i wanted to find a roast chicken recipe that works with k’s food allergies but is also safe to share with k’s classmates at daycare. not only did i find a crazy simple recipe, it is by Thomas Keller – owner of Per Se, where i had the ultimate dining experience a few years ago. that means this recipe is a guaranteed delicious main course!
- roasting pan
- roasting rack
- one 2- to 3-pound farm-raised free range chicken
- coarse salt
- freshly ground black pepper (optional)
- let chicken come to room temperature, around 45 minutes.
- preheat the oven to 450°F.
- dry chicken very well with paper towels, inside and out.
- salt and pepper the cavity.
- truss the chicken tying the legs and wings to body with string
- salt the chicken. season to taste with pepper.
- roast in sauté pan or roasting pan for 50 to 60 minutes.
- baste the chicken with the juices for 15 minutes.
- remove the twine and carve.
- serve with fresh butter and mustard on the side.
this recipe was not only easy to make, but the meat was so tender and flavorful. i actually skipped the pepper because k hasn’t had pepper yet and may not be ready for the hint of spice. seriously, the meat was just as delicious with just the salt!
the meat juice at the bottom of the pan is no joke! while chef keller’s recipe said to serve with butter on top and dijon mustard on the side, i say add an extra spoonful of meat juice and lick your fingers clean! thank you chef keller!
part of Thanksgiving Meal 2014 une
1. resource Epicurious: Thomas Keller’s My Favorite Simple Roast Chicken
2. resource BuzzFeed Life: How To Make The Best Roast Chicken Of All Time – Thomas Keller’s Roast Chicken with video