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.

Have been busy all year round but the moments I have, I watch Thomas Keller's expert teachings. All amazing and well explained. Love them all!!

I am humbled and delighted. Thank you so much Chef Keller.

More cohesive and focused than the first series. Packed with great information and advice for those open enough to change old, unproductive habits and study in order to improve.

Learnt a lot including techniques, patience and emphasis on details.


Comments

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.

A fellow student

When Chef Keller states the oven temps for roasting the chicken, is that on "conventional" setting or "convection"? I have a La Cornue range and their multi-function ovens have top/bottom heat, convection setting, combined top/bottom/convection, etc. Just wondering how to adapt this for the type of oven.

Pio C.

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.