Thomas Keller Roasted Chicken

Thomas Keller shows you how to roast a chicken.
Re-uploaded to resolve audio sync issues.

Category:

Howto & Style

Tags:

• Thomas
• Keller
• Roasted
• Chicken

[mrbelm]

It's from the No Reservations "Techniques" special.

[timpani25]

i like it, but it is soooo frustrating that when he starts to gett jiggy with the tying, the camera shifts to his face, not his fingers. this is bad editing/directing.

[sipentiumde]

He's like the Robert Frost of cooking

[HappyDoc]

OK, time to weigh in. I have been in the food biz for 25 years and while Heston's slow, brined and slathered in butter roasted chix is bound to be good, this is the EASIEST, most simple and plain old delicious roasted chicken in the world. No, nothing "new" here...simple. Couple of things:1) baste the chix with its drippings before tenting 2) after you take the bird from the pan for carving, mount the drippings with some unsalted butter (herbs if you wish) for the silkiest sauce for the bird

[MrMacaroonMan]

now, alot of people worry about marinading a turkey. but i just stick that on like that. ohhh whaa da!!! stuff the shit out of it!

[mikeorhan]

I've done this method a couple of times a month for a while now and never had a dry chicken. I do think some of the pointers here are good, though. Brining would guarantee a moister chicken if you have doubts, or you could just pay attention to the bird as it's cooking. Prep time for this recipe is next to nothing with superlative results, in my opinion.

[kevinlammer]

@Venomist09 most foods touch paper, ropes, and cloth before you eat it. it's all part of the preparations.

[dawgindacrib]

@1:14, look like something familiar?

[Venomist09]

Would you still eat the chicken with the rope or some sort of thing that is tied to the chicken?

[stuartcharlton]

This recipe is "Mon Poulet Roti" in his Bouchon cookbook, also on Epicurious. The video neglects to mention he suggests basting the bird with its pan juices on the cutting board after taking it out of the pan, and letting it rest for 15 minutes. I've made this roast chicken countless times and it always results in a moist, flavourful bird - a great recipe for beginner cooks.

[guitarninja86]

@timpani25 same thing with the carving. i know what thomas keller looks like goddamn it, i want to see what his hands are doing!

[huskerguy2007]

Done this method several times... The chicken is not dry, comes out wonderful... I roast for 40 minutes and start checking at that point... Also in the Bouchon book he states you should heat the pan before putting the chicken in. Helps get the skin going and the oven doenst have to heat the pan thus slowing cooking...

[mevsheromusic]

@TheGuitarlad84 was just about to say the same thing. this will be dry as a bone! cooked a chicken the heston way tonight, with brining, and it was the most juicy delicious chicken I've had.