I made this last night. It was unbelievably simple, and it was so much better than the rotisserie chickens you get from the grocery store that words are difficult to express it. It just goes to show you that good food does not have to be complicated. If this is good enough for the chef of the French Laundry it should be good enough for Sunday night at my house.
1 3-5 pound chicken, trussed with butcher's twine (see the youtube video). Also, remove the wishbone prior to cooking to make carving easier.
Salt and pepper liberally sprinkled in the cavity and on the skin.
As a deviation from Keller's recipe, I also put a couple garlic cloves in the cavity, and garlic powder on the skin.
Roast chicken in a saute pan in the oven at 450 degrees for 50 to 60 minutes.
Remove from oven and set chicken on a cutting board. Mix 2 tbsp butter with the pan drippings and then baste on the chicken. Allow chicken to rest 15 minutes. Carve and serve.
<iframe title="YouTube video player" width="640" height="390" src="http://www.youtube.com/embed/EWLt6G85zC4" frameborder="0" allowfullscreen></iframe>
1 3-5 pound chicken, trussed with butcher's twine (see the youtube video). Also, remove the wishbone prior to cooking to make carving easier.
Salt and pepper liberally sprinkled in the cavity and on the skin.
As a deviation from Keller's recipe, I also put a couple garlic cloves in the cavity, and garlic powder on the skin.
Roast chicken in a saute pan in the oven at 450 degrees for 50 to 60 minutes.
Remove from oven and set chicken on a cutting board. Mix 2 tbsp butter with the pan drippings and then baste on the chicken. Allow chicken to rest 15 minutes. Carve and serve.
<iframe title="YouTube video player" width="640" height="390" src="http://www.youtube.com/embed/EWLt6G85zC4" frameborder="0" allowfullscreen></iframe>