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: https://mstr.cl/30XiSV6 • Chef Keller's MasterClass lesson: https://mstr.cl/2WrAqck 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. About MasterClass: MasterClass makes it possible for anyone to learn from the best. Get inspired with classes from 75+ world-renowned instructors on cooking, photography, writing, performance, and much more. Watch video lessons anytime, anywhere on mobile, desktop, Apple TV, and Amazon Fire TV. • Subscribe: https://mstr.cl/30SH1wj • Facebook: https://www.facebook.com/masterclassofficial • Instagram: https://www.instagram.com/masterclass • Twitter: https://www.twitter.com/masterclass #MasterClass #ThomasKeller #roastchicken
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Gotta love people who get their "Serve Safe" certificate so they can work at Burger King telling Thomas Keller how to cook.
People: where's the rest of the video? Masterclass: when u pay, cheapskates
I have this guy MasterClass courses and they are very good. He teaches absolutely everything from the very bottom like ingredients, holding a knife and basic chopping to very sophisticated dishes. I do recommend it.
Gordon ramsay with low blood pressure
Monday: (son) "wow mom that looks great should be delicious, what time is dinner"? Mom: " Thursday at 6 "
I love this guy"s low energy - straight information approach to teaching. No BAM!, no silky, over the top production values. Just really good instruction. Thanks Thomas.
Ever since I learned that all chickens in the supermarket are chilled in huge containers filled with chilled chlorinated water I started going to Whole Foods to buy Air Chilled chickens and what a difference! When u buy chickens in the supermarket they say injected with a solution up to 10% in weight, you don't see that on Air Chilled chickens! Bell & Evans best air chilled chickens!
I would watch this man read from an old phone book. Genius. Gentleman. Thank you sir.
Does everyone really think they'd show a full class for free? Come on people
It would be nice to see the finished dish
I wish if you could bring pianists to masterclass! Such as Yanni, Ludovico Einaudi, or Yiruma!
You can enroll in Thomas's MasterClass at: /2Xepr6w
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.
Air drying poultry similar to techniques used in preparing Peking duck.
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!
Anyone thinks he has the same voice as Bob Odenkirk or is it just me?
Take a shot everytime he folds that towel
I graduated from CIA in 1972, worked some fine restaurants for 35 years. I tried this technique. Brined 4 lb Costco organic chicken for 24 hrs, air dried for 55 hrs roasted on a bed of vegetables to internal of 150, then rested. Served to my family for a Sunday dinner experiment. Our opinion: Seasoning was too strong. Probably the brining should have been for a shorter time. The skin was thin and dry nicely brown and somewhat crispy. Flesh was not juicy, but not dry an unusual texture sort of rubbery. I would not use this method again. I prefer rotisserie chicken on the char grill, or Sous vide chicken finished in a hot oven to brown, or for "red-neck" masterclass the classic "beercan" chicken on the Weber
When i saw your ads i quickly subscribed i am a chef on a resto i want to learn more from the expert. Thank you Chef Thomas for sharing your knowledge.
Possibly the greatest American chef to have ever lived.