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Idol Hands Make For Some Divine Chicken

Photo by MICHELLE BAKER

When done wrong, roasted chicken is vile. But when done right, it is addictive.

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By GREG and MICHELLE BAKER

Tribune correspondents

Published: October 19, 2008

Updated: 10/24/2008 04:44 pm

If you ever have the opportunity to meet one of your idols, do it at all costs. Call every friend possible to watch the kids, break out the emergency credit card and go.

Go like the wind.

Leave behind all known responsibilities because, our dear friends, they will be there when you return. Never think you are too old and, please, please, do not think about the consequences. You only live once.

We had this very opportunity. It dangled in our faces like a bloody piece of meat to a Nile crocodile. Prior obligations, including a charity event, were preventing us from meeting the one person who could turn us into giggling schoolgirls. This person would be chef Thomas Keller.

Fate was with us, though. Through a series of fortunate events and very good friends, we found ourselves face to face with Him.

For those of you not in the Keller know, he is the creator of famed Michelin three star-rated restaurants The French Laundry, Per Se and Bouchon. He is arguably the greatest living chef. His food is beyond seductive, his techniques are beyond innovative, and his talent is beyond overwhelming. Reservations for his restaurants are booked out by at least a year. He's the guy who makes the rules.

When we came face to face with Keller, we had about eight minutes to ask him every question we ever wanted to know. He answered, we fawned, he smiled.

At the end of the interview, we asked that he sign our cookbooks. There we were, two giddy schoolkids, clutching the books we had adored for so long. An onlooker would have thought he was John Lennon or Elvis Presley. He humored us and faded into culinary superworld.

He probably forgot our faces two minutes after our encounter. He most likely didn't even catch our names; but it was one of the most memorable experiences of our culinary lives and worth every charge on the credit card.

Keller is known for innovation and expertise, but he also can be a purist. One of our autographed pages was for his roasted chicken recipe. He signed it "My Favorite."

Roasted chicken can scare the bejesus out of a cook. Done wrong, it is vile. Done right, it is addictive. Keller takes a simplistic approach, which allows the chicken to be the star. Simple and easy, a three-Michelin-star feast done by you in your home.

THYME AND DIJON ROAST CHICKEN

Inspired by Thomas Keller, Bouchon

1 3- to 4-pound chicken

Kosher salt and freshly ground black pepper

2 full stalks fresh thyme, stems removed and chopped

½ stick unsalted butter (room temperature)

Dijon mustard

Cooking twine or silicone cooking rubber bands

Preheat the oven to 450 degrees. Rinse the chicken, then dry it very well with paper towels, inside and out. This is important; dry skin crisps, wet skin doesn't.

Truss chicken legs and wings together with twine or silicone bands. This is essential to a super-juicy chicken breast.

Season the chicken well, inside and out with salt and pepper. Sprinkle the thyme over chicken inside and out. Rub the entire chicken with butter. Smear it everywhere. This not only adds flavor but also makes for super-crispy skin. Rub entire bird with Dijon mustard. It should be a good rub, but not dripping off the chicken.

Place the chicken in a roasting pan, breast-side down. We like to first throw some celery stalks or carrots in the bottom of the roasting pan, whatever is on hand. This helps the chicken not stick to the pan. Roast uncovered in the oven for about 35 minutes. Remove the chicken from the oven, flip over and continue roasting for another 30 minutes or until thermometer states 160 degrees when inserted into the thickest part of the thigh. Juices should run clear from fresh punctures.

Remove from oven and allow the chicken to rest for 15 minutes on a cutting board.

Remove the twine or silicone bands and serve immediately with a side of Dijon mustard for dipping.

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