Robuchon's approach to roast chicken — the preparation he described as his favourite and the one he used to test chefs — establishes the precise requirements for a correctly roasted chicken: a specific temperature progression, basting frequency, resting time, and the test for doneness that does not involve a thermometer.
- **Room temperature:** The chicken must come to room temperature for at least 1 hour before roasting — a cold chicken placed in a hot oven cooks unevenly. - **Trussing:** Robuchon truses — the trussed bird holds its shape and ensures the thighs cook through while the breast remains moist. - **The butter:** Under the skin (breast and thigh), applied with the fingers before roasting — the butter self-bastes the breast meat and produces the characteristic golden, crispy skin. - **The temperature progression:** High initial heat (230°C) for the first 15 minutes; then 200°C for the remaining time. The initial high heat seals the skin. - **Basting:** Every 10–15 minutes — the pan juices poured over the skin. The basting liquid from an untrussed chicken disperses; from a trussed chicken, it collects in the cavity and self-bastes. - **The doneness test:** Tilt the chicken — the juices running from the cavity should run clear (no pink). This indicates the thigh, which is the last part to cook through, is done. - **Resting:** Minimum 15 minutes, equal time for large birds. The muscle fibres relax; the juices redistribute.
The Complete Robuchon