Roast Chicken Recipe based on Thomas Keller
There are two recipes for Roast Chicken in the Bouchon cookbook. The first recipe, Mon Poulet Rôti, is so simple it doesn't really require a recipe. The second recipe 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, which is what is more widely available to us commoners
- kosher salt and coarsely ground black pepper for the brine - I used about 1½ tablespoons of salt
- 2 tablespoons canola oil I use avocado oil
- 2 teaspoons thyme leaves
- 1 cup Chicken Jus which is the juice that collects at the bottom of the roasting pan
- Fleur de Sel (flaky sea salt)
when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!