Pollo Arrosto Al vino con Aromi - Roast Chicken

Roast Chicken with herbs - and no basting. Thomas Keller Style

Yield:
Serves 4 persons
Category:
Chicken & Other Birds
Cuisine:
Italian

INGREDIENTS:

  • One 2- to 3-pound farm-raised chicken
  • 1 large red onion, chopped
  • 1 lemon
  • salt and freshly ground black pepper
  • 1 tablespoon Italian herbs (dried or freeze dried)
  • Unsalted butter
  • Dijon mustard
  • 3/4 cup white wine

DIRECTIONS:

  1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
  2. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
  3. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Rub herbs into the chicken skin.
  4. Place the chicken in a sauté pan or roasting pan and scatter the chopped onion in

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