Culinary Arts

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.

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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.



Reviews

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

Between both of Chef Keller's two master classes; I believe I have vastly enriched my culinary skills, knowledge, and abilities- specifically in fundamental execution of master international technique and broad range of options and self- culinary expression. He is an OUTSTANDING instructor, facilitative coach and mentor.

That one can create great food using cheap ingredients if one spends the time and is patient.

Be "patient, patient, patient" (TK) when cooking. Purchase quality equipment to produce a quality product.

I learned a lot about types of ingredients and when to use them, as well as developing patience, persistence, and better skills in my kitchen.


Comments

Clemma W.

I would love to try this, but wouldn't a raw chicken sitting in the fridge for 3 days make the fridge smell? Or does the brine prevent this from happening?

A fellow student

Adding the brine and air drying definitely adds so much more flavor. Does anyone know if you must boil the brine? I know you need to dissolve the salt but I just found it took forever for the brine to cool down even with adding ice.

Mary S.

Every time I return home to San Francisco, my daughters and I pick a new restaurant. We have already been to The French Laundry. For my birthday in July I have requested Bouchon which one of my daughters has experienced the great menu. After seeing this lesson, I will be ordering the roasted chicken. I can't wait to experience Chef Keller's fabulous restaurant.

Michael C.

Thomas Keller says this recipe can be used for other poultry and game birds. We're late in the pheasant season here and pheasants are very inexpensive locally. Should I use the same brine mix for pheasant, or should we vary it somewhat. Lemon I always associate with chicken in particular. Perhaps the stronger flavour of game doesn't need anything that sharp. Sevill oranges perhaps? Also, maybe rosemary rather than thyme and parsley to offset the stronger flavour of a pheasant. Any thoughts? I'll serve it with winter root veg as well. Beetroot mashed swede, some dark green leaves, kale maybe, and decent roast potatoes. I'm open to suggestions for veg choices..

Nicole A.

When reducing heat in the oven, do you take the chicken out and wait until the lowered temperature is reached?

A fellow student

I had never roasted a chicken before watching this lesson. Since then I've made roast chicken about half a dozen times based on Chef Keller's recipe, and it turns out beautiful every time!

Rick B.

Flavors were really good! The leeks were a bit over done but overall a hit at our house. The skin was nice, crispy, and salty. There was a fair amount of liquid in the roasting pan after the chicken was done. I drained the roasting pan, retuned the veggies to the pan and then put back in the oven while the chicken was resting. The brine definitely adds a bucket load of flavor and the air drying makes for amazing skin. I will be doing this one again!

Daniel

Hi, The chicken came out really well cooked on the inside, and the top was beautifully crispy. However, the sides and lower parts were pretty soft and pale, and the vegetables, though perfectly cook through, where barely charred. I noticed I had more liquid at the bottom of the pan than Thomas has in the video. I'm thinking I may have used too much clarified butter, but I'm not sure if that explains the lack of char. Do you have any advice? Thanks

Pierce B.

Wow, this is incredible. I have been roasting chicken fairly regularly for 15+ years in search for the best roasted chicken. I've tried tons of recipes, brines, rotisserie, charcoal, smoker, etc. This chicken is the best I've ever had. I did not know chicken could be this good. I'm so glad I learned about the air chilled chicken and letting it dry further for several days. Game changer.

A fellow student

I was not able to download the workbook for this lesson...it states that it expired...please fix this - ill check back to see if it is available again.