Simple Roast Chicken

Adapted from Thomas Keller's Bouchon, except I omitted the extra slab of butter when serving and the pre-brining. Trussing is important, to ensure even cooking and shape retention.

Simple Roast Chicken

- 1 x vegetarian fed, free-range anti-biotic free chicken
- salt/pepper

1. Wash chicken, thoroughly dry exterior and interior with paper towels.
2. Truss with butcher's twine, let dry overnight.
3. Salt and pepper both sides
4. Bake at 450 degrees F for about 60-70 min.
5. Enjoy!

Raw chicken, washed, dried, and trussed.

Fresh out of the oven, the skin remains crisp for a few minutes.