Thomas Keller's Chicken Roast Recipe
Most people know how to make roasted chicken but do you about the famous Thomas Keller's Chicken Roast Recipe? Thomas Keller is an American chef, cookbook writer, and restaurateur. His chicken roast recipe is world-famous for its brine and juicy chicken.
Equipment
- Skillet
- Roasting Pan
- Oven
Ingredients
For Chicken
- 1 Chicken
- 3 Rutabagas
- 2 Turnips
- 2 Parsnips
- 2 Leeks
- 4 Carrots
- 1 Small Onion
- 8 Red-Skinned Potatoes
- ⅓ Canola Oil
- 1 Lemon
For Brine
- 5 Lemons
- 6 Bay Leaves
- ½ bunch Parsley
- ½ bunch Fresh Thyme
- ½ cup Honey Clover
- 1 Garlic
- 1 cup Black Peppercorns
- 1 gallon Water
Instructions
For Brine
- In a skillet, add all the ingredients for the brine and boil them accordingly. After boiling, remove it from heat and cool it for some time.
- Put the brine in a container and keep it in the refrigerator.
- After the brine has cooled down, pour it over the chicken.
For Root Vegetables
- From the ends, cut the rutabagas into wedges.
- Cut the turnips into wedges and cut off green leaves from leeks.
- Cut the leeks and wash them under warm water. Cut parsnips and carrots into halves as wedges.
- Cut the remaining vegetables into wedges.
- In a roasting pan, combine all the vegetables and sprinkle salt all over it. Add canola oil also in the roasting pan and mix them properly.
For Roasted Chicken
- At 475°F, preheat the oven. Apply butter and salt all over the chicken. In the middle of the vegetable bed, make a nest and place the chicken in it.
- At 400°F, roast the chicken for 20 to 25 minutes.
- Transfer the chicken to the carving board and leave it to rest for 20 to 30 minutes.
- Before you serve the chicken, reheat the vegetables.
- Squeeze lemon over the chicken and arrange the vegetables below the chicken and season with grey salt.
Video
Nutrition
Calories: 380kcal | Protein: 68g | Fat: 10g | Cholesterol: 220mg | Potassium: 810mg
Tried this recipe?Let us know how it was!