Thursday, December 9, 2010

The Keller Method

I finally tried a modified version of the Thomas Keller version for roasted chicken last night and, let me tell you, it was amazing.  I jotted down the major cooking points from The Amateur Gourmet's version of the recipe last week in preparation for one of this week's dinners.

My handwriting was horrible this day.  Oopsies.

After the hour was up, as well as the required resting time (while I roasted broccoli), we were ready to devour the chicken.  Dudes, it did not disappoint.  The white meat was so moist and juicy while the dark meat slid of their bones with no effort.  The skin was so crispy.  The only drawback is the smell.  I woke up in the middle of the night to the smell of chicken still hanging in the air like a gently woven tapestry.  (I wonder if it will hang over Lake Michigan in years to come.)  I love the smell but it permeates everything.  I kept my bedroom door locked while the chicken roasted so the smell wouldn't attach itself to my bedsheets and my clothes.  This morning though, the chicken smell greeted me with a slap in the face.  As I type, it's still in my nose. 

Regardless, the recipe is surely going to be reused over and over with very minimal changes.  It was absolutely yummy. 

1 comment:

Ali said...

I would kill for a Thomas Keller chicken-scented candle.

That chicken looks and sounds scrumptious. Your writing still looks cool, crazy woman.