This recipe is as basic as it gets - with just 5 minutes of prep time, you can pull the finished roast chicken out of the oven in roughly 45 minutes. Give it a try! This recipe is based on the simple roast chicken from Bouchon by Thomas Keller.
Cross-reference: How to Truss a Chicken.
Step 1: Gather tools and ingredients
- one chicken
- a paper towel
- large-grain salt (kosher or large-flake sea salt are fine)
- a clean (and cleanable) surface to work on (I use the interior of the butcher paper the chicken came in)
- a piece of clean natural kitchen twine long enough to truss the chicken, at least 30 inches. Use cotton, hemp, etc - nothing that will melt, discolor, or otherwise isn't fit for contact with food and/or heat.
- an oven-proof pot
- an oven
- meat thermometer, preferably instant-read
- soap and water to clean yourself up
- bleach to clean any bits of counter contaminated with raw chicken
- a sharp knife or kitchen shears
- a spoon
Step 2: Preheat oven and pan
Step 3: Dry chicken
We're aiming for crispy skin, and any remaining water will turn into steam. Rather counterproductive, so do a good job toweling off.
Step 4: Salt body cavity
Step 5: Truss chicken
If you've never trussed a chicken before, try it - it's easy, and only takes a minute. I posted a separate trussing Instructable here. If you already know how, grab your twine and truss away.
This step helps create one large thermal mass so the chicken cooks evenly.