He was once asked his favourite dish, his answer? The humble roast chicken. So I put his "Mon poulet rôti" to the test: a 3-day method of brining, air-drying and a hands-off roast.
I’m showing you exactly how it's done, to see whether it's worth giving a go at home. I find it hard to argue with Keller, a good roast chicken with a crisp green salad is a tough one to beat.
I’ll be showing a lovely salad you can serve with your chicken too. I’ve never taken this long to roast a chicken, but if it’s good enough for Keller, it’s good enough for me.
Chef's notes: It's one ingredient, so the bird is everything, buy the best quality you can. The air-dry is non-negotiable for that mahogany crackling. And genuinely: hands off in the oven. My honest verdict is in the video.
Click here for the full recipe. Then click on ‘more’.
