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Roast Chicken
The Thomas Keller method. Three ingredients. Perfect every time.
Ingredients
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- 1 whole chicken (3-4 lbs)
- Kosher salt
- Black pepper
Instructions
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- Preheat oven to 450°F. Let chicken sit at room temperature while oven heats.
- Remove chicken from packaging. Remove giblets from cavity. Pat VERY dry inside and out with paper towels. This is crucial for crispy skin.
- Truss the legs: tie them together with kitchen twine. Tuck wing tips under the body.
- Season generously with salt and pepper from about 1 foot above the bird (for even coverage). Season inside the cavity too.
- Place chicken breast-side up in cast iron skillet or roasting pan. No rack needed.
- Roast . DO NOT BASTE. Do not open the oven door. Basting creates steam and prevents crispy skin.
- Chicken is done when thigh reaches 165°F (or when juices run clear when thigh is pierced).
- Rest before carving. The juices need to redistribute.
Notes
- DRY = CRISPY: The #1 secret. Wet skin steams instead of crisping. Pat it bone dry.
- No basting: Sounds wrong, but every time you open the oven you lose heat and add moisture. Trust the method.
- High heat the whole time: This is what makes the skin shatteringly crispy.
- Use the drippings: Spoon them over carved meat, or make a quick pan sauce.
- Storage: Keeps 4 days refrigerated. Shred leftover meat for sandwiches, soup, or tacos.
Thomas Keller's method from Bouchon