roasting a whole chicken is easier than it seems. i roast one usually at the beginning of the week and use the leftovers in salads, tacos, and sandwiches. this recipe is taken from thomas keller in the book my last supper....
ingredients/supplies:
-1 organic, farm raised, free-range chicken that is 2.5 - 3 pounds (these are easy to find at your local farmer's market or whole foods)
-1 tablespoon of kosher salt
-1/2 tablespoon of freshly ground pepper (or to taste)
-2 teaspoons of minced thyme (optional)
-an oven, a roasting pan, butcher's twine, a meat thermometer, a cutting board and knife to carve the chicken
prepping/chopping/cooking:
prepping:
-pre-heat oven to 450 degrees
-cut 2 feet of butcher's twine and set aside
-rinse and dry chicken thoroughly (inside and out)
-place salt and pepper together in a small bowl and sprinkle the salt and pepper over the chicken inside and out (i like to put the salt and pepper in a small bowl so that after i touch the chicken, everything i use to season it is easily washable and contained)
-truss the chicken with the butcher's twine (there are many videos available online to show you how to do this...the cooked chicken pictured is how i like to truss...there are many ways to do it...the basic idea to get the chicken in a compact position so it will cook evenly...however, i know people who skip this step altogether)
-set thyme to the side (optional)
cooking:
-place chicken in the center of a roasting pan
-place roasting pan in the oven
-for a 3 pound chicken, it will cook for about 55 mins....4 pounds takes about 1 hour and 5 mins...you want the internal temperature to be 165 degrees and the juices to run clear (i usually check on it and take the temperature in the thickest part of the breast)
-(optional thyme seasoning) when chicken has reached 165 degrees, take the roasting pan out of the oven, place thyme in the bottom of the hot pan and mix it with the juices. baste the chicken with the thyme infused broth
-remove the chicken from the roasting pan and let it rest for 15 mins on a cutting board before carving
-carve and serve
thomas keller serves his chicken with a side of whole grain mustard....i like mine plain...
enjoy!
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