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Recipe Tue Feb 27 2007
The Great Chicken Epiphany
Roasting a chicken can be deceptively simple. I've tried numerous variations of buttering, basting, and rotating espoused by Julia Child, Jacques Pepin, and lots of other fancy chefs, but never achieved the perfect combo of juicy meat and crispy skin. Until now. Even better, this "recipe" is simple enough for even the most unskilled cook. Legendary chef Thomas Keller of French Laundry fame offers My Favorite Simple Roast Chicken on epicurious.com for a limited time. Check it out. Eat it with a giant butter bomb Chardonnay from Carneros or Central Coast California.
One note: Check the reader reviews on this one. It's definitely best prepared in a gas oven that's been cleaned once or twice since the Clinton administration.
