I love a good Roasted Chicken. Really love. Which is a bit strange because I’m not all that fond of dark meat. Yep, it’s all about the breast, and when you have a chicken that’s cooked through and still has gorgeous, juicy breast meat, you’ve got a winner.
Thomas Keller Three Ingredient Chicken
That being said, I always have someone, it seems, who is more than willing to go for a leg or a thigh, and I have no problem, either, using dark meat in soups, casseroles or some secondary dish that comes after the main event.
Which brings me to part of the reason why I love roasted chicken – they stretch so far and are so frugal. Dinner the first night, something made from the leftovers later in the week and then soup. Soup, soup, soup, glorious soup. How do I love thee? Let me count the ways and you can, too, by looking at my Soup, Chowders & Chili menu.
Thomas Keller Three Ingredient Chicken
This recipe of Thomas Keller’s is just wonderful in its simplicity. Truss (“truss” me on this, you have to do it – see my post, How to Truss a Chicken in One Minute) and dry the bird, then raineth down upon it someth salt & then roast. I added a few chunky red potato pieces in the bottom of the pan and into the oven it went.
I didn’t add the thyme (even though I have it in my garden) and after I pulled out the gorgeous potatoes, I dumped some of that sauce right over the chicken as the recipe suggested. I guess that did take away a little of the crispness – but gosh it was fantastic. Juicy, succulent and surprise – not too salty!!
Thomas Keller Three Ingredient Chicken – all this juiciness AFTER I rested it…
Thomas Keller's Three Ingredient Chicken
- 3 to 3 1/2 pound chicken (directions for other sizes in recipe, below)
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced thyme (optional)
- Small red potatoes cut into roughly uniform chunks, enough for the group you’re serving, optional
Preheat the oven to 450°F. Place the rack low in the oven.
Dry chicken very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Don’t be tempted to skip this step; it helps it cook evenly,
Now, salt the chicken—Rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan just large enough to hold it and, when the oven is up to temperature, put the chicken in the oven. Leave it alone—don’t baste it, don’t add butter. (Add potatoes to the bottom of the pan first, if using, and nestle the chicken on top of them.)
Roast it until it’s done. Thermometer inserted into the near the thigh, between the leg and the breast of the thigh should register 160 to 165 degrees, 50 to 60 minutes.
Remove pan from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Place potatoes in a dish and
Note: the rule of thumb for larger sizes is about 12 minutes per pound in addition to the 50 to 60 minutes.
from the kitchen of http://www.frugalhausfrau.com, adapted from Thomas Keller
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Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday Number 128! Many of my fave bloggers hang out there every weekend!
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