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Having trouble executing Thomas Keller's Bouchon simple roast chicken

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Having trouble executing Thomas Keller's Bouchon simple roast chicken

nasv | Dec 28, 2010 03:08 PM

I have been trying a few times to roast a whole chicken (2.5-3lbs) in the simple/favorite Thomas Keller style that you can see in video here (http://www.youtube.com/watch?v=gZc0MB...) or on this blog post (http://almostbourdain.blogspot.com/20...).

I just saw the video again and I noted a few things:
-- his chicken comes out way way darker on the skin than mine after roasting 50-60 min
-- the bottom of his chicken is also super crisp after he sets it on A LOT aromatic vegetables which I would think would add a lot of steam in the oven; when I set mine on some vegetables or potatoes, the rest of the skin is somewhat crisp, but the bottom is super-soggy :(

He may have a fancy convection oven that helps... I have a simple gas oven, and I started roasting at 500F to see if that would help, and it did a little, but not to the extent to get as great browning as you see in his quick video. I'm especially confused at how the bottom of his chicken is also crisp... mine is almost gross in sogginess by following his procedure.

I think drying the chicken skin is key, and I _think_ I have it sufficiently dry, patting with several paper towels and salting liberally.

Any ideas? Similar issues?

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