Season to taste with freshly ground black pepper. When it’s cooked, you should still be able to make out the salt granules on the crisp baked chicken skin. Now, salt chicken-I like to rain kosher salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 Tbsp.). Pull the string over the wings to hold them close to the body of the chicken, then pull the skin taut over the top of the breasts and tie a double knot at the top of the chicken to secure it. Pull the ends of the string up so that they rest in the joints between the drumsticks and thighs. Turn chicken over and tie a knot that pulls the tail of the chicken toward the legs. Wrap a long piece of kitchen string around the drumsticks at the “ankles” in a figure-eight and pull it taut. Trussing helps the chicken cook evenly and makes for a more beautiful roasted bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. Season chicken cavity with kosher salt and freshly ground black pepper, then truss the bird. The less it steams, the drier the heat, the better. farm-raised chicken, then pat dry with paper towels, inside and out. This recipe was adapted for style from ‘Bouchon’ by Thomas Keller. Get a heavy-duty cutting board (the kind that catches the meat’s juices when you cut into the bird) ready for carving-feel free to decorate it with a few pretty thyme sprigs or whatever fresh herbs you have on hand. Dark meat is safe when the meat thermometer reads 165° but more tender between 175° and 190°. You can take the chicken out of the oven when the breast is around 155°-the temperature will go up about 10° as you let the chicken rest. Instead of relying on just the suggested cooking time, you’ll want to use a reliable instant-read thermometer to check the internal temperature of the thickest part of the meat (the thigh) and the breast. It’s such a simple meal that any home cook can make on a weeknight, along with a side of roast vegetables or a quick salad.Ī good roasting pan (or even a large cast-iron skillet) will help make this easy roast chicken recipe even simpler to execute. Instead, it gets its wonderful flavor and crispy skin from a few simple but essential steps: using a pasture-raised whole chicken (which will have more flavorful meat than a conventionally raised bird), drying the skin thoroughly, salting both the skin and the cavity of the chicken, trussing the chicken with kitchen twine so that the breast meat doesn’t dry out, and roasting at a pretty high temperature without basting. For Keller, the perfect roast chicken doesn’t require a lot of extra ingredients-just some kosher salt, freshly ground pepper, and fresh thyme (and the thyme is optional). Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets.
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