Schmaltz-y roasted chicken and potatoes
Roast
Roasting
Like others have mentioned, I feel like I've tried 800 different ways to roast a chicken. After trying Thomas Keller's simple roasted chicken recipe in the Bouchon cookbook, I knew I had found the method for me. No butter. No oil. Just pure, delicious, schmaltz-y goodness. I've made a few simple adaptations to his recipe, and wanted to share them with you.
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