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Thomas Keller Cooking Bouchon Roast Chicken

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Uploaded on Jun 21, 2010

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

Bouchon Roasted Chicken
- One 2- to 3-pound farm-raised chicken
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced thyme (optional)

Preheat oven to 450 degrees F
Roast until done, 50 to 60 minutes
Makes 2-4 servings

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