Bouchon Roast Chicken (Poulet Roti)

Keller’s famously minimalist roast chicken seasoned only with salt and pepper, trussed and roasted hot for crackling skin and juicy meat.

Ingredients

• 1 whole chicken, 2 to 3 lb

Kosher salt and freshly ground black pepper

• 2 tsp minced fresh thyme (optional)
• Unsalted butter, for serving
• Dijon mustard, for serving

Directions

1. Preheat oven to 450 F. Rinse the chicken and dry it very thoroughly inside and out with paper towels; dryness is essential for crisp skin.
2. Salt the cavity generously, then truss the bird tightly with kitchen twine so it cooks evenly and the skin tightens.
3. Season the outside heavily with kosher salt (about 1 Tbsp) and a little pepper, raining it on so it coats evenly. Add no oil or butter.
4. Place the chicken breast up in a roasting pan or ovenproof skillet and roast 50 to 60 minutes, until the juices run clear and a thigh reads 165 F.
5. Remove and, if using, scatter thyme over the bird. Baste with the pan juices and rest 15 minutes before carving.
6. Brush the carved meat with a little butter and serve with Dijon mustard on the side and a simple green salad.

Notes

Thomas Keller’s signature Bouchon roast chicken, the dish he calls his favorite; drying the bird and using no fat are his rules.