Grammy's Kitchen · Roast Chicken · Thomas Keller's Favorite Roast Chicken
One of 43 roast chicken recipes we measured
from www.food.com
It ranks #1 of 43 for browning depth among the roast chicken recipes we compared. 5 cooks on www.food.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 3% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2 -3 lbs free-range chicken |
| kosher salt & freshly ground black pepper | |
| 4 g | 2 teaspoons minced thyme |
| unsalted butter | |
| Dijon mustard |
Method: 12 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I skipped some of Chef Keller's final steps with the butter, herb, and the mustard. But after rinsing and blotting dry, then salting the cavity, this lovely organic little bird was trussed and then I let the salt rain down on it, just as Chef Keller advi” — a cook, 5.0★
“I have never cooked a chicken at this high heat. But, it was wonderful! I had to put onions in the roasting pan because I love the smell of chicken and onions! My house smelled great!! My husband thought he went to heaven! Our chicken was 4 pounds so of ” — a cook, 5.0★