Thomas Keller: What We Owe the French

Thomas Keller tells how to make a perfect roast chicken.

Thomas Keller describes a great French chicken roasting technique at the 2011 Food & Wine Classic in Aspen.

Read the transcript of this video
The technique that we have to realize and appreciate is this idea of allowing the skin to dehydrate a little bit. We actually let our birds sit in our refrigerators for sometimes more than a day, two days, sometimes three days. And as that air circulates, you can start to see that skin starts to hydrate, and that is a technique that is so critical when you're roasting a chicken..
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Thomas Keller: What We Owe the French