Thomas Keller's My Favorite Simple Roast Chicken (Bouchon)
The signature recipe of Thomas Keller, three-Michelin-star chef of The French Laundry, on the menu at his bistro Bouchon since day one: a farm chicken simply salted, peppered and trussed, roasted in a very hot oven and never basted. No butter during cooking, no tricks — just crackling skin and juicy meat. Proof that with the right technique, five ingredients are enough.
Original recipe : Thomas Keller — Goop (recette Bouchon)
Ingredients
- 1 farm-raised chicken, 1.2–1.4 kg (2–3 lb)
- Kosher salt (about 1 tbsp)
- Freshly ground black pepper
- 2 tsp minced fresh thyme (optional)
- Unsalted butter and Dijon mustard, for serving
Method
- 1Preheat the oven to 230 °C (450 °F). Bring the chicken to room temperature.
- 2Rinse, then dry the chicken extremely well with paper towels, inside and out: less moisture means crisper skin.
- 3Salt and pepper the cavity, then truss the bird.
- 4Rain salt over the whole surface so it forms a thin, even crust.
- 5Set the chicken in a pan and roast 50–60 minutes without basting or opening the oven: leave it alone.
- 6Out of the oven, scatter with thyme and baste the bird with the pan juices.
- 7Rest 15 minutes on a board before carving. Serve with mustard and butter.
Tips & tricks
- Thorough drying plus a very hot oven makes the skin crisp — never baste, steam would soften it.
- Trussing ensures legs and breast cook evenly.
- Keller suggests mopping the pan juices with bread and serving with Dijon mustard.
Variations
- Slide herbs under the skin before roasting for a more aromatic version.
Storage
3 days refrigerated. The carcass makes an excellent stock.
Ingredient substitutions
- Butter : coconut oil, plant-based margarine or nut butter (dairy-free / vegan).
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Thomas Keller's My Favorite Simple Roast Chicken (Bouchon)"?
Allow about 15 min of prep and 1 h of cooking, i.e. 1 h 15 min in total for 4 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Thomas Keller's My Favorite Simple Roast Chicken (Bouchon)" ahead and store it?
3 days refrigerated. The carcass makes an excellent stock.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe gluten-free?
Yes, as written this recipe is gluten-free. Do check that any processed products you use are gluten-free too.
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