Thomas Keller’s Roasted Chicken | Discover MasterClass | MasterClass

Thomas Keller’s Roasted Chicken | Discover MasterClass | MasterClass

You may ask, do I really
have to brine my chicken? No, you don’t. It is a wonderful way to
season the chicken thoroughly with that wonderful flavor. Again, you want to
have it in the brine. This is a 10% salt
solution, so, you want to have it in the brine
for enough period of time that that salt and the other
flavors that we have in here– which is a little bit of
honey, of course some thyme, some lemon, some bay
leaf, some parsley, some peppercorns– you want to have
enough time for those flavors that are in the brine,
as well as our salt, to actually penetrate
the skin of the chicken and penetrate the
flesh of the chicken. Remember, it’s brining
inside and out. Now, I know some people
like to put herbs and lemons and things inside their chicken,
but, because we brined it, you don’t have to. Alright, so,
there’s our chicken. One of the challenges
in roasting any bird is the amount of time it
takes to cook legs as opposed to breasts. And, as anybody who’s ever
had a great roasted chicken knows that the breast
should be nice and juicy and the legs should
be cooked through. We don’t want to see
any blood, or, if we do, just a minor amount of
pink around that leg joint where that leg joint
meets the thigh. Of course, in brining, we
have introduced moisture. And this is a little
bit of a contradiction from what we talked
about early when we didn’t want to
buy chickens that were water-cooled, but
air-cooled because we didn’t want to introduce moisture. In this case, we’ve
introduced a brine, we’ve introduced flavor to it. We’ve helped to bring some
more moisture to the breast, so the cooking of the
breast and the legs will almost be identical. One thing that I’ve
learned about a chicken because I enjoy
them so much is I can tolerate a little bit
overdoneness on the breast as long as the
breast remains moist. And that breast remaining
moist through the brining is part of that result.
Alright so, we’re going to truss our chicken. A lot of moisture–
so, I’m just going to go ahead and put my towel
underneath there so that helps. And it’s a very easy process. We’re going to take a
piece of butcher’s twine, snuggle it underneath what is
the pope’s nose right there. We’re going to bring it over
the two leg joints there. So, you see we have
a cross right there. And then we’re going
to take it and slide it underneath the leg, so
we’ve created a figure eight if you can see that. We’re going to snuggle that
right underneath the breast and pull back. Pull this way across and
pull back at the same time. Now I’m pulling my breast
skin down with my thumbs, because I want to make sure
I make that breast skin taut, wrapping my string through
where they cut the neck. The neck is right here. And you can see just a little
remnant of where the neck was. That’s going to hold
that string in place. And then I’m going to do that
wonderful slip knot that I use. And then just go ahead
and tie it tightly there. There we have our
trussed, brined, 2 1/2, 3-pound roasting chicken. And then we’re going
to go ahead and put that in our refrigerator for at
least two days, possibly three. We have the advantage
in our restaurants to have a lot of air movement
in our refrigerators, because we have fans. And we actually add
fans to our walk-ins as well so that we can increase
the velocity of air that goes around our chickens. Chickens being a very
special dish at Bouchon, we want to make
sure that we always have as perfect a roasted
chicken as possible. And air drying it results in
having this beautiful, almost lacquered, crispy skin. What we all really enjoy
in a roasted chicken is the texture of the skin. That’s why I talked about
earlier the contrasting textures and flavors
from the different parts of the chicken– from the pope’s
nose to the thighs to the legs to the wings to the
breast, even the oysters– the little oysters that
are part of the connection between the back and the leg
which are just so wonderful. There’s all these little
treasures to find on a chicken and to be able to
enjoy on that chicken. So, air drying it
is really important. Let me just get
this one back again. The chicken that was just out
of brine, which we’re getting ready to dry, and
the chicken which has been drying for three days– quite a difference in that. So, we’re just going
to then brush it with a little bit
of clarified butter. That fat’s going to help crisp
up that skin a little bit, but it’s also going to help
us season it with our salt. So, the salt’s going to
actually adhere to the fat or, in this case, the butter
that’s on the chicken. Can you use oil? Certainly you can
use vegetable oil. We have our oven
preheated to 475 degrees. We want to really get that
intense heat on the chicken, so that it really starts
to crisp up that skin. And then we’ll turn down the
heat after 15 or 20 minutes to about 375 and finish
the roasting process. One of my favorite
parts about this is that as that salt
bakes onto that skin, that first bite of that salty
skin is just so wonderful. And there we have what I like
to call our one-pot meal.

Comments (34)

  1. I wish if you could bring pianists to masterclass! Such as Yanni, Ludovico Einaudi, or Yiruma!

  2. How long do you roast at 375 degrees?

  3. You can enroll in Thomas's MasterClass at:

  4. What alternatives are there if you don’t have a fridge with an air dryer?

  5. Great! Now im hungry. Someone pass me that roasted chicken

  6. 10 chefs were surveyed 10 chefs said when they went out to eat, they would never order the chicken ! when you go out to eat you never order the chicken you can get chicken at Popeye's

  7. Ah, TV cookery.

    Where food-borne illness from poor hygienic practice isn't a thing

  8. it would of been nice to have seen the actual roasted chicken, what a disappointment.

  9. Possibly the GOAT. Definitely in our era.

  10. Respect the pellicle, ladies and gentlemen. The key to crispy skin.

  11. Damn. No money shot?

  12. Man he loves touching that chicken 😀

  13. Heston was the 1st guy I saw on YouTube who talked about brining the chicken and cooling it in the refrigerator. However his cooking temp was much lower. It was around 60 degrees celsius if I remember correctly. He said that that way the chicken would retain more moisture and taste.

  14. It would be nice to see the finished dish

  15. Salmonella Salmonella Salmonella my god!

  16. Possibly the greatest American chef to have ever lived.

  17. Great now I know how to put a raw chicken on a bed of vegetables

  18. i had this and it was too raw

  19. why he didn't show the result of the roasted chicken? Did you run out of tape? ;P

  20. I grade this class an "F" — no finished product produced. Too wordy, too much screwing around with the chicken!!! WAY too froo froo with the prep!! Not impressive Chef!

  21. Is raw chicken safe left uncovered in the fridge?

  22. Pics or it didn’t happen :p

  23. People: where's the rest of the video?
    Masterclass: when u pay, cheapskates

  24. Gotta love people who get their "Serve Safe" certificate so they can work at Burger King telling Thomas Keller how to cook.

  25. If you spatchcock the chicken you do not have to worry about trussing it up.

  26. the most dedicated and celebrated chef in modern avant-guard cooking in the world, not just in America and all of you talk shit…the man has put more hours, puts out more knowledge in food and cooking then you will ever dish out in your lifetime and you dare talk shit about his methods and techniques. Get lost losers.

  27. Lol anyone can make roasted chicken… It's the poor students meal hehe .. nothing more wholesome though

  28. Does everyone really think they'd show a full class for free? Come on people


  30. He looks like George Bush

  31. Monday: (son) "wow mom that looks great should be delicious, what time is dinner"?
    Mom: " Thursday at 6 "

  32. Don’t brine, too time consuming for the results – make a a garlic/parsley/butter mixture and work it under the skin and over the meat. Simple

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