Grandpa Joe's favorite
Roast Chicken

Mille grazie to Thomas Keller, chef and owner of The French Laundry in Yountville, California, who showed me and millions of other how to do this on Anthony Bourdain's No Reservations television program.

About this recipe

I mentioned in my blog on Sunday Dinner that I consider Roast Chicken one of my celebratory meals.  To complete my idea of a celebration, I almost always pair this with Whipped Potatoes, pan gravy, cranberry sauce, and a vegetable that Grandma Karen selects.

Ingredients

  • 3 to 4 pound fresh chicken
  • kosher salt
  • freshly ground black pepper
  • all-purpose flour
  • chicken stock

Directions

  1. Rinse the chicken in cold water.  Pat dry, inside and out, with paper towels.
  2. Let stand for at least two hours to bring the chicken to room temperature.  Then pat dry again.
  3. Truss the chicken, or just tie the legs together with string.
  4. Place the chicken in an oven-proof fry pan (or cooking sheet).  Generously sprinkle the chicken with salt and pepper.
  5. Roast in a preheated 425° F oven for 50 - 60 minutes, or until the thickest part of the breast meat registers 160° F on a meat thermometer.
  6. Transfer the chicken to a serving platter to rest for at least 10 minutes.
  7. Prepare a pan gravy by adding 2 tablespoons of all-purpose flour directly to the hot fry pan.  Stir in the flour and then add about 2 cups of chicken stock.  Bring to a boil, taste, season, if necessary, and serve with the chicken.
Roast Chicken.

Notes

  • If you have a choice, I highly recommend you select a fresh (never frozen) 3 to 4 pound chicken for this recipe.  If you start with a frozen chicken, it will take much longer than two hours to bring it to room temperature.
  • You can watch Chef Keller truss his chicken on YouTube.  Removing the wishbone prior to cooking is entirely optional, however.
Posted: March 2014.