Thomas Keller's Crispy Roast Chicken

🥘 Ingredients

Brine

• bay leaves
  3
• black peppercorns
  1 handful
• coarse salt
  200 g
• fresh parsley
  6 sprigs
• fresh thyme
  6 sprigs
• honey
  110 g
• lemons
  2
• water
  3.8 l

Brining & Drying

• whole chicken
  1.6 kg

Preparation

• fine salt
  1/2 tsp
• fresh thyme leaves
  2 tsp
• ghee
  2 tbsp

🍳 Cookware

• large stockpot
• paper towels
• butcher's twine
• roasting rack
• roasting pan
• meat thermometer

Brine

1. 1

   In a large stockpot , combine water , coarse salt , quartered lemons , fresh thyme , fresh parsley , bay leaves , black peppercorns , and optional honey .

   water: 1.9 l, coarse salt: 200 g, lemons: 2, fresh thyme: 6 sprigs, fresh parsley: 6 sprigs, bay leaves: 3, black peppercorns: 1 handful, honey: 110 g
2. 2

   Bring to a boil over high heat, stirring until the salt and honey are completely dissolved.
3. 3

   Remove from the heat and stir in the remaining cold water . Chill the brine completely in the refrigerator until ice-cold before adding the chicken.

   water: 1.9 l

Brining & Drying

1. 1

   Submerge whole chicken entirely into the cold brine (do not rinse the chicken first; discard any giblets).

   whole chicken: 1.6 kg
2. 2

   Cover and refrigerate for ⏱️ 8 hours .
3. 3

   Remove the chicken from the brine and discard the liquid. Pat the chicken thoroughly dry, inside and out, with paper towels .
4. 4

   Place the chicken uncovered on a plate or rack in the refrigerator for ⏱️ 12-24 hours .
5. 📝

   Note: Air-drying in the refrigerator is the most critical step to achieve shatteringly crisp skin.

Preparation

1. 1

   Take the chicken out of the refrigerator and let it sit at room temperature for ⏱️ 45-60 minutes before cooking.
2. 2

   Preheat your oven to 245°C / 475°F (top and bottom heat).
3. 3

   Truss the chicken with butcher's twine so the legs and wings sit snugly against the body.
4. 4

   Brush the skin lightly all over with melted ghee (or avocado oil).

   ghee: 2 tbsp
5. 5

   Season very sparingly with fine salt (the chicken is already deeply seasoned from the brine), and sprinkle fresh thyme leaves over the top.

   fine salt: 1/2 tsp, fresh thyme leaves: 2 tsp
6. 6

   Set the chicken breast-side up on a roasting rack placed over a roasting pan or deep baking sheet to catch juices without letting the bird sit in liquid.

Roasting & Resting

1. 1

   Roast at 245°C (475°F) for ⏱️ 20 minutes .
2. 2

   Reduce the oven temperature to 200°C (400°F) and continue roasting for ⏱️ 25-35 minutes . Do not baste and do not cover with foil, as both will soften the crispy skin.
3. 3

   Check the internal temperature with a meat thermometer inserted into the thickest part of the thigh (without touching the bone). Remove the chicken once it reaches 74°C (165°F) and the skin is deeply golden and blistered.
4. 4

   Transfer to a board and let rest loosely for ⏱️ 10-15 minutes before carving. Reserve the flavorful pan drippings for serving or making a pan sauce.