Roast Chicken with Bacon & Chive Waffles


I think it’s hard to improve on a simple roast chicken, but the moment I tried it Thomas Keller’s way, I think it will be hard to prepare a roast chicken any other way!

Earlier this year, my husband and I spent 4 amazing days in Las Vegas. As with any trip to a new city, I always research the food and restaurants in the area beforehand, planning most of our meals long before we even arrive. And who knew that Las Vegas would be such a foodie paradise??!! Vegas is known for being excessive and with restaurants owned by the likes of Joël Robuchon, Guy Savoy, Nobu and Mario Batali (to name a few), why travel anywhere else when you can just go to Vegas?? 😉

One restaurant I was most excited about visiting was Thomas Keller’s Bouchon. We had dinner there one evening and then brunch a few days later. Both visits left us feel very content, though I also felt a pang of regret for not having had more meals at Bouchon!

One dish I couldn’t wait try and recreate at home after indulging myself at brunch that weekend was the Roast Chicken with Bacon & Chive Waffles. Come to think of it, a restaurant meal rarely inspires me to recreate a dish at home, but there was something about Bouchon … something about all of that lovely French bistro, home-style cooking.

Though, I’m not sure if there is anything French about these waffles. I searched the internet high and low for recipes for savoury waffles and only came across a few. In the end, I took Rachel Allen’s recipe for waffles and improvised a bit. The result was, I’m pleased to say, very good!

But the roast chicken … once you’ve tried it this way, you won’t look back – I promise! Thomas Keller has a recipe for roast chicken in his Bouchon cookbook which requires you to brine the chicken for about 6 hours. The brine is a lovely mixture of water, salt, black peppercorns, rosemary, thyme, parsley, bay leaves, honey and lemon. All of these flavours are imparted into the chicken, producing a wonderfully flavoured bird. Just before roasting, all you need to do is salt and pepper the chicken – nothing else. And the brine dehydrates the skin to produce a really crispy and golden skin.

I will definitely be brining my chickens from hereon! There is nothing difficult about it at all – you’ll just need to plan a bit more ahead when making roast chicken.

{Please click on the image twice to view the recipe in full size}

{Please click on the image twice to view the recipe in full size}




  1. Kay aka Babygirl 22 June 2011

    Chicken and waffles is definitely my favorite dish. I just love how this is made and I love the heart-shaped waffles. Wonderful post.

    • eatlittlebird 22 June 2011

      Thanks for looking at my blog, Kay! I’ve been travelling a lot to the US lately and I am always inspired by what I eat there. I hope to recreate many more American dishes at home!

  2. I’ve never tried brining a chicken or turkey, though it sounds so interesting.
    Everyone who brines their bird raves about it though!
    I’m so impressed with your waffles. The plate looks so inviting!

  3. Jacqui 26 July 2011

    Ive heard of the thomas keller method and it sounds awesome! Im definately going to give it a try… its a weekend kinda dish!

    • eat little bird 27 July 2011

      Hi Jacqui! If you love roast chicken, you should definitely give brining a try! It takes a bit more planning but the results are totally worth it – the flesh is more moist and flavoursome, and the skin is more crispy! I’m travelling at the moment but hope to have the recipe up in the next week or so 🙂

  4. […] several visits to Thomas Keller’s Bouchon Bistro, that waffle fever hit me. After the Roast Chicken with Bacon & Chive Waffles, I was intent on buying a waffle maker the moment I got home just so I could try to recreate the […]

  5. […] A small plant is usually sufficient for most households, providing fresh bay leaves all year round which you can harvest by simply plucking off the leaves. Having said that, I recently bought a second plant after noticing that my existing bay plant was looking quite naked. I find that I use about 4 to 6 leaves a week, sometimes 10 if I am making Thomas Keller’s Roast Chicken. […]


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