Those of you who know your Chef's, must be familiar with the fabulous Thomas Keller. Also, I am a BIG fan of high-heat cooking ( I have a great high heat turkey recipe posted here #145046) and that is how this is prepared. It is taken from his book, and his comments are in the directions. I was going to remove them, but then I decided it is part of the charm of this great chicken meal. This recipe is some work, but well worth the effort! Cooks Note: To truss chicken, place it on a tray with legs toward you. Tuck wing tips under bird. Cut piece of kitchen twine about 3 feet long and center it on top of neck end of breast. Lift neck end of bird and pull twine down around wings and under chicken, then bring ends up over breast toward you and knot twine, pulling it tight to plump breasts. Bring ends of twine around ends of drumstick and straight up. Tie as before to pull drumsticks together and form a compact bird. Tie again to secure knot.
07Roast it until it's done (165 degrees in the thickest part of the thigh), 50 to 60 minutes.
08Remove from oven and add thyme to pan. Baste chicken with juices and thyme and let it sit for 15 minutes on cutting board.
09Remove twine. Discard wing tip. Separate middle wing joint and eat that immediately. Remove legs and thighs.
10I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded there, 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.
11Cut breast down middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant.
12Slather meat with butter. Serve with mustard on the side and, if you wish, a simple green salad.