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Thomas Keller's Roasted Chicken Recipe - Yahoo Recipe Search
Food.comThose of you who know your Chef's, must be familiar with the fabulous Thomas Keller. Also, I am a BIG fan of high-heat cooking ( I have a great high heat turkey recipe posted here #145046) and that is how this is prepared. It is taken from his book, and his comments are in the directions. I was going to remove them, but then I decided it is part of the charm of this great chicken meal. This recipe is some work, but well worth the effort! Cooks Note: To truss chicken, place it on a tray with legs toward you. Tuck wing tips under bird. Cut piece of kitchen twine about 3 feet long and center it on top of neck end of breast. Lift neck end of bird and pull twine down around wings and under chicken, then bring ends up over breast toward you and knot twine, pulling it tight to plump breasts. Bring ends of twine around ends of drumstick and straight up. Tie as before to pull drumsticks together and form a compact bird. Tie again to secure knot.EpicuriousChef Thomas Keller's easy, streamlined recipe for roast chicken uses just six ingredients and produces perfectly crisp skin and juicy, flavorful meat.EpicuriousChef Thomas Keller's easy, streamlined recipe for roast chicken uses just six ingredients and produces perfectly crisp skin and juicy, flavorful meat.Food52"Lemony" describes a lot of my recipes -- I unabashedly love lemon and use it unsparingly as much as possible. (I'm the person who squeezes additional lemon over a dressed salad...sorry if that offends.) So when I roast a chicken, I can't help but add lemon to the mix. This recipe is a combination of what I've always done to make roast chicken into a one-pot meal (I include onions, potatoes, and carrots in the pan) and Thomas Keller's wonderful technique of roasting at high heat. The bed of vegetables keeps the chicken away from a lot of liquid, and provides its own savory side dish.Food52What's not to love about roast chicken? I have run the gamut cooking roast chicken from Marcella Hazan's Chicken with Two Lemons, Zuni Cafe's Dry Brined and Thomas Keller's high heat, no-fuss bird. Chef Keller taught me plenty, and it's with his excellent tutelage, I worked out this recipe. Peruvian style chicken was introduced to me at a hole in the wall lunch only spot in Virginia. It's been a favorite ever since. Leftovers, shredded, make a great quesadilla, taco or burrito filling.Food52This is one recipe I was sad to cut from Amanda and my book, A New Way to Dinner. We usually have this chicken with potatoes and a salad, then enjoy the leftovers throughout the week. I’m a big fan of the dry brine; there’s no better way to get the salt to penetrate the meat without compromising texture. My roasting method is inspired by food blogger and author Kim Foster who, like Thomas Keller, favors blistering heat. When this chicken comes out of the oven, I can’t turn my back for a minute or my husband will have pinched off most of the skin and eaten it. The showstopper, though, is Kim’s garlic and herb pan sauce, to which I’ve applied a genius tip from Kenji Lopez-Alt: it turns out powdered gelatin is the secret to silky, restaurant-quality sauce.
