Tonight I decided to try this recipe for roasted chicken from big shot chef Thomas Keller. It is a very simple recipe, just sprinkle some kosher salt on a chicken and roast at high heat.
I got a chicken:
I set my oven to 450 F, as called for in the recipe, and washed, salted and trussed my chicken.
And then I stuck the chicken into the hot, hot oven. Far too hot, it turns out. Clouds of smoke started to fill my apartment about 20 minutes into the cook time. I opened all the windows (chilly!) turned on the exhaust fan in my bathroom and over the stove, backed the heat down to 400 and continued on, fearful I was making charcoal.
But, when I took the chicken out of the oven it was a nice golden color:
I basted and let rest, as per instructions, now fearful that my reduced heat would have left the interior of the chicken raw. I started my carving by removing the wings and eating, as recommended by Keller. They were delicious! Crispy and salty and perfectly chicken flavored. I cut off a leg quarter and then one breast. The meat was fully cooked and dripping moist. Absolutely perfect. Here's my plate:
Not pretty I know, but hey it was just me. I was so hungry for more of this chicken that I basically skeletonized half the bird looking to find more meat without cutting into my dinner for tomorrow. I have a picture of that, but it is kind of gross.
All and all, I recommend this recipe, but I would suggest cleaning your oven and pans fully and turning on a fan before you get started. The chicken is worth the trouble though. This is one of those simple dishes that develops the flavor of a single ingredient perfectly. Very nice.