Thomas Keller's Perfect Roast Chicken
I unfortunately have not been posting regularly lately... residency is taking over my life! But with the free time I do have, I like to try out new recipes (and new restaurants!). Currently broadening my range outside of Vietnamese moment. I had this chicken at a friend's place once and it was DIVINE! The most moist and succulent chicken ever... with minimal effort! I replicated it at home and it tasted *almost* as good! The secret? Cooking at high heat! Made this again for my fiancé and it's a winner :) Some tips I learned along the way - use about 1 teaspoon kosher salt per pound of chicken. Salt cavity with 1-2 teaspoons of salt, usually closer to 2 tsp. Cooking time is actually 11-12 mins per pound based on 450. Does not take entire 75 mnins. Thomas Keller's Roast Chicken (founder of French Laundry) 1. Use a 4-5 lb chicken - bring to room temperature (let sit on counter top for 1-2 hours) 2. Run your hands under the skin of the breast, legs, thi...