This baked chicken was too easy. And this is why I did it, it was easy. Was it good? Does it look good? Der, it was superb. Moist, moist with a crisp chickenny skin and loads of yummy salt. Yes, it was good. Chef Thomas Keller strikes again.
Rarely do I roast a chicken I don’t like, I was not looking for the perfect roast chicken. I tried it because it was so simple, I was able to remember it and it’d take 20 minutes off my cook time. Saving time is a good thing, especially when it looks like this. Interested?
Git yourself a good natural chicken, wash it and pat dry. And when I mean pat dry, you gotta go through a load of paper towels inside and out. Chef T wants a dry heat, not moist heat. Oh, and preheat your oven to 450 degrees F.
Once your bird is completely dry, sprinkle salt inside & outside. Truss the sucker up and that’s it. Yup, you’re nearly done. I told you it was easy.
Install the bird in to the 450 degree oven, I used a cast iron skillet with a trivet. Gotta have the trivet, we don’t want a boiled bird. Set your timer for 1 hour. I wish there was more to it, but that’s it.
Wash, thoroughly dry, salt, truss and roast.
I knew darned well I was going to need gravy, so I diced some mushrooms & a whole shallot. Sauteed in the fat from the chicken, see? This is that plus a few tablespoons of flour. Brown this a bit, then add yer chicken broff. YEAH BABY !!! Gravy time. Once it begins to thicken, strain in to a sauce pan. Warm up and add lump of butter with a squeeze of fresh lemon juice. Simmer a bit more & serve. This time, oddly enough, it needed salt. This gravy was not only smiling, but it was dancing. It was a gravy party and we were invited, how awesome is that?