Thomas Keller's Roasted Chicken | Discover MasterClass | MasterClass
ฝัง
- เผยแพร่เมื่อ 12 มิ.ย. 2019
- Thomas Keller is often asked what he would want as his last meal. His menu varies depending on his mood, but one dish is always on it: roast chicken. It’s a personal favorite and a signature item at his restaurant Bouchon.
• Full Oven-roasted chicken recipe: mstr.cl/30XiSV6
• Chef Keller's MasterClass lesson: mstr.cl/2WrAqck
Chef Keller loves the contrasting flavors and textures from different parts of the chicken, from the pope’s nose at the tail to the wings and thighs and on to the “oysters” between the back and the leg. He’s not alone. Roast chicken was also one of Julia Child’s favorite dishes. When she visited The French Laundry, Chef Keller says, the staff always sent out a roast chicken for her.
Chef Keller is the only American chef to have been awarded simultaneous three Michelin star ratings for two restaurants, The French Laundry and Per Se.
He is the holder of a total of seven Michelin stars and is the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. Chef Keller is credited with setting a new standard for excellence within the culinary and hospitality profession.
In his second MasterClass Chef Keller will introduce new techniques to cook with chicken, duck, pork, and beef to build complete meals for the holidays, a dinner party, or any occasion. Students will learn the fundamentals of cooking proteins-including how to select the best grades and cuts for different dishes-to help them to cook with confidence and precision, without relying on a recipe.
Chef Keller will teach students the techniques to cook some of his most beloved dishes such as his signature fried chicken and pan-roasted Côte de Boeuf. Students will also learn to make stocks and sauces from scratch, including the French mother sauce chicken velouté, as well as sauces suprême, allemande, and albufera. Chef Keller’s MasterClass series continues to embody his finesse, refinement, and perfected techniques while using quality ingredients.
About MasterClass:
MasterClass makes it possible for anyone to learn from the best. Get inspired with classes from 75+ world-renowned instructors on cooking, photography, writing, performance, and much more. Watch video lessons anytime, anywhere on mobile, desktop, Apple TV, and Amazon Fire TV.
• Subscribe: mstr.cl/30SH1wj
• Facebook: / masterclassofficial
• Instagram: / masterclass
• Twitter: / masterclass
#MasterClass #ThomasKeller #roastchicken
![fellow fellow - Proud [OFFICIAL MV]](http://i.ytimg.com/vi/9uZF7BlUQPE/mqdefault.jpg)
You can enroll in Thomas's MasterClass at: mstr.cl/2Xepr6w
Can we have Christmas masterclass on cooking, decorating the house and tree please, by those that decorate the big stores and kardashians homes in my case
MasterClass automatically renewed my subscription. I asked for a refund as I do not have the funds to have it this year. After a month they had not refunded me despite telling me they had. I kindly asked them to and they told me to contact my bank; that it wasn't their fault. I did and my bank said MC had not refunded me nor was in the process of doing so. Again, I kindly told MC and they said they could do nothing more. They even sent me a receipt to show they had refunded me. I called my bank again and again they said this was not true. I told MC and they said that there was nothing they could do. I had to open a dispute with my CC company and tell MC that I was in the process of opening a dispute and was going to tell people about this to protect their accounts when they finally looked into the matter. They said whoops, looks like there was a duplicate charge you were not refunded for. However, I have online banking. There was only one charge from MC not two. And there certainly were not two charges and one refund. This makes me believe that someone who works for the company is pocketing some money. They send you a receipt saying you have been refunded and if. you don't check your online banking, you believe them. I had to go to extraordinary lengths for them to look into the matter too. Either they don't believe you or whoever I was contacting was in on it too. Folks be careful. I am still waiting for the money. I am paying interest on this charge now too. Nice Christmas surprise.
Merry Christmas lol.
Why is this episode not on MasterClass, I just bought a subscription with full hopes of getting this entire episode…
@@barefootedqueen710 hi
I have this guy MasterClass courses and they are very good. He teaches absolutely everything from the very bottom like ingredients, holding a knife and basic chopping to very sophisticated dishes. I do recommend it.
This was a very nice comment. I’m glad you enjoyed his MasterClass.
This guy? You mean Thomas Keller
@@robertfleming3510 yeah that guy
He’s the apex of cooking
This guy...... THIS GUY!?
I would watch this man read from an old phone book. Genius. Gentleman. Thank you sir.
