Emprimir
Correo Electrónico
Add a photoYears ago I read that no one can properly call himself a cook if he can't make a great roast chicken. I took that as a challenge and tried many recipes and techniques until finally finding the perfect one just inside the front cover of Keller's Bouchon. My three boys ask for this by name now and we make it about once a week.
Ingredientes
- A Chicken. Usually just under 4 pounds. Get the very best chicken you can find, because chicken is fundamentally inexpensive and this recipe is all about the chicken.
- Salt & Pepper.
- Fresh Thyme
- Butter
Direcciones
- Dry the chicken with paper towels inside and out, then liberally sprinkle with coarse salt and fresh pepper.
- Truss it, because the recipe calls for high heat and if you let the wings and drumsticks free, they might burn.
- Preheat your oven to 450. If you're daring, push it to 500. If you have a convection oven, use the convection.
- Put the bird in a roasting pan and roast for about 45 minutes.
- Pull it out after 45 minutes and drop a generous handful of thyme sprigs into the sizzling hot pan juice. Use a wooden spoon to loosen the brown bits and stir about the thyme so that it gives over its flavor to the juices.
- Carve the bird. Add its juices to the pan juices. Pull the thyme from the pan juices and pour them over the sliced meat.
- I usually serve this with a simple green salad and homemade frech fries or sweet potato fries.
Languages
Evaluaciones
05 de Mayo de 2008
This is a great and easy to make dish. My chicken was just under 5lbs, so I cooked at 450 for about 55 minutes. Also, I would suggest that you do not salt and pepper the chicken in the baking dish - if a lot of the salt gets into the pan it creates a lot of smoke with the juices. Salt before you put in pan...highly recommendYo he cocinado/probado esta receta1 person likes this review
Comentarios
18 de Mayo de 2009This was my first time roasting a chicken. It was easy and came out excellent. I was so scared it was going to come out but it came out perfect. I guess that's where the name came from.- 05 de Mayo de 2008Why don't you create a Chicken Group using the Groups functionality. Great idea.
05 de Mayo de 2008Sorry, I forgot to say to add the butter to the pan juices, or just slather it on the chicken.
Mihir, I want to start a discussion on where to find (i.e., Buy) the best chickens around here, for those of us who eat so many chickens. Where would you suggest I start that strand, and how?- 05 de Mayo de 2008Phil - what was I supposed to do with the butter? It's in the ingredient list, but not in the method. Even without the butter, this was great!
- 02 de Mayo de 2008Yeah, I tried John's Cumin Chicken and it was FANTASTIC. Hard one to top. I'll let you know after the weekend!
01 de Mayo de 2008I'm going to try it as well, Phil. Thanks for setting for the "Best" challenge. I like that! I'm going to forward you the Cumin chicken recipe we posted. This is my personal favorite roast chicken. It's quite a bit different, but if you like roast chicken enough to cook it once a week, I think you'll really like it!- 01 de Mayo de 2008It's all about the salt, the thyme and the high heat --> crispy golden brown skin. Enjoy and let me know how you liked it.
- 01 de Mayo de 2008I absolutely love high-heat roasted and baked chicken. The thyme in this recipe is something new for me - will try this weekend.
