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Making the Best Roast Chicken by Thomas Keller

shantihhh's picture
This roasted chicken is touted by everyone that tastes it as simply the best tasting and moisted chicken in the world. Save $$$$ make at home instead of spending over $100 for dinner at the French Laundry.................but then again it isn't cooked by Chef Keller.
  Chicken 3 Pound (Farm Raised)
  Kosher salt To Taste
  Freshly ground black pepper To Taste
  Minced thyme 2 Teaspoon
  Unsalted butter To Taste
  Dijon mustard To Taste

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want.

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.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards.

Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Recipe Summary

Difficulty Level: 
Main Dish
Meaty, Juicy
Everyday, Gourmet, Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
There is nothing better than a perfect moist roasted chicken! Chef Keller's is considered the best in the world. Now you too can make a chicken like his that is served at his restaurant Bucheron in Napa Valley.
Best Roasted Chicken in the world!

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Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 638 Calories from Fat 342

% Daily Value*

Total Fat 38 g58.4%

Saturated Fat 10.9 g54.5%

Trans Fat 0 g

Cholesterol 228.5 mg76.2%

Sodium 316.2 mg13.2%

Total Carbohydrates 0.79 g0.26%

Dietary Fiber 0.43 g1.7%

Sugars 0 g

Protein 69 g138.3%

Vitamin A 9.3% Vitamin C 6.8%

Calcium 4.9% Iron 17.8%

*Based on a 2000 Calorie diet


shantihhh's picture
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shantihhh's picture
Making The Best Roast Chicken By Thomas Keller Recipe, Best Roasted Chicken In The World!