People: where's the rest of the video?
Masterclass: when u pay, cheapskates
In fairness, how am I supposed to know what a cooked chicken would look like? There is literally no way to figure that out.
😂😂😂
Except that MasterClass subscriptions are super expensive
Just ate at Bouchon, Las Vegas. I had the roast chicken and waffles for brunch. I've made chicken with similar flavor before but this chicken was all about the texture. It was absolutely amazing and I can't wait to attempt this one at home.
I thought they do fried chicken
@Soskouy YES Bouchon in *Beverly Hills* served fried chicken once a month, as part of their family meal
.
Monday: (son) "wow mom that looks great should be delicious, what time is dinner"?
Mom: " Thursday at 6 "
If you skip the 3 days of drying, you can eat Keller’s chicken the same day it is prepped
.
I love roasted chicken but this drying does take it to another level. There are levels to it, you don't have to buy an organic chicken, you don't have to brine it, you don't have to wait 3 days...........but if you do all that you will have a superior product.
Take a shot everytime he folds that towel
Ever since I learned that all chickens in the supermarket are chilled in huge containers filled with chilled chlorinated water I started going to Whole Foods to buy Air Chilled chickens and what a difference! When u buy chickens in the supermarket they say injected with a solution up to 10% in weight, you don't see that on Air Chilled chickens! Bell & Evans best air chilled chickens!
I loooove the air chilled chicken at Whole Foods!
In Britain, we have a ban on chlorinated chicken. They chlorinate the chicken because it often is raised in poor conditions. It doesn't need the chlorine wash if the chickens are kept in decent free range conditions though.
Or use a butcher? No additives or preservatives or chlorine 🤮!!! Literally sickening!
Gordon ramsay with low blood pressure
And charm
@@Jw._02oh yeah I agree Keller is on another level. He's the first American chef to receive a Michelin star.
and has two three Michelin star restaurant.
I still dream of my Bouchon experiences. Just ordered the book & it came it the mail Christmas Eve. So excited. Hope 2021 is very kind to Thomas Keller
Yeah - that 2.4 million he received in PPE money got him off to a good start. A disappointing man.
Hello
Gotta love people who get their "Serve Safe" certificate so they can work at Burger King telling Thomas Keller how to cook.
Chris Murray 😂😂😂😂😂😂
Came over from an Instagram roast post had to give it a thumbs up
Servsafe
😂😂😂😂😂
Sure, but he probably shouldn't be handling raw poultry and then wiping his hands on a towel stuck in his apron. Although I've never heard of a salmonella outbreak at the French Laundry so who knows
He should start a restaurant really think he can make it!
Good thinking! He’s almost ready to do that.
Followed these instructions for our Christmas dinner and the chicken came out FABULOUS! 10/10 would recommend and will make again
It would be nice to see the finished dish
When i saw your ads i quickly subscribed i am a chef on a resto i want to learn more from the expert. Thank you Chef Thomas for sharing your knowledge.
Does everyone really think they'd show a full class for free? Come on people
This is really helpful. Learned new stuff! So down to the point and void of visual gimmicks when you definitely know what is going on.
I graduated from CIA in 1972, worked some fine restaurants for 35 years. I tried this technique. Brined 4 lb Costco organic chicken for 24 hrs, air dried for 55 hrs roasted on a bed of vegetables to internal of 150, then rested. Served to my family for a Sunday dinner experiment. Our opinion: Seasoning was too strong. Probably the brining should have been for a shorter time. The skin was thin and dry nicely brown and somewhat crispy. Flesh was not juicy, but not dry an unusual texture sort of rubbery. I would not use this method again. I prefer rotisserie chicken on the char grill, or Sous vide chicken finished in a hot oven to brown, or for "red-neck" masterclass the classic "beercan" chicken on the Weber
I'm a graduate of the CIA and this is how we are taught to do chicken.
@@jonathanfriedman7430 did you air dry it for 2 days too? I thought that was the step that caused the off texture and flavor.
@@philwebb6867 Yes. Garde Manger class we did it. You could try using a smaller amount of seasoning in the brine?
For folks who might get confused by "CIA", here it refers to the Culinary Institute of America.
Chef, I've worked in restaurants for 20years gotta say that looks delicious. It reminds me of 18th century cooking (obviously ) but technique is same miss being in boh.😭. Im foh and love it
I love Thomas Keller.
The Art of Chicken SM
I love Thomas Keller! I can´t wait to enroll!
