Every home cook enthusiast has their personal favorite chef/cook. Some prefer the people who make cooking for their children easier, like Rachel Ray, I prefer Thomas Keller. He is arguably one of the best chefs alive right now, his restaurants Per Se and the French Laundry are culinary meccas for those dining in the US and for good reason. Thomas Keller has said that he would like his last meal ever to be a roasted chicken and for good reason. My own favorite meal that I would ask my mom to make the one chance she had to cook if I came home would definitely be roasted chicken. A nice piece of oven baked chicken with mashed potatoes covered in a massive sea of gravy is heaven to me. Don't tell anyone this, but I gave this plate to Olivia and doused my plate in so much gravy it was spilling off the sides. Fancy sauces are nice now and again, but nothing beats mashed potatoes and chicken gravy. Literally nothing.
This bird was extremely easy to cook and one of the funnest meals I've made, mostly because I was able to rent an extremely nice camera from the library. Roasting a chicken is one of the most basic things you can do in a kitchen. It requires almost no work, actually the hardest part is taking the meat off of it! I followed Thomas Keller's recipe for his chicken, but added a few things. I wanted a bit more aromatic action going on so I added lemon, celery, and carrot.
Recipe for one roasted chicken aka Poulet Roti:
- One roaster chicken - I think mine was around 6 lbs?
- Two carrots
- One large stalk of celery
- Half of a lemon
- Pinch of thyme, salt, and pepper
Thyme Mustard Vinaigrette (adapted from The Pioneer Woman)
- ¼ cups Dijon Mustard
- 2 Tablespoons Apple Cider Vinegar (or White Wine Vinegar)
- 1 Tablespoon Dried Thyme
- 2-½ Tablespoons Fresh Lemon Juice (about 1/2 Lemon)
- 5 Tablespoons Olive Oil
I'm definitely making this again soon, and the best part is yet to come! Check back soon to see what I do with this delicious chicken carcass.