Thomas Keller: French Technique

Thomas Keller offers a classic French technique for great roast chicken at the 2011 Food & Wine Classic in Aspen.

Thomas Keller offers a classic French technique for great roast chicken at the 2011 Food & Wine Classic in Aspen.

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The second technique that is critical in roasting chicken is making sure that you temper the chicken. And tempering means you take the bird out of the refrigerator and let it come to room temperature before you roast it. That's gonna help equalize the temperature of the meat to the environment, that the hot oven that it's going to so that it actually cooks more evenly.
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Thomas Keller: French Technique


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