Ingredients
Chicken
Kosher salt and freshly ground black pepper
2 tsp minced thyme
Unsalted butter
Dijon mustard
Directions
1. Preheat the oven to 450°F.
2. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
3. Salt and pepper the cavity, then truss the bird. I never have twine, so I use my silicone ties to keep the wings and legs close to the body.
4. Salt the chicken with a nice uniform coating which will result in a crisp, salty, flavorful skin (about 1 Tbsp). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
5. Place the chicken in a roasting pan and put it in the oven. Leave it alone—don't baste it and don't add butter, it creates steam. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
6. Untie the bird and carve.
Total Time: 1 hour 35 minutes
Servings: 5
Recipe by Thomas Keller of Bouchon
Note: I stopped at that point and the chicken was great. The recipe has one last step and that is to slather the meat with fresh butter and serve with mustard on the side.
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