Perfect Roast Chicken

There’s nothing that’s much better than a perfectly roasted chicken. Particularly the skin of a perfectly roasted chicken. It’s a beautiful thing to prepare for friends, and will go with whatever local produce you’ve happened upon. Not to mention, that when you do it right, you look like a boss. That’s right, a boss.

I learned to roast a chicken from my delightfully tiny, extraordinarily mean, Italian grandmother. When I’d effectively blocked out some of the particularly traumatic kitchen experiences of my youth, I referred to the culinary adages of Mr. Thomas Keller. Between their expertise, this recipe is no bullshit. Well, chickenshit.

Perfect Roast Chicken

1 2 to 3 lbs farm raised chicken (there’s a local chicken farm somewhere near you – I guarantee it)
Kosher Salt
Ground Black Pepper

Heat your oven to 450 degrees.

Rinse the chicken, then dry thoroughly. The key to perfection is NO STEAM. None.

Truss that bird. Here is a great video of how to do so.

Place in a roasting pan ( I love my Le Creuset). Rain salt and pepper evenly over the bird.

Pop in the oven and roast away for 50 to 60 minutes.

Remove from oven, baste with juices, and let rest for 10 to 15 minutes.

Carve it up and enjoy!

I find it to be extra perfect with warm French bread, a simple salad and some hot mustard.

This entry was published on March 27, 2012 at 7:33 am. It’s filed under Slow Food and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

5 thoughts on “Perfect Roast Chicken

  1. An Ng. on said:

    Yum. I do love a good roast chicken, and Thomas Keller’s is always my go-to recipe. Plus, the leftover carcass is great for stock.

  2. She might have been mean but she taught you well it appears.

  3. Pingback: How To Make Chicken Stock « theslowlowdown

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