Thomas Keller Cooking Bouchon Roast Chicken

Watch as Chef Keller prepares his own recipe for classic herb and vegetable roast chicken.

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  Howto & Style

[eightysixchef]

The chicken is completely dry when he puts it into the oven. Leaving it out to come to room temperature also dries the excess moisture from the skin. you can also pat it dry after trussing. When the excess moisture is gone it allows the skin to roast, as apposed to steaming first. Also, he is using organic, free range, natural chickens that do not have added water like most store bought chickens do.

[Merveilles]

how did he get his chicken so dark all around? Mine always comes out light brown. Guess I need a viking oven.

[gkostin]

High temp and a dry chicken at room temperature.

[kiminokami]

Everything in Arabic sucks, so that is nothing special.

[GoldenSpoons]

Yeah the quality of your oven has a lot to do with it, don't feel bad! I buy used Miele ovens off Craigslist, they're typically really good and have true convection. 

[acellist1]

If you want an easy trick to get your chicken skin darker colored, yet still juicy inside, just start the first 5 minutes of the roast at a much higher temp, 450 or so. Then lower the temp to 350 for the rest of the time.

[jagarza1981]

The chicken is burned. Anyone else notice that? I blame the oven. .

[01057351]

Thomas in Arabic means "come suck"

[helenajeon80]

Two things...First and most importantly, the chicken has to be a supreme quality. Second, I do think that the Viking oven makes a big difference. I have never been able to get my chicken that brown outside yet juicy inside.

[chu ren]

oven temperature?



[holladmmy]

he also has that fucker at 450



[Spencer Arthur]

Did you see how he put the pan on the oven's top rack? It makes perfect sense, since metal is such a better heat conductor than air. Between the hot pan underneath the bird and the hot oven roof above, there's some serious heat to get that skin nice and crispy!