Wednesday 1 February
Lately we've been doing roast chicken in the Thomas Keller way, very plain. Results have been quite good, but not the crispy wonder we were expecting. So this time we decided to tart it up a little, mixing butter with chopped fresh rosemary and working it under the skin of the breasts and legs.
We roasted the three-pound bird at 450º on convect, which really speeds up the process. And guess what - the skin got much crispier than it was under the Keller process, with bubbles of butter underneath. It only took 45 minutes to get to 160º internal temperature, but you should let it go on regular bake at 350º for about 10 minutes more, to make sure that the interior is good and done, and of course let it rest on its cutting board under a tent of foil for 10 minutes as well.
We served the breasts with various vedge we had left over: German potato salad, and turnip gratin. That warm, homey feeling is more than cleaning out the fridge. It's about rich, buttery, rosemary-fragrant and crisp-skinned chicken dinner.
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