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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  • You can enroll in Thomas's MasterClass at:

    MasterClass 17/10/2022 pm3:01
  • The GOAT

    Slick Rick 17/10/2022 pm3:01
  • Nice seasoning

    Live Healthy, Be healthy 17/10/2022 pm3:01
  • Air Drying post brine… I never knew. Can't wait to try.

    Scott Rose 17/10/2022 pm3:01
  • Actually the brine will osmotically draw moisture out of the chicken, because its NaCl concentration is greater than that of the chicken. The same thing happens in the human body with a hypertonic solution

    De_lorean 17/10/2022 pm3:01
  • For anyone who just thought about roasting a chicken for Christmas dinner, let me inform you beforehand that this recipe requires at least two days and a paint brush!!!

    Urban Hobbit 17/10/2022 pm3:01
  • Part 2?

    Ian Begley 17/10/2022 pm3:01
  • I want someone to touch me the way Thomas touches his chickens

    Nasr Sheikh 17/10/2022 pm3:01
  • Many people who like me live on the East Coast may never have the pleasure of eating in your famous restaurant. It would be a dream that I will never experience unfortunately.

    Dawn Catlin-Strait 17/10/2022 pm3:01
  • If he studies really hard and puts in the time, I'd bet he could become a head cook at Red Lobster.

    Al Ementary 17/10/2022 pm3:01
  • Honey should not be in the brine. This is really a master class? Every master knows you don’t cook honey.

    Lyle DeColyse 17/10/2022 pm3:01
  • Just ate at Bouchon, Las Vegas. I had the roast chicken and waffles for brunch. I've made chicken with similar flavor before but this chicken was all about the texture. It was absolutely amazing and I can't wait to attempt this one at home.

    Alex Pimentel 17/10/2022 pm3:01
  • I love Thomas Keller! I can´t wait to enroll!

    CULINAMAX Cook at home like a PRO! 17/10/2022 pm3:01
  • Great chefs knife

    Brook Lyn 17/10/2022 pm3:01
  • Clean hands

    Brook Lyn 17/10/2022 pm3:01
  • Master chef

    Brook Lyn 17/10/2022 pm3:01
  • It's really amazing how a simple chicken can be be so grand!
    That is when you're wealthy and have every product and tool available to you at your fingertips!

    PF3 17/10/2022 pm3:01
  • i love you TK, but I'm skeptical anything other than the salt is penetrating in that brine. I would leave the herbs, honey, etc maybe for brushing on the chicken before or during the roasting process.

    Stevie van Hendrix 17/10/2022 pm3:01
  • How'd he not French the legs? For me, Frenching the legs is the easiest way to gussy-up a roasted chicken.

    Karl Striepe 17/10/2022 pm3:01
  • Nice chef

    I ketut Suka ardana 17/10/2022 pm3:01