Thomas Keller Roast Chicken

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After the hundredth time or so I made this roast chicken, I lost count. It’s simply perfect, every time. Crispy, crunchy, golden brown skin, and succulent, flavorful meat. I seldom make a roast chicken with any other method.

3-4 pound chicken

Diamond Crystal kosher salt

Freshly ground black pepper

Preheat oven to 450.

Rinse chicken, then pat it as dry as you can get it with paper towels.  Truss or tie up the legs, if you are so inclined—I usually don’t bother.

Salt the chicken liberally inside and out, getting every surface with a nice amount of kosher salt.  Pepper to taste as well. 

Place chicken on a roasting pan or a saute pan and put it into the oven.  Roast it until it’s internal temperature is 165°F, or the juices run clear at the joint, around 50-55 minutes for a 3-4 lb. bird.   

Let it rest for 15 minutes on a cutting board, then cut up and serve.

Making Pesto

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I bought some basil at the farmer’s market to serve with fresh heirloom tomatoes. Rather than let the rest of it go bad, as I often do, I decided to make pesto. Basic, yes, but also ridiculously easy and delicious. I intend to keep it around at all times.

2 cups fresh basil (leaves only)

3 tablespoons pine nuts

3 cloves garlic

1/2 cup olive oil

1/3 cup grana padano or parmigiano reggiano

Place pine nuts and garlic in mortar and pestle. Mash into a rough paste. Add basil leaves and smash ‘n’ grind until everything turns into a nice thick paste. Add in some of the olive oil and incorporate. Add the rest of the olive oil and incorporate. Add cheese and stir to lightly incorporate it. Done!