Thomas Keller Cooking Bouchon Roast Chicken

[eyebrooksomerville]

Excellent tips. Except him spreading raw chicken juices... and also, he really sounds like Kermit the Frog !!!

[disadeuche]

fat boy burns his hand on the saute pan handle after they take it out of the oven.

[lcblahollywoodgrunt]

0:56 contaminated the pepper mill

[urbanminimalist]

awkward high five turns into handshake 7:40 :(

[MFrederiksen89]

At 2:50 he ties Slipknot to the chicken. Now that's what I call a heavy-metal chicken roast!

[MAfr3ak]

I can understand taking the wishbone out beforehand to make carving easier, but doesn't the wishbone provide moisture and flavor?

[Higgins2001]

@MAfr3ak in theory, the wishbone (being a bone) does add flavor... but it probably accounts for 1% of the total bone mass. the benefits in terms of ease of cutting and better presentation far exceed any additional flavor (which would probably be undetectable to even the most experienced chef's palate)

[espnchris]

there is 55,000 people who do not know how to put a chicken in a oven!!!!!!!!

[CuteFunnyVideo]

Ahahah he really enjoy this dish!

[sharkl11]

Oyster?



[kostyakulshin]

Спасибо !!!!!!!!!!!

[TheJDub1228]

450 degrees the whole time? You're gonna burn that thing!

[KeMiSTv1]

@TheJDub1228 Anytime I do roast chicken I do his method and every single time it comes out perfectly and not dry at all.

[TatangBautista]

What's this oyster part of the chicken he likes so much?

[EdwardsComment]

@TatangBautista He's talking about two nicely shaped discs of dark meat located on either side of the backbone.

[garrycation]

Misono UX10 woot woot woot!!!

[starryknight]

@WoodchuckinPA I don't know why you're getting flagged. Everything you said is true from a culinary standpoint. Not to mention that entire container of salt which is now contaminated.

But really, who are we to judge? That's Thomas Keller; He shits cooks like us!

[blakmagik4]

Question: How do you keep the fat in the skin from pooling in the bottom and making the chicken and vegetables soggy mush? I've done a very similar prep and it tends to leave me a skillet full of chicken grease. Anyway to minimize this?

[starryknight]

@blakmagik4 Oh I know what you're doing wrong. I don't think you have your oven at a high enough temperature.  The fat in the skin is rendering out instead of crisping up.

[blakmagik4]

@starryknight Ya think? I haven't done it in a while so i don't know. but i often get a pretty crisped up outer skin. Although maybe it's rendering then i'm having to leave it in long enough to get a crisp skin so i'm getting both. But next time maybe i'll try in on a higher setting and it will crisp up faster and cook faster.

[lycheesack]

Rofl and through the magic of television! We have one perfectly browned! I haven't tried this method, but I always put a sliver amount of veg oil and rub it over the chicken to make the s and p stick to the carcus and it also helps brown it!

[inmens]

Sorry , but at 6:21 you can see the chicken is raw. He may be a master chef, and charge you $270 (without wines) for a dinner at the French Laundry, but still needs to know how to cook a chicken.

[blurrysheep]

@inmens Just looks like bone marrow to me.

[SethHesio]

@inmens Erm... I think there was some blood around the leg bone but that's fine. It wasn't raw. I think you dislike this man though.

[xfooyen]

@inmens There will always be pink meat around the thigh bone of a done chicken. That's the nature of dark meat. I you cook the bird until the thigh shows no pink, it will be dry as cotton balls. If you pierce the thigh from the outside and the juice runs clear, free of blood, it's done regardless of the color of the flesh around the bone. That's why you start with a room temp chicken. A cold chicken will give you an underdone thigh and an overdone breast.

[ezelouie]

i wish someone would invent a bird without a wishbone, would make my life soo much easier

[xfooyen]

@ezelouie Cut out the wishbone AFTER the bird has rested out of the oven. It's waaaay easier to remove.

[ezelouie]

@xfooyen I really meant for just breaking down birds. We break down heaps of ducks every week and that bloody wishbone annoys the crap out of me.

[xfooyen]

@ezelouie I couldn't agree with you more, especially when the collarbone breaks and you have to fish out the rest with needle-nose pliers.

[BboyAlekSenenoi]

@ezelouie With the GMO's trending now, you might get your wish soon xD hahhah

[XXblacktoothgrinXX]

I love the fact that Thomas Keller being the phenomenal chef that he is still gets excited about a simple roasted chicken. That's the sign of a truly great chef!

[Claytjones96]

@XXblacktoothgrinXX couldn't agree more!

[dippydoo]

Don't forget..That chicken is brined prior to all this..I believe this to be, the most important part of the entire process

[xfooyen]

@dippydoo The chicken is NOT brined. Although brining a chicken is good for other recipes, this one absolutely calls for an unbrined chicken. Brining will add too much water to the skin, and of course, if one brined before prep, there would be no need to salt the cavity and skin so heavily as is shown in the demo. You would get an over-seasoned bird. All that salt in the cavity and on the breast is enough to season the roast and will ensure a crispy, dark skin.

[tealfixie]

wouldnt roasting at 450F for 50-60 mins burn the vegetables?

[afterapplepicking]

@tealfixie Not if the chicken is on top of the vegetables. The chicken protects the vegetables by being on top, and the juices from the chicken constantly run down into the vegetables during cooking.

[xfooyen]

@tealfixie That depends on the size of the veg pieces. Try 3/4-1in. cubes. You can lightly toss the veggies mid-way through the cooking time without hurting the final result if you do it quickly. This will prevent burning the bottoms of the veggies. Also, the material you use as a roasting pan matters. Cast iron gets great results for the bird but tends to burn veggies more easily than thick stainless (since iron retains heat and stainless dissipates).

