Sunday, February 13, 2011

Thomas Keller's Roast Chicken Recipe

I'm taking a five-week course at Institute of Culinary Education in New York, and during the first class, Chef Peter Berley narrated this roast chicken recipe, which he says he learned from Thomas Keller.

Thomas Keller's Roast Chicken
1 good quality chicken
1 tablespoon good quality Kosher salt, or 3/4 teaspoon fine salt, per pound of chicken, including bone

1. Rinse and dry the chicken. Dry it thoroughly. Rub the salt all over the skin of the bird and inside its cavity. Place on a roasting pan in the refrigerator uncovered. Leave overnight to dry out.

2. Remove chicken from refrigerator at least 30 minutes prior to cooking. Preheat oven to 475°F. Let the oven preheat at least 20 minutes!

3. Put the chicken in the oven, close the door, and don't open it for 50 minutes.

4. After 50 minutes, check the bird. You can now baste it with the drippings or stock or butter or olive oil, or sprinkle it with herbs if you like. Depending on the size of the bird, cook for another 5 to 20 minutes.

5. Remove from oven and let rest at least 10 minutes before carving and serving.

1 comment:

Jill E. Duffy said...

We tried this recipe and it works like a charm... if the charm were a dark cloud of smoke that's still lingering in my kitchen.

I talked to another person who tried the recipe as well, and she had the same problem. The oven temperature is so high that SOMETHING is going to burn, whether it's the crud that you forgot to scrap off the bottom of your oven, or the oil and juices that drip off the bird and into the scalding roasting pan.

After about 20 to 25 minutes, I turned the oven down to about 425. After 30 minutes, we opened all the windows and pulled out the industrial fan to push the smoke out. After 35-40 minutes, I said, "I'm pulling the plug on this little experiment!" and yanked the chicken from the oven.

It was gorgeous. We tented it with foil, let it rest about 10 minutes, then carved.

The skin was so crisp! And the meat was downright juicy, especially around the joints.

Slight changes Boyfriend and I decided we'll make in the future:

1) Start the oven extremely hot and lower the temperature after 20 minutes.

2) Put more salt into the bird's cavity than onto the skin.

3) Clean the oven before cooking.

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