Thomas Keller. He's a genius. Pure genius. He's known for many culinary achievements in his day....The French Laundry, Per Se, Bouchon to name a few. He's also now known for helping me roast the best chicken of my life. On Valentine's for my Valentine. I think I made my Valentine fall more in love with me because of it.
This is THE only way to make a chicken. Period. It's so simple that why would you want to make it any other way??
P.S. Sorry for the lack of pictures. The people were hungry and it was devoured before I could find my camera.
My Favorite Simple Roast Chicken Epicurious | October 2004
by Thomas Keller
Bouchon
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Mon Poulet Rôti Yield: Makes 2 to 4 servings
One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper 2 teaspoons minced thyme (optional) Unsalted butter Dijon mustard 
Preheat the oven to 450°F. Rinse the chicken, then dry it 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. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. Now, salt the chicken—I like to 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). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it 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. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good. Source Information Bouchon |