Chicken Simple Bistro Roasted

     Bistro food is basic unpretentious food served in a casual setting. It’s the French answer to comfort food. Although the dishes are simple and the recipes are not complicated, high preparation standards and innovative approaches are maintained.

     Thomas Keller wrote a cookbook, Bouchon, about bistro food.  One of the recipes in his book is Simple Roast Chicken. It has few ingredients and is easily prepared. As it states in the directions, truss the bird, salt and pepper it, put it in a roasting pan, and bake it an hour in the oven. And that’s it. You are probably asking yourself, “How can this work?” The meat should be dry and tasteless, but it’s not. It’s very moist and delicious. 

     When it’s done, you can slather it with butter or you can dip your bites into something like an apricot mustard sauce (see at end of recipe) although it really doesn’t need it. According to Chef Keller, maybe you’ll start eating it with a knife and fork, but you’ll finish with your fingers because it’s so good.