Tuesday, January 3, 2012
Roasted Chicken ~ Rethink Simplicity
*this roasted chicken recipe is completely adapted from, Thomas Keller's, "Simple Roast Chicken" that appears in his cookbook, Bouchon. (Pictures are, as always my own.)
You may never buy a store made Rotisserie Chicken again. Control your ingredients...and an hour later you'll have a PERFECTLY cooked bird you'll be proud to serve your family or guests!
Take a 3lb to 3.5 lb chicken, rinse it, pat it dry with paper towels, place in a roasting pan and truss if you have kitchen twine. (The drier you get the bird inside and out, the better!)
Preheat oven to 450 (if you have a convection oven do pure convection.)
Next, take 1.5 teaspoons kosher salt, about 1 teaspoon fresh cracked black pepper and sprinkle all over the DRY bird.
(Keller says to use about 1 tablespoon of salt, but we found that much too salty, just add more or less depending on your preference.)
Place your bird into your preheated oven and roast for 45-50 minutes - do not open the oven or baste the chicken while cooking - hands off!
After time is up, remove your chicken from the oven, take a handful of fresh thyme and place it into the pan with the drippings from the chicken...whisk around and spoon on top of the bird.
Let that chicken rest for 15 minutes to retain its juices!
After 15 minutes, pull the leg away from the bird...it should come to you willingly and look something like this:
Super moist and delicious inside...super crispy and flavorful skin!
It simply doesn't get any better (or easier) than this...