From Thomas Keller's MasterClass

Oven Roasting: Chicken

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.

Topics include: Oven Roasting: Chicken

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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.

Topics include: Oven Roasting: Chicken

Thomas Keller

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Learn More

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.

Just great - please have him do another course!

I am so satisfied with the videos from the master.

Was glad to learn some specific details on cooking technics from Thomas Keller. The recepies by themselves are pretty much standard on the cullinary world, but wacthing Keller to move around the kitchen, using the utensils, and observing some minor details during execution, was a great learning experience for me.

It has taught me terms which I never knew, and it has opened my eyes to the simplicity of many amazing meals and the time commitment that it takes to make them wonderful.

Comments

A fellow student

The drying technique to ensure a good crispy skin was very interesting. I am wondering if this same method could by applied to turkey.

Brooke M.

What is ideal time to brine the chicken? I heard him say 24 hours but in the workbook it says 8-12?

Sally T.

This was an excellent lesson with so many tips to take the chicken from ordinary to special. I was able to find small chickens, about 2 1/2 pounds, from local farmer and now much prefer a smaller bird. Need practice with trussing and missed the step to put the chicken on rack to dry so skin on bottom of bird dries. Left mine to air dry near fan in refrigerator for 3 days and had no problem, stayed fresh. Brined bird had a wonderful flavor that needed no other enhancements.

Stan

I'm looking forward to making this, but the instructions do not specify how much salt to use in the brine. Where can I find this information?

A fellow student

Excellent lesson on roasting chicken. Valuable info re. air drying in the fridge. Looking forward to trying this method.

Don H.

Love the lesson - was very meticulous on the brine - out of the brine (kept it in for around 15 hours) the chicken was a bit yellow tinged in spots (probably from all the lemon, parsley, bay leaves, etc) - is that normal? Air drying now.

Times A.

So just a quick question...does it matter that wiping things with a rag that raw chicken was on and not washing hands each time the chicken is touched not matter? I wash my hands every time I touch chicken...but if there is a reason to not wash hands every time it would save me on lotion later lol.

A fellow student

Is it really safe to do all that waiting with a supermarket chicken? you would need one straight from a good butcher or am I wrong? just wondering. When I buy chicken here In Germany I usually get told to use it within 1-2 days max.

Russell F.

Here’s my dried chicken. I was able to accomplish this in 1 1/2 days. Since it’s 30 degrees out, I had the chicken on top of my fridge in the garage. Then I covered it with a box and cut a large hole where the fan went. Then sucked cool air in to the box and it worked perfectly.

Susan

This was absolutely delicious. Chef Keller states to brine for 24 hours so that is what I did. The workbook states to brine for 8 -12 hours. I was a bit nervous to brine a chicken for 24 hours, as this is usually the amount of time I brine a 16 lb. turkey, but it was amazing. I also failed to turn down the heat from 475 degrees to 400 degrees after the initial 25 minutes. Couldn't believe it when the chicken was browning way too fast. Fortunately the chicken and the veggies were not overdone. I wouldn't advise this, but just letting you know how forgiving the recipe is. Will definitely make again.