Thomas Keller’s Roasted Chicken | Discover MasterClass | MasterClass

Thomas Keller’s Roasted Chicken | Discover MasterClass | MasterClass

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:
• Chef Keller’s MasterClass lesson:

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.

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