The best roast chicken with thanks to Thomas Keller

The best roast chicken with thanks to Thomas Keller

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

US chef Thomas Keller runs some of that country’s most celebrated restaurants. And yet I reckon this simple dish is one of his best. Good old roast chicken. Trust me, the guy knows how to roast a chook and, with this recipe, you can’t go wrong. I’ve adjusted it slightly... he uses Kosher salt but I prefer sea salt and Thomas uses butter. I don’t think it needs it! Follow the instructions to the letter. Yes, the oven is that hot. And yes, you serve the chicken with Dijon mustard!

Ingredients

Quantity Ingredient
1 whole organic chicken, washed and dried thoroughly
sea salt
2-3 thyme sprigs
dijon mustard, to serve
freshly ground pepper

Method

  1. Preheat the oven to 230°C. Dry the chicken inside and out with paper towel. Truss the chicken by tying up the legs and wings nice and close to the bird.
  2. Now here’s the bit I love. Thomas says to “rain” salt over the bird. So do it (it’s about 1 tablespoon). Add some pepper. That’s it. Pop it in the oven and leave for 50 minutes.
  3. Remove from the oven and rest. Sprinkle over with thyme leaves. Baste the juices over the chicken, including the thyme leaves. Leave for 15 minutes.
  4. To serve, cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. It’s not supposed to be fancy looking. Serve with mustard on the side and a simple iceberg salad.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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