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    Friday, February 19, 2016

    Perfect Roast Chicken - Thank you Thomas Keller

    Every morning,  recipes arrive into my email box, from the Bon Appetit/Epicurious Website
    So every morning I scan down to find something of interest.
    One that caught my eye, was
    The Perfect Roast Chicken, from Thomas Keller’s Bouchon Cookbook

    I’d love to reprint it, as I love his descriptions,
    but I may get in trouble
    with copyright.
    So here in my words, is how to Roast a Perfect Chicken
    Courtesy Thomas Keller

    Take one 1.5Kg Free Range Chicken
    Sea salt and freshly ground black pepper
    Chopped thyme (optional)

    Some important points to note
    First you must dry the chicken completely...
    Inside and out
    The idea is, the less the chicken steams, the drier the heat,
    The better the chicken

    Season the chicken well inside, with sea salt and freshly ground black pepper

    Secondly: Truss the chicken
    You don't have to be an expert to truss
    just make sure the wings and the legs are close to the body,
    this makes a great shape and the chicken can roast evenly

    Pre-heat your oven to 220C/ 450F
    Rain sea salt over the chicken and grind some pepper over the top
    You should see those flakes on top

    Place the chicken into a roasting pan and place in the oven

    Do not touch it, just let it cook for 50-60 minutes
    Check after 45 minutes don't want to overcook it
    Best way to test for “doneness”
    Just poke a skewer into the leg
    Hold there for about 10 seconds
    The juices should run clear
    Put the skewer to your lips
    it should be hot
    Not quite right,
    back into oven for a few more minutes

    Remove from oven
    Place thyme (if using) into pan and baste the chicken
    Baste with the thyme and chicken juices

    Let sit on cutting board for 15 minutes to rest

    Remove the twine and break up into pieces
    The aroma is divine, it’s so hard not to rip into it and eat it all by yourself

    So unselfishly,
    Dish out good portions to your guest/guests
    Serve with a simple green salad, maybe some simple boiled potatoes
    So so simple in fact!!!

    Guaranteed a huge success

    n.b. Thomas Keller slathered the chicken with butter, before serving, but I did find that made the skin a little flabby
    So in my wisdom. Serve as is.
    I want some right now

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