I know what you’re thinking and yes it’s true, my posts have gotten less frequent. Just when you think you have a routine in life, it gets interrupted. I’m not complaining in the least, in fact, the change I’m experiencing is a good thing. Frankly, I wouldn’t have it any other way. I guess that’s the way the whole durned human comedy keeps perpetuatin’ it-self, down through the generations, westward the wagons, across the sands a time until– aw, look at me, I’m ramblin’ again.
So what does this have to do with roasted chicken and frankly Thomas Keller? Well, it’s not like I’ve stopped cooking, I’ve just found less time for blogging what I’ve been cooking. Do you ever have things you just forget? Let’s say you’ve actually accomplished the feat but when thinking back on it, you can’t remember the details? For me, trussing a chicken is one of them. I was flipping through my French Laundry cookbook and read the chapter entitled “the importance of trussing chicken” I realized that I needed a video aid so when I went to the google machine, the video that popped up was a Thomas Keller instructional on making a roasted chicken.
After going through trussing technique (which is dead simple) he showed what I thought to be an incredibly easy recipe. Roasted chicken is something that I’ve had many times, but it’s only been truly great maybe 3 of those times. This recipe, which is now part of my culinary arsenal, gets on that list as the 4th great roasted chicken.
I didn’t take many photos, just the one with my iphone but the technique is simple. You season and truss the chicken and then plop it on top of the veggies and roast for an hour. No mess, one pan and it’s freakin awesome.