How to Make Thomas Keller’s Roast Chicken ⭐️⭐️⭐️ FULL RECIPE BELOW ⬇️ INGREDIENTS: 1 4-5 lb chicken 1.75L cups cold water 250g ice (~1 cup) 1/3 cup kosher salt + more to taste 2 tbsp granulated sugar 2 bay leaves 2 sprigs rosemary 1 tsp whole black peppercorns 1/2 lemon 1/4 lb + 1 tbsp butter 7-8 sprigs thyme 1 large carrot 2 Yukon gold potatoes 1 large leek 1 shallot 100mL white wine 1L chicken stock (no salt added) Freshly cracked black pepper (to taste) CHICKEN INSTRUCTIONS: 1. At least 48 hours before cooking, but ideally 3-4 days before cooking, make the brine for your chicken. Add your salt, sugar, bay leaves, rosemary, and whole peppercorns to a small pot, and cover with 250mL of your water. Bring to a boil, just until the salt and sugar is fully dissolved. Transfer your brine base to a large non-reactive container. Whisk in your 250g of ice to cool down the mixture. Add your remaining 1.5L of cold water. Add the juice from your 1/2 lemon, and throw the lemon in as well. Place your chicken into the brine, ensuring it is fully submerged. You can do this by placing a small plate on top of the chicken to weigh it down. Leave your chicken in the brine, refrigerated, for 1 hour per lb of chicken. In our case, 4-5 hours depending on the size of the chicken. 2. When your chicken is finished brining, remove it from the brine and place it on a small tray with a wire rack. Pat your chicken dry, and make sure you drain out any liquid in the cavity. Leave your chicken to dry in the fridge, uncovered for at least 24 hours, but ideally 2-3 days before cooking. 3. 1 hour before cooking your chicken, remove it from the fridge to come up to room temperature. While doing so, truss your chicken. You will likely need about 6ft of butcher’s twine. I use the technique from Chef’s Steps on YouTube. It pulls the legs away from the breast, and allows the skin to get crispy everywhere. Here’s the link to the video: https://youtu.be/G2leEwcDhXo?si=n6qLSr-x_FgXR6-y 4. While your chicken is tempering, work on your vegetable garnishes. My vegetable & leek recipes are down below ⬇️. You will take all of your vegetable trimmings and scatter them underneath your wire rack, under your chicken, tossed with a small amount of olive oil. This will help develop flavour for your sauce later on. 5. Pre-heat your oven to 450 degrees Fahrenheit. Clarify your 1/4 lb of butter. You can do this by microwaving it until just melted, then skimming off the white "foam" that floats to the top (the milk solids). The butter does not need to be perfectly clarified. Brush your chicken generously with the clarified butter. At this point, season your chicken with only kosher salt. Place your chicken in the oven, and bake for ~30 minutes, or until the skin reaches your desired level of crispiness. Once the skin is where you want it, remove your chicken from the oven and turn the heat on your oven down to 350 degrees Fahrenheit. Very carefully brush a little more clarified butter onto your chicken. Sprinkle picked thyme leaves onto your chicken, as well as a generous amount of freshly cracked pepper. At this point, your chicken will likely be ~50C/122F at the thickest point of the breast. Place the chicken back into the oven at the new, lower temperature, until it reaches an internal temperature of 64C/147F - this will likely take another 15-20 minutes, if not longer. You can now remove your chicken from the oven, and allow it to rest for 25-30 minutes before carving. It will reach a final internal temperature of 74C/165F at the thickest point of the breast + deepest thigh joint. RECIPE CONTINUES IN THE COMMENTS ⬇️ #roastchicken #roast #chicken #homecooking #Recipe - @thestrongcook