
Joined: Mar 16, 2006


Posted to Thread #11952 at 1:31 pm on Sep 14, 2008

Excerpted from Thomas Keller's Bouchon

One 2 to 3 pound farm raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme
Unsalted Butter
Dijon mustard

Preheat the oven to 450 degrees. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. Salt and pepper the cavity, then truss the bird.

Now, salt the chicken -- I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about one tablespoon). Season to taste with pepper.

Place the chicken in a saute pan or roasting pan and put it in the oven. Leave it alone -- don't baste it, don't add butter. You can if you wish, but it will add steam, and as mentioned above, dry heat is best.

Roast until done, 50 to 60 minutes. Remove it from the oven and add the thyme to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the trussing twine. Separate the middle wing joint and eat it immediately (share the other one if you must). Remove the legs and thighs. Take off the backbone and eat one of the oysters (again, share the other one only if you are very generous). Cut the breast down the middle and serve it on the bone, with one wing joint still attached. Slather the meat with fresh butter and serve mustard on the side.

This is the best recipe for roast chicken I have ever found -- but it does really mess up the oven!!!!

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