Thomas Keller's Roast Chicken Recipe
This is one of two recipes for Roast Chicken—Poulet Rôti—in Bouchon. The first recipe is so simple it doesn't really require a recipe. This is the second recipe which is more interesting (and definitely more involved!) with a wet brine and chicken stock. The ingredients call for two smaller chickens which aren't quite as easy to find. The recipe works perfectly fine with one larger chicken 4-5 pounds.
Servings: 4 servings
Ingredients
- 2 2¼ - 2½ pound chickens or 1 larger 4½ - 5 pound chicken
- brine
- kosher salt and coarsely ground black pepper
- 2 tablespoons canola oil
- 2 teaspoons thyme leaves
- 1 cup Chicken Jus
- Fleur de Sel (flaky sea salt)
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