Or…how to get three meals out of one bird.
Meal #1
A long time ago I found Thomas Keller’s ‘recipe’ for making roast chicken. I basically dismissed it at first because it seemed just too simple to be anything special. A chicken, kosher salt and pepper–really? But I kept seeing references to it all over the web, with people raving on and on about just how good the method is, so I made it. And yes, it’s shockingly good–gorgeous crispy skin, incredibly juicy meat and no need for gravy (and I adore gravy, so that’s saying a lot). I usually serve it with mashed potatoes and a green vegetable.
Good to know:
1) The recipe calls for a 2-3 lb chicken. However, you can do this with any size chicken, you just have to cook it longer. I generally buy a larger one than that so it’ll feed us 3 times. Until you get comfortable roasting chickens, it’s alright to get the kind with the pop out indicator thingamajig to tell you when it’s done.
2) The trick to this chicken is high, high heat and drying off the skin and inside the cavity really, really well. You’ll use a lot of paper towels. It’s ok. When you think it’s dry enough, dry it some more.
3) Trussing a bird is not hard. You have to truss the bird.
4) You can not substitute regular salt for kosher salt. You’ll think a tablespoon is a crazy amount to throw on your bird. Just do it. Throw a little inside the cavity of the bird, too.
5) It’s still amazing even if you skip the thyme. And mustard.
Here’s a printable version of the recipe: Print recipe
My Favorite Simple Roast Chicken by Thomas Keller
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard
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.
Here is an explanation of how to carve a chicken:
you guys are the coolest
OK. So, how big of a chicken am I supposed to buy to get 3 meals out of it? Keep in mind, Nick eats A LOT. Also, is the cook time based on the poundage of the chicken like it is with a Thankgsgiving turkey?
Also, I don’t know how to season with pepper before I cook something. Might sound like a simple task, however I JUST started to use pepper on my food about 2 years ago. I can season to taste after something is cooked, but I don’t know how to season to taste before something is cooked.
6-7 lbs should do 🙂
I am going to attempt this tonight…I will let you know what happens…*you might be getting a phone call*
OH YEAH…the chicken I bought is 3.5 pounds
I am making 2 of these chickens tomorrow 🙂