[inmens]

I would add just some lemon juice. In fact i do a marinate of salt, black pepper, lemon juice and olive oil and paint the surface of the chicken once in a while. That makes a difference.

[xfooyen]

@inmens The whole point of this demo is to show that you DON'T put any liquid on the bird before or while it's cooking. That creates steam and would totally ruin this simple dish. Use your lemon vinaigrette after it's done on the plate if you desire. Just make sure it's completely dry while it cooks and let the flavor of the chicken do its thing. This is by far the best way to roast a chicken.

[inmens]

@xfooyen That's an interesting argument. I will try it.

[xfooyen]

@inmens Sure you could. But that's an entirely different technique with a different preparation. Actually there are tons of different ways to fry chickens. When frying, brining first helps. Marinating overnight in buttermilk is good. A light dusting of flour or cornstarch, etc. This recipe, however, focuses on simplicity of approach while turning out perfect results. It's Roasted Chicken; a staple in the French country kitchen. Any decent French bistro will have this on its menu.

[DotSimLtd]

@xfooyen Won't the vegetables contain moisture?

[xfooyen]

@DotSimLtd Root veggies contain very little moisture and will not produce steam. I think sweet potatoes work best. As do parsnips, turnips, celery root leeks and carrots. The plus about using root veggies in the bottom of the roasting pan is that they absorb a lot of rendered fats, preventing unwanted pan smoke. It makes the veggies taste great too.

[DotSimLtd]

@xfooyen Why does steam ruin it?

[xfooyen]

@DotSimLtd Steam will keep the skin from getting golden and crispy. The most important key to this dish is drying the bird well, inside and out, before cooking and not adding any liquid or fat to the skin during cooking. The dry heat renders the fat of the chicken which gets trapped between the skin and flesh. The high temp literally fries the skin from the inside creating a perfect barrier to keep the bird's natural juices inside the flesh. The result is crispy skin and juicy, tender meat.

[DotSimLtd]

@xfooyen Couldnt you just deep fry it?

[ned262626]

@xfooyen keller is putting his chicken on a vegetable base while cooking wont the veggies release moister and do harm to the chicken?

[xfooyen]

@ned262626 Read my reply to DotSimLtd from one month ago. He basically asked the same question.

[piggear]

@ned262626 You pick root vegetables that don't have very much moisture in them like potatoes, carrots, parsnips. You can add some vegetables that have some liquid in there like Keller does such at leeks and celery, but there needs to be root vegetables that absorb the liquid.

[peterwyattmiddleton]

@inmens try it this way as well. There are 1057302 ways to roast a bird and none are right. Its always fun trying multiple recipes for the same product

[Pooqua]

He seems so cool. 

[klank67]

This guy is first class!

[bryangks]

wish he made some pan gravy with the left over mirepoix

[pojo205]

I know Thomas Keller is one of the top chefs in the world but with that basic seasoning, it doesn't look that good. I just made my parmesan chicken and I would prefer my cooked chicken over his, I don't mean any disrespect but it's just too much of a basic dish for my liking.

[haveadot]

@pojo205 sure, you can do that. but often depending on what it's served with, salt and pepper is all you need to season your protein with.

[uberathlete]

@pojo205 It depends really. Sometimes, the quality of the product or the cooking technique can produce better results just with simple seasoning. And it really depends too on the intent of the cook. He may want the finished dish to be lighter on the palette, or heavier.

[djneilatik]

@pojo205

Just as uberathelete said, it's all about technique. You may find a world class recipe, but it's useless if you don't have the technique. Also, as you get older and develop your palette, simplicity is the best.

[ac3jc]

@pojo205 stop sounding like a douche

[ayf6]

this chicken is fabulous. the veggies are the best part. we make it at least once a month

[sunnydzt]

this is an ad for Viking... the OVEN is sooo goood i guess, there was no need to rest the bird...

[thatsmypeanuts]

That is a small chicken btw

[timlane211]

Maybe 5 food crimes in roasting this chicken. I hope Harold McGee didn't see this video. WTF Keller!?

[FlipSnipeZ]

@timlane211 whatd he do? i dont have Mcgee's book

[thatsmypeanuts]

@FlipSnipeZ I'm not sure why timlane211 is so incensed, or what Keller did "wrong" (maybe just carelessness about things that came into contact with the raw bird?), but you need McGee's book. Stat. :D

It is the most valuable book you could ever have in your kitchen besides an encyclopedic recipe book.

[MugsythePug]

A fabulous and simple recipe that I truly enjoyed when I dined at Buchon, but his cross contamination with the pepper grinder and double dipping in the herbs kind of scares me!!

[wontonramen]

He forgot to let the chicken rest after cooking -_-;

[tldmatrix]

I want Thomas Keller to teach me

teenchefteddy.blogspot

[fivedrake]

Thomas Keller is a God into the cuisine...

[rtask]

did he burn his hand at 5:30?

[vinnithee]

@rtask sorry i didnt mean to vote you down it was an accident....

[twogluon]

@rtask i think the chicken was cooked and rested long before we saw them take it out of the oven

[peeweesherman]

@rtask @rtask you'de burn your hand too if Chef T. Daddy Kellersworth was standin next to you high fiving you!

[geekaya]

nice and humble =)

Tomas Keller is a legend.

[daemery1]

Watch that pepper grinder! It just came out of the uncooked cavity!

[FlipSnipeZ]

hahah i think thomas likes the chicken!