BUTTERMILK BRINED ROAST CHICKEN
Steps:
- The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season the chicken generously with salt and let it sit for 30 minutes. Stir 2 tablespoons of kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. If the chicken won't fit in a gallon-size bag, double up two plastic produce bags to prevent leakage and tie the bag with a piece of twine. Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. If you're so inclined, over the next 24 hours you can turn the bag so every part of the chicken gets marinated, but that's not essential. Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 425°F (220°C), with a rack set in the center position. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs of the chicken with a piece of butcher's twine. Place the chicken in a 10-inch cast iron skillet or shallow roasting pan. Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven (the back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done). Pretty soon you should hear the chicken sizzling. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. When the chicken's done, remove it to a platter and let it rest for 10 minutes before carving and serving.
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Kirby Taylor
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken is so moist and flavorful, I couldn't get enough.
Raees Mansoor babbar
[email protected]This recipe is easy to follow and the results are amazing. I will definitely be making this again.
Johnae Marie
[email protected]I love the crispy skin on this chicken. It's so flavorful and delicious.
Adeel Bajwa
[email protected]This chicken is so moist and flavorful. I'm definitely going to make it again.
Mattu Vicky
[email protected]I made this recipe for a dinner party and everyone loved it. I got so many compliments.
Shaun Williams
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so delicious.
Mehreen Ahmed
[email protected]I followed the recipe exactly and the chicken turned out perfect. I'm so happy with the results.
Ayoush Hd
[email protected]This chicken is amazing! I'm definitely going to make it again.
jayjay 5times
[email protected]I'm so glad I found this recipe. It's the best roast chicken I've ever had.
Ali Talha
[email protected]This recipe is a keeper. I will definitely be making it again and again.
gracie (ur fav girlie)
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it.
Nelson Udeh
[email protected]This chicken is perfect for a special occasion dinner. It's impressive and delicious.
Rosa Deltoro
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken is so moist and flavorful, I couldn't get enough.
Gwendolyn Coursey
[email protected]This recipe is easy to follow and the results are amazing. I will definitely be making this again.
Charat Nidhane
[email protected]I love the crispy skin on this chicken. It's so flavorful and delicious.
Di Ce
[email protected]The buttermilk brine really makes a difference. The chicken is so tender and juicy.
Raja ADil
[email protected]I've tried a lot of different roast chicken recipes, but this one is by far the best.
Motlatso Malete
[email protected]This buttermilk brined roast chicken is incredible! The chicken is so moist and flavorful, and the skin is crispy and golden brown.