Thomas Keller's brined roast chicken from Bouchon

Put a gallon of cold water in a Dutch oven with the salt, honey, peppercorns, rosemary, thyme, parsley, lemon zest and juice, garlic and bay leaves.

Boil for one minute, turn off the heat and let the brine cool completely.

Rinse the chicken in cold running water, submerge it in the brine and refrigerate for six hours.

Remove the chicken from the brine, discard the brine, rinse the chicken and pat it dry.

Mix kosher salt and pepper and season the cavity.

Truss with twine: lift the neck end, pull the twine down around the wing and under the chicken, bring it up over the breasts, pull tight to plump the breasts, tie around the two drumsticks and knot.

Let the bird sit at room temperature for 20 to 30 minutes.

Heat the oven to 475F; he used 465F on convection. Heat the braising dish on the stove and season the outside of the chicken.

When the pan is hot, add a tablespoon of canola oil and put the bird in breast side up.

Insert the probe between the leg and the thigh, set to 155F, legs facing the back of the oven.

Check the bird every 15 minutes, rotating for even browning. If the skin browns too quickly, lay a sheet of foil over it. This bird took 29 minutes.

Baste the chicken with the pan juices and add the chopped thyme leaves.

Let it sit in a warm spot for 10 minutes to come up to 165F.

Remove the twine, separate the legs from the white meat keeping the breast intact with the wing, remove the spine, and finish with a little fleur de sel.