Hey @CULINAMAX recipes and techniques! We'd love for you to join. Please visit our website at mstr.cl/3hSFLAA for more information!
What a master! ✊ 🙏
I wish if you could bring pianists to masterclass! Such as Yanni, Ludovico Einaudi, or Yiruma!
Thanks for the suggestions. We'll pass them along to the team!
Yanni or Raul Di Blasio could be amazing.
They had Herbie Hancock
im gonna get a lot of hate for saying this but they are not actual concert solo pianists
Yanni is barely a musician
Anyone thinks he has the same voice as Bob Odenkirk or is it just me?
Lol better call saul
Yes he does, now that you mention it.
Using this recipe made the greatest roast chicken I've tasted looked amazing and cooked in half the time it normally takes
Great! Now im hungry. Someone pass me that roasted chicken
No, cuz it's still FUCKING RAAAWWWW! As Gordon would say
Woo! I'm going to per se this year 😍 So excited!
@Explodingtraps I hope so! I was initially trying for me Bernardino but they were booked up so this was next in line. Have you tried it before? What was your favorite dish? I believe I'm doing the 9 course chef tasting
Genesis Dorsey how was it?
@@chinqlinq89 It was delicious and a lot of fun. I'm a huge foodie so I'd do it again but I can also see how others would avoid it. It lasted for about 2 to 2 1/2 hours and there was time between each course to allow the food to settle. You didn't leave the place feeling stuffed, but satisfied.
The view was nice (a statue outside and the outline of New York in the back. We had a flock of pigeons making circles around the statue).
The food itself - majority of it was delicious. There was 1 or 2 items that I didn't enjoy but I'm sure others would. My partner got a lot of different items than me so I ultimately got to try almost the entire menu. Of course it was very expensive (we had to save up for 4 months to try it out 😂) but it was fun. Our waiter wasn't very talkative and I don't think he was used to having customers like us as we were so chatty - we definitely didn't fit in and felt awkward going in BUT worth it.
A high number of Asians that looked like they were doing business, and there was even a woman who looked like she casually went there.
We ended up racking up quite a bill (we didn't know how the menu worked and he ended up getting a bunch of the supplemental food... which costs more 😢 we were there to spend the money though so we came prepared)
Hello there
Great vid as always; would have been good to see the final product though; plus any other little tips like whether you baste it during the roasting, how long, etc.
Chef Keller does not believe in basting.
Legend.
waaw, thank you sir
anyone knows if I can leave the chicken in the fridge to dry for 3.5 or 4 days instead of 2? I’ve found a similar recipe with 3 days
It's really amazing how a simple chicken can be be so grand!
That is when you're wealthy and have every product and tool available to you at your fingertips!
Evey tool in this recipe is accessable
@@StephenStDenis a fridge with a fan isn’t exactly accessible for most.
@@cugglymonster he's talking about what he has in his commercial kitchen, he's not suggesting you buy a walk in to dry this chicken. Just put it in the fridge for a few days.
Quarter sheet and a rack combined will cost about $30. Anybody can do this at home, just clear out some space in the fridge for a couple of days.
@cugglymonster I dry chicken in my fridge. Most home units have a fan to circulate the air. Even if you don’t, the fridge will naturally dry out the meat
.
Air drying poultry similar to techniques used in preparing Peking duck.
Air Drying post brine... I never knew. Can't wait to try.
I came here for roast chicken. I got a fancy air brined poultry jerky
I’m trying to come up with creative ways to dry out the chicken after brining. I still have too much moisture in my pan in the oven so the sides are not getting crispy. Guess I need a walk in refrigerator with fans, or let Chef Keller and team do the work!
awesome
Possibly the greatest American chef to have ever lived.
How do you not show how it turns out ?
I like what do you cook from Morocco.🇲🇦
Available in Spanish, The masterclass?
Many people who like me live on the East Coast may never have the pleasure of eating in your famous restaurant. It would be a dream that I will never experience unfortunately.
U know all these world renowned chefs have been elevated to some sort of super celebrity status but they r just chefs that can cook really well and I can appreciate that but u know I work in construction and I’ve seen some old carpenters that for me have just as much if not more talent than these guys but they r never appreciated in the same way or receive the plaudits that all these chefs that u c all over tv now do spose construction skills just aren’t sexy enough for tv but for me the skill levels to b a great carpenter r way in front of someone who can produce great food
Me: "I finally bought a whole chicken for once, gonna roast it tonight. Lemme check out some ideas."
