A heavenly roasted chicken that requires almost no work.
Oh boy, oh boy. Are you in for a real treat with Thomas Keller’s Roasted Chicken recipe. Not only is the chicken moist, tender, and the skin ridiculously flavorful and crispy, but it takes barely any work to come together. That’s right, barely any work. There is absolutely not one iota of basting. Once it goes into the oven, you forget about it until the timer dings.
Simple Prep + Stunning Results = Recipe Staple. I literally roast two chickens every 10 days using this method.
What I love even more about this recipe is that for 15 minutes of prep work I get a roasted chicken for dinner, two carcasses and some meat for a stunning chicken soup (from which I make chicken soup ice cubes to use in Quick & Healthy Toddler food recipes), and additional cooked chicken that I use for toddler snacks and as the main protein for one or two quick to prep meals later in the week (I highly recommend Kimchi Fried Rice).
Honestly, even in 90+ degree weather, it is worth turning your oven on for these babies.
David Chang’s version of bo ssäm is easily one of my favorite meals in the world. His somewhat American BBQ style spin to the traditional Korean dish creates an immensely satisfying and memorable meal with such a minute amount of prep it’s ridiculous not to make this the next time you are having friends or family over for dinner.
Marcus and I first experienced the wonders of this dish 3 years prior when I made 20 lbs of pork shoulder (twice this recipe) for a Christmas Day feast. It has lived in our hearts and minds, as well as the hearts and minds of those who partook in its fabulousness since that time.
Roasting Hour 4 of 6.
Maybe it’s the cold; maybe it’s cabin fever; maybe I’m just really bored these days and need a new hobby–who knows–but I couldn’t get the thought of this succulent, crispy, gooey, salty and sweet loveliness out of my head. For weeks I had been talking about bo ssäm–I just needed an excuse to purchase and make 10 lbs of roast pork. When a back-to-back dinner for four on Thursday and for five on Friday presented itself, I jumped at the opportunity.