The No. 1 Advice from The Bear for Michelin-Star-Worthy Roast Chicken

The Bear has imparted various lessons, whether practical, organizational, or purely culinary. As fans of the series know, Carmi, the protagonist, interned at the renowned and Michelin-starred French Laundry restaurant. In the third season, there’s a memorable scene where Carmi learns how to prepare roast chicken to fit a Michelin star. The question is, who taught him?

The acclaimed chef Thomas Keller, who plays himself in the series, shared his expert technique for roasting chicken, including his top rule for starting this dish.

The first step Keller demonstrates is removing the wishbone from the chicken. This bone, located in the sternum, is often left in place when roasting, but Keller’s method involves its removal for a specific reason.

Removing the wishbone makes it easier to carve the chicken after cooking. Without it, the knife doesn’t encounter the bone, allowing for cleaner cuts and easier serving. Though this step is rarely practiced in traditional recipes, it simplifies the process of slicing the chicken at the table.

In the scene, Keller removes the bone from a whole, raw chicken in about 30 seconds—a task that might take us a bit longer. To do this, place the chicken breast-side up, feel for the bone under the skin near the neck, and make small incisions around it. Carefully remove the bone without breaking it, and, as tradition goes, you can make a wish with the wishbone.

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