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Oven Roasting: Chicken

Thomas Keller

Lesson time 25:20 min

Learn how to re-create what Chef Keller describes as his first choice for his “last meal.” Chef Keller explains the benefits of brining and air-drying, and teaches you how to truss and roast a chicken in a single pot with vegetables.

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.


Students give MasterClass an average rating of 4.7 out of 5 stars.

this class was great and I really enjoyed this follow up to Chef's first class

This is excellence !!!! I will keep on watching them over and over again !!!!!

I now realize the cost of dinner at French Laundry is a bargain.

Chef Keller presents comprehensive demonstrations and explains everything very well. He expresses a quality that transcends cooking. The knowledge packed into this Masterclass is simply amazing.


Dixon B.

Can the brining solution for chicken listed on page 22 be used more than once for a single chicken?

Kevin O.

The workbook lists canola oil as an ingredient for the brine. Anyone know why? It doesn't have an amount or any instruction on how to use it- it's just in the ingredient list.

A fellow student

This is amazing thankyou i cant wait to try it. I only wish the written instructions would stay up longer, or that when i pause it im not confronted with links to videos so i can read it. it takes me a long time as im dyslexic.


I tried to brine in a liquid for the first time in my life and I am really happy with a result. Chicken was very well seasoned through whole meat. I did use a half of salt than suggested, because we don't eat a lot of salt. Somebody in comments bellow was pointing, that chicken was too salty if to use all amount of salt. Thank you for suggesting, kind person! Really liked the dish and going to do it again next week. The only thing that I will do differently next time: I will put my chicken on a bottle, that it will be roasted all over and will get even color, otherwise it is still pale color on a back.

Angie L.

one dish I could not get out of my mind on my first visit to Paris was the roast chicken i had in one of the restaurants and was never able to find the same in other parts of the world. Now I finally can replicate my favorite using Chef Keller's technique and recipe. I have cooked this 3 times, and its amazing to see the reactions of my guests, and always go for seconds, irresistibly.

Brandon K.

Love this technique. Because of the size of the family, I had to make a very large batch. I wasn't able to air dry as long as I wanted due to space. But the Brine was a great addition and the root veggies were a big hit.

A fellow student

Loved the lesson. Have prepared a few times (for fried chicken once). All of the 1 cup kosher salt as per work book- with the 24 hrs brine time as per video has been a bit much, so I have been modifying. I have 2 going in the brine now with half the salt and planing on a 12 hr brine due to time constraints, but not sure how it will turn out. Any brine and air drying is better than nothing and my prior ways of preparing this final supper. Still, nothing compares to my late mothers roast chicken and stuffing ;)

A fellow student

In the video he says brine for 24 hours but the workbook says 8-12. I did 12 hours and it was good. I may try longer. I cooked my chicken longer than suggested and the thighs were under cooked...roast chicken seems to be my nemesis.

alaine G.

I absolutely loved this lesson and will never roast a chicken my old way again. Although it seems time consuming at first, the hands on time is minimal and the results outstanding. The only thing I will change is not to use canola oil for the vegetables - they were too oily and seemed to wilt the vegetables too much and although not prescribed by Thomas, will use olive oil as I like the texture and the way they cook. The chicken though was incredible and the whole family is already asking for me to make it again.


The brine ingredients list calls for Canola oil but doesn't say how much, and I didn't see the brining process discussed in the video. Any ideas how much Canola oil is added to the brine? The ingredients list also calls for Kosher salt (after I've already added 1 cup of Koshar salt), any idea what this second reference to Koshar salt is trying to tell us? Thanks!