How to eat a roast chicken, by Thomas Keller

Here’s Thomas Keller’s recipe for roast chicken:  My Favorite Simple Roast Chicken recipe | Unsurprisingly, it is good. Like you would expect from Keller, even a simple dish is full of detailed technique.

What I loved about it, though, is how he goes about EATING the roast chicken. Even here he is detailed:

Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good.

(Photo by Claudio Schwarz | @purzlbaum on Unsplash)

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