This video: You're gonna need 4-5 days of prep lol noob.
Great chefs knife
What is the temperature used to air dry chicken?
It's refridgerated, you just need to keep fans on it to create circulation
I wanna be that chicken 😂
i am hungry now
Thomas Keller, So pleased to find you online. I am looking so forward to learning from you. I have been a fan since Anthony Bourdain and Eric Repair, along with some others, dined with you in Nappa at THE FRENCH LAUNDRY. I appreaciate so much that you choose seasonal foods and grow your own veggies and ect. See you online.❤
Hello
Fun episode!
Nice chef
I find thomas keller mesmerizing for some reason
Nice seasoning
How long is the brine?
Not showing the cooked chicken here is CRIMINAL
I want someone to touch me the way Thomas touches his chickens
Pics or it didn’t happen :p
In Greece we use olive oil, always in cooking
Mac Knives!
Heston was the 1st guy I saw on TH-cam who talked about brining the chicken and cooling it in the refrigerator. However his cooking temp was much lower. It was around 60 degrees celsius if I remember correctly. He said that that way the chicken would retain more moisture and taste.
it was also cooked slower. generally cooking meat is either low and slow or hot and fast
Yes, then finish with searing it with clarified butter and inject it with flavor from the roasted wing tips. I do it often 👌
When your a real chef there is no such thing as cross contamination.
Who doesn't love Thomas Keller?????
One of the greats 👌🏻💯
The Popes nose, or as we call it it the UK, the Parson's nose.
why he didn't show the result of the roasted chicken? Did you run out of tape? ;P
It's a Masterclass. They need the video classes to make money. This is basically a trailer.
How'd he not French the legs? For me, Frenching the legs is the easiest way to gussy-up a roasted chicken.
Gotta have enough time for thyme
How long do you roast at 375 degrees?
I cook chicken for 1 hour at 375
You can find the recipe at: mstr.cl/30XiSV6
MasterClass Wow, that’s exceeding kind to provide the recipe this class works from. Thank you!
Suzanne Owings To answer your question, here’s the info from the recipe MasterClass provided. Note, the temp is not 375.
“Roast the chicken:
Preheat the oven to 475°F. Brush the chicken with clarified butter and season all sides with salt. Make a nest in the center of the vegetables and nestle the chicken in it.
Roast for 20 to 25 minutes. Reduce the heat to 400°F and roast for an additional 30 to 45 minutes, or until the temperature registers 160°F in the meatiest portions of the bird (the thickest part of the thigh, and under the breast where the thigh meets the breast) and the juices run clear. If necessary, return the bird to the oven for more roasting; check it every 5 minutes.”
When the thigh meat is 155-165.. it's done
Master chef
Is raw chicken safe left uncovered in the fridge?
Nope
Yeah of course. Salmonella isnt an airborne bacteria. You must injest it. You dont get it by touching chicken or breathing the air around a chicken. Its fine in the fridge, except the surface of whatever it sits on.
That's what I'm sayin'!!
I think I'm missing quite a few steps for this to be a master class...
The GOAT
I feel like he chickened out.
Does anyone know what plate set he was using?
Why place the chicken on a cloth when you removed it from the paper & then use the same cloth to wipe down counter surfaces? Hygiene?
Explodingtraps English translation please.
@@Dana-ml7sy Mise en place is a French term that translates roughly to "everything in its place" However, for chefs this term is taken to an extreme and refers to having everything ready before any cooking starts. As an example, some chefs in professional kitchens could operate their station with a blindfold because they did there proper mise en place and know exactly where every ingredient is. If you have every watched a cooking video that suggested you have all ingredients ready before cooking, they were telling you to get your proper mise en place.
Clean hands
Where’s the finished chicken?
Not in the land free loaders
how long should we wet brine?
Now I'm not a professional but from experience you can leave it in brine for a few days, but maybe Google will help you
Part 2?
Stop fondling the chicken you bastard. Couldn't keep his hands off it for one second
Does he not rinse the bird, post brine?
I’m watching this exact class right now (and it looks delicious), but I had to pause - I realize a lot of this demo is done just for the camera, so I try to look the other way when performative handwashing is omitted from a how-to video - but when he put his dirty dish towel under the wet chicken to soak up some of the dripping liquid, then used the same towel to wipe down his cutting board and “clean up” I was kind of grossed out. Hope he doesn’t do that in the restaurant, too! I realize covid has made us all more wary of germs, but even on a normal day, this was kind of “Ewwww!” inducing. It’s an excellent class ( better than v 1 , I think) but I’m not sure I can get past the sanitation violations.
