Roast Chicken

There's something a little magical about cooking a whole bird. For some reason I feel a satisfaction when roasting and carving a whole chicken that I just don't get from cooking various pieces. Cooking the bird whole is more rustic and authentic, I guess. And it's far more cost effective when compared to buying your chicken in pieces. With the right recipe, it's really tasty too.

What is it, then, that keeps people from roasting a whole chicken?

When I was younger, digging out the giblets hidden in the bird's cavity was a real turn-off. I have to admit that there is still something rather unappealing about sticking my hand in a cold dark cranny to pull out strange bits of squishy meat. If you're feeling squeamish, you can get most of it out by turning the chicken head end up and giving it a good shake.

The idea of "trussing" the chicken may intimidate some. Trussing a chicken just means tying the carcass with butcher's twine so that it will cook more evenly, keeping the legs and wings from drying out. It's not as difficult as it looks.



The last time I cooked a whole chicken, I didn't have any butcher's twine. I just tucked the wings under like you can see in this video and it turned out just fine.

I tried this recipe out this past Sunday. I can't wait until I can make it again.

Thomas Keller's Favorite Simple Roast Chicken Recipe

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.

This recipe was amazing. I read a suggestion in it's comments that I would highly recommend. Use a broiler pan instead of a traditional roasting pan. Line the bottom of it with tin foil, and then lay slices of a potato out over the foil. Return the top part of the broiler and place the chicken on top of that. Because you are cooking the chicken at such a high temperature, it is likely that the grease may burn and fill your kitchen up with smoke. The potato slices will absorb the grease, keeping it from burning and setting off your smoke alarm.

I think this would be great served with Mom's garlic mashed potatoes and a salad along side. I can't wait!