THOMAS KELLER: ROAST CHICKEN
Steps:
- 1. Pre-heat oven to 475F 2. Rinse and pat dry the chicken with paper towels 3. Season inside with salt and pepper 4. Truss the chicken: place the chicken on a tray with legs towards you. Tuck the wing tips under the bird. Cut a piece of twine about 3 feet long and center it on top of the neck end of the breast. Lift the neck end of the bird and pull the twine down around the wings and under the chicken, then bring the ends up over the breast, toward you, and knot the twine, pulling it tight to plump the breast. Bring the ends of the twine around the ends of the drumsticks and straight up. Tie as before to pull the drumsticks together and form a compact bird; tie again to secure the knot 5. Season the outside of the chicken with salt and pepper. 6. Place a 10" heavy oven proof skillet over high heat. (Heating the skillet prevents the skin from sticking to the skillet). When the skillet is hot, add the canola oil and heat till hot 7. Put the bird breast side up in the skillet, and then into the oven with the legs facing the back of the oven 8. Roast for 40 minutes, checking every 15 minutes and rotating the skillet if the chicken is browning unevenly 8. After 40 minutes, check the internal temperature by inserting an instant read thermometer between the leg and the thigh. It should read approx. 155F.(The chicken should rise to 165F when it is resting) 9. Remove from oven and wait for 10 minutes before carving Ivy's notes: 1.Keller serves it with a chicken jus. Since I didn't want to fuss with the jus, I chopped two 6" branches' worth of rosemary very finely and mixed it with Diamond brand kosher salt and rub it very generously on both the inside and outside of the chicken. 2. DO NOT USE COSTCO'S ORGANIC CHICKEN. IT DOES NOT WORK.
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