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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 using Viking Range Commercial equipment.


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

Thomas Keller is one of the most recognized American chefs working today. He chose Viking Commercial for his newest restaurant, Bouchon Beverly Hills. We share Chef Keller’s dedication to excellence and his lifelong commitment to the highest culinary standards.

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