I cringed through the entire video. Esp when he touched that salt.
If you spatchcock the chicken you do not have to worry about trussing it up.
Unbelievable that you are going to suggest an improvement on a Thomas Keller classic recipe.
@@caroline0464 It absolutely would be an improvement. Spatchcocking makes for more even cooking, albeit at the cost of some presentation. He acknowledges at 1:50 that the time to cook the breasts and legs, even with wet bringing, won't quite be identical. That's the problem that spatchcocking solves, and you don't need to dilute the chicken with liquid to make it work--you can dry brine and get the better searing that comes with ditching a wet brine.
i love you TK, but I'm skeptical anything other than the salt is penetrating in that brine. I would leave the herbs, honey, etc maybe for brushing on the chicken before or during the roasting process.
My six pound beasts from Foster Farms never come out that well, but WTF you expect for 88 cents a pound? (Yes, I'm bitter.)
Lyle Gorch go to a butcher, you pay a little more for a chicken that is typically local
Lyle Gorch My best roasted chicken recipes (and I noticed Thomas Keller said the same here) both say to use a young 2 1/2 to 3 lb. chicken.
@@BarackObama592 Thank you, Mr. President.
@@delphimichaels164 Yup, but I'm cheap.
What alternatives are there if you don’t have a fridge with an air dryer?
Just let it air dry in the bottom rack of your fridge
@Robert Taylor I see you watch Heston video on roast chicken video
He said in the video the bathroom is a good alternative, under the toilet preferably
@@hellohello2711loooool
My parents loved toasted whole chicken combination of mushroom soup with bread.
Hello Lisa.. my apologies for invading into your privacy, but your name sounds very familiar, where are you from if you don’t mind me asking?
For anyone who just thought about roasting a chicken for Christmas dinner, let me inform you beforehand that this recipe requires at least two days and a paint brush!!!
Nearly every single celebrity chef I've ever seen handle raw chicken do nothing but wipe their hands on a towel...never washing them with soap. So then, all they have are dirty, bacteria-ridden towels and hands hanging all over the kitchen. Every one of them treat poultry in a far too lax manner. It makes me hesitate to ever eat in any of their places of business because they clearly don't know or care about the seriousness of raw chicken.
The towel hand wiping was bad enough, but when he then dried the chicken with the same towel , and then used it to wipe the counter down - that pushed me over the edge
Where is the roasted chicken ????
secret ingredient? neck sweat on the trussing twine
where are the spices?
If he studies really hard and puts in the time, I'd bet he could become a head cook at Red Lobster.
where the fuck is the end result
Saltwater, butter and salt on top...omg
Great now I know how to put a raw chicken on a bed of vegetables
A raw, brined and trussed chicken, mind you
Actually the brine will osmotically draw moisture out of the chicken, because its NaCl concentration is greater than that of the chicken. The same thing happens in the human body with a hypertonic solution
Then explain why after a brine it weighs more, cooks more evenly, and remains more moist when cooked
Can i have some chicken with that salt 😂😂😂
No money shot?
Dear Thomas Keller's
I am a Chinese living in San Francisco. I am a Western chef. I really like to see the food you make. I am very honored to have the opportunity to learn and share your experience of making Western food. Special foods are not the same if you don’t have to make it. .thank you very much
Thomas Keller doesn’t read these comments. You should sent that note directly to his website at The French Laundry
.
Don’t brine, too time consuming for the results - make a a garlic/parsley/butter mixture and work it under the skin and over the meat. Simple
I’ve done the butter technique, but it only flavors the outside layer of the bird. The brine soaks down into the interior (so better results)
.
Adversus Mundi Sorry, your award winning restaurants are?
You are so wrong my dear friend. Brining hydrates the cells of the meat and makes them retain moisture and salt. Resulting in a juicier, more tasteful and better texture product.
You can get (kinda) similar results with butter and oil, but that's over using fat and making the butter the star flavor of the dish rather than the chicken.
And Thomas Keller is exactly what you said, a person who plans ahead and is very clear when he mentions the amount of chickens they do at Bouchon. And there's a big difference between planning ahead and cutting corners.