I've roasted a chicken this way twice now and it's amazing. It's not dry inside, the skin is just crisp. It's simple because there's no reason for it to be complex. He doesn't use proper health code procedures because he doesn't need to for once and he's not serving this to a customer. I just (as in last night) tried a roast chicken recipe where the bird is covered in fat (I chose butter) prior to cooking. It was also started breast-side down and flipped over half-way. And it was also not quite as good as this video's results and I will be going back to Mr. Keller's recipe exclusively.
No one warned me that Bourdain's stately but still gone's voice is narrating this. It's like hearing your favorite uncle's voice in the house just rooms away but still feeling the twinge of remoteness at not being able to hug him just yet.
Man. Revisiting this video... In college, I would watch this video multiple times and buy multiple chickens to do trial runs on. When I perfected this method, that is when I would have a date over and prepare the meal in front of my date. I knew it was a hit when I tied the bird up nicely and my date was extremely curious.
thank you thomas keller! This episode was hired awhile back. Our family has not bought roasted chicken from costco or anywhere for over a year! The meat is always juicy. Mouth watering every time.
I love this video, but look at the quality of the product he’s working with. You can see it in the texture and thickness of the skin. It’s absolutely amazing! Great video! Great technique! It works! Best chicken I’ve ever roasted!
One rule i've always gone by is - the simpler the recipe, the higher quality the ingredients. When you've got a highly complex recipe with dozens of ingredients and heavy seasonings, you can get away with lower quality ingredients sometimes. But this is literally just chicken salt and pepper. The chicken has nothing to hide behind, so you need the absolute best quality chicken you can. Then it's all technique.
Although you point out very good points, it's totally a different story when he's actually working during an actual dinner service. Since this is for a short TV segment, simple things like sanitation are pushed aside to portray the actual roasting technique. I can almost guarantee you if you watched him cook at his restaurant, his sanitation (as well as his staff's) would be close to impeccable.
This is zen master simple. I have roasted a duck without fat of course, but I never thought I could roast a chicken like that. I will try it tomorrow without fail. Thank you, sensei Thomas.
I made this chicken tonight, absolutely the best and easiest recipe I have ever used. The only thing I did that he didn't do was check the temp with a thermometer. Even that was spot on.
This is the way to do a chicken. It's fabulous. My only comment is that for some reason this video, and others, always seem to cut away from the most crucial part of the demo to show the chef or an irrelevant object.
This recipe is "Mon Poulet Roti" in his Bouchon cookbook, also on Epicurious. The video neglects to mention he suggests basting the bird with its pan juices on the cutting board after taking it out of the pan, and letting it rest for 15 minutes. I've made this roast chicken countless times and it always results in a moist, flavourful bird - a great recipe for beginner cooks.
@assassinkidX Depending on how much oil there is at the bottom, you could have your chicken on a roasting tray, or sit the chicken on a layer of coarsely chopped mirepoix, or even sit the pan at a slight tilt so the oil collects on one side. The mirepoix method is very traditional, and you can make a very nice gravy or sauce from the resulting pan juices.
Bouchon chicken is brined. There’s another video where TK soaks the chicken in brine, and then let’s it dry age for 3 days. That’s the Bouchon recipe .
This is such a simple and brilliant way to cook a roast chicken....just watched this after watching Heston Blumenthal's method of roasting chicken. And guess what? It's a 4 stage process,no prizes for guessing which one I prefer!😂
(1) Watch video of one of the world's greatest chefs cooking (2) Read regular commenters critiquing and correcting chef's cooking (3) Shudder and hope that critic commenters do not breed or vote
John Doe You are correct in many cases. Without a salamander you cannot even correctly reproduce the lowly Sonoran-style cheese and onion enchilada served in restaurants. Without a wood-fire brick oven at over 1000 degrees you cannot reproduce a super thin, crisp pizza Napoli. Without a commercial wok, you cannot duplicate the Chinese restaurant stir frys. But, you are not correct about ovens, cookware, western knives with French-based cuisines. Maybe _you_ can't. But I do. If you are trained, have the skills, and common new home equipment found in the USA, you certainly can. Only a few differences exist, ones that absolutely _require_ the extra high BTU found on commercial burners, and a heavy duty exhaust to clear the smoke. eg. correct blackening ala Chef Prudhomme. But we do those on an inexpensive high output outdoor gas burner. Even so, a skilled home cook can produce outstanding results by following the directions of Keller and the like.
Sourav Khan Yes, but it depends. For some things it is an absolute must. For other things it is a great helper until you are confident in your skill of preparing that dish. The Chef Remi is inexpensive and very good.
StripperLicker How good he is a chef I don’t know. He has a local following in one country in the world. What he’s shown here about the way to prepare a chicken is the way that chickens come prepared in supermarkets in Europe. There are many more advanced and interesting ways to roast a chicken than this.
I’m very grateful for you likes and comment well took me months to realize my fans need my attention and I’m inviting you to my interactive fan chat where we can get to talk more often !
Thomas Keller is the MAN. I still can't get that dang wishbone out without breaking it, though.... Obviously, I still have a looooong way to go before I make ANYTHING in kitchen look as easy as he does ;) And of course PROPS to Tony for picking Thomas as one of the 4 BAD ASSES to showcase on this most marvelous episode!!! (We all know Tony could've, still can, pick anybody he f'n wants to...)
Our country’s best chef. I highly recommend you visit The French Laundry just once. It’s expensive ($500 each with a very good wine bottle) but worth it for a life time of culinary talk and experience.
First of all, this is one of the best chicken recipes that I have ever made. It's my go to roast chicken. That being said, the people who are responsible for this video are clueless and should be fired. The most important aspect of this video is trussing the chicken. So what do they do? They cut away, more than once, while he's trussing the chicken. I don't want to see Thomas Keller. I've met him. He's nice. I've dined at Per Se. More than once. Fabulous, but I digress. Why in the world would they do this butcher editing job? Is this a secret of Thomas Keller that gained him Michelin stars? I don't think so and I don't get it and I simpathize with those of you who have had issues with trussing. Don't get me started on removing the wishbone.
it is sad to the fact that he is no longer hear with us, but he lives on through is work and through his voice. i know that he will contunie to inspire many generations to come in the culinary world and in life.
He has a connection to the raw product like nobody else. It speaks to him like the trumpet to Louis Armstrong or the canvas and paint to Dali. Always a pleasure to watch this man create.
At last someone who has got their priorities right! I personally believe that if I don't get down the stairs before the toilet flush finishes after having a pee, ( including hand wash ) that the devil will get my soul!
wow my mom made chicken just like this yesterday. the only difference was that she put rosemary inside the chicken as well. I really liked the natural taste of chicken. it was quite delicious.
He's the only chef in America with two restaurants with a 3 michelin star ratings. His restaurant French Laundry was voted best restaurant in the world by an international poll a few years ago.
Excellent recipe from a top-notch chef. Piss-poor video from a cameraman who was obsessed with the chef's face and removed the camera from the chicken far too often!
Done this method several times... The chicken is not dry, comes out wonderful... I roast for 40 minutes and start checking at that point... Also in the Bouchon book he states you should heat the pan before putting the chicken in. Helps get the skin going and the oven doenst have to heat the pan thus slowing cooking...
Just to add; In his Masterclass, Keller does these steps: I. marinates chicken brine before, II. After tieing the bird up, he lets it sit open in the fridge for 24-48Hrs, III. Before cooking, he covers the bird in clarified butter and salts heavily. IV. Puts the bird over mixed raw vegetables into the oven at high heat 450F for 15 Minutes and reduces head. The masterclass video is worth the watch.
Oh that’s great well it took my months to realize my fans need my attention so I will love you to be part of my interactive fan chat where we can get to talk more often
Have you guys ever been in a restaurant's kitchen? Nobody wears glove in a kitchen, that's a fact. Nobody gets medical leave for a having a very small cut on a finger, and therefore wears a band-aid plaster. Normally they would just wear a band-aid and continue working as normal. That is the reality of kitchens in restaurants. Despite that, the food taste good, you had a good time, and you are still breathing until this moment.
chipon31 not a fact. A lot of people wear gloves in kitchens just depends on the level. The higher the level the less the gloves but that's because they're more reliable with cleaning hands. I wear gloves in certain situations. If I'm working with meat. If it's fresh and my mis en place is on point then I won't wear gloves. If my meat was frozen and I just thawed it out, I'll wear gloves because of the texture. Usually I'll dry it out while I have gloves on so fix that. If my mis en place is off, usually because it's a last minute thing, then I'll wear gloves while dealing with meat so I'm not getting the handles of my knives all slimy. It's just personal preference really.
I own keller's ad hoc cookbok. Although he does over complicate things at times you can't argue with the results. We have only made 3 recipes so far but each dish has been amazing.
One very important step wasn't mentioned here and that was leaving the bird to REST before carving it. In my experience you ought to rest it for as long as you cooked it. I imagine that Keller said this but it was probably edited out for time or whatnot.
Oded Zimron yes he did...but he didn’t mention that here. And since this video is about teaching people he SHOULD have mentioned resting it, that was my point
