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.

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.
Get All-Access

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.

I would love to have tasted that sauce chasseur. Layers upon layers. The other main elevation to me was the braised short rib. 3 days. This Masterclass has inspired me to try these myself.

love all the culinary classes. more please !!

This was very inspiring for me. I'm just a home cook, but I can't wait to try some of these lessons.

Simple but I am understanding a lot of the refinement that i lack.


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 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.


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.


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.