Thomas Keller’s Roast Chicken (Poulet Rôti)
The roast chicken has been a mainstay on Bouchon’s menu since the very beginning. “Every culture in the world has a roast chicken,” Keller says. “It presses all social and economic...
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Cooking tools:
- Butcher's twine
- Roasting pan
- Saute pan
- Pepper mill
- Oven
- Chef's knife
- Cutting board
- Paper towel
- Measuring spoon
- Fork
- Plate
- Serving platter
Ingredients
- 1 (2- to 3-pound) farm-raised chicken
- kosher salt
- freshly ground black pepper
- 2 teaspoons minced thyme (optional)
- unsalted butter
- Dijon